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.
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:
Trout Wellington
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
Several species of crab are caught in Canadian waters, all of which are healthy and delicious. Succulent crab meat is exceptional in dips, soups, and more.
Contains antioxidants
May aid brain development
Source of omega-3s
Featured Recipe:
Lobster Mac and Cheese