Seafood|GW

Seafood

Salmon

In the rushing water, the Canadian salmon river on the new moon, from time to time out of the water, fish scales shimmering in the sun. Salmon is the world of the most crucial fishes. Currently, Canada has farmed salmon, there are wild hunted. Salmon in the modern processing plants to the most stringent quality standards, complete preservation packaging, frozen packaged, smoked or canned packaging. Salmon exports to countries around the world, is a cornerstone of Canada's fisheries. In fact, Canada is one of the largest salmon producing and exporting country in the world.

Canadian salmon

: King Fish
In the rushing water, the Canadian salmon river on the new moon, from time to time out of the water, fish scales shimmering in the sun. Salmon is the world of the most crucial fishes. Currently, Canada has farmed salmon, there are wild hunted. Salmon in the modern processing plants to the most stringent quality standards, complete preservation packaging, frozen packaged, smoked or canned packaging. Salmon exports to countries around the world, is a cornerstone of Canada's fisheries. In fact, Canada is one of the largest salmon producing and exporting country in the world.
Canada's abundant salmon resource for many aboriginal culture has an important impact. Even today, many cells salmon is still the Atlantic coast and the Pacific Rim basis for the survival and development.

Wild salmon

Most of Canada's wild salmon from coastal British Columbia, where sockeye salmon is the most important commercial species. Annual migratory salmon in British Columbia's economy is very important, aboriginal fishermen still use nets, harpoons and other traditional methods Schomburg River salmon catch on. Commercial fishing fleet fishing operations are carried out in the waters off the coast farther using a variety of modern methods.
Wild Pacific salmon both in whole fish sales, but also processed into fish, fish fillets and steak to sell. Caught sockeye salmon (red salmon) and a large portion of sweetlips processed into canned food, most of which are exported to the United Kingdom and Australia. Canada's wild salmon products have been made with a variety of value-added selling, such as hot-smoked salmon, cold-smoked salmon, dipping sauce fish fillets, frozen salmon, salmon, dried fish, salted salmon, salmon burgers and patties. Canadian seafood products business continued to develop new salmon products are sold to domestic and international markets.

Farmed fish farm

Canada is the fourth largest salmon farming country of the world, after Norway, Chile, and the United Kingdom. Canada's east and west coasts (respectively bordering the Atlantic, Pacific) have salmon farms, mainly grown in the east coast of New Brunswick (New Brunswick) in the Bay of Fundy and the West Bank, British Columbia (British Columbia). There are currently more than 90 percent of farmed Atlantic salmon species (Atlantic salmon). Salmon farming has become an important industry in Canada, where the most common species are farmed Atlantic salmon farming continue throughout the year, it also brings wealth and provide employment opportunities for the coastal nation.
British Columbia, Canada and more narrow bay and clean water, very suitable for farmed salmon, but also throughout the year can be captured, each one is a direct by air from Canada to Taiwan, fresh direct. Canada is one of Taiwan's major salmon supplier.
Canadian farmed salmon products can be made according to customer requirements of different forms. Most farmed salmon are in fresh, frozen or smoked way trafficking. Consumers can buy a whole fish, fish or fillets (skin may be left or peeled, fish bones can be retained or removed.)

Nutrition and Quality

Most of Canada's imports of salmon is Atlantic salmon Taiwan (Atlantic salmon), the appearance of silver, the fish in the head and the body side lines or more parts of a distinct black spots. Fish was bright orange or pink orange, tasted moderate taste, no smell and not greasy. Large edible, fleshy little tight real, rich in oil.
Because flesh are translucent, after cooking becomes opaque, but still retain the original color of fish. Salmon fat content is very rich, containing long-chain fatty acids healthy omega-3, I believe you can prevent heart disease, lower blood pressure, prevent kidney and intestinal diseases, and neurological disorders (such as depression, schizophrenia, memory loss , Alzheimer's disease, etc.), but also reduce inflammation symptoms.

Edible Canada salmon safe and healthy

Canadian salmon is not only a healthy diet, and eating very safe. This is the world rely on the most stringent inspection and monitoring system. This system consists of the Canadian Food Inspection Agency supervision. Canadian Food Inspection Agency for fish products, fish processing and handling have set strict standards. All salmon fishing and export enterprises must be registered with the federal government, it must be strictly observed HACCP system and its application guidelines.
Health Canada has continued to pay attention to new scientific information on food safety, if necessary, will make appropriate amendments to the management measures to ensure that domestic and foreign food consumer's health.

