Northern Propeller Clam - harvested in deep, pristine waters off the Atlantic coast of Nova Scotia. This clam is from the Family Hiatellidae, which also includes the Genus Panope, commonly known as the North Pacific geoduck. The propeller and the geoduck clams may therefore be considered cousins. Both species display the extended siphon, the propeller clam only to a much lesser degree.

Haddock - both haddock and cod are members of the family Gadidae. Before the advent of refrigeration, cod was preferred due to it's suitability for salting. Presently, fresh and frozen haddock have now become the consumer's number one choice, presenting a more delicate, slightly sweeter flavour than cod. The meat provides excellent nutrition, is low in fat and is an good source of sodium and potassium.

Monkfish - The tail meat of the monkfish is delicious and is composed of firm, white flesh that holds up extremely well during cooking. It has a mild flavour; dense, sweet, and is very similar to lobster tail meat in both flavour and texture. Like many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi (Ankimo).

Sea Scallops - The soft fleshy texture and delicately mild sweet flavor of scallops is enjoyed by even those who are not particularly fond of fish or other shellfish. They are usually shucked at sea so that only the the delicious, sweet white morsels of shellfish muscle (meats) are brought ashore. Their size ranges between 20-30 meats per pound and they are easily grilled, broiled or used in recipes. They are available fresh and frozen.The season for fresh sea scallops runs from October to March.

Oysters - With flavors ranging from mild to salty, these plump, mineral-rich bivalves are the prize of epicures, who tend to enjoy them raw or barely cooked. They can be steamed, baked or grilled. Oysters are not only delicious, they're also among the most nutritionally well-balanced foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggests oysters as an ideal food for low-cholesterol diets.

Soft-Shell Clams (Steamers) - Soft-shell clams (Mya arenaria), also known as steamer clams, gapers and squirt clams, are filter feeders, residing in the substrate of bays and estuaries throughout Nova Scotia. Their shells are white or dark blue in colour, depending on the type of substrate they inhabit. White-shelled clams are associated with coarse sand with less organic material, while darker shells are found in fine silt with higher organic material. This anomaly does not affect the quality or taste of the clams. Individual clams can grow to a size of 100 mm., the average, approximately 65 - 70 mm. The minimum legal size limit in Nova Scotia is 38 mm.