Products

From our waters to the world

Our seafood sets the standard

Globally recognized for its premium quality and unrivaled flavour, Newfoundland and Labrador seafood is sustainably harvested from the world’s most abundant and viable fishing grounds.

Want to bring the best to your table or your customers? ASP members offer a wide selection of wild-caught species from snow crab and shrimp to cod, halibut, and more.

Connect with one of our members today.

Shellfish

Groundfish

Pelagics

Other

Crab, Rock

Cancer irroratus

Rock Crab are shellfish, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Plan). A lean source of protein packed with essential nutrients like vitamin B12, zinc, and selenium, they’re low in fat and rich in omega-3 fatty acids. They are by-catch of Snow Crab.

Processed Forms

meat
claws

Season

June – July

Harvest Method

Pot traps

Harvest Areas

3KL4R

ASP Member-Producers

Crab, Snow

Chionoecetes opilio

Snow crab are shellfish, prized for their sweet flavour and delicate texture. Harvested from a wild capture and sustainable fishery (MSC Certified), they’re a favourite in kitchens around the world. A lean source of protein packed with essential nutrients like vitamin B12, zinc, and selenium, they’re low in fat and rich in omega-3 fatty acids.

Processed Forms

cluster sections
whole, cooked or raw
leg meat
combo meat
claws

Season

April – August

Harvest Method

Baited pot traps

Harvest Areas

2HJ, 3KLNO, 3Ps, 4R3Pn

ASP Member-Producers

Crab, Toad

Hyas araneus and Hyas coarctatus

Toad crab are shellfish, harvested as part of a wild capture fishery managed under Canada’s Integrated Fisheries Management Plan. A lean, protein-rich seafood, they offer essential nutrients like vitamin B12, zinc, and selenium, while being low in fat and high in heart-healthy omega-3 fatty acids. They are a by-catch of Snow Crab.

Processed Forms

meat
claws

Season

June – July

Harvest Method

Pot traps

Harvest Areas

3KL, 3Ps, 4R3Pn

ASP Member-Producers

Lobster

Homarus americanus

Lobster is a shellfish, harvested from a wild capture fishery managed under Canada’s Integrated Fisheries Management Plan. Known for its rich flavour and tender meat, lobster is a premium source of lean protein, packed with vitamins and minerals like vitamin B12, copper, and selenium.

Processed Forms

Live
Frozen, cooked in shell
Cooked meat

Season

April – July

Harvest Method

Baited pot

Harvest Areas

3KL, 3Ps, 4R

ASP Member-Producers

Mussels, Blue

Mytilus edulis

Blue mussels are a bivalve mollusk, sustainably farmed using a grow-out method after wild seed collection. Prized for their sweet flavour and rich texture, they’re a nutritious, eco-friendly seafood choice – high in protein, iron, omega-3 fatty acids, and essential vitamins like B12 and C.

Processed Forms

Fresh in shell
Frozen in shell
Dried meats

Season

January – December

Harvest Method

Suspended from rafts or longlines

Harvest Areas

3KL, 3Ps, 4R

ASP Member-Producers

Scallops

Placopecten magellanicus

Scallops are bivalve mollusks, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Program). Naturally low in fat and high in protein, they’re also an excellent source of vitamin B12, magnesium, and omega-3 fatty acids.

Processed Forms

Meat
Half shell

Season

January – November

Harvest Method

Dredge

Harvest Areas

3Ps

ASP Member-Producers

Sea Urchin

Sea urchin are shellfish, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Plan). Prized for their bold flavour and nutritional value, they’re a delicacy high in protein, zinc, and omega-3 fatty acids.

Processed Forms

Whole

Season

September – April/ July – November

Harvest Method

Harvest Areas

2J + 3KLPns

ASP Member-Producers

Shrimp, Coldwater (Northern)

Pandalus borealis

Coldwater shrimp are shellfish, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Program, MSC certified). Naturally sweet and tender, they’re a nutritious source of protein, low in fat, and rich in essential nutrients like iodine, vitamin B12, and omega-3 fatty acids.

Processed Forms

Cooked & peeled
Raw, shell-on
Cooked, shell-on

Season

April – August (cooked & peeled) / January – December (shell-on)

Harvest Method

Trawl

Harvest Areas

2HJ, 3K, 4R

ASP Member-Producers

Whelk

Buccinum undatum

Whelk are mollusks, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Program). Firm in texture with a mild, slightly sweet flavour, whelk are a good source of protein, vitamin B12, and minerals like zinc and iron.