Different tastes in Canada

Thanks to the world's clean water, Canada's fresh and tasty salmon around are welcome. If you want to learn more about Canadian salmon, see the following pages:

Canadian Agriculture and Agri-Food - Fish and Seafood
www.ats-sea.agr.gc.ca/sea-mer
Department of Fisheries and Oceans Canada
www.dfo-mpo.gc.ca/fm-gp/index-eng.htm
Canadian Food Inspection Agency
www.inspection.gc.ca

Snow crab

Canadian snow crab can capture the waters in the Atlantic provinces and Quebec waters. In Canada, snow crab, crab fishing, although not the only one species, but it is definitely the biggest catches. Snow crab fishing crab fishing industry is the cornerstone of the Atlantic.

Canadian snow crab

: Canadian snow crab can capture the waters in the Atlantic provinces and Quebec waters. In Canada, snow crab, crab fishing, although not the only one species, but it is definitely the biggest catches. Snow crab fishing crab fishing industry is the cornerstone of the Atlantic.
Canadian snow crab fishery is sustainable, the fishermen on board the captured snow crab carefully sorted, the captured crabs and crab back into the sea. Only adult male crab was left behind, to the modernization of processing plants, and quick-frozen pre-cooked quickly in order to maintain their seafood flavor.
Gourmet frozen around the world for Canadian snow crab rich sweet succulent flavor and resilient greatly appreciated. After slightly steamed fresh snow crab, whole edible parts are edible or sub-class taste. Steamed crab legs is a great appetizer, crab meat into the soup, fried crab cakes or small dot hearts, or made into cold cuts, such as crab salad, etc., every are extraordinary.

Quality assurance

Canada has the world's most stringent seafood product inspection and control systems. Canadian Food Inspection Agency Through this system, seafood and seafood products, handling and processing has developed strict standards. All for export, fishing and seafood processing Canadian organizations and institutions must be registered with the federal government, and the need to strictly abide by the HACCP system and its application guidelines.
Canadian Food Inspection Agency will test whether Canadian seafood contain contaminants, and is responsible for routine inspection to ensure compliance with the Canadian Department of Health. These provisions have reached the U.S. Food and Drug Administration (US Food and Drug Administration) and the World Health Organization (World Health Organization) standards.

Taste different in Canada

Lobster

Atlantic Canadian lobster production rehabilitation Scotia, New Brunswick, Prince Edward Island, Newfoundland and Quebec in the vicinity of the sea, is Canada's most important and famous seafood exports.

Canadian lobster

: Atlantic Lobster - Seafood King
Atlantic Canadian lobster production rehabilitation Scotia, New Brunswick, Prince Edward Island, Newfoundland and Quebec in the vicinity of the sea, is Canada's most important and famous seafood exports.
Given the importance of the lobster fishing industry, we have adopted a number of advanced technologies to monitor undersea lobster population to ensure sustainable lobster fishing industry. Preservation and processing methods lobster is very advanced. When lobster was caught fishing, a fisherman pulled once a fishing device, like a century ago as practice. The modern lobster fishing boat is equipped with refrigeration equipment, can greatly improve the degree of preservation of lobster. Within a few hours after capture, they put a lobster fishing boat shipped back to the pier, directly into the keeper pool fresh lobster for sale, or sent packing factory rapid freezing with the latest equipment to ensure lobster fresh and delicious.
Canadian lobster can be fresh, frozen whole shrimp, lobster tail and shrimp and other forms sold. With lobster as raw material, can make excellent assorted seafood stew, lobster bisque, lobster salad, and so on.

World table

Canada has nearly five thousand commercial chicken and egg producers, exporting a wide range of poultry products to about 100 countries. Chicken, eggs and turkey is the main product of this industry, but also the production and export of Canadian duck and goose, as well as game birds such as pheasant, partridge, guinea fowl and quail.
Well-known Canadian poultry also includes some of the more non-traditional varieties, such as ostrich, cassowary and rhea in South America, the fat content of the meat of this species is very low, their skin,, feathers and fat have useful. And because of different cultural backgrounds, each country for food raw materials they use have different requirements. Canada's poultry industry has sufficient equipment to provide halal certification and kosher chicken, and a variety of organic products.

