Daily Seafood

マダイFillet including the collarFish Facts:&nbsp;Also known as Red Seabream, Blackspot Seabream, or Madai is a traditional Japanese fish most often served at New Year’s celebrations, weddings, or other festive occasions. This fish can be found in abundance along the north eastern part of the South China Sea, as a result they have become a mainstay in both Japanese and Taiwanese cuisine. Their diet consists of worms, mollusks, and crustaceans which in turn give the fish a delightfully sweet taste flavour.Taste and Cooking:&nbsp;The texture of Sea Bream is firm while carrying a light fish flavour. This is an excellent option for those who are new to consuming seafood or those who do not enjoy a heavy flavoured fish. Considered a white fish but not oily, the flavor is mild and sweet. Preferred cooking methods include grilled, pan fried, steamed, or poached. This fish would go well with our house made fresh herb mix, garlic &amp; dill, roasted garlic pepper, and others.

マダイFillet including the collarFish Facts: Also known as Red Seabream, Blackspot Seabream, or Madai is a traditional Japanese fish most often served at New Year’s celebrations, weddings, or other festive occasions. This fish can be found in abundance along the north eastern part of the South China Sea, as a result they have become a mainstay in both Japanese and Taiwanese cuisine. Their diet consists of worms, mollusks, and crustaceans which in turn give the fish a delightfully sweet taste flavour.Taste and Cooking: The texture of Sea Bream is firm while carrying a light fish flavour. This is an excellent option for those who are new to consuming seafood or those who do not enjoy a heavy flavoured fish. Considered a white fish but not oily, the flavor is mild and sweet. Preferred cooking methods include grilled, pan fried, steamed, or poached. This fish would go well with our house made fresh herb mix, garlic & dill, roasted garlic pepper, and others.

Madai - Sashimi Grade Japanese Fillet (1.1-1.4 lbs)

1.1-1.4 lbs - Frozen

Sashimi Grade, Cut Same Day As The Order to maintain&nbsp;Freshness, Packaged In A Food Grade Tray Sealed With Food Wrap ‘Saku’ is the Japanese term to describe a uniformly cut block of skinless, boneless seafood, ready for slicing into perfect sashimi portions. Origin:&nbsp;Western Pacific OceanFish Facts:&nbsp;Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat.&nbsp;Taste/Cooking:&nbsp;Yellowfin Tuna is often served raw in many dishes and cultures. Another way is to sear the outside leaving the inside semi cooked to raw. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels.Sustainability:&nbsp;Oceanwise recommended

Sashimi Grade, Cut Same Day As The Order to maintain Freshness, Packaged In A Food Grade Tray Sealed With Food Wrap‘Saku’ is the Japanese term to describe a uniformly cut block of skinless, boneless seafood, ready for slicing into perfect sashimi portions.Origin: Western Pacific OceanFish Facts: Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat. Taste/Cooking: Yellowfin Tuna is often served raw in many dishes and cultures. Another way is to sear the outside leaving the inside semi cooked to raw. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels.Sustainability: Oceanwise recommended

Tuna - Ahi Yellowfin Fresh Sashimi Grade Saku Loin (6-7oz)

6-7oz - Fresh

Menta Iko also known as Mentaiko is a delicacy made using&nbsp;cod roe and the membrane sac. The roe is salted and marinated to enhance&nbsp;the already delectable&nbsp;flavour. Menta Iko can be prepared in the sac or with the membrane removed. It is often enjoyed raw but it can be cooked using your preferred cooking method.&nbsp;

Menta Iko also known as Mentaiko is a delicacy made using cod roe and the membrane sac. The roe is salted and marinated to enhance the already delectable flavour. Menta Iko can be prepared in the sac or with the membrane removed. It is often enjoyed raw but it can be cooked using your preferred cooking method. 