Processed Forms

In-shell
Meat

Season

May – August

Harvest Method

Dredge

Harvest Areas

2J, 3KL, 3Ps, 4R3Pn

ASP Member-Producers

Cod, Atlantic

Gadus morhua

Atlantic cod are groundfish, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Plan). A staple of Newfoundland and Labrador’s seafood legacy, our cod is prized for its flaky texture, mild flavour, and high protein content. It’s also a great source of omega-3 fatty acids, vitamin B12, and iodine.

Processed Forms

Fresh or Frozen
Head-on gutted (HOG)
Headless, gutted (H&G)
Fillets
Pieces (loins, tail, portions)
Heavy wet salted
Lightly salted

Season

May – January (inshore) / January – December (offshore)

Harvest Method

Trawl and net

Harvest Areas

2J, 3KL, 3Ps, 4R3Pn

ASP Member-Producers

Flounder/Sole

Winter Flounder - Pseudopleuronectes americanus/ Yellowtail Flounder - Limanda ferruginea

Flounder are groundfish, harvested from a wild-capture, sustainable fishery managed under an Integrated Fisheries Management Plan. With their delicate texture and mild flavour, flounder are a versatile favourite enjoyed in kitchens across the globe.

Processed Forms

Whole/Round
Headless, gutted
Fillets

Season

June – August

Harvest Method

Limited license
Fixed gear
Mobile gear

Harvest Areas

3Ps, 4R3Pn

ASP Member-Producers

Greenland Halibut (Turbot)

Reinhardtius hippoglossoides

Turbot is a groundfish, harvested from a wild-capture, sustainable fishery managed under an Integrated Fisheries Management Plan. Prized for its firm texture and rich flavour, turbot is a high-value species enjoyed in premium markets around the world.

Processed Forms

Head, gut, tail removed
Head-on, gutted
Heads
Tails

Season

May – November (inshore) / January – December (offshore)

Harvest Method

Trawl
Gillnet

Harvest Areas

2+3KLMNO, 3Ps, 4R

ASP Member-Producers

Haddock

Melanogrammus aeglefinus

Haddock is a groundfish, harvested from a wild-capture, sustainable fishery (Integrated Fisheries Management Plan). With its mild flavour and flaky texture, haddock is a favourite for traditional dishes and global cuisine alike.

Processed Forms

Whole/Round
Head-on, gutted
Headless, gutted
Fillets
Heavy wet salted

Season

June – February

Harvest Method

Trawls
Gillnets

Harvest Areas

3LNO

ASP Member-Producers

Hake

Urophycis tenuis

Hake is a groundfish, harvested from a wild-capture, sustainable fishery (Integrated Fisheries Management Plan). Lean and delicate, hake is rich in protein and perfect for a wide range of light, healthy meals.

Processed Forms

Whole/Round
Head-on, gutted

Season

Harvest Method

Trawls
Gillnets

Harvest Areas

3NO, 3Ps, 3Pn

ASP Member-Producers

Halibut, Atlantic

Hippoglossus hippoglossus

Atlantic Halibut is a groundfish, harvested from a wild-capture, sustainable fishery (Integrated Fisheries Management Plan). With its firm texture and mild, sweet flavour, halibut is a versatile favourite in kitchens around the world.

Processed Forms

Whole/Round
Head-on, gutted
Headless, gutted
Fillets
Steaks

Season

April – November

Harvest Method

Bottom hook and line gear

Harvest Areas

3NO, 3Ps, 4R3Pn

ASP Member-Producers

Monkfish

Lophius americanus

Monkfish is a groundfish, harvested from a wild-capture and sustainable fishery (Integrated Fisheries Management Program). Known for its dense, meaty texture and mild, lobster-like flavour, monkfish is a prized catch in culinary circles.

Processed Forms

Tails

Season

May – June

Harvest Method

Trawl

Harvest Areas

3NO, 3Ps, 4R

ASP Member-Producers

Pollock

Polloachius virens

Pollock are groundfish, harvested from a wild-capture and sustainable fishery (Integrated Fisheries Management Program). Mild in flavour and highly versatile, pollock is a lean source of protein enjoyed in a wide range of dishes – from classic fish and chips to international cuisine.

Processed Forms

Whole/Round
Head-on, gutted
Headless, gutted
Fillets
Heavy wet salted

Season

May – June

Harvest Method

Fixed gear
Mobile gear

Harvest Areas

3LNOPs

ASP Member-Producers

Redfish (Ocean Perch)

Sebastes fasciatus & Sebastes mentella

Redfish are groundfish, harvested from a wild-capture and sustainable fishery (Integrated Fisheries Management Program). With a firm texture and subtly sweet flavour, redfish is rich in protein and well-suited for pan-searing, roasting, or stews.