Quality assurance

Taste different in Canada

Geoduck

Geoduck, is one of the world's longest surviving animals. Many individuals can survive for more than 100 years. Geoduck is unique in that it is a straw (or neck) is very long, this feature allows them to dig deep. Geoduck in the sand surface extending their extremely long neck, and by using a pipe to water (to extract algae and oxygen), and another way to pipe water spit eating and breathing.

: Geoduck
Geoduck, is one of the world's longest surviving animals. Many individuals can survive for more than 100 years. Geoduck is unique in that it is a straw (or neck) is very long, this feature allows them to dig deep. Geoduck in the sand surface extending their extremely long neck, and by using a pipe to water (to extract algae and oxygen), and another way to pipe water spit eating and breathing.
Geoduck can be found in the coastal region of British Columbia. When harvesting, divers with high-pressure water pipe (directed water jet) Loosen the lower clamshell to capture. Geoduck harvest could by their "signs" (straw or straw clearly retracted after the top left on the sand pit) to find out at the geoduck lies. Harvest is a sign interpreted by experts, whether it is good to take a visual weather, or in the case of zero visibility with the feeling to harvest.
Canadian Department of Fisheries and Oceans (Fisheries & amp; Oceans Canada), the Canadian Food Inspection Agency (Canadian Food Inspection Agency), Canada's Department of Environmental Protection (Environment Canada) and underwater hunting fishing associations (Under Water Harvesters Association) set of co-management to ensure Canadian waters farming the geoduck is safe edible monitoring plan.
Fresh geoduck is usually packed in moist paper and cold foods separate Styrofoam packing box, to ensure the quality and freshness of the product. These extraordinary value seafood then quickly be sent to market.
Like many seafood like geoduck take fresh transported, stored in a good circulation of cold salty water in the tank is the most valuable. However, consumers can get frozen or frozen and vacuum-packed meat straw geoduck meat. China also has a supply of dry soup clam up.

Taste different in Canada

Sea urchin

Canada urchins belong to the class of marine invertebrates called echinoderms, sea ginseng and starfish close relatives, their body is round, wrapped in a hard shell inside, then by many long spines whole surrounded. Crusty sea urchin largest can grow to over 18 cm, while the thorns can be up to 8 cm.

: Canada urchins belong to the class of marine invertebrates called echinoderms, sea ginseng and starfish close relatives, their body is round, wrapped in a hard shell inside, then by many long spines whole surrounded. Crusty sea urchin largest can grow to over 18 cm, while the thorns can be up to 8 cm. They usually live in coastal British Columbia reef areas, low-tide line about 90 meters. Sea urchins rocky habitat preferences, which is also in possession of their food source - algae and seaweed. They try to avoid the waves over Japan silt deposition in the place.
Sea urchin eggs in Japan, most of Europe and in North and South America are more expensive delicacy. Because in the past decade, the sea urchin eggs - that is "uni" - the increasingly high demand in many traditional fishing grounds, sea urchins were arrested almost finished. Development of sea urchin aquaculture industry, not only can create a number of industries Bai million Canadian dollars in Canada, can also help restore increasingly scarce due to overfishing and the number of wild sea urchins.

Taste different in Canada

Arctic (send) Tony

Canadian Arctic Bay, pleasant amount of light color, taste and quiet, easy to match. Since the Canadian Arctic Bay semi majority, can greatly reduce the cooking time, plus this IQF (Individually Quick Frozen) of frozen Arctic Bay program can maintain the best flavor. You can always thaw the required weight, very convenient.

