Haddock - both haddock and cod are members of the family Gadidae. Before the advent of refrigeration, cod was preferred due to it's suitability for salting. Presently, fresh and frozen haddock have now become the consumer's number one choice, presenting a more delicate, slightly sweeter flavour than cod. The meat provides excellent nutrition, is low in fat and is an good source of sodium and potassium.

Halibut - is a type of flatfish from the family of the right-eye flounders (Pleuronectidae). This name is derived from haly (holy) and butt (flat fish), alleged to be called so from being commonly eaten on holy-days. Halibut live in both the North Pacific and the North Atlantic oceans and are highly regarded food fish.

Swordfish - (Xiphias gladius), also known as Broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. They reach a maximum size of 177 in. (455 cm) and 1,400 lb (650 kg).

Tuna - are ocean-dwelling carnivorous fish in the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, having been clocked at 70 Kph and include several warm-blooded species. Unlike most fish, which have white flesh, tuna flesh is pink to dark red, which explains their common name "rose of the sea". The red coloring comes from tuna muscle tissue's greater quantities of myoglobin, an oxygen-binding molecule. Some of the larger species, such as the bluefin tuna, can raise their blood temperature above water temperature through muscular activity. This ability enables them to live in cooler waters and to survive in a wide range of ocean environments.

Sea Scallops - The soft fleshy texture and delicately mild sweet flavor of scallops is enjoyed by even those who are not particularly fond of fish or other shellfish. They are usually shucked at sea so that only the the delicious, sweet white morsels of shellfish muscle (meats) are brought ashore. Their size ranges between 20-30 meats per pound and they are easily grilled, broiled or used in recipes. They are available fresh and frozen.The season for fresh sea scallops runs from October to March.

Oysters - With flavors ranging from mild to salty, these plump, mineral-rich bivalves are the prize of epicures, who tend to enjoy them raw or barely cooked. They can be steamed, baked or grilled. Oysters are not only delicious, they're also among the most nutritionally well-balanced foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggests oysters as an ideal food for low-cholesterol diets.

Soft-Shell Clams (Steamers) - Soft-shell clams (Mya arenaria), also known as steamer clams, gapers and squirt clams, are filter feeders, residing in the substrate of bays and estuaries throughout Nova Scotia. Their shells are white or dark blue in colour, depending on the type of substrate they inhabit. White-shelled clams are associated with coarse sand with less organic material, while darker shells are found in fine silt with higher organic material. This anomaly does not affect the quality or taste of the clams. Individual clams can grow to a size of 100 mm., the average, approximately 65 - 70 mm. The minimum legal size limit in Nova Scotia is 38 mm.