Canada Seafood

Atlantic Cod

The Atlantic cod (Gadus morhua) is an open ocean fish found on both sides of the North Atlantic. In the Northwest Atlantic cod occur from Greenland to North Carolina. 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 occasionally reach lengths in excess of 5 to 6 feet and live up to 25 years. Offshore cod tend to be larger than fish caught from inshore areas. 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 (Melanogrammus aeglefinus) 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 ( Pollachius virens) is related to the 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. Its lateral line is white, and it has a small barbel on its chin.

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 member of the cod family (Gadidae). Hake are small fish with slender bodies, a chin barbel and very slimy skin. Their elongated pelvic fins and fewer teeth distinguish them from silver hake. Other common names for this species include squirrel hake, white hake, mud hake, ling, merluche and codling. The species is an important food fish in some countries. Red hake are harvested inshore and nearshore areas otter trawls, line trawls, and hand lines. Hake have lean white flesh and are available fresh, frozen and smoked.

Blue Whiting

The blue whiting (Micromesistius poutassou) is a cod common in both the Northeast Atlantic as well as the Northwest Atlantic ocean between Canada and Greenland. The species lives in depths between 50 and 1500 meters. Blue whiting have a long, narrow body. Coloration includes a bluish back and silvery underside. Adults typically measure 24-32 cm in length.

Worldwide, Blue whiting was 5th most important captured fish species in 2006, according to the United Nations Food and Agriculture Organization of the United Nations (FAO). The fish is usually processed into fish meal and oil.

Cusk

The cusk inhabits deep waters with rocky bottoms. Dorsal and anal fins extend the length of the body and attach at the base of the rounded tail. Cusk have a narrow black band and white edge on the fins. Body color can vary depending on surroundings. Average adults measure around 28 inches in length. The chin barbel and lack of long rays on the pelvic and pectoral fins distinguish the cusk from hakes.

Atlantic Salmon

Atlantic salmon (Salmo salar), are among the most highly sought after gamefish on the Eastern Coast of Canada and the United States. Prized for their searing runs, Atlantic salmon are favorites among East Coast fly fishermen.

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 in New England rivers, depending on growth. When parr grow to sufficient size they develop into smolts and migrate to the ocean in spring. 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. Commercial fisheries employ longlines, trawl nets, and traps to catch sablefish.

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 Halibut are members of the flounder family. Halibut have a flat body with eyes on the right side. The skin on the top side is mottled to blend into the ocean floor and can be olive green, brown or almost black in color depending on where the fish was caught. The underside is snow white. Pacific halibut are common along the Northwest coast of the the USA and Canada.

Pacific Salmon

Chinook or King salmon is one of the most important sport and commercial fish native to the Pacific coast of North America. Chinook are the largest of the Pacific salmon. These beautiful fish often reach 30 pounds (13 kg) or more.

Chum salmon are the most abundant commercially harvested salmon species in arctic, northwestern, and Interior Alaska.

Coho salmon usually weigh 8 to 12 pounds and are typically 24 to 30 inches in length.

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.

Sockeye salmon support one of the most important commercial fisheries on the Pacific coast. Sockeyes are also sought after by recreational anglers.

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 popular in the States, where it is marketed as "White Tuna" and sold as canned products.

Northern Lobsters

Northern Lobsters shed their shells as they grow, taking 5 to 7 years to reach minimum market size, referred to as "chicken lobsters". Adolescent lobsters prefer habitat with rocky or rough bottom. Adult lobsters frequent more types of ocean bottom and also migrate long distances.

Lobsters commonly eat fish, crabs, mussels, sea stars, sea urchins and other organisms. Their diet sometimes includes about 100 different kinds of animals and plants.

Lobster meat contains omega-3 fatty acids, which is known to decrease the risk of heart disease.Lobsters are high in amino acids and contain the amino acid lysine. They also contain potassium, magnesium , vitamin B2 (riboflavin), B3 (niacin), B6, B12, calcium, phosphorous, iron and zinc.