Canadian Arctic Bay

Taste of top Arctic Bay pollution must be nurtured for 12 years in Canada, deep-sea environment, in order to achieve the best stage.
In the north of Canada, 200-300 km from the sea, located at latitude 42.45 to 44.45 degrees in the Mid-Atlantic (similar to the top of Hokkaido, Japan) have a single piece of original ocean pollution, water temperature here for many years maintained at 0-5 ° C degrees. Under the 50-60 meters deep, clear water, abundant nutrients, it is Canada's top Arctic shellfish cultivation zone.
Government of Canada Arctic Bay strict control factory farming, encourage environmental awareness and fishing time and quantity. Every Canadian Arctic Bay fishing boat equipped with the world's most cutting-edge technology processing device, so Arctic Bay from fishing, washing, boiling water, in addition to the shell, frozen vacuum packaging are completed within one hour, the processing time significantly cut its energy maintain optimum freshness Arctic shellfish.
Canadian Arctic Bay, pleasant amount of light color, taste and quiet, easy to match. Since the Canadian Arctic Bay semi majority, can greatly reduce the cooking time, plus this IQF (Individually Quick Frozen) of frozen Arctic Bay program can maintain the best flavor. You can always thaw the required weight, very convenient.

Taste different in Canada

Dungeness Crab

Gold is one of the major industries of early crabs along the Pacific coast of Canada Aboriginal. Gold crusty crab crab belong habitat in Canada's Pacific waters. Crab back was pink to brown, some in front of a purple spots, abdominal white to pale orange, white claws, and finally rounded the tip of the tail section.

: Canadian gold Crab
Gold is one of the major industries of early crabs along the Pacific coast of Canada Aboriginal. Gold crusty crab crab belong habitat in Canada's Pacific waters. Crab back was pink to brown, some in front of a purple spots, abdominal white to pale orange, white claws, and finally rounded the tip of the tail section. Most gold crab weight is 680 to 1.4 grams. This crab caught all year round in the waters of Canada, especially from May to October for volume production. Because Canada's strict regulations male crab fishermen only catch is prohibited to capture crabs and male crabs less than 6.5 inches, to protect the ecological golden crab. Market to the public crab, crab majority.
A male golden crab can grow to the average width of 23 cm, and weighs about 680 grams to 1.4 kilograms. Golden crab is easy with two kinds of crabs: Rock Crab (Cancer productus) and graceful crab (Cancer gracilis) confusion. Resolution method is the golden crab claws and a long, thin tail white pliers, tongs and only a small clamp for two characteristics did not.
Golden crab meat tender and delicious, with a hint of nutty flavor, succulent and tender body parts, feet more solid meat, mainly gold crab can move in different directions, and when necessary, can be quite rapid. Can be fried, fried, steamed, boiled, or mixed with other seafood cooking. Golden crab with live crabs transported to the world, but also to processing and fresh brewed or shelled crab mode trafficking.

Taste different in Canada

Black cod

Canadian wild black cod are Anoplopomatidae, this rare species only grows in the deep waters of the North Pacific pure. Black cod with fins, skin and black hair seems to have pearly white fish. Fish must be at least 55 centimeters (22 inches) before fishing catch, and the average fish caught commercially are between 2.7 kg (6 pounds) and 5.4 kilograms (12 pounds) between.

: Canadian wild black cod
Canadian wild black cod are Anoplopomatidae, this rare species only grows in the deep waters of the North Pacific pure. Black cod with fins, skin and black hair seems to have pearly white fish. Fish must be at least 55 centimeters (22 inches) before fishing catch, and the average fish caught commercially are between 2.7 kg (6 pounds) and 5.4 kilograms (12 pounds) between.
Black cod meat tender and juicy, sweet and fresh Sauvignon. The smoked black cod little nutty flavor chewy category, is the first choice all over the world love smoked fish dishes experts. Because of its rich taste, innovative cooking methods can be varied, for connoisseurs considered a delicacy in Japan. Rich fat content, it is the best source of Omega-3's.

Life history

Sea life wild black cod from Canada, Mexico, California (Baja California) to the Bering Sea and Japan, can swim in the habitat over 1,500 meters (4,921 feet) deep continental shelf and slope Baltic domains. In British Columbia, most of the black cod live in the northwest coast of Vancouver Island to the waters of the northwest coast of the Queen Charlotte Islands, from 200 meters (656 feet) to more than 1,500 meters (4,921 feet) deep can be found Canadian wild black cod trail.
Canadian wild black cod in January to March, along the continental shelf waters to spawn. Juveniles on the continental shelf and slope habitat tour Baltic sea region, juvenile fish offshore until Migratory first two to five years old again Migratory to offshore, and finally to deeper waters, Canadian wild black cod is at this stage in was captured off the coast of the fishing longline and cage.