Menta Iko - Spiced Cod Roe 150 gm 

Menta Iko - Spiced Cod Roe

Origin:&nbsp;New Brunswick OntarioFish Facts:&nbsp;Arctic Char is considered a member of the Salmonid family, although similar in appearance to salmon, the flesh is lighter in color and the fish do not grow as large. When farming Arctic Char, farmers must keep their cages stocked at a high density. Wild Arctic Char naturally gather close together in patches of unfrozen water during the winter, therefore they are already accustomed to living in close quarters. Studies have shown that when farmed in low densities, Arctic Char grow poorly and have higher incidences of illness.Taste/Cooking:&nbsp;Smoked Arctic char is&nbsp;a high-quality, flavorful fish that is often described as a cross between salmon and trout, featuring a delicate texture and slightly sweet, buttery flavor.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: New Brunswick OntarioFish Facts: Arctic Char is considered a member of the Salmonid family, although similar in appearance to salmon, the flesh is lighter in color and the fish do not grow as large. When farming Arctic Char, farmers must keep their cages stocked at a high density. Wild Arctic Char naturally gather close together in patches of unfrozen water during the winter, therefore they are already accustomed to living in close quarters. Studies have shown that when farmed in low densities, Arctic Char grow poorly and have higher incidences of illness.Taste/Cooking: Smoked Arctic char is a high-quality, flavorful fish that is often described as a cross between salmon and trout, featuring a delicate texture and slightly sweet, buttery flavor.Sustainability: Recommended product of Oceanwise.

Arctic Char - Cold Smoked Icelandic Arctic Char 6 oz 

6oz - Fresh

Origin:&nbsp;AsiaFish Facts:&nbsp;Pompano are&nbsp;a genus of marine fish known for their deep-bodied, silvery appearance, deep-forked tails, and firm white flesh, making them a highly prized food fish worldwide.&nbsp;Found in warm seas, these fish are&nbsp;<a href="https://www.google.com/search?sca_esv=879ff1ce65093d89&amp;rlz=1C1OZZY_enCA1140CA1140&amp;cs=0&amp;q=toothless&amp;sa=X&amp;ved=2ahUKEwjriNfgzuyPAxXOkYkEHfWXB_8QxccNegQIBBAB&amp;mstk=AUtExfAzOcoDlto6OX0FYdlbdZRqXiQn3VEm449JfC58cz5e3A-we-BwqsmCfH5Gry2nsZvWFQjOzK8aGguN6Tzhg12l_2eaEhBEtdYW3aJrnPkbIELOkOhsyOuOFbzuJcu2fQ4&amp;csui=3" rel="noopener noreferrer" target="_blank">toothless</a>,&nbsp;enter brackish waters, and migrate along coastlines.&nbsp;They primarily eat mollusks, crustaceans, and other small invertebrates found in the sandy surf zones near beaches.&nbsp;Taste/Cooking:&nbsp;Pompano has a&nbsp;mild, sweet flavor, described as having a rich, buttery undertone and delicate, clean taste, rather than a fishy one.&nbsp;Its meat is fine-textured, firm yet tender, ranging from white to off-white, with a moderate fat content that contributes to its succulence.&nbsp;It is considered a premium fish with a flavor that some compare to shellfish or lobster.&nbsp;&nbsp;All you need to bring out its subtle flavor is a squeeze of lime juice, some olive oil, and a sprinkle of salt and pepper. The ideal way to cook the golden pompano is to&nbsp;grill it with the skin on.

Origin: AsiaFish Facts: Pompano are a genus of marine fish known for their deep-bodied, silvery appearance, deep-forked tails, and firm white flesh, making them a highly prized food fish worldwide. Found in warm seas, these fish are toothless, enter brackish waters, and migrate along coastlines. They primarily eat mollusks, crustaceans, and other small invertebrates found in the sandy surf zones near beaches. Taste/Cooking: Pompano has a mild, sweet flavor, described as having a rich, buttery undertone and delicate, clean taste, rather than a fishy one. Its meat is fine-textured, firm yet tender, ranging from white to off-white, with a moderate fat content that contributes to its succulence. It is considered a premium fish with a flavor that some compare to shellfish or lobster.  All you need to bring out its subtle flavor is a squeeze of lime juice, some olive oil, and a sprinkle of salt and pepper. The ideal way to cook the golden pompano is to grill it with the skin on.

