Also known as: Whiting
Off the coasts of British Columbia, swims the Pacific hake, also commonly known as whiting. With its long, slender body and silvery sheen, this fish is distinguishable by its delicate and fine flaky texture, and hake's subtle taste sets it apart; it's mildly sweet with a hint of brine.
Pacific hake’s light, non-overpowering flavour makes it a favourite for those who appreciate milder seafood adaptable to culinary exploration with seasonings and sauces—but still tastes like seafood! Whether it's the main star of a meal or playing a supporting role, the possibilities are as vast as the ocean they hail from.
Neurological & Brain Development: As a good source of choline and omega-3s, Pacific Hake may play a role in early brain development, neurotransmitter formation, and the structural stability of cells.
Bone Health & Enhancement: As a source of Vitamin D and magnesium, Pacific Hake may support the formation and health of bones while boosting calcium and phosphorus absorption.
Growth & Energy Metabolism: As a source of Thiamine, Niacin and Vitamin B6, Pacific hake may promote energy metabolism, normal growth and tissue formation.
It’s hard not to think of salmon when you think of Canadian Seafood. From sushi to cedar planks to smoked on a bagel, it’s a genuine Canadian treasure from the deep.
Excellent source of vitamin D
An important factor in energy metabolism and tissue formation
Aids in normal growth and development
Featured Recipe:
Smoked Salmon Pinwheels
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:
Fish Musubi
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