Product Category

Canada has frozen wild black cod fish and marine rapid freezing (frozen-at-sea) of whole fish, fish fillets and steak. Smoked products generally are frozen fillets.

Product market

Canada's major markets wild black cod in Japan's top dining pathway.

Different tastes in Canada

Cod

For many years, Canada's Atlantic cod is the most important demersal fish. It lanky body color from gray to green, to brown, to red, as well as common chin barbels.

Canadian cod

: Atlantic cod
For many years, Canada's Atlantic cod is the most important demersal fish. It lanky body color from gray to green, to brown, to red, as well as common chin barbels.
Cod catches in the late 1980s, the last peak of about 420,005 tons, most of the production comes from the full resources of the Newfoundland cod. Since then, a substantial reduction in the number of cod, cod catch suspension order issued in 1992, the suspension order in some areas of the Atlantic are still implemented. For cod suddenly reduced circumstances, proposed a variety of explanations: overfishing (domestic and foreign), seals, and sea temperature change is the reason most frequently mentioned. One theory is that the colder waters of the northern cod was caught pushing to the south, at the time, cod is considered to be an inexhaustible resource. Anyway, we are now no longer like the fifteenth century adventurer John Cabot describe the fish more to not only catch with nets, buckets into the sea to fish there.
At the time, Salt stains cod started this industry; first pioneer Canadian seafood exporters, will capture the dried cod in the New World, and then shipped back to Spain, Portugal and the United Kingdom. In the 1980s, the demand for fresh and frozen cod products (steak, fish and processed products) increased, but now, because of limited resources and the need to effectively use these resources, the trend has returned to Salt stains or dried catches. You can also smoked cod and for the production of fish sticks, fish fillets, or for dishes. Stockfish, cod chin and tongue, as well as cod cod head is made of special products. Cod fish is still the standard for the assessment of the other white meat, lean, white meat, large and mild taste.
Atlantic Canada's cod farming is currently being studied in order to ensure a steady supply.
Pacific cod
Pacific cod is one of the most popular demersal fish in the North Pacific. Similar to the Atlantic cod, the back is brown almost gray, body lined shallow, fish maw partial gray, as well as common tentacles cod chin. Length 60 cm, weight of about 2.5 to 3.6 kg, Pacific cod along the west coast of Canada infested, all year round trawl, longline fishing and fish pots.

Atlantic cod and Pacific cod

Both cod in the market is not able to distinguish, they often can be common. But the higher the moisture content of Pacific cod, and therefore not so tight. Otherwise, the meat is cooked over white, non-fat, large and mild taste.

Taste different in Canada

Flat cod

Canada flat cod (halibut) is a traditional Newfoundland fish in the cold waters of the Arctic Sea, surrounded by Newfoundland, Labrador Peninsula, Baffin Island deep waters, and can be found in the Gulf of St. Lawrence . Using a single boat trawl, longline and gill net fishing. Since capturing the distance between the remote sites and processing plants, flat cod catch are usually frozen after processing. Most of the processing in the province of Nova Scotia and Newfoundland factory. Product diversification, mainly go head to belly (Head & amp; Gill) (fresh / frozen); skinless, boneless fillets of various sizes (fresh / frozen); steak and smoked or pickled products.

Canada flat cod

Canadian meat tenderizer smooth flat cod
Canada flat cod (halibut) is a traditional Newfoundland fish in the cold waters of the Arctic Sea, surrounded by Newfoundland, Labrador Peninsula, Baffin Island deep waters, and can be found in the Gulf of St. Lawrence . Using a single boat trawl, longline and gill net fishing. Since capturing the distance between the remote sites and processing plants, flat cod catch are usually frozen after processing. Most of the processing in the province of Nova Scotia and Newfoundland factory. Product diversification, mainly go head to belly (Head & amp; Gill) (fresh / frozen); skinless, boneless fillets of various sizes (fresh / frozen); steak and smoked or pickled products.
Flat succulent cod dense white color, taste sweet, suitable for a variety of cooking methods. Its high fat content-rich triglycerides.

