Also known by its Latin name, Homarus Americanus. Canadian Lobster are caught in the wild cold and pristine Atlantic Ocean where there are 41 lobster fishing areas, including Bay of Fundy and the Atlantic side of the Gulf of St. Lawrence. Canada strictly implements sustainable fishing management, and MSC certification.

With delicious meat and mighty body, Canadian lobsters have become the number one choice for banquets in Chinese market for the past five years, and gained reputation as the king of seafood. In 2020, when global trade has been greatly disrupted, Canada exported 20,569 tons of live lobsters to China, worth 370 million Canadian dollars in value, accounting for 61% of China’s total live lobster importation.

Nearly half of the Canadian lobsters caught in the wild are processed into raw frozen, cooked frozen, and blanched lobster products through cooking and quick-frozen process in live and fresh conditions.

The quick-frozen lobster meat tastes delicious and effectively maintains the original sweetness and tenderness of lobster meat. Canadian frozen lobsters have been sought after by retail sector this year. In the first six months alone, export value of whole frozen lobster in Canada has increased from 280 million Canadian dollars to 543 million; and export value of frozen lobster meat has also increased rapidly from 105 million Canadian dollars in the first six months of last year to 252 million, showing a 140% year-on-year growth over 6 months period.

Canadian coldwater shrimp are caught in pristine North Atlantic Ocean. On board frozen technology including quick-frozen packaging keeps the natural sweetness and firmness of shrimp throughout the cold-chain management process. Nowadays, the best-selling coldwater shrimp are shell-on cooked frozen shrimp, sashimi grade, and cooked and peeled coldwater shrimp that go easily with other ingredients. Ready to eat directly after thawing, Canadian coldwater shrimp are a hot-selling product on e-commerce platforms and supermarket shelves. In 2020, Canada exported more than 50,000 tons of coldwater shrimp to China.

Arctic surf clam is an important seafood in Japanese cuisine and has gained quite a bit of awareness and a strong consumer base in the Chinese market. Canadian Arctic surf clams are caught 200-300 kilometers offshore in the pristine North Atlantic Ocean.  The temperature of seawater in this region fluctuates between 0-5 degrees all year round, making it the perfect growing environment for high-quality Arctic surf clam. Within 45 minutes after being caught, the clams go through a standardized cooking and freezing process.

In China, Capelin is called “Duochun,” meaning rich roe in female fish belly.  Capelin has highly nutritious fish roe, rich in delicious and tender fish meat trace elements and soft fishbone. Capelin is perfect for barbecue and frying, and a must-have summer BBQ dish in China. In the past two years, the global TAC of capelin continued to decline, making Canada an even more important source of capelin.

The Dungeness crab is a member of the hardshell crab family and can be identified by its light reddish-brown shell, which sometimes has a purple splotch towards the front. The underside is white to light orange. It is one of British Columbia’s most traditional harvests and the most important species of crab harvested on Canada’s Pacific Coast. Dungeness crab is recognized by consumers for its sweet, mild and slightly nutty taste with tender body meat and slightly firmer leg meat. It is especially in demand because it lends itself to a wide variety of preparation methods from simple to elegant. The average annual harvest volume for British Columbia Dungeness crab is around 3,600 tonnes. British Columbia exports of crab increased by 30% from CAD $159.1 million in 2018 to CAD $206.5 million in 2019.  Approximately 77% of British Columbia crab exports were to China in 2019.

The Geoduck clam is renowned for its large meaty siphon or neck extending from its oval-shaped shell. They are individually hand-harvested by divers to maintain product quality and freshness. As one of British Columbia’s most valuable shellfish delicacies, geoduck offers a sweet, fresh sea flavour enjoyed by seafood enthusiasts in its raw form or quickly sautéed and stir-fried. The average annual harvest volume for British Columbia geoduck is around 1,500 tonnes. British Columbia exports of geoduck increased by 12% from CAD $54.8 million in 2018 to CAD $61.6 million 2019. Approximately 58% of British Columbia geoduck exports were to China in 2019.

Spot prawns are the largest of the commercial species of shrimp harvested from British Columbia’s pristine waters. The prawn’s body colour is usually reddish brown or tan, and distinctive white spots on its abdominal segments distinguish it from other shrimp species. Spot prawns are valued for their sweet, delicate flavour and firm texture. Side stripe shrimp are the second-largest shrimp species commercially harvested in British Columbia. Similar in color to prawns, side stripe shrimp are distinguished from other shrimp species by their long antennules and striped abdomen. Like prawns, side strip shrimp are also a top choice for their sweet flavour. The average annual harvest volume for British Columbia spot prawn is around 1,975 tonnes, while side stripe shrimp is approximately 600 tonnes. British Columbia exports of prawn and shrimp increased by nearly 10% from CAD $53.1 million in 2018 to CAD $57.7 million in 2019. About 44% of British Columbia prawn and shrimp exports were to China in 2019.

Sea urchin hand-harvested by divers is one of the world’s most valuable and sought-after seafoods. They are small and spherical with bright red or dark burgundy shells (Red), or green shells (Green) covered in long, spiny needles.  The roe is bright yellow and tastes distinctively light and sweet with a firm, smooth texture – a truly unique flavour. The average annual harvest volume for British Columbia sea urchin is around 3,150 tonnes. British Columbia exports of sea urchin in 2019 were valued at CAD $19.5 million.

• Canadian Wild Blueberries Promotion
• CFDF (Chengdu)
• CIIE (Shanghai)
• SIAL (Shanghai)
• Lobster Promotion with Four Seasons
• Lobster Promotion with food chain restaurants
• NSBI China Online Marketing Campaign
• Spring Live Lobster Promotion
• Chinese New Year Live Lobster Promotion
• Seafood Promotion with JD
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• Canadian Wild Blueberries Promotion
• FIC (Shanghai)
• CFDF (Chengdu)
• SIAL (Shanghai)
• DIG In-store Promotion
• Atlantic Seafood Trade Mission Services for CFSE (Qingdao)
• FHC (Shanghai)
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• FHC (Shanghai)
• Nova Scotia Live Lobster In-Store Promotion (Shenzhen)
• Nova Scotia Live Lobster Online Promotion in Spring Festival (China)
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• COF Mission (New Brunswick), China
• New Brunswick Missadview.hion to Seafood Expo in Qingdao, China
• “Taste of Nova Scotia” Promotional event in China
• Northwest Territories Premier Mission to China
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• Atlantic Fishery Mission to Seafood Expo in Dalian, China
• NB Fishery Mission to Hong Kong Asia Seafood Expo
• COF Mission to China (Pan Atlantic)
• NB Ministerial Mission to China (Multi-sector)
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• Atlantic Frozen Lobster China Trade Development (NB, PEI)
• NB Ministerial Mission to China (Multi-sector)
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