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Sustainable Atlantic Cod Fillets: Canada’s Iconic White Fish

Sustainable Atlantic Cod Fillets

Atlantic cod has been a key economic and social staple in Atlantic Canada for centuries. Harvested sustainably along the coasts of Newfoundland and Labrador for over five hundred years, this white fish has provided sustenance for coastal communities and people worldwide. This article focuses on the Atlantic cod in the province, exploring its life cycle, nutritional value, culinary uses, and the importance of sustainable fishing practices.

The Life Cycle of Atlantic Cod

Gadus morhua, commonly known as Atlantic cod, thrives in the icy cold waters of the North Atlantic Ocean. Adult cod typically reside at depths ranging from 30 to 330 feet, reaching lengths of over three feet and weights up to 77 pounds. They mature at 2 to 8 years, with a potential lifespan of over 25 years. Female cod lay several million eggs annually, which hatch into larvae that transform into juvenile and eventually adult fish. Conserving their habitats boosts juvenile populations, leading to more adult cod in the wild.

Nutrition & Culinary Uses

Fresh Atlantic cod fillets are an excellent source of protein, vitamins, and heart-healthy omega-3 fatty acids. This flaky white fish has a mild, slightly sweet flavour, making it ideal for various recipes, including baked, grilled, sautéed, or fried dishes. Cod is a popular choice in restaurants due to its versatility with creative flavours and cooking techniques. Simple preparations like cod cakes, fish tacos, or fish and chips allow its delicate flavour to shine.

Where to Buy Fresh Atlantic Cod

Consumers can find fresh Atlantic cod fillets at grocery stores, fish markets, and bigbox retailers with seafood counters. While farmed cod options are available, wild-caught fish from Canada generally offer better texture and flavour. If fresh cod is unavailable, frozen fillets work well, especially when cooked using sous vide – a process of cooking food that has been frozen and vacuum-sealed in a plastic bag and immersed in a regulated, low-temperature water bath. Look for seafood with the blue MSC sustainability label to ensure responsible fishing practices that protect cod populations and their ocean habitats.

Atlantic Cod Recipes to Try at Home

These healthy recipes are sure to be a year-round hit:

  • Baked Lemon Cod: Coated in panko breadcrumbs and baked with lemon, herbs, and white wine.
  • Crispy Cod Tacos: Marinated, battered, and fried cod served in warm corn tortillas.
  • Cod Cakes: Pan-fried patties mixed with potato, onion, and parsley.
  • Baked Cod Provencal: Topped with tomato, olives, white wine, and breadcrumbs.
  • Grilled Blackened Cod: Dry-rubbed Cajun spiced cod that’s grilled until flaky.

 

The Future of Atlantic Cod Fishing

Thanks to careful and responsible stewardship, the once-depleted northern cod stock shows signs of rebuilding. However, significant recovery remains a gradual process spanning decades. Strict catch limits and protection of vulnerable fish are essential to ensuring this iconic species returns to sustainable levels. By purchasing and enjoying Atlantic cod, consumers support responsible fisheries, playing a crucial role in preserving this valuable resource for future generations.

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Candace Seymour

Director of Finance and Accounting

With a 4.0 GPA in Business Management from the College of the North Atlantic and a Chartered Professional Accountant designation, Candace brings 15 years of finance experience from the construction and manufacturing sectors. Her dedication to learning, change management expertise, and fresh perspective will be invaluable in guiding us into exciting new ventures. Originally from Hermitage, Newfoundland, Candace grew up immersed in the fishing industry, with her fisherman father instilling a deep respect for the hard work of Quinlan’s fishers. Candace volunteers with her local Lions Club and is a proud dance mom to two daughters, supporting their competitive dance team’s fundraising—reflecting Quinlan’s community spirit. 

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M. John Mate

Vice President, Legal and Strategy

M. John Mate is Quinlan’s Vice President, Legal and Strategy. John holds a Bachelor of Arts from Memorial University and a Juris Doctor from the University of Windsor. As a Barrister, Solicitor, and Notary Public licensed to practice law in Canada and the Province of Newfoundland and Labrador, John brings a wealth of legal expertise and strategic vision to our team.

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Tim Shea

Plant Manager (Baie Verte)

A dedicated member of the Quinlan family for over two decades, Tim has made significant contributions since joining the team. Initially instrumental in streamlining production and ensuring top-tier quality control, Tim swiftly ascended to the role of Plant Manager. His educational background includes a degree in Draftsmanship and a diploma in Computer Science. Tim enjoys his cabin retreat, often embarking on snowmobiling adventures and friendly darts competitions. Tim’s generous spirit is exemplified through his active involvement as a Baie Verte Peninsula Lions Club member.

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Dave Foote

Groundfish and Pelagic Plant Manager (Old Perlican)

David Foote has been an invaluable asset to Quinlan for 32 years. His educational background includes a teaching certificate, ICS modern management training, and seafood processing. As Plant Manager at the Old Perlican facility, David’s leadership and industry knowledge have been instrumental in driving the plant’s success. Beyond his professional commitments, David generously devotes his time to the Baccalieu Lions Club, enjoys fall moose hunting, and cherishes moments with his granddaughter. Guided by the words of Virat Kohli, David believes in the power of self-belief and hard work as the cornerstones of achieving success.

