fresh seafood guide + sustainable seafood choices
Ocean Wise is a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood, ultimately promoting ocean-friendly buying decisions.
Marine Stewardship Council is a global organization promoting the best environmental choice in seafood via certification of sustainable practices.
= in season
Chinook Salmon
Also called Spring or King salmon, Chinook is the largest of BC's salmon running over 35lbs. Its firm flesh can range from ivory white to deep red.
Coho Salmon
Similar to Chinook, Coho is prized by sports fishermen and has firm, medium red flesh.
Albacore Tuna
For those who have only tried canned tuna, a grilled Albacore steak will be a pleasant surprise. The firm, dense flesh is best served rare to medium rare.
Halibut
A flat fish that can reach up to 300lbs, Halibut has white flesh and a clean mild flavour, adapting to any cooking method.
Ling Cod
While not a true cod, Ling Cod is one of the more important food fishes of the west coast. The dense flesh takes a surprisingly long time to cook and is better suited to moist heat cooking methods.
Red Snapper
Having firm, delicate, sweet white flesh with large flakes, Red Snapper is suitable to any cooking method. Many classic Caribbean and Mexican recipes were developed for this species.
Rainbow Trout
Harvested locally in Sooke, Rainbow Trout's pink flesh is rich and fine textured, imparting a delicate flavour.
Sole
Considered one of the finest fish on the market, Petrale Sole has white, fine flaked flesh with a sweet, mild flavour.
Pacific Cod
Also called True Cod or Gray Cod, Pacific Cod can grow to more than 3ft in length and weigh more than 44lbs. This white flaked flesh has a subtle flavour and is low in fat content.
Haddock
Native to the North Atlantic, Haddock is mildly flavourful with moderate to firm textured flesh and low in fat.
Dungeness Crab
Premium of all Pacific Northwest crab, Dungeness is reddish brown to purple above, cream to yellow below when raw, brick red to orange when cooked. Low in fat content.
Atlantic Lobster
Different from its Caribbean cousin, by presence of large pincer claws, Atlantic Lobster contains succulent white meat, low in fat content.
Spot Prawn
Caught in traps at depths ranging from 130 to 328 feet on the West Coast, this fishery method has minimal impact on ocean habitat. Wild BC Spot Prawns are a delicacy known for their sweet, delicate flavour and firm texture.
Shrimp
The taste and texture of each type of shrimp are influenced by the waters they inhabit. The ability to swim freely also makes the meat firmer. Buttery sweet flavour.
Mussel
Pale white meat indicates a male mussel; a warmer orangey colour, a female. Plump and delicious flavour.
Oyster
The most prized of all the molluscs, oysters are influenced by their surroundings and develop to be salty or sweet.
Clam
There are over 2,000 varieties of clams in the world. Culinary possibilities are endless to enjoy this tasty and sweet treat.
Scallop
A highly esteemed and sought after mollusc for delicacy of flavour, scallops are tender, exquisite and sweet.
Octopus
Delicious in salads and grilled, octopus is a delicacy and staple throughout the Mediterranean and Asia. They have a mild unique flavour and are low in saturated fat.
