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.
The cold, deep waters of the North Atlantic are the perfect habitat for cod, which is why ours are the best there are. The mild taste and large flakes make it a crowd-pleaser, no matter how it’s served.
Helps build strong bones and teeth
Low in sodium and saturated fat
Contains antioxidants
Featured Recipe:
Potato Chip-Crusted Halibut and Chips
Truly a gourmet fish, the flaky flesh has a buttery taste and a silky texture that will coat your mouth with incredible flavour.
Source of vitamin A
Assists muscle function
Excellent source of niacin
Featured Recipe:
Pan-seared Orange Salmon Bites
Sometimes called “ocean perch,” this Atlantic fish is moist and lean, flakes nicely on a fork, and delivers a hint of sweetness.
Source of choline, a building block for neurotransmitters
Helps with energy metabolism
Excellent source of Vitamin B12
Featured Recipe:
Grilled Mediterranean Fish Packets