With a rich, pinkish-orange hue and delectable taste, salmon is a defining symbol of Canadian cuisine. On the Pacific coast, British Columbia is renowned for wild salmon runs of chinook, sockeye, and coho. On the East Coast, there’s a deep-seated tradition of fishing for Atlantic salmon. And top-quality salmon is raised and harvested in aquaculture farms across British Columbia, New Brunswick, Nova Scotia, and Newfoundland and Labrador.
The flavour of Canadian salmon is truly exceptional. Its firm flesh, rich in natural Omega oils, has a taste that's both sweet and savoury. Whether grilled on a cedar plank, smoked, or prepared as a delicate tartare, salmon stands out as a versatile and beloved seafood recipe ingredient for the home cook.
Found anywhere from the surface to the ocean floor 300 m below, this mild, slightly sweet fish can be used in almost any fish recipe.
Source of potassium
Low in sodium
Excellent source of antioxidants
Featured Recipe:
Spicy Maple Syrup Fried Fish with Waffles
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:
Canadian Baked Fish and Potato Casserole
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:
Pan-seared Orange Salmon Bites