Canadian seafood is exported to all over the world and the volume of these exports puts the country among the world's top five producers. Of the economically important species, lobster comprises 25 per cent of Canadian exports, crab 15 per cent, shrimp 11 per cent and salmon 12 per cent, with the balance in other assorted species. Wild capture accounts for 76 per cent of total production and the remainder come from aquaculture, Mr Battel said.
Canada's fish and seafood sector has earned a reputation for its superior quality owing to its dedication to the quality management, innovation and sustainable management of the fishery resource. Bounded by the Pacific, Atlantic and Artie oceans, and dotted with plentiful freshwater lakes, Canada supports more than 160 species of fish and seafood.