Canada’s fishing areas fall into three main divisions: Atlantic, Pacific, and inland waters. Many commercially important species are found in the Atlantic, with lobsters ranking as the most valuable. The five salmon species account for more than half of the Pacific catch value, but many other varieties of ocean fish, including halibut and herring, are also taken. The principal freshwater fishing grounds are the Great Lakes, the lakes of the Prairie provinces, and the lakes of the Northwest Territories, notably Great Slave Lake. These yield many varieties of fish.

Again the emphasis of the module is quality, quality of product and quality of presentation. Consumer demands are such that they expect value for their dollar and the module undertaking has that in mind. The information base provides the learner with safety tips and retail practices supported by graphics and detailed descriptions.

Topics Covered:

  • Types of Seafood
  • Distribution and Marketing
  • Safety and Retail Practices
  • Storage and Handling
  • Temperature Controls
  • Grading
  • Common species
  • Cooking and Nutritional Value
  • Processing
  • Common Bacteria and Sanitation Practices
  • Identification and
  • Modern Fishing Methods