Scallops

These delicate, fan-shaped bivalves are harvested in the wild and on dedicated farms throughout the Maritime provinces, Newfoundland, Quebec and British Columbia. Scallops are a delectable and long-cherished piece of Canada's diverse seafood tapestry.

With a sweet, creamy taste and a tender, buttery texture, Canadian scallops are a culinary delight. Whether seared to a golden perfection or served in a rich chowder, scallops have an undeniable appeal, and they are easy to add to pasta, soup, and even cocktails.

Health Benefits of Scallops

Fetal Development & Blood Health: Scallops are a source of folate and vitamin B12, which are essential for red blood cell formation and the normal early development of the fetal brain and spinal cord.
Energy & Bone Maintenance: As a source of B vitamins, phosphorous, and magnesium, scallops may support energy metabolism, tissue formation, and the maintenance of strong bones and teeth.
Immune Support & Antioxidant Protection: As a source of zinc and selenium, scallops may help maintain normal skin, bolster the immune system, and offer potent antioxidant properties to defend 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

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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.