Newfoundland and Labrador exports nearly $1 billion of seafood annually around the world. Our seafood is loved for its high quality and superior taste as a result of the pristine, cold water and technological advances in harvesting.
Newfoundland and Labrador - a rare find
Our Cold Ocean Best: The cold, clean waters around Newfoundland and Labrador are legendary for their abundance and quality of finfish and shellfish, wild-caught and farmed. The waters surrounding the province, where the warm Gulf Stream meets the Labrador Current, have created the perfect environment for delicious seafood for hundreds of years.
Sustainable: 80% of fish and seafood in Newfoundland and Labrador is certified to the Marine Stewardship Council (MSC) standard (by value). Our farmed blue mussels are certified to the Canadian Organic Aquaculture Standard, and our salmon companies are 4-Star Best Aquaculture Practices (BAP) certified.
Global: Over 90% of our seafood is exported to over 40 countries around the world. Live lobster to Asia, fresh cod to the US, and frozen products everywhere – Newfoundland and Labrador seafood producers are logistics experts.
Safe: All fish harvested and processed in Newfoundland and Labrador adheres to provincial and Canadian food safety standards, ensuring the highest standards governing food safety, resource management, sanitation, hygiene, and quality control.
- Arctic Surf Clam
- Coldwater Shrimp
- Sea Cucumber
- Sea Urchin
- Snow Crab
- Atlantic Cod
- Atlantic Halibut
- Turbot (Greenland Halibut)
- Atlantic Salmon
- Blue Mussels
- Steelhead Trout