The Eastern Canada offshore lobster (Homarus americanus) fishery operating within the Canadian Exclusive Economic Zone (EEZ) off the eastern seaboard of Canada has earned Marine Stewardship Council (MSC) certification having been independently assessed and found to be sustainable and well-managed. Products from the Eastern Canada offshore lobster fishery are eligible to bear the blue MSC ecolabel.

Sea Scallops

Sea scallops are found in the eastern North Atlantic Ocean ranging from the north Gulf of St. Lawrence and northern Newfoundland southward into U.S. waters. The traditional market for wild-caught scallops is as shucked meats, which may be sold fresh or frozen.

The bulk of Canadian catches are the result of harvesting wild stocks of sea scallops by dredging or trawling. Important Canadian sea scallop fisheries are conducted by inshore fishermen in the Gulf of St. Lawrence and the Bay of Fundy off Nova Scotia. The offshore fishery occurs on Georges Bank off the southwestern tip of Nova Scotia.

The high demand and good prices have attracted a number of people to experiment with scallop culture.

Canadian Shrimp

Pink coldwater shrimp are one of the most important commercial species of shrimp in the world. In Canada, P. borealis and P. montagui are harvested. The two species are found along Eastern Canada as far north as Baffin Island and as far south as the Flemish Cap. P. jordani, one of about 85 varieties of coldwater shrimp found on the West Coast is also commercially harvested.

Northern Prawn

The Canadian northern prawn trawl fishery is now the largest MSC-certified coldwater shrimp fishery in the world. The primary market for this fishery is the United Kingdom, with other major markets including continental Europe, the United States and other international markets. As a coldwater shrimp, the northern prawn (Pandalus borealis), is smaller than tropical shrimp but is well known for its sweet, highly flavorful meat.

Canadian northern prawn trawlers fish with otter trawls fitted with separator grates to reduce bycatch as fish pass through the grate and escape from the trawl. The fishery runs from mid-spring to early fall. Raw material is landed fresh to processing facilities around the province of Newfoundland and Labrador, where it is produced in single frozen, cooked and peeled format.

Striped Shrimp and Northern Shrimp

Both the striped shrimp (Pandalus montagui) and northern shrimp (Pandalus borealis) fisheries capture the coldwater shrimp in otter trawls, primarily between 200 and 500 meters of depth. Much of the fishery operates in the northwestern Atlantic and Arctic Oceans, in offshore areas of the Canadian exclusive economic zone, from the Grand Banks of Newfoundland to the far north adjacent to Baffin Island.

The offshore northern shrimp fishery overlaps part of the Canada northern prawn fishery. The offshore northern shrimp fishery includes vessels of 100 feet and larger. This fishery focuses mainly on frozen-at-sea, raw and cooked shell-on products that are marketed primarily in Russia, Ukraine, China, Japan and Western Europe.

The offshore striped shrimp fishery produces frozen-at-sea, raw and cooked shell-on products, which are also marketed primarily in Russia, Ukraine, China, Japan and Western Europe.

Sources of shrimp information include Marine Stewardship Council press releases

Oysters

The American oyster, also known as the Atlantic oyster or the eastern oyster, is native to the western Atlantic Ocean, with its northern range extending into parts of Canada. American oysters are farmed in Prince Edward Island, Nova Scotia and New Brunswick. Canadian oyster areas are limited to warm, shallow bays and estuaries. Water temperatures in other coastal areas are generally too cold for their reproduction and suitable growth.

Arctic Surf Clams

The Canadian offshore Arctic surf clam fishery has been operational since 1986, with fisheries occurring off the coasts of Newfoundland and Nova Scotia. The fishery has developed into a major industry with annual sales of $30 million to $50 million. Arctic surf clams are similar to American surf clams, but American markets have been limited because of a difference in meat color between the 2 species. Much of the Canadian Arctic surf clam products are exported to Asia.

