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:
Pan-seared Orange Salmon Bites
Our East and West Coast oysters have won international acclaim for their exquisite taste and unique “meroir.” Whether you’re feeling decadent or just want to slurp some back, these briny beauties never disappoint.
Helps build strong bones and tissue
Aids immune function
Source of dopamine, the “feel-good” hormone
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The “Big Splash Seacuterie” Charcuterie Board
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:
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