Taste different in Canada

Thanks to the world's clean water, Canada's fresh and tasty salmon around are welcome. If you want to learn more about Canadian salmon, see the following pages：

Canadian Agriculture and Agri-Food - Fish and Seafood
www.ats-sea.agr.gc.ca/sea-mer
Department of Fisheries and Oceans Canada
www.dfo-mpo.gc.ca/fm-gp/index-eng.htm
Canadian Food Inspection Agency
www.inspection.gc.ca

Tuna

Many people know that high-quality tuna, but now diners who eat seafood, has also realize that wild British Columbia, Canada also made delicious tuna sushi and sashimi and other seafood dishes. Moreover, the European cold smoked and hot smoked tuna products in Canada, is also very popular, is considered to be novel advanced seafood.

Canadian wild tuna

Canadian meat tenderizer smooth flat cod
Many people know that high-quality tuna, but now diners who eat seafood, has also realize that wild British Columbia, Canada also made delicious tuna sushi and sashimi and other seafood dishes. Moreover, the European cold smoked and hot smoked tuna products in Canada, is also very popular, is considered to be novel advanced seafood.
Canada is a kind of wild tuna albacore tuna, the growth in the pure waters of the North Pacific Bank, a unique beautiful dark blue back and silver fish maw. Canadian tuna meat tender, delicious and memorable. Cook fish from pink to white color after color is stunning, so is the only tuna is known as "white meat" of.

Product form

Canadian wild tuna variety of products, including rapid sea frozen (frozen-at-sea), canned, hot smoked and cold smoked and other species. There are whole frozen fish, fish fillets and fish. In Canada, the market does not provide tuna fish, because, according to the Canadian Highly Migratory Fish Foundation Platinum Quality Assurance System (CHMSF Platinum QA Program) provides that in order to maintain the best quality of all tuna rapid freezing process must be done immediately .

Taste different in Canada

Thanks to the world's clean water, Canada's fresh and tasty salmon around are welcome. If you want to learn more about Canadian salmon, see the following pages：

Canadian Agriculture and Agri-Food - Fish and Seafood
www.ats-sea.agr.gc.ca/sea-mer
Department of Fisheries and Oceans Canada
www.dfo-mpo.gc.ca/fm-gp/index-eng.htm
Canadian Food Inspection Agency
www.inspection.gc.ca

Blue mussels

Blue mussels are bivalve shellfish, short growing season and low temperature environment for the mussels grow slowly, shell thick, and grow less meat. New grown mussels grow to be selling sticky until the size (about 5 cm), which requires 6-8 years on a wild mussels for underwater objects. The mid-1970s began to study farmed mussels, this need 2-3 years to grow to be the size of trafficking.

Canadian mussels
blue mussels can be found in the waters of the North Atlantic on both sides, while wild mussels are widely distributed in the Newfoundland coast seabed.
Blue mussels are bivalve shellfish, short growing season and low temperature environment for the mussels grow slowly, shell thick, and grow less meat. New grown mussels grow to be selling sticky until the size (about 5 cm), which requires 6-8 years on a wild mussels for underwater objects. The mid-1970s began to study farmed mussels, this need 2-3 years to grow to be the size of trafficking.
Farmed mussels will be too small or empty mussels appear, they must be discarded. Then classified, graded. Fresh mussels were sent to the market to sell fresh, processed mussels are cooked and used in a variety of products, including shelled mussels, sauces, pickled or soaked in brine.

Taste different in Canada

If you want to learn more about Canadian mussels, please refer to the following page：

Canadian Agriculture and Agri-Food - Fish and Seafood
www.ats-sea.agr.gc.ca/sea-mer
Department of Fisheries and Oceans Canada
www.dfo-mpo.gc.ca/fm-gp/index-eng.htm
Canadian Food Inspection Agency
www.inspection.gc.ca

Sea Ginseng

Sea Ginseng is a delicacy in Asia. Ginseng Ginseng Products include sea sea bar (fresh or frozen) and dry skin or other parts. The main sea ginseng products market in China and Japan. Sea ginseng in Asia together with farmed fish and shrimp, whereby back adoption and add value to the production of copies of the system. Canada is also such an assessment Ginseng and sea fish farming methods adapted to improve the yield of the entire system.

