Nova Scotia lobster, Newfoundland crab, BC salmon and dozens more. Fishing is one of Canada’s oldest and most iconic livelihoods, and from boat to plate, supports thousands of jobs along Canada’s three coasts.
But there’s more to fishing than meets the eye. From fisheries scientists to scuba harvesters and marketing professionals to shipping logistics pros, it takes a diverse network of skilled workers to make Canadian seafood some of the most sustainable and sought-after in the world.
Let’s take a look at some of the jobs that go into producing Canada’s stellar seafood and some of the real people who help make it all happen.
Fisheries Science & Sustainability
Guardians of the Sea: 95% of Canadian Fish Stocks are Harvested Sustainably
Fisheries science and a commitment to sustainability are the first steps to operating a sustainable seafood industry. Fisheries scientists collect and analyze data to determine the health of stocks of fish in the ocean. That data is used to help make decisions about how much fish can be harvested from each stock each year. Fisheries and Oceans Canada reports that 95% of fish stocks are harvested at sustainable levels. Sustainability programs are also developed with the health of our oceans in mind. Canadian fisheries rank in the top five countries globally in rates of third party sustainability certifications.
The Canadian fisheries industry supports the future of fisheries science through their scholarship in partnership with the Marine Institute at the Memorial University of Newfoundland. The scholarship is awarded annually to a graduate student in the Fisheries Science program.
Modern Marvels: There’s More to Fishing Vessels Than Meets the Eye
Harvesting crews split their time between the ocean and the shore, usually in rotating shifts of several days each. Modern fishing vessels are closer in sophistication to cruise ships than anything else, and require large crews of specialized staff. Not only do they need fishermen and women to handle the actual harvesting, but they also need staff to support maintenance, navigation, cooking and more.
Freshness Guaranteed: On-Board & Coastal Processing Right After the Catch
Taking a fish from ocean to plate is becoming an increasingly technical job. A lot of processing is actually done on the water right after harvest in an on-board factory facility. Many fishing vessels have entire floors dedicated to processing to preserve freshness at the source. Land-based processing facilities are also significant job providers in coastal communities. Innovations in processing equipment are happening all the time, making filleting less wasteful, removing pin-bones more effective and much more.
Marketing & Sales
Selling the Catch: Canadian Seafood Graces Tables in Over 120 Countries
Canada produces some of the most desirable seafood in the world, and it almost sells itself. But the seafood industry still needs talented marketers to help showcase the quality and diversity of products that we have available, and dedicated salespeople to make sure the world is experiencing these delicious, sustainable proteins.
Trade & Logistics
Going Global: Canadian Seafood Travels by Sea or by Air to Reach Plates Worldwide
Canadian seafood is exported to over 120 countries around the world, travelling by sea or by air. Even live products like lobsters can be transported overseas, and it takes a talented trade and logistics team to make it all happen.
All Hands on Deck
Discover the diverse careers behind Canada’s world-renowned seafood industry, from research and harvesting to marketing and global trade.
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