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.
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:
Grilled Mediterranean Fish Packets
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:
Miso-Glazed Sablefish Ramen
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:
The “Big Splash Seacuterie” Charcuterie Board