Also known as: Walleye
Deep in Canada's pristine freshwater lakes, especially in Manitoba and Ontario, you'll find the graceful pickerel gliding through the waters. Often referred to as walleye in many parts of the country (erroneously; walleye is a separate species), this fish is distinguished by a unique olive-green to golden colour with a white underbelly.
Pickerel presents a succulent, sweet taste and a firm yet flaky texture. Its delightful flavour is often described as one of the freshest among freshwater fish, making it a top choice for those diving into the world of seafood or even seasoned fish lovers. The taste is rich yet not overpowering, and it’s an excellent choice for anyone who doesn’t care for the briny notes of saltwater species.
From the chilly Pacific waters of British Columbia, this versatile and nutritious species is as delicious in a tuna salad as it is served hot off the grill.
A source of omega-3s
Helps maintain bones and teeth
Excellent source of Vitamin B12
Featured Recipe:
Tuna, Beet, and Squash Tartare on Crispy Wontons
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:
Pan-Fried Halibut Banh Mi
There aren’t many seafood species you can buy live, fresh, cooked, or canned, often in the same store. The pride of Atlantic Canada, our succulent lobsters are second to none.
An excellent source of copper
Contains antioxidants
Low in saturated fats compared to other meat proteins
Featured Recipe:
Shrimp Salad Fresh Rolls