Other Species

Acipenser oxyrinchus (Atlantic sturgeon)/Acipenser brevirostrum (Shortnose sturgeon)

Canadian caviar. Delicate, nutty, creamy pearls, bursting with flavour. This delicacy is rich in Omega-3, vitamins, and minerals. Caviar from Canada comes from native sturgeon species – wild Atlantic sturgeon and land based farmed shortnose sturgeon. 

Wild Atlantic sturgeon have one of the best growth rates of all the sturgeons; our broodstock is part of the Northern range of this species and has an excellent growth rate. Farmed shortnose sturgeon is early maturing, with large eggs, good growth and is carefully managed under a captive breeding program. All products, land based farmed and wild, are certified Ocean Wise, and the fisheries are highly regulated to ensure customers get only the best Canada has to offer. 

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Salvelinus alpinus

Also known as Arctic Char, Alpine Trout, or Salmon Trout, this cold-water fish thrives in the chilly waters of the Canadian Arctic. Packed with flavour, the Arctic Char can be described as a cross between salmon and brook trout, but with a finer flake. The flavour is sweet, and distinct. This beautiful fish ranges in colour, from deep blue to blue-green over the back, to glistening silver on the sides and white over the belly. Its main unique characteristic is a series of large, round spots, usually violet-pink, scattered on the sides. Rich in nutrients and Omega-3, Arctic Char promotes heart and brain health.

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Mactromeris polynyma

Arctic Surf Clams are sustainably harvested miles offshore, where the cold waters are deep and clean. These clams are quickly processed and frozen on the vessel to lock in flavour, freshness, and colour. Arctic Surf Clams are low in fat, high in protein, and very colourful. It's bright colour, sweet taste, and unique texture make the Arctic Surf Clam very popular for the Asian sushi and sashimi markets.

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Spisula solidissima

Bar Clams are the largest clams found in the northwest Atlantic region, reaching lengths of 18cm. Commonly found on clean sandy bottoms at low tide levels, Bar Clams have a thick chalky shell covered with a thin, olive-brown skin. Canned or bottled, these clams can be enjoyed as clam strips, or in chowders, and stews.

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Serripes groenlandicus

Cockles are harvested from the clear, cold waters off the south coasts of Newfoundland and Nova Scotia. They have a mild, sweet taste, with exceptional quality and flavour. Particularly great in Asian cuisine, the cockle clam is a reliable food source with a consistent year-round supply.

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Cyrtodaria siliqua

Northern Propeller Clams are ideal for sushi and sashimi. Cooked, the meat is firm, making it easy to work with when rolling sushi. When fresh, they have a cucumber-like scent and a stripped-back sweetness. These clams are caught in the clear, pristine waters off the Atlantic coast of Nova Scotia, ensuring the best possible quality and flavour.

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Mya arenaria

Soft shelled clam is a favourite seafood delicacy. They're succulent, sweet, and ideal for steaming. They are found in protected coastal embayments, and their shell has a chalky white appearance. Harvesters are able to determine the age of a soft shell clam by the markings on the shell, which are annual growth marks or rings. Not in the mood for steamed? They can also be fried or added to chowders and stews. Any way you serve them, they're delicious!

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Cancer Borealis

Jonah Crab are wild-harvested in the cold waters of the North Atlantic, and are immediately frozen to lock in peak freshness and flavour. Very meaty, this crab has flaky texture and sweet flavour, which provides versatility in recipes. From steamed, to chilled on ice, to crab cakes – the delicious options are endless.

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Cancer irroratus

Rock Crab are wild-caught in the cold waters of the North Atlantic. The brownish-red crustaceans make for a delicious main course, and their claws are perfect for a dipping appetizer. Keeping with crab versatility, Rock Crab can be enjoyed in many forms including salads, dips, and chowders.

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Hyas araneus

Toad Crab are shellfish, harvested from a wild capture and sustainable fishery.

Toad crab is widespread on both sides of the North Atlantic Ocean, ranging from shallow subtidal areas to depths to 1650 m.  In the northwest Atlantic the toad crab is common off the coast of Labrador, in the Gulf of St. Lawrence and Bay of Fundy, and is common throughout nearshore areas of Newfoundland and Nova Scotia. Toad crab is much smaller and has a different body structure in comparison to snow crab. Therefore, the meat has to be extracted by mincing as opposed to the traditional method of rolling.

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Anguilla rostrata

Eel meat is amazingly absorbent with sauces and seasoning so it can be cooked in a variety of ways. The taste of eel meat is light, yet sweet, and the texture is soft.