Canadian Sea Ginseng
Sea ginseng can grow to about eight, a length of about 50 cm. Up to 5,6 years old, began breeding. In summer (June to August), male and female in the shallow waters of the sea ginseng spawning. According to temperature change, young eggs in 7-13 weeks is plankton, and then settle down deformation. Larvae looking for secluded retaining sediment deposition in the organic seaweed and algae. Sea Ginseng is a delicacy in Asia. Ginseng Ginseng Products include sea sea bar (fresh or frozen) and dry skin or other parts. The main sea ginseng products market in China and Japan. Sea ginseng in Asia together with farmed fish and shrimp, whereby back adoption and add value to the production of copies of the system. Canada is also such an assessment Ginseng and sea fish farming methods adapted to improve the yield of the entire system.

Taste different in Canada

If you want to learn more about Canada's sea ginseng, please refer to the following page：

Canadian Agriculture and Agri-Food - Fish and Seafood
www.ats-sea.agr.gc.ca/sea-mer
Department of Fisheries and Oceans Canada
www.dfo-mpo.gc.ca/fm-gp/index-eng.htm
Canadian Food Inspection Agency
www.inspection.gc.ca

Oysters

Oyster farms mostly farmed oysters in the net or box frame, suspended in seawater. Oyster farming in Canada can not add any food or drug in the water, because the oysters to filter-feeding organisms in the water by filtering suspended organic matter of survival, but also as to improve local water quality, which is a considerable environmental concepts culture fisheries.

Canadian Pacific oysters
Oyster farms mostly farmed oysters in the net or box frame, suspended in seawater. Oyster farming in Canada can not add any food or drug in the water, because the oysters to filter-feeding organisms in the water by filtering suspended organic matter of survival, but also as to improve local water quality, which is a considerable environmental concepts culture fisheries.
Oysters are rich in protein, iron, zinc, vitamin B12, vitamin E and low in calories. Which iron is indispensable to maintain the normal function of red blood cells elements, zinc can boost the immune system, B12 have to maintain the normal operation of the nervous system and red blood cell production effects.

Taste different in Canada

Whether the current delicate appetizer or meal staple, Canada oysters for your taste buds can bring new enjoyment. If you want to learn more about Canadian oysters, please refer to the following pages:

Canadian Agriculture and Agri-Food - Fish and Seafood
www.ats-sea.agr.gc.ca/sea-mer
Department of Fisheries and Oceans Canada
www.dfo-mpo.gc.ca/fm-gp/index-eng.htm
Canadian Food Inspection Agency
www.inspection.gc.ca

Scallops

Farmed scallops can be both environmentally sustainable development. Scallops can not tolerate the discharge of sewage or other toxins; so there scallops farmed areas, often Control Manager will be kept strictly coastal waters. In addition to the ecological system as an important regulator of nutrient cycling, farmed scallops for the formation of the shell, remove the carbon dioxide emissions from the ocean, helping to reduce greenhouse gases.

Canadian scallops

Farmed scallops
Canada in British Columbia, Nova Scotia, New Brunswick and Quebec farmed scallops. According to Statistics Canada reported that in 2006 accounted for scallop production in British Columbia, Canada 76 percent.
How farmed scallops
Canadian scallops farm production lines from immature eggs collected scallops to start. In the Atlantic coast of Canada, young adult scallops set eggs from spawning in the wild, take down, or you can get from a professional breeding hatchery. In British Columbia, immature eggs are all made by the hatchery. When the eggs settle down young, coming of age of, it will be moved to the fine mesh bag or tray, and then fixed to a safe flotation devices, suspended in the ocean.
When the scallops grow to produce the final stages of growth, some Canadian farmers choose the seabed sowing. Others will be moved to the larger scallop nets or disk, and then secure them in a safe flotation devices, suspended in the sea (floating cultivation). Under cultivated scallops floating system, according to the final products, the need for six months to three years to grow into the market size. The submarine cultivated scallops you need more than two to three years.