Pompano - Frozen Whole 600-800gm (2pcs/pack)

2pcs - Frozen

Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;King Salmon, also known as Chinook or Spring Salmon, gets its name from being the largest species of Pacific Salmon. Preferred for its flavor and texture, respected for its size and power; this species of salmon is mostly sought after by chefs/home cooks and serious anglers. Our King Salmon is farm raised and organically fed to guarantee sustainability and top quality. Salmon is a great source of omega-3 fatty acids, vitamin B12, selenium, andprotein.&nbsp;&nbsp;Taste/Cooking:&nbsp;King Salmon tend to have a higher fat content than other species, this can contribute to a buttery and richer flavour to the fish. When compared to wild salmon, King Salmon does not have as heavy of a fish flavour. Its flesh is made up of large flakes consisting of soft textured/delicate meat. Common methods of preparation include, pan frying, baked, BBQ, or grilled. This fish would go well with our Cajun, garlic &amp; dill, teriyaki marinades, and others.&nbsp;Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Vancouver, British ColumbiaFish Facts: King Salmon, also known as Chinook or Spring Salmon, gets its name from being the largest species of Pacific Salmon. Preferred for its flavor and texture, respected for its size and power; this species of salmon is mostly sought after by chefs/home cooks and serious anglers. Our King Salmon is farm raised and organically fed to guarantee sustainability and top quality. Salmon is a great source of omega-3 fatty acids, vitamin B12, selenium, andprotein.  Taste/Cooking: King Salmon tend to have a higher fat content than other species, this can contribute to a buttery and richer flavour to the fish. When compared to wild salmon, King Salmon does not have as heavy of a fish flavour. Its flesh is made up of large flakes consisting of soft textured/delicate meat. Common methods of preparation include, pan frying, baked, BBQ, or grilled. This fish would go well with our Cajun, garlic & dill, teriyaki marinades, and others. Sustainability: Recommended product of Oceanwise.

Salmon - B.C. Organic King Salmon Fresh Portions (2 x 6 oz)

As Is

Vacuum Sealed

Chimichurri

Garlic & Dill

Hawaiian Siracha Mayo

Honey Mustard

Japanese Sesame Soy

Lemon Pepper

Miso Honey

Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;King Salmon, also known as Chinook or Spring Salmon, gets its name from being the largest species of Pacific Salmon. Preferred for its flavor and texture, respected for its size and power; this species of salmon is mostly sought after by chefs/home cooks and serious anglers. Our King Salmon is farm raised and organically fed to guarantee sustainability and top quality. Salmon is a great source of omega-3 fatty acids, vitamin B12, selenium, andprotein.&nbsp;&nbsp;Taste/Cooking:&nbsp;King Salmon tend to have a higher fat content than other species, this can contribute to a buttery and richer flavour to the fish. When compared to wild salmon, King Salmon does not have as heavy of a fish flavour. Its flesh is made up of large flakes consisting of soft textured/delicate meat. Common methods of preparation include, pan frying, baked, BBQ, or grilled. This fish would go well with our Cajun, garlic &amp; dill, teriyaki marinades, and others.&nbsp;Sustainability:&nbsp;Recommended product of Oceanwise. ** Portions will be packed 4 pieces to vacuum sealed bag**

Origin: Vancouver, British ColumbiaFish Facts: King Salmon, also known as Chinook or Spring Salmon, gets its name from being the largest species of Pacific Salmon. Preferred for its flavor and texture, respected for its size and power; this species of salmon is mostly sought after by chefs/home cooks and serious anglers. Our King Salmon is farm raised and organically fed to guarantee sustainability and top quality. Salmon is a great source of omega-3 fatty acids, vitamin B12, selenium, andprotein.  Taste/Cooking: King Salmon tend to have a higher fat content than other species, this can contribute to a buttery and richer flavour to the fish. When compared to wild salmon, King Salmon does not have as heavy of a fish flavour. Its flesh is made up of large flakes consisting of soft textured/delicate meat. Common methods of preparation include, pan frying, baked, BBQ, or grilled. This fish would go well with our Cajun, garlic & dill, teriyaki marinades, and others. Sustainability: Recommended product of Oceanwise.** Portions will be packed 4 pieces to vacuum sealed bag**

