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.
Our East and West Coast oysters have won international acclaim for their exquisite taste and unique “meroir.” Whether you’re feeling decadent or just want to slurp some back, these briny beauties never disappoint.
Helps build strong bones and tissue
Aids immune function
Source of dopamine, the “feel-good” hormone
Featured Recipe:
The “Big Splash Seacuterie” Charcuterie Board
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:
Air Fryer Crispy Fish Tacos
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