The marvellous mollusks from Prince Edward Island, Newfoundland, Nova Scotia, Quebec and British Columbia are some of the world's finest mussels. Often referred to as blue mussels, gallo mussels or bay mussels, these little treasures have a blue-black shell on the outside and a shiny, iridescent interior. With a robust yet delicate flavour profile, mussels possess a slightly sweet, oceanic taste.
If you've never tried mussels, you're in for a treat. Their taste can be likened to a fusion between clams and oysters but with a tender and juicy texture. Many Canadians enjoy them steamed, often accompanied by a simple garlic and white wine sauce. A bucket of mussels is a sharable treat, and they quickly disappear from appetizer platters.
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:
Montreal Steak Seasoned Trout
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:
Fish Musubi
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:
Salmon Stroganoff