Fresh Seafood Selection Guide

Different species of fish share similar characteristics of flavour and texture.
Use this chart to select comparable fish whenever your preference is not available.

Serving Size Per Person

Fish Shellfish (mussels/clams)
Whole Fish – 1 pound Entrée – 1lb
Dressed/cleaned fish – ¾ pound Appetizer – ½ lb
Fillets, steaks – ½ to ¾ pound  

Cooking Times

Cooking time for fish is generally 8-12 minutes per inch of thickness, regardless of method (bake, broil, grill, pan fry, poach).

As fish, shrimp, scallops, lobster and crab cook, their flesh turns from a moist
translucent color to opaque or solid in colour.

Live mussels, clams, and oysters pop open when cooked.

Full Product List (181KB pdf)
Pacific Seafood Availability Chart
Fresh Seafood Selection Guide
Ocean Wise - Good, Bad and Ugly list (155KB pdf)

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