Salmon

With a rich, pinkish-orange hue and delectable taste, salmon is a defining symbol of Canadian cuisine. On the Pacific coast, British Columbia is renowned for wild salmon runs of chinook, sockeye, and coho. On the East Coast, there’s a deep-seated tradition of fishing for Atlantic salmon. And top-quality salmon is raised and harvested in aquaculture farms across British Columbia, New Brunswick, Nova Scotia, and Newfoundland and Labrador.

The flavour of Canadian salmon is truly exceptional. Its firm flesh, rich in natural Omega oils, has a taste that's both sweet and savoury. Whether grilled on a cedar plank, smoked, or prepared as a delicate tartare, salmon stands out as a versatile and beloved seafood recipe ingredient for the home cook.

Health Benefits of Salmon

Bone & Teeth Health: Salmon is an excellent source of vitamin D, which plays a pivotal role in building and maintaining strong bones and teeth while enhancing calcium and phosphorus absorption.
Brain & Neurological Development: As a source of omega-3 polyunsaturated fatty acids, Salmon may support the physical development of the brain, eyes, and nerves, especially in children under two.
Energy & Cell Health: As an excellent source of B12 vitamins and selenium, and a good source of phosphorous, salmon may aid in energy metabolism and red blood cell formation, and offer antioxidant protection against oxidative stress.

Other Species

Lobster

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

5 More Recipes Learn More

Halibut

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.