In Canada, it is found in all freshwater estuaries and coastal marine waters that are accessible to the Atlantic Ocean, from Niagara Falls in the Great Lakes up to the mid- Labrador coast.

Although eel is not widely used in western cuisine, its health benefits, including being rich in vitamins, high in omega-3, and high in protein, make it very popular around the world, especially in Asian cultures where it is considered a delicacy. Eel can be grilled, fried, and smoked.

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Lophius americanus

The Monkfish, also known as mudfish, angler, or goosefish, are found deep in the Atlantic Ocean. Only the tail portion of the Monkfish is eaten, which is firm, dense, and boneless. It has a mild, slightly sweet taste. Monkfish meat doesn't flake easily and is firm like scallop or lobster meat. Tail meat can be poached, steamed or cut into steaks and fried or opened out butterfly fashion and grilled.

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Pollachius virens

Atlantic Pollock are harvested from the deep, cold, pristine waters along the coast of Canada. They are a delicate tasting white fish, similar to cod or haddock with a milder taste. It is commonly used to make fish and chips and imitation crab. Pollack are a good source of lean protein and low in saturated fat, making it a healthy choice for fish consumption.

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Mercenaria mercenaria

Quahaugs are a type of bivalve mollusk, or more commonly, a clam. They can be found from the southern Gulf of St. Lawrence south to the Gulf of Mexico, and have a thick, hard greyish-white shell. Quahaugs have tender meats with a mildly sweet flavour and briny accent. Littleneck Clams are the smallest and most desirable of the Quahaug Clams, having the most tender and sweetmeats. They are usually enjoyed steamed in the shell, but can also be added to chowders and stews, or enjoyed fried.

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Strongylocentrotus droebachiensis

Sea urchins are sustainably harvested in the cold North Atlantic for export to Asia where they are a highly sought-after delicacy. They are the shape of a slightly flattened globe, and are covered in short, sharp, movable spines. Their typical colour is pale green, or greenish tinged, with purple or brown on their spines. Sea Urchins are generally harvested for their gonads, also known as uni, which feature heavily on tasting menus around the world. Their taste is often described as tasting like the sea without being fishy, with a smooth, wet, custard-like texture.

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Thorny – Raja radiata/Smooth – Raja senta

Skate, also known as Starry skate or roker, are deep-sea fish that can be thorny or smooth. Generally the wings of the fish is the part eaten, and has a mild flavour, firm flesh, and a high collagen content. Their unique texture and taste is comparable to scallops. The flesh is light beige to pinkish in color, but becomes off-white when cooked.

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Osmeridae

Smelt are oily and mild with a soft texture. Smelt are usually eaten whole – including head, bones, and all. They are high in protein, low in fat, and packed with essential vitamins, minerals, and fatty acids, making them a healthy choice. The major Smelt runs are in the northeast and eastern Canada, and major export markets include North America and Asia.

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Xiphias gladius

Swordfish has a mild, fresh flavour, with firm texture and large flake. It's a thick meaty fish and is delicious baked or grilled. This fish has more than a gram per serving of heart-healthy omega-3 fatty acids and medium fat content.

Highly migratory, Swordfish move into the Canadian Exclusive Economic Zone during summer and fall. There, they feed in the fertile waters of the continental slope and shelf basin areas. The North Atlantic swordfish stock has been fully rebuilt over the last decade by careful management and attention to sustainability, both domestically and internationally. This is the first swordfish fishery in the world to earn MSC certification.

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Oncorhynchus mykiss

Rainbow Trout have pink flesh and a mild, delicate, sweet taste. Trout is an excellent source of protein and iron, and is high in omega-3 fatty acids. The Rainbow Trout can be enjoyed in many different ways including freshly grilled, baked, smoked, or fried with a crispy batter.

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Oncorhynchus mykiss

Icy cold waters, carefully selected feed, and trained personnel make steelhead trout a distinctive treat from the pristine freshwater or saltwater environments here in Canada. Their delicate flavour and flaky texture make them well suited as an entree on its own, or in tacos, salad, or soup.

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Buccinum undatum

Out of its shell and onto your plate – Whelk is a sought after ingredient in specialty dishes and international cuisine. There are two distinct Whelk resources in Canadian waters: inshore, which have a greenish brown shell, and offshore, which have a white or tan shell. Whelk have a briny and sweet flavour, not dissimilar to clams. Larger varieties of whelk have a meatier texture than smaller varieties and pair nicely with butter and a touch of acid from vinegar or fresh lemon.

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