Canada Maple Leaf Logo by north_america

According to the Canadian Aquaculture Industry Alliance, Canada's total shellfish production in 2009 was 34,000 tonnes with a value of $64 million. It ranks twelfth globally in the production of both mussels and oysters and is the largest supplier of shellfish to the United States. Mussels, oysters, clams and scallops are the most common shellfish produced across Canada

To assist Canadian aquaculture, the Minister of Fisheries and Oceans Canada (DFO administers the Aquaculture Innovation and Market Access Program (AIMAP).

The goal of the Aquaculture Innovation and Market Access Program (AIMAP) is to improve the competitiveness and market value of the Canadian aquaculture industry by encouraging an aquaculture sector that continuously develops and adopts innovative technologies and management techniques to enhance its global competitiveness and environmental performance.

For more information on the Department of Fisheries and Oceans' aquaculture program and the AIMAP application process, visit: www.dfo-mpo.gc.ca/aquaculture/sustainable-durable/index-eng.htm

sources: Canadian Aquaculture Industry Alliance, Fisheries and Oceans Canada

The Canada-USA Steering Committee is the oversight body that guides transboundary management issues in the Gulf of Maine.

This informal advisory group coordinates bilateral stock assessments and a sharing scheme for transboundary groundfish resources through the actions of the Transboundary Resource Assessment Committee (TRAC) and the Transboundary Management Guidance Committee (TMGC).

The Steering Committee supervises additional cooperative transboundary initiatives in the Gulf of Maine via the Canada-USA Integration Committee. The Steering Committee is co-chaired by the Director-General for the Maritime Region, Department of Fisheries and Oceans (DFO) and the Northeast Regional Administrator of the US National Marine Fisheries Service (NMFS).

Committee members also include representatives of the New England Fisheries Management Council (NEFMC), Canada's Gulf of Maine Advisory Committee (GOMAC), and Canadian and US fishing industries.

One of the first tasks undertaken by the groundfish TMGC was the development of a resource-sharing formula for allocating eastern Georges Bank cod, haddock and yellowtail flounder stocks between the USA and Canada.

In the Government of Canada, the responsibility for the fish and seafood industry is split between the Department of Fisheries and Oceans (DFO) which manages the production end of the business (that is, fish - whether wild or farmed - when they are in the water) and Agriculture and Agri-Food Canada (AAFC) which provides export market-development support for a wide variety of Canada's food and beverage products, including fish and seafood.

According to the Honourable Gail Shea, Minister of Fisheries and Oceans:

"Canada is clearly a leader in the production of high-quality, safe and nutritious fish and seafood," said Minister Shea. "Consumers around the world can be confident that Canadian products are also sustainably harvested and farmed according to rigorous environmental monitoring and management regulations."

sources:

Department of Fisheries and Oceans
Agriculture and Agri-Food Canada

The Eastern Canada offshore sea scallop (placopecten magellanicus) fishery operating within the Canadian Exclusive Economic Zone (EEZ) off the eastern seaboard of Canada has earned Marine Stewardship Council (MSC) certification having been independently assessed and found to be sustainable and well-managed. Products from the Eastern Canada offshore sea scallop fishery will now be eligible to bear the blue MSC ecolabel. This is the first scallop fishery in North America to be MSC certified.

Exported worldwide, the sea scallops are harvested using the New Bedford scallop rake or dredge. Established in 1945, the fishery has had an average catch of 6,300 metric tons of shucked scallops annually over the past six years. While the fleet markets some fresh scallops, Frozen at Sea individually quick frozen (IQF) scallops account for nearly 60 percent of the landings each year.

The fishery extends from Georges Bank to the Eastern Scotian Shelf and St. Pierre Bank, and is operated under an enterprise allocation program. It is managed by the Department of Fisheries and Oceans (DFO) with consultative input from the Offshore Scallop Advisory Committee (OSAC).

source: MSC