Salmon - CLUB B.C. Organic King Fresh Vacuum Sealed Portions (6 oz) 10 lbs

10lb - Fresh

3oz Sashimi Cut Slices of Salmon and 3oz Sashimi Cut Slices of Tuna packaged together in Tray Sashimi Grade, Cut on the Same Day As The Order to maintain Freshness, Packaged In A Food Grade Clam. Each piece is meticulously prepared to preserve the delicate texture and flavor of the seafood. Originating from the Western Pacific Ocean and Vancouver, British Columbia respectively, our sashimi platter features Yellowfin Tuna and Salmon Saku, ensuring a diverse and exquisite culinary experience. Yellowfin Tuna, known as 'Ahi' in Hawaiian, is wild-caught using longline methods, while our Salmon Saku is sourced from the pristine waters of Vancouver. Both are skillfully sliced into perfect sashimi portions, maintaining their high-fat content and freshness. Salmon, one of the most nutrient-dense foods, is rich in omega-3, vitamin D, vitamin B (5&amp;6), and high-quality protein. Its anadromous life cycle adds to its natural allure, embodying the essence of the Pacific Northwest.Yellowfin Tuna's bright yellow dorsal and anal fins, and dark, rich meat, complement Salmon's tender, flakey texture and rich, buttery finish. Whether enjoyed raw or lightly seared, these delicacies offer a symphony of flavors and nutritional benefits.

3oz Sashimi Cut Slices of Salmon and 3oz Sashimi Cut Slices of Tuna packaged together in TraySashimi Grade, Cut on the Same Day As The Order to maintain Freshness, Packaged In A Food Grade Clam. Each piece is meticulously prepared to preserve the delicate texture and flavor of the seafood.Originating from the Western Pacific Ocean and Vancouver, British Columbia respectively, our sashimi platter features Yellowfin Tuna and Salmon Saku, ensuring a diverse and exquisite culinary experience.Yellowfin Tuna, known as 'Ahi' in Hawaiian, is wild-caught using longline methods, while our Salmon Saku is sourced from the pristine waters of Vancouver. Both are skillfully sliced into perfect sashimi portions, maintaining their high-fat content and freshness.Salmon, one of the most nutrient-dense foods, is rich in omega-3, vitamin D, vitamin B (5&6), and high-quality protein. Its anadromous life cycle adds to its natural allure, embodying the essence of the Pacific Northwest.Yellowfin Tuna's bright yellow dorsal and anal fins, and dark, rich meat, complement Salmon's tender, flakey texture and rich, buttery finish. Whether enjoyed raw or lightly seared, these delicacies offer a symphony of flavors and nutritional benefits.

Sashimi Pack - Tuna 3oz and Salmon 3oz Sashimi Slices (6oz)

Fresh  - 6oz 

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*アマダイ﻿Origin: Hyogo/ Osaka/ Wakayama/ Mie Prefecture JapanFish Facts: Although Amadai/ Tilefish is part of the Seabream family, they are notably different in shape. Typically, Seabream are ovular and flat, on the other hand, Amadai exhibits a more rectangular body with a squared off head. Our Japanese Amadai is caught using long line method for a more sustainable outcome with less bycatch.Taste/ Cooking: Typically, Amadai is enjoyed steamed, grilled, fried, or made into a soup. This delicious fish can also be consumed raw for sashimi/ nigiri. The texture and flavor of the fish closely resembles Seabream, soft mouth feel paired with a sweet finish

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*アマダイ﻿Origin: Hyogo/ Osaka/ Wakayama/ Mie Prefecture JapanFish Facts: Although Amadai/ Tilefish is part of the Seabream family, they are notably different in shape. Typically, Seabream are ovular and flat, on the other hand, Amadai exhibits a more rectangular body with a squared off head. Our Japanese Amadai is caught using long line method for a more sustainable outcome with less bycatch.Taste/ Cooking: Typically, Amadai is enjoyed steamed, grilled, fried, or made into a soup. This delicious fish can also be consumed raw for sashimi/ nigiri. The texture and flavor of the fish closely resembles Seabream, soft mouth feel paired with a sweet finish

