Halibut

Few fish represent our maritime heritage better than the halibut. Wild-caught and farmed throughout the waters of the Maritime provinces, Newfoundland and Labrador, and the Gulf of St. Lawrence, this flatfish is not just a staple but a testament to our nation's rich fishing traditions.

With its distinct diamond shape and grey-green hues, halibut is unique in appearance—and taste. Its meat is lean, mildly sweet, and beautifully flaky, making it a favourite choice for many dishes. In fact, many Canadians would argue that a plate of crispy fish and chips reaches perfection only when it's made with halibut.

Health Benefits of Halibut

Bone and Teeth Health: Halibut is a good source of vitamin D and phosphorus, both essential for the formation and maintenance of strong bones and teeth while also enhancing calcium and phosphorus absorption.
Energy and Growth: As an excellent source of niacin, vitamins B6 and B12, halibut may support energy metabolism, tissue formation, and normal growth and development.
Antioxidant Protection: Halibut is an excellent source of selenium, a dietary antioxidant that defends against oxidative stress.

Other Species

Pickerel

One of Canada’s tastiest freshwater fish, the fillets are excellent for pan-searing but also firm enough for the barbecue.

Good source of vitamin D
Source of protein
Helps with tissue formation

Featured Recipe:

Salmon Stroganoff

20 More Recipes Learn More

Cold Water Shrimp

Canadian shrimp come primarily from the North Atlantic and typically grow up to 10cm in length. Their compact size and great taste make them ideal for salads, wraps, and snacking.