Why can sustainable farming scallops

Farmed scallops can be both environmentally sustainable development. Scallops can not tolerate the discharge of sewage or other toxins; so there scallops farmed areas, often Control Manager will be kept strictly coastal waters.
In addition to the ecological system as an important regulator of nutrient cycling, farmed scallops for the formation of the shell, remove the carbon dioxide emissions from the ocean, helping to reduce greenhouse gases.
Scallop farming to get environmental groups like Audubon Society, Monterey Bay Aquarium's Seafood Watch and Eco-Fish's endorsement.

Taste different in Canada

If you want to learn more about Canadian scallops, please refer to the following page：

Canadian Agriculture and Agri-Food - Fish and Seafood
www.ats-sea.agr.gc.ca/sea-mer
Department of Fisheries and Oceans Canada
www.dfo-mpo.gc.ca/fm-gp/index-eng.htm
Canadian Food Inspection Agency
www.inspection.gc.ca

Herring

Herring is a pelagic species, they gathered in groups at feeding and spawning period. Will pass through water fish called ocean fish, to distinguish benthic feeding fish in the sea and life. Mainly in the sea pelagic waters feeding, pelagic fish is usually a group activity, you can turn in an instant.

Canadian herring
Herring is a pelagic species, they gathered in groups at feeding and spawning period. Will pass through water fish called ocean fish, to distinguish benthic feeding fish in the sea and life. Mainly in the sea pelagic waters feeding, pelagic fish is usually a group activity, you can turn in an instant. Atlantic herring
From the late 1800s, a large number of people that catch Atlantic herring (Clupea harengus). Salt stains can be smoked, made of canned, frozen, pickled, used as bait or fertilizer, into powder and oil, which in recent years have begun to harvest eggs and sperm.
Pacific herring
Pacific herring are widely distributed in the North Pacific Ocean, Sea from the east of Beaufort to Baha California, then to the west of Siberia to the Korean peninsula. They range westward expansion to the Russian Arctic, and Atlantic herring part of the overlap. Pacific herring for migratory species during spawning will swim to the shoreline.

Variety description

Slender body like a small silver fish fork and fish, Pacific herring and Atlantic herring are very similar. They have bluish to olive green on the back, the two closets and abdomen becomes shiny silver, the body covered with large scales. Herring can grow to about 30 cm, live to about 15 years.

Taste different in Canada

If you want to learn more about Canada herring, please refer to the following page：

Canadian Agriculture and Agri-Food - Fish and Seafood
www.ats-sea.agr.gc.ca/sea-mer
Department of Fisheries and Oceans Canada
www.dfo-mpo.gc.ca/fm-gp/index-eng.htm
Canadian Food Inspection Agency
www.inspection.gc.ca

Mackerel

In British Columbia, there are two varieties of mackerel. Called Pacific mackerel, for up to 60 cm, but an average of about 45 cm. Another Jack mackerel (Jack Mackerel), looks similar to the Pacific mackerel, but larger sizes, up to 80 cm. Atlantic mackerel in the North Atlantic come and go, from the Mediterranean to the east and west of the Norwegian North Carolina to Newfoundland. At the time of the spring and summer, you can catch mackerel in the coastal waters, to the fall and winter when the mackerel are located in deeper, warmer reef.

Canada mackerel

Mackerel - Pacific Region
In British Columbia, there are two varieties of mackerel. Called Pacific mackerel, for up to 60 cm, but an average of about 45 cm. Another Jack mackerel (Jack Mackerel), looks similar to the Pacific mackerel, but larger sizes, up to 80 cm. Mackerel, tuna fish are often prevalent in warm waters during El Nino haunt the west coast of Vancouver Island. Mackerel does not often appear in the Strait of Georgia.
Atlantic mackerel
Atlantic mackerel in the North Atlantic come and go, from the Mediterranean to the east and west of the Norwegian North Carolina to Newfoundland. At the time of the spring and summer, you can catch mackerel in the coastal waters, to the fall and winter when the mackerel are located in deeper, warmer reef.

Taste different in Canada

If you want to learn more about Canada mackerel, please refer to the following page：

Canadian Agriculture and Agri-Food - Fish and Seafood
www.ats-sea.agr.gc.ca/sea-mer
Department of Fisheries and Oceans Canada
www.dfo-mpo.gc.ca/fm-gp/index-eng.htm
Canadian Food Inspection Agency
www.inspection.gc.ca