Also known as: Walleye
Deep in Canada's pristine freshwater lakes, especially in Manitoba and Ontario, you'll find the graceful pickerel gliding through the waters. Often referred to as walleye in many parts of the country (erroneously; walleye is a separate species), this fish is distinguished by a unique olive-green to golden colour with a white underbelly.
Pickerel presents a succulent, sweet taste and a firm yet flaky texture. Its delightful flavour is often described as one of the freshest among freshwater fish, making it a top choice for those diving into the world of seafood or even seasoned fish lovers. The taste is rich yet not overpowering, and it’s an excellent choice for anyone who doesn’t care for the briny notes of saltwater species.
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:
Mushroom Risotto with Pan Seared Pickerel
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:
Lobster Pizza
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:
Pan-Fried Halibut Banh Mi