Also known as: Scrod Cod
Fished for centuries off the rugged coastlines of Newfoundland and Labrador, this fish has not only sustained communities but has also woven itself into the cultural fabric of our eastern shores. Recognizable by its speckled, olive-green to brownish-grey appearance, the Atlantic cod is a true icon of our waters.
A bite into a piece of cod is a singular experience. Its lean, white flesh boasts a mild and slightly sweet taste, making it a favourite for many dishes. Particularly popular is baked cod — seasoned simply and cooked to perfection, it captures the essence of Atlantic flavours in every bite. It’s also a top choice for fish and chips and other deep-fried fish recipes.
FYI: Atlantic cod under 2.5 pounds are often referred to as 'scrod.'
(Health Benefits based on Scrod Cod (per 100g cooked))
These delicious fish have beautiful flesh with a sweet and delicate flavor. A whole fish or fillet makes a spectacular main course, and there are seemingly endless ways to cook and serve it.
Assists tissue formation
Excellent source of Vitamin B12
Source of copper
Featured Recipe:
Pan-Fried Halibut Banh Mi
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:
Harvest Salad with Fish and Blueberry Sauce
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