Processed Forms

Whole/Round
Head-on, gutted
Headless, gutted
Fillets

Season

July – September

Harvest Method

Fixed gear
Mobile gear

Harvest Areas

3O, 3Ps

ASP Member-Producers

Capelin

Mallotus villosus

Capelin is a small pelagic fish of the smelt family, harvested from a wild-capture and sustainably managed fishery (Canadian Fisheries Management Regulations). Naturally rich in omega-3 fatty acids, capelin offers a lean source of protein and a mild, slightly sweet, and briny flavour that reflects its cold North Atlantic origins.

Processed Forms

Whole/Round
Dried
Smoked

Season

June – July

Harvest Method

Limited license
Fixed gear
Mobile gear

Harvest Areas

2J, 3KL, 3Ps, 4R

ASP Member-Producers

Eel

Anguilla rostrata

Eel is a catadromous fish, harvested from a wild capture and sustainably managed fishery (Integrated Fisheries Management Plan). With a rich, firm texture and high omega-3 content, eel is prized for its bold flavour and cultural significance in cuisines around the world.

Processed Forms

Season

Harvest Method

Harvest Areas

ASP Member-Producers

Herring

Clupea harengus

Herring are pelagic fish, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Plan). They’re rich in omega-3 fatty acids and valued for their flavour, versatility, and nutritional benefits.

Processed Forms

Whole/Round
Fillets
Salted
Smoked
Chunks and pieces

Season

April – June / September – December

Harvest Method

Trawls
Gillnets
Seines

Harvest Areas

2J, 3KL, 3Ps, 4R

ASP Member-Producers

Mackerel

Scomber scombrus

Mackerel is a pelagic fish, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Program). Known for its bold flavour and high omega-3 content, mackerel is a nutritious choice enjoyed in cuisines around the world.

Processed Forms

Whole/Round
Smoked

Season

August – December

Harvest Method

Seine

Harvest Areas

3KL, 3Ps, 4R3Pn

ASP Member-Producers

Smelt

Smelt are small pelagic fish, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Plan). Rich in protein and essential nutrients with a mild flavour and tender texture, smelt are a traditional favourite often enjoyed whole.

Processed Forms

Season

Harvest Method

Harvest Areas

ASP Member-Producers

Tuna, Bluefin

Thunnus thynnus

Bluefin tuna are pelagic fish, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Program). Prized for their rich flavour and firm texture, they’re a premium species sought after by chefs and seafood lovers across the globe.

Processed Forms

Season

July to November

Harvest Method

Angling

Harvest Areas

3LNOPs

ASP Member-Producers

Fish Meal

Fish meal is a high-protein product made from wild-caught fish or fish by-products that are not used for direct human consumption. Produced through a sustainable rendering and drying process, it plays a vital role in global food systems as a key ingredient in animal feed, aquaculture, and fertilizer.

Processed Forms

Season

May – December

Harvest Method

Harvest Areas

ASP Member-Producers

Fish Oil

Thunnus thynnus

Fish oil is a nutrient-rich product derived from wild-caught fish or fish by-products through a sustainable rendering process. Valued for its high levels of omega-3 fatty acids, it’s widely used in health supplements, animal feed, and industrial applications around the world.

Processed Forms

Season

May – December

Harvest Method

Harvest Areas

ASP Member-Producers

Lumpfish Roe

Cyclopterus lumpus

Lumpfish roe is harvested from wild-caught lumpfish through a sustainable fishery managed under the Integrated Fisheries Management Plan. Known for its small, crunchy texture and salty flavour, this delicacy is often used as a garnish or caviar substitute in global cuisine.

Processed Forms

Salted and cured

Season

May – Mid July

Harvest Method

Gillnets

Harvest Areas

2J3KL & 3Ps

ASP Member-Producers

Sea Cucumber

Cucumaria frondosa

Sea cucumber are echinoderms, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Program). Prized in many international markets, they are known for their unique texture and are valued for their culinary uses.

Processed Forms

Gutted
Meat
Skins
Flowers
Dried

Season

May – November

Harvest Method

Dredge

Harvest Areas

3Ps

ASP Member-Producers

Skate

Amblyraja radiata & Amblyraja senta

Skate are batoid fish, harvested as bycatch from a wild capture and sustainable fishery (Integrated Fisheries Management Program). Known for their mild flavour and firm texture, skate are a versatile seafood choice that supports full resource utilization.

Processed Forms

Season

May – June

Harvest Method

Trawl

Harvest Areas

3LNO, 3Ps, 4R

ASP Member-Producers

Squid

Illex illecebrosus

Squid are cephalopods, harvested from a wild capture and sustainable fishery (Integrated Fisheries Management Plan). They are lean, versatile, and enjoyed in cuisines around the world for their mild flavour and tender texture.