Canada boasts some of the world's most pristine coastlines, including along British Columbia and the Atlantic provinces. It's from these cold, clean, nutrient-rich waters that our nation's renowned oysters are harvested from wild populations and carefully tended farms. Depending on their origins, oysters go by various names, such as Pacific oysters from British Columbia or the celebrated Atlantic oysters from New Brunswick, Nova Scotia, Prince Edward Island, Newfoundland, and Quebec.
Oysters have an irregularly shaped shell protecting a tender mollusk inside. The taste? It's like a kiss from the ocean—a blend of salty, briny, and sweet, with subtle variations in flavour depending on their region of origin; the term for these differences is meroir. Some describe it as tasting the essence of the sea itself. They're often enjoyed raw right on the half-shell, garnished with just a splash of lemon or with a dab of hot sauce, though they're versatile enough to be cooked in various recipes. You might even find one waiting in a Bloody Caesar, a coming together of two quintessential Canadian taste experiences.
These delicious fish have beautiful flesh with a sweet and delicate flavor. A whole fish or fillet makes a spectacular main course, and there are seemingly endless ways to cook and serve it.
Assists tissue formation
Excellent source of Vitamin B12
Source of copper
Featured Recipe:
Trout Pot Pie
One of the easiest seafood species to prepare and one of the most satisfying. A few minutes in a pan or on a grill is all they need to add the perfect flavour boost to pasta, soups, and so much more.
Great source of protein and phosphorus
Helps nerves and immune system function
Aids in skin maintenance
Featured Recipe:
White Wine Scallops with Polenta
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