Also known as: Whiting
Off the coasts of British Columbia, swims the Pacific hake, also commonly known as whiting. With its long, slender body and silvery sheen, this fish is distinguishable by its delicate and fine flaky texture, and hake's subtle taste sets it apart; it's mildly sweet with a hint of brine.
Pacific hake’s light, non-overpowering flavour makes it a favourite for those who appreciate milder seafood adaptable to culinary exploration with seasonings and sauces—but still tastes like seafood! Whether it's the main star of a meal or playing a supporting role, the possibilities are as vast as the ocean they hail from.
Neurological & Brain Development: As a good source of choline and omega-3s, Pacific Hake may play a role in early brain development, neurotransmitter formation, and the structural stability of cells.
Bone Health & Enhancement: As a source of Vitamin D and magnesium, Pacific Hake may support the formation and health of bones while boosting calcium and phosphorus absorption.
Growth & Energy Metabolism: As a source of Thiamine, Niacin and Vitamin B6, Pacific hake may promote energy metabolism, normal growth and tissue formation.
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:
Spicy Maple Syrup Fried Fish with Waffles
With both Atlantic and Pacific varieties, this very large flatfish (sometimes weighing 300 kg or more) is a popular choice for fish and chips thanks to its mild taste and firm texture.
Assists bone and teeth health
An excellent source of niacin, vitamins B6 and B12
Supports energy metabolism
Featured Recipe:
Cod Green Curry
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:
Smoked Trout Dip