Canada’s fisheries are managed by the Department of Fisheries and Oceans which is recognized as an international model for responsible fisheries management. Our members work closely with the Department and are committed to sustainability and stewardship. There are a number of programs and organizations that certify fisheries for sustainability and traceability. The Marine Steward Certification (MSC blue eco label) is key among them. In 2014, two-thirds of Canadian landings were from fisheries that have been certified to the MSC standard, which represents almost all major stocks and is over 80 percent of the value of Canada’s fishery.
Canada has one of the world’s most respected fish inspection and control systems. Our members’ food processing and exporting are regulated by the Canadian Food Inspection Agency (CFIA) which sets requirements and inspection standards for fish products, federally registered fish and seafood processing establishments, importers, fishing vessels, and equipment used for handling, transporting and storing fish. Our members’ plants which process fish and seafood for export or inter-provincial trade are federally registered and have a HACCP-based Quality Management Program (QMP) plan.
Dietary guidelines consider fish and seafood a healthy source of protein and recommend eating it at least twice per week. Our members harvest and process a wide variety of fish and seafood from Canadian oceans and lakes. We supply these to plates and tables in Canada and around the world. Top exports from the Atlantic include lobster, snow crab, shrimp, scallops and Greenland turbot. Top exports from the Pacific include salmon, halibut, geoduck clams, spot prawns and Dungeness crab. And from our lakes, the top exports include yellow pickerel, perch, whitefish, white bass and smelt.