Amadai - Tilefish

Whole, As Is

Whole, Cleaned

Whole, Filleted

Whole, Filleted, Head/Bones Back

Origin:&nbsp;IrelandFish Facts:&nbsp;Irish Organic Salmon was the first seafood product to receive the official French Agriculture Biologique status in 2001. Attaining this status means the farms’ production method combines the best environmental practices, respecting of biodiversity, preservation of natural resources, and a high level of welfare for the animal. Although popular in the global market, Ireland only produces less than 1% of global consumption due to a low intensity farming model. European organic standards require exceptionally low stock densities when farming fish, this can greatly affect the price and market availability.Taste/Cooking:&nbsp;Irish Organic Salmon is noticeably bigger than other Pacific Salmon like Sockeye or Coho. Since it is farm raised and organically fed, its flakes of meat are larger and more tender with a buttery finish. Its taste is often described as a mild fishy flavour, perfect for first time or hesitant fish eaters. Salmon is an amazing source of omega-3 fatty acids, protein, and vitamin B. Common methods of preparation include grilling, baking broiling, or pan frying. This fish would pair well with our house fresh herb mix, teriyaki, miso marinades, as well as others.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: IrelandFish Facts: Irish Organic Salmon was the first seafood product to receive the official French Agriculture Biologique status in 2001. Attaining this status means the farms’ production method combines the best environmental practices, respecting of biodiversity, preservation of natural resources, and a high level of welfare for the animal. Although popular in the global market, Ireland only produces less than 1% of global consumption due to a low intensity farming model. European organic standards require exceptionally low stock densities when farming fish, this can greatly affect the price and market availability.Taste/Cooking: Irish Organic Salmon is noticeably bigger than other Pacific Salmon like Sockeye or Coho. Since it is farm raised and organically fed, its flakes of meat are larger and more tender with a buttery finish. Its taste is often described as a mild fishy flavour, perfect for first time or hesitant fish eaters. Salmon is an amazing source of omega-3 fatty acids, protein, and vitamin B. Common methods of preparation include grilling, baking broiling, or pan frying. This fish would pair well with our house fresh herb mix, teriyaki, miso marinades, as well as others.Sustainability: Recommended product of Oceanwise.

Salmon - Irish Organic Fresh Portions (2 x 6 oz)

Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Contrary to popular perception, Black Cod is part of the Sablefish family not Cod. This deep-sea fish dwells at depths of up to 5000 feet and can be found anywhere in the North Pacific Ocean. Considered to be a high oil fish, Black Cod is an excellent source of omega-3 fatty acids. Caught using the longline method, our fish guarantees sustainability.&nbsp;Taste/Cooking:&nbsp;Since the fish consists of large flakes of delicate meat, the texture of Black Cod is often compared to that of the Patagonian Toothfish (aka Chilean Seabass). Its flavour is considerably mild with a rich fatty start and a sweet buttery finish. Common methods of preparing include; broiling, baking, panfrying, smoking, or steaming. This fish would pair well with our teriyaki, miso marinade, as well as others.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Vancouver, British ColumbiaFish Facts: Contrary to popular perception, Black Cod is part of the Sablefish family not Cod. This deep-sea fish dwells at depths of up to 5000 feet and can be found anywhere in the North Pacific Ocean. Considered to be a high oil fish, Black Cod is an excellent source of omega-3 fatty acids. Caught using the longline method, our fish guarantees sustainability. Taste/Cooking: Since the fish consists of large flakes of delicate meat, the texture of Black Cod is often compared to that of the Patagonian Toothfish (aka Chilean Seabass). Its flavour is considerably mild with a rich fatty start and a sweet buttery finish. Common methods of preparing include; broiling, baking, panfrying, smoking, or steaming. This fish would pair well with our teriyaki, miso marinade, as well as others.Sustainability: Recommended product of Oceanwise.

Cod - B.C. Black Cod Wild Fresh Portion (6 oz)

Sashimi Grade Cut Same Day Of Order Origin:&nbsp;Western Pacific OceanFish Facts:&nbsp;Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat.&nbsp;Taste/Cooking:&nbsp;Yellowfin Tuna is often served raw in many dishes and cultures. Another way is to sear the outside leaving the inside semi cooked to raw. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels.Sustainability:&nbsp;Oceanwise recommended

Sashimi GradeCut Same Day Of OrderOrigin: Western Pacific OceanFish Facts: Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat. Taste/Cooking: Yellowfin Tuna is often served raw in many dishes and cultures. Another way is to sear the outside leaving the inside semi cooked to raw. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels.Sustainability: Oceanwise recommended

Tuna - Ahi Yellowfin Fresh Portion (6 oz)

Product Is Fresh, Never Frozen Before, Arrives to you packed in a container Cut Same Day As The Order From 12/14 Salmon to Maintain High FatContent and FreshnessSkinless Salmon cut into perfectly cubed pieces.&nbsp;Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&amp;6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking:&nbsp;As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting.&nbsp;Our Salmon Poke is best served over a bed of rice with additional toppings such as scallions, sesame seeds, Ikura Salmon Roe, Sea Urchin (Uni), Seaweed and more.&nbsp;Sustainability:&nbsp;BAP Certified

