Atlantic Species
Capelin
Mallotus villosus
On the edge of Eastern Canada, in Newfoundland and Labrador, everyone knows about capelin weather. In the middle of summer, when the capelin roll, locals believe they bring cold and RDF (rain, drizzle, and fog). Rich in Omega-3 fatty acids, this small, slender fish is healthy and tasty. Locals eat them fried, pickled, roasted over an open campfire, and dried and salted. Capelin is also prized for the roe (masago), commonly used in sushi, primarily exported to Asia. Harvested from June to July. Available year-round.
Sustainability & Certifications
Capelin is harvested under Canadian fisheries management regulations, and is part of a federal Integrated Fishery Management Plan (IFMP). All exporters are certified by the Canadian Food Inspection Agency (CFIA).
Product Forms Frozen, Smoked & Dried
Male
Female
Herring, Atlantic
Clupea harengus
The Atlantic herring fishery is diverse and rich in tradition. Harvesting methods range from inshore mobile gear, to large modern herring seiners, to an important weir fishery located in the many coves along the shorelines of the Bay of Fundy. Small fresh herring have a light delicate flavour while larger herring have a fuller, oilier taste. While fresh herring has the most nutritional benefits, canned herring is also full of antioxidants, Omega-3 fatty acids and other valuable nutrients. It can also be salted, fried, or smoked. As diverse as the fishery itself, the processing industry exports quality Atlantic herring to countries around the world in traditional product forms and in new exciting product formats and flavours that respond to modern consumer preferences. Harvested from March to December. Available year-round
Sustainability & Certifications
Atlantic herring is harvested under Canadian fisheries management regulations, and is part of a federal Integrated Fishery Management Plan (IFMP). All exporters are certified by the Canadian Food Inspection Agency (CFIA).
Product Forms Fresh, Frozen, Smoked, Salted, Canned & Vinegar cured chunks
Round
Fillets
Butterfly fillets
Mackerel, Atlantic
Scomber scombrus
Atlantic mackerel are a small forage fish that are consumed all over the world. It is an important food fish on both sides of the Atlantic and is used fresh, frozen, smoked, and salted. This beautiful, oily fish is a rich source of omega-3 fatty acids and contains a wealth of essential vitamins and minerals. Mackerel has a rich, pronounced flavour and is respected by chefs and home cooks alike for this distinctive flavour. In Canadian waters, it is fished commercially from the Bay of Fundy to Labrador. Harvested from June to December. Available year-round.
Sustainability & Certifications
Harvested under Canadian fisheries management regulations. All exporters are certified by the Canadian Food Inspection Agency (CFIA).
Product Forms Fresh, Frozen, Salted & Smoked
Round
Fillets
HOG
Redfish
Sebastes fasciatus-Sebastes mentella
Redfish, also known as Ocean Perch, are found in deep basins and along the edge of the continental shelf off the Atlantic coast. Redfish is harvested year-round and is quickly processed and frozen to preserve freshness. Redfish is moist, with moderately firm fillets that are lean, moist, and flaky. It has a mild taste with a touch of sweetness and its flavour will hold up to a variety of sauces. It is high in protein and low in fat, making it an excellent choice for health-conscious consumers. Harvested and available year-round.
Sustainability & Certifications
Some redfish fisheries are Marine Stewardship Council (MSC) certified and others are in Fisheries Improvement Projects (FIPs). All redfish is harvested under Canadian fisheries management regulations. All exporters are certified by the Canadian Food Inspection Agency (CFIA).
Product Fresh & Frozen
Round
Fillets
H&G
Halibut, Greenland (Turbot)
Reinhardtius hippoglossoides
Greenland halibut are caught in the cold, deep waters of the Gulf of St. Lawrence and the Grand Banks of Newfoundland and Labrador. They prefer cold temperatures so the growth rate is slow, yielding firm eat with an excellent flavour. Greenland halibut has a dense, white meat and a sweet, rich taste. It’s snow white meat has a rich flavour, has few bones and is great for cooking. Harvested inshore from May to October and year-round offshore. Available year-round.
Sustainability & Certifications
Harvested under Canadian fisheries management regulations and part of a federal Integrated Fishery Management Plan (IFMP). All exporters are certified by the Canadian Food Inspection Agency (CFIA).
Frozen
Head
Tails
Hake
Merluccius bilinearis
Hake are found deep in the warmer waters of the Northeast Atlantic and are abundant on the Scotian Shelf. It tends to have a very mild taste, slightly sweet meat and cream-coloured to slightly-pink flesh, which has a somewhat coarse, watery texture. They have a similar flavour as cod, but with a milder taste, a softer texture, and a smaller flake. This lean, versatile fish is delicious baked, battered and fried, or in soups and stews. Or try grilling or broiling it and serving it whole. Harvested inshore from May to October and offshore year-round. Available year-round.
Sustainability & Certifications
Harvested under Canadian fisheries management regulations and part of a federal Integrated Fishery Management Plan (IFMP). All exporters are certified by the Canadian Food Inspection Agency (CFIA).
Product Forms Fresh & Frozen
Round
HOG
H&G
Crab, Snow
Chionoecetes opilio
Snow crab thrive in the icy-cold, pristine waters of Atlantic Canada. With a hard shell encasing sweet, succulent meat, these snow crab are prized around the world. Independent harvesters often travel as far as 400 kilometres offshore, in sometimes wild and unpredictable weather conditions, to catch this deep water crab. Processors use state-of-the-art freezing and processing technology to preserve the flavour, colour, and nutritional value of the snow crab from the moment it’s caught. It comes packaged in a wide selection of products and sizes, frozen and glazed for consistent quality. Harvested April to August. Product available year-round.
Sustainability & Certifications
Skilled fishers capture the crab in pots, harvesting only prime quality males that meet or exceed the minimum catch size. Females are returned to the water, ensuring a sustainable fishery. All exporters are certified by the Canadian Food Inspection Agency (CFIA).
Product Forms Frozen cooked, Frozen raw & Value added
Whole
Sections/Clusters
Leg or combo meat
Claws
Claws/Knuckles
Snap & eat
Bodies
Legs
Shells
Concentrated water
Cod, Atlantic
Gadus morhua
Cod need cold, deep waters to thrive, and thrive they do, in Canada’s ice-cold North Atlantic ocean. Cod has a mild flavour and lean, pure white fillets with large distinctive flakes. From beer battered traditional fish and chips, to Bacalao, to dishes at some of the world’s finest restaurants, the sheer versatility of cooking applications makes this fish a favourite of home cooks and professional chefs alike. Harvested from June to February. Available year-round.
Sustainability & Certifications
Fisheries Improvement Project (FIP) in place for 3Ps and Northern cod fisheries. Harvested under Canadian fisheries management regulations and part of a federal Integrated Fishery Management Plan (IFMP). All exporters are certified by the Canadian Food Inspection Agency (CFIA).
Product Forms Fresh, Frozen, FAS & Salted
HOG
H&G
Fillets
Loins
Tongues
Tails
Cheeks
Block
Minced
Salted
Heavy Wet Salted
Light Salted
