Canada Seafood
Saltwater Fish of Canada
Atlantic Cod
The Atlantic cod is an open ocean fish found on both sides of the North Atlantic. Canada fishermen harvest cod in New Brunswick, Newfoundland, Nova Scotia and Prince Edward Island.
Atlantic cod are brown to green or gray on the dorsal side and flanks, with a pale ventral side and smooth, small scales. The fish are recognized by their "barbell" that hangs from its chin, three dorsal fins, two anal fins, and a broom-shaped tail. Atlantic cod typically weigh 25 pounds and may be 40 to 42 inches in length.
Cod can be baked, broiled, poached, fried, made into cakes or chowder or salted for long term storage without loss of flavor or nutrition. They are a good source of low-fat protein, phosphorus, niacin, and vitamin B12.
Atlantic Haddock
Atlantic Haddock is a mild white fish known for its excellent table quality. Fresh haddock has a fine white flesh and can be cooked in the same ways as cod. Haddock is a great source of low-fat protein and is high in magnesium and selenium. Small fresh haddock and cod fillets are often sold as scrod. The term refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows.
Atlantic Pollock
Atlantic pollock is related to cod and haddock. It differs in appearance from others in the cod family by having a pointed snout and a projecting lower jaw, a more rounded body, and a forked rather than a square tail. The Atlantic pollock is olive green above, paling on the lower sides to a yellow-gray, and finally to silver gray on the belly. Pollock average 4-15 pounds and 2-3 feet long.
Atlantic pollock is a lean fish with somewhat darker flesh than cod. It is sold fresh (whole, steaks, fillets); and frozen (whole, steaks, fillets, IQF and blocks). Pollock's light flaky flesh can be substituted for cod, haddock similar whitefish in recipes. Pollock can be poached, baked, broiled, grilled or put into fish chowders.
Red Hake
Red hake is a small member of the cod family. Hake have slender bodies, a chin barbel and fine scales. Hake have lean white flesh and are available fresh, frozen and smoked. Other common names for this species include squirrel hake, white hake, mud hake, ling, merluche and codling.
Blue Whiting
The blue whiting is common in the Northwest Atlantic ocean between Canada and Greenland. These small members of the cod family have a long, narrow body. Coloration includes a bluish back and silvery underside. Adults typically measure 12-18 inches in length.
Worldwide, blue whiting are an important fish species, according to the United Nations Food and Agriculture Organization of the United Nations (FAO). The fish is usually processed into fish meal and oil.
Atlantic Salmon
Atlantic salmon exist as wild populations as well as being farmed in Canada. Wild Atlantic salmon are anadromous; they spawn in rivers, hatch and grow before returning to the ocean to reach adulthood. Juvenile salmon, commonly called parr, remain in freshwater one to three years, depending on growth. When parr grow to sufficient size they develop into smolts and migrate to the ocean. Mature fish return to rivers to spawn several years later.
Pacific Cod
Pacific cod are similar to Atlantic cod although generally smaller. Pacific cod are fast growing fish and reach an average length of 19 cm in 1 year. Pacific cod may live 12 years or more and can exceed 89 cm in length. Pacific cod are an important commercial food species. Local names include gray cod, gray wolf or grayfish. Pacific cod are found in the Bering Strait, along the Aleutian Islands and the Pacific Northwest coast.
Sablefish
Sablefish are caught along the British Columbia coast, from the Vancouver area north to the Alaskan border. They are dark gray to black in color. Sablefish are sometimes called blackcod, although not a member of the cod family. Much of the sablefish caught on the Pacific coast are exported to Japan, where the oily white flesh is highly prized. Many experts regard sablefish as one of the best tasting saltwater fish.
Pacific Halibut
Pacific halibut are the largest flatfish in the ocean. They can weigh up to 500 -700 pounds and can grow up to 9 feet long. The flesh of Pacific halibut is firm and white. It is low in saturated fat and sodium, and is a source of vitamins B6, B12, magnesium and potassium.
Pacific Salmon
Several species of wild Pacific salmon are harvested along Canada's Pacific coast. Chinook or King salmon is one of the most important Canadian salmon. Chinook are the largest of the Pacific salmon. These beautiful fish often reach 30 pounds (13 kg) or more. Chum salmon are smaller salmon found in Canada. They are the most abundant commercially harvested salmon species. Coho or sliver salmon are another Pacific salmon.Adults usually weigh 8 to 12 pounds, reaching 24 to 30 inches in length. Sockeye salmon support another important fishery on the Pacific coast of Canada. Pink salmon are the smallest of the Pacific salmon with an average weight of about 3 1/2 to 4 pounds and average lengths around 20-25 inches.
Bluefin Tuna
Bluefin tuna are noted for having a large, torpedo-shaped body that is nearly circular in cross-section. The fish is dark blue-black on the back and white on the lower sides and belly. On live bluefin, colorless lines alternate with rows of colorless spots on the lower sides. The second dorsal fin is reddish brown. The color of the dorsal fin, the number of gill rakers on the first arch, and the very short pectoral fins separate this species from other members of the tuna genus, Thunnus. Atlantic bluefin tuna sometimes exceed 1000 pounds and 9 feet in length. Bluefin tuna are long lived pelagic fish that live and migrate in the open ocean. Atlantic bluefin tuna is the highest valued Atlantic tuna species in the market. Depending on regulations, bluefin tuna are caught with purse seines, handgear (rod and reel, handline, and harpoon), and longlines. Bluefin is low in sodium and is a very good source of vitamins A, B6, and B12, selenium, niacin, and phosphorous.
Longfin Albacore
Albacore is a highly migratory species. It can be found in the cooler tropical waters, and is always on the move, seeking for best feeding and spawning grounds. Due to its white colored meat albacore is also called "chicken of the sea". Albacore is among the most popular types of tuna, marketed as "White Tuna" and sold as canned products.