Atlantic Lobster
Cold-water lobster from Nova Scotia and New Brunswick, peak season May-July. Sweet, tender meat, harvested sustainably using traditional trap methods.
Season: May-September | Region: Atlantic Canada
From Atlantic seaweed to Prairie grains, Northern berries to Quebec maple products, Canadian ingredients reflect diverse ecosystems, seasonal rhythms, and cultural traditions creating unique flavors found nowhere else.
Cold-water lobster from Nova Scotia and New Brunswick, peak season May-July. Sweet, tender meat, harvested sustainably using traditional trap methods.
Season: May-September | Region: Atlantic Canada
Pink-fleshed freshwater fish from Northern lakes and streams. Delicate flavor between salmon and trout, high in omega-3 fatty acids.
Season: Year-round | Region: Northern Canada
Prince Edward Island produces 80% of Canadian mussels using suspended aquaculture. Plump, sweet, and consistently sized, available year-round.
Season: Year-round | Region: Prince Edward Island
World-renowned scallops from Bay of Fundy, reaching 3+ inches diameter. Sweet flavor, firm texture, harvested sustainably during controlled seasons.
Season: October-April | Region: Nova Scotia
Premium hard red spring wheat with high protein content ideal for breadmaking. Saskatchewan produces 40% of Canada's wheat across 35 million acres.
Season: August-October harvest | Region: Saskatchewan
Canada produces 95% of world's lentils, primarily from Saskatchewan. Red, green, and French varieties used globally, grown sustainably with natural nitrogen fixation.
Season: August-September harvest | Region: Saskatchewan
Premium beef from cattle raised on Alberta grass pastures. Exceptional marbling, flavor, and tenderness from clean water and cool nights.
Season: Year-round | Region: Alberta
Lean, protein-rich meat from prairie bison. Sustainable ranching practices, minimal intervention, naturally grazes on native grasses without grain supplements.
Season: Year-round | Region: Prairie Provinces
Traditional indigenous protein source. Lean meat with distinct flavor, harvested sustainably by northern communities following migration patterns and traditional knowledge.
Season: Fall-Winter | Region: Northern Canada
Quebec produces 70% of world's maple syrup from 45 million trees. Available in Golden, Amber, Dark, and Very Dark grades, each with distinct flavor profiles.
Season: March-April harvest | Region: Quebec
Fresh cheese curds with characteristic squeak, essential for authentic poutine. Quebec produces 700+ cheese varieties from artisanal fromageries.
Season: Year-round | Region: Quebec
Purple berries native to prairies with flavor combining blueberries and almonds. Used traditionally in pemmican, now in pies, jams, and wines.
Season: June-August | Region: Prairie Provinces
Wild blueberries growing across 40,000 acres of acidic Quebec soils. Small, intensely flavored berries harvested commercially and by families.
Season: July-August | Region: Quebec
Golden berries from northern tundra, prized for unique tart-sweet flavor. High in vitamin C, traditional indigenous food, limited commercial availability.
Season: July-August | Region: Northern Canada
Tender fruit from Niagara Peninsula's unique microclimate. Sweet, juicy peaches available mid-summer, supporting thriving agritourism industry.
Season: July-September | Region: Ontario
Vidal and Riesling grapes frozen on vine for luxury ice wine production. Ontario produces 80% of Canada's ice wine, internationally acclaimed.
Season: December-January harvest | Region: Ontario
Red seaweed harvested from Bay of Fundy rocks. Rich umami flavor, high in minerals and vitamins, traditionally eaten dried as snack or condiment.
Season: June-October harvest | Region: New Brunswick
Canadian-developed oilseed producing neutral-flavored cooking oil. Saskatchewan grows 95% of farms cultivate canola, worth $26 billion annually.
Season: August-September harvest | Region: Prairie Provinces