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)
 Acrobat Reader is required to view PDFs. Download for free if needed.
|