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Chris Blundon

Fleet Maintenance Manager

Chris has been an indispensable hands-on part of the Quinlan team for 27 years. Over the years, Chris has honed his expertise in various disciplines, including trawl and net mending, welding, pipe fitting, electrical work, fibreglass repair, hydraulic system maintenance, diesel engine rebuilding and repair, refrigeration system operations and repair, and even boat building. He attributes his success to Quinlan’s unwavering commitment to fostering personal growth and development. Chris cherishes the moments spent with his family outside of work.

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Mitch Loveless

Procurement Manager

A vital part of the Quinlan family for a commendable 25 years, Mitch Loveless has traversed various roles, from overseeing quality control to spearheading operations as  Shrimp Plant Supervisor to ultimately assuming the pivotal position of Procurement Manager. His extensive expertise is underscored by the successful completion of several certifications, notably in seafood processing, first aid supervision, and quality control. A lover of the outdoors,  Mitch enjoys hunting, ATV, and Skidoo rides, often with his comrades on the Quinlan team.

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Mark Ingerman

Maintenance Manager

Mark has a Mechanical Engineering Technology background from CNA. His passion for his field extends beyond his professional commitments, as he currently serves as a member of the Program Advisory Committee for the Mechanical Engineering Technology course and was a volunteer Judge for many years with “Skills Canada”. Joining Quinlan Brothers Ltd in March 2013 as the Maintenance and Infrastructure Support Manager, Mark’s expertise has since expanded to encompass roles in Project Management, notably overseeing the mechanical and electrical aspects of construction projects for Quinlan Brothers Ltd’s new state-of-the-art Crab and Salmon processing facilities. Mark’s involvement in the local Bay de Verde Volunteer Fire Department, where he previously served as chair and co-chair on the executive committee, reflects his commitment to community service and safety.

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Kristinn Skulason

Regional Manager

With an educational background from the Iceland Marine University,  Kristinn moved to Canada in 1998 to establish a distinguished career in IT and management. Kristinn’s extensive expertise in computer systems within the seafood industry is intricately woven into the fabric of his life’s narrative. His journey is a testament to the power of diligence, perseverance, and a commitment to creating a positive impact, professionally and in the community. Kristinn’s dedication to the community is evident through his volunteer work at the Bay de Verde Fire Department.

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Dave Earle

CFO

Armed with a Bachelor of Science from Memorial University of Newfoundland and Labrador and a Chartered Professional Accountant designation, David Earle brings over two decades of invaluable experience to his role as the Chief Financial Officer at Quinlan. With a track record of successful projects, David’s guidance and foresight have been instrumental in setting Quinlan’s on a solid path of sustained growth and success.

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Linda Martin

Bay de Verde Office Manager

With a Diploma in Secretarial Science and 45 years of dedicated service at Quinlan, Linda has transitioned from the processing floor to her current role as Office Manager. Her commitment to the company is matched only by her passion for community service, as she actively volunteers at her church, serving as  President of their Women’s Organization and Parish Treasurer. Always positive,  Linda embodies the saying, “You can catch more flies with honey than you can with vinegar.”

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Terry Collins

Controller

With a Bachelor of Commerce from Memorial University of Newfoundland and Labrador, Terry Collins has been integral to the Quinlan family for 34 years. As the Controller, Terry’s experience and financial acumen combined with an unwavering commitment to his work  ensures company’s continued financial stability and success.

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Kim Quinlan

Vice President of Sales and Marketing

Kim’s journey is a testament to her work ethic and steadfast commitment to the growth and success of the Company. She is extremely proud of the restoration and recovery of  Quinlan since the devastating fire in 2016.  Beginning her career as Assistant to Pat Quinlan, she now holds the position of Sales Manager for all species. This ground-floor experience, combined with a Bachelor of Science in Biology, gives Kim a deep understanding of our marine ecosystem and the unique challenges of ensuring a sustainable enterprise for future generations.  Beyond work, Kim finds joy in synchronized figure skating and in supporting her children’s activities. Her involvement as a dedicated manager for several sporting teams reflects her generous spirit and passion for active community engagement.

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Robin Quinlan

CEO

A visionary with a Bachelor of Commerce Degree from Memorial University of Newfoundland’s  Co-Op Program, Robin’s journey at Quinlan has been shaped by the persistence and character of industry-leading mentors; his father Wayne and  “Uncle Pat”.  His natural leadership skills combined with an unwavering commitment to people and product quality have propelled Quinlan to its status as one of Canada’s Best Managed Companies since 2020.  Robin actively contributes to the industry as a board member of the Association of Seafood Producers and  the Turning the Tide Marine Industry Awards. His community service includes involvement with the Newfoundland and Labrador Health Care Foundation and mentoring young entrepreneurs actively involved in new business start-ups.