Lobster - also known as Northern and American lobster.
Worldwide, they are often referred as the "King of Seafood" and are
definitely the pride of Atlantic Canada. They are fished in the cold,
pristine North Atlantic waters off Canada and the U.S., in shallow
inshore areas and deeper offshore waters. Lobsters are handpicked,
packaged and transported directly to our carrier at the Halifax
International Airport. Delicately textured and succulently flavored,
Atlantic Lobster is truly a one of a kind taste experience.
- 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.
- is a type of flatfish from the family of the right-eye
(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.
- (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).
- 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.
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.
- 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
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.