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Seafood Processing

Seafood Processing is carried out in more than 230 fish processing facilities throughout the province.

Processors handle fish from both the wild harvest and the aquaculture sectors, producing fresh, frozen, canned and smoked products primarily for export markets.


2010 Quick Facts

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2010 Pie
  • 219 companies
  • 238 facilities

B.C. Seafood Production Quantity and Values
2010

Species Production
Landed & Farmgate Value
Wholesale Value
('000 tonnes) ($millions) ($millions)
Wild Salmon 23.1 69.3 237.8
Herring 10.1 11.8 35.8
Groundfish 97.6 111.9 275.1
Wild Shellfish 14.0 108.9 188.0
Tuna and Other 29.0 28.1 74.9
Capture Fisheries Total 173.8 330.0 811.6
Cultured Salmon 78.7 499.6 559.9
Cultured Shellfish 10.0 21.7 32.5
Cultured Other 1.9 12.5 13.8
Aquaculture Total 90.6 533.8 606.2
Seafood Production Total 264.4 863.8 1,417.8

 

Top of page.
  • In 2010, British Columbia produced 472 distinct species-product seafood combinations ranging from sole fillets to canned salmon and live geoducks.
  • Salmon products generated 57 per cent of the total wholesale value of B.C. seafood.
  • B.C. canneries produced 295,499 cases of canned salmon in 2010.
  • In addition to the fish obtained from B.C. commercial fisheries and aquaculture operations, fish processors source sockeye and pink salmon, Atlantic salmon, halibut, and trout from outside of the province and Canada for value-added processing.
  • Added-value processing in fisheries such as spiny dogfish, arrowtooth flounder, hake and chum salmon have presented valuable opportunities.
  • B.C. seafood products were exported to more than 74 countries and generated a total export value of $957 million.

Links to Graphs and Tables


Updated: November 09, 2011

 

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External Links

Ministry of Agriculture

Canadian Food Inspection Agency

Other

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