Atlantic Canada Lobster
Cooking
Handling
Products
Sustainability
Seafood Market Terms
Fillet - A portion of flesh taken from either side of a fish, cut parallel to the central bones. The main bones, fins and belly flaps are usually removed from the finished fillets.
Fresh - Product that has never been frozen, cooked, cured or otherwise preserved.
Groundfish - so-called because they generally feed and dwell near the bottom, the “ground” of the sea. The principal groundfish species are: cod, small flatfish (such as flounder), redfish, haddock, polluck, turbot, halibut and hake.
Gutted - Fully enviscerated fish.
H & G - Headed and gutted fish.
Headed - Fish from which the head has been removed.
IQF - Individually quick frozen.
Molting - The process by which a crustacean (lobster), sheds its shell to accomodate growth.
Pelagic - Fish that range through the water column are know as “pelagic” to differentiate them from “groundfish” which feed and dwell near the bottom. Feeding mainly in surface or middle depth waters, pelagic fish travel mainly in large schools. Examples of pelagic fish are: Herring, Atlantic Salmon, Mackerel, Swordfish and Bluefin Tuna.
Portion - Usually a square or rectangle, cut from a block of frozen fish. May be plain or breaded, raw or precooked.
Round - Whole, ungutted fish.
Steak - A cross-sectional slice of a fish, usually 1/2 to 2 inches thick and containing a section of the backbone.
Whole fish - The complete fish just as it comes from the water, also called landed or round weight.
Seafood Definitions
Mussels - Mussels are a sweet, low-calorie treat. The meat varies in colour from creamy white to bring coral. Nova Scotia mussels are grown along our ocean coastline on mussel aquaculture farms. They grow on ropes suspended above the ocean floor to ensure the mussel is free from grit.
Atlantic Oysters - Oysters are called many different names depending on where they are grown. The Atlantic oyster is grown in our Atlantic region. The water where oysters are grown influences it’s flavour. Nova Scotia’s clean, clear water ensures plump oysters that are delicious and healthy. Oysters are known for their healthy high zinc content.
Lobster - Nova Scotia is known worldwide for it’s wonderful, fresh, delicious lobster. The cold waters of our coastline guarantee a hard shelled lobster.
Sea Scallops - Sea Scallops or ‘Digby Scallops’ are landed in a number or ports in Nova Scotia. The sweet juices and succulent flavour are enjoyed by people worldwide.
Haddock - Haddock is one of the most popular fish in Nova Scotia. Haddock is one of the most versatile of all fish because of it’s light flavoured, lean white meat is perfect in a chowder, grilled, deep fried, baked or steamed.
Atlantic Salmon - Known as the “king of fish” salmon has firm, pink meat with a distinct flavour unique among fish. Salmon is an excellent source of Omega 3 fatty acids, “the good fat,” which may help prevent strokes and heart attacks.
Flounder - Often called sole, flounder if a flatfish. Flounder are fished from many ports around Nova Scotia. Thin, delicate fillets are produced from this firm white fish which can be served baked, broiled, poached or stuffed.
Clams - Fresh clams are harvested from clam beds surrounding Nova Scotia. Clams are raked from public beds or harvested from aquaculture sites. Our clams have a sweet, salty flavour great in chowders, casseroles, steamed or deep fried.