Product Is Fresh, Never Frozen Before, Arrives to you packed in a containerCut Same Day As The Order From 12/14 Salmon to Maintain High FatContent and FreshnessSkinless Salmon cut into perfectly cubed pieces. Origin: Vancouver, British ColumbiaFish Facts: Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking: As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Our Salmon Poke is best served over a bed of rice with additional toppings such as scallions, sesame seeds, Ikura Salmon Roe, Sea Urchin (Uni), Seaweed and more. Sustainability: BAP Certified

Salmon -  Atlantic Canadian Sashimi Grade Poke Cubes (6 oz)

No Marination

On the Side - Hawaiian Siracha Mayo (2oz)

On the Side - Japanese Sesame Soy (2oz)

Product Is Fresh, Never Frozen Before, Arrives to you packed in a container Cut Same Day As The Order to maintain&nbsp;Freshness into perfect sized cubes. Origin:&nbsp;Western Pacific OceanFish Facts:&nbsp;Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat.&nbsp;Taste/Cooking:&nbsp;Yellowfin Tuna is often served raw in many dishes and cultures. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels. Our Tuna Poke is best served over a bed of rice with additional toppings such as scallions, sesame seeds, Ikura Salmon Roe, Sea Urchin (Uni), Seaweed and more.&nbsp;Sustainability:&nbsp;Oceanwise recommended

Product Is Fresh, Never Frozen Before, Arrives to you packed in a containerCut Same Day As The Order to maintain Freshness into perfect sized cubes.Origin: Western Pacific OceanFish Facts: Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat. Taste/Cooking: Yellowfin Tuna is often served raw in many dishes and cultures. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels. Our Tuna Poke is best served over a bed of rice with additional toppings such as scallions, sesame seeds, Ikura Salmon Roe, Sea Urchin (Uni), Seaweed and more. Sustainability: Oceanwise recommended

Tuna - Ahi Yellowfin Fresh Sashimi Grade Poke Cubes (6 oz)

House Cut Fillets with no scales or pin bones.&nbsp;Origin:&nbsp;Farm raised in Ontario.Fish Facts:&nbsp;Rainbow trout are easily recognized by their long skinny body with a reddish pink stripe running along its side. Their body color differs slightly depending on species and can be found in brown, black, and olive green. This fish is part of the Salmonid family. Some common characteristics of this family include a visible lateral line, small scales, and spawning takes place in fresh water.Taste/ Cooking:&nbsp;Rainbow trout flesh carries a pink to orange coloration when raw and turns paler when cooked. Rainbow trout is described as having a mild fish flavour and a soft, delicate texture consisting of small flakes of meat. Common methods of preparation include grilling, baking, pan frying, and searing. This fish would pair well with our Garlic &amp; Dill, House Fresh Herb Mix, Cajun, and Japanese Togarashi marinades, as well as others.&nbsp;Sustainability:&nbsp;Recommended product of Oceanwise.

House Cut Fillets with no scales or pin bones. Origin: Farm raised in Ontario.Fish Facts: Rainbow trout are easily recognized by their long skinny body with a reddish pink stripe running along its side. Their body color differs slightly depending on species and can be found in brown, black, and olive green. This fish is part of the Salmonid family. Some common characteristics of this family include a visible lateral line, small scales, and spawning takes place in fresh water.Taste/ Cooking: Rainbow trout flesh carries a pink to orange coloration when raw and turns paler when cooked. Rainbow trout is described as having a mild fish flavour and a soft, delicate texture consisting of small flakes of meat. Common methods of preparation include grilling, baking, pan frying, and searing. This fish would pair well with our Garlic & Dill, House Fresh Herb Mix, Cajun, and Japanese Togarashi marinades, as well as others. Sustainability: Recommended product of Oceanwise.

Trout - Rainbow Ontario Fresh Fillet (8-10 oz)

Origin:&nbsp;Honduras.Fish Facts:&nbsp;Tilapia, also known as “St. Peter’s Fish”, is a commercially and biologically significant fish. Tilapia is the 4th&nbsp;most consumed fish in the USA and is an 11700-million-dollar industry. Other than being farmed for food, Tilapia have been used around the world as a control measure for aquatic plant problems. Duckweed and filamentous algae can negatively affect the surrounding environment by deoxygenating the water and blocking out sunlight. Tilapia effectively tackle these issues by consuming the weeds and filtering algae through their gills.Taste/Cooking:&nbsp;Tilapia is a lean white fish; the texture is firm and flakey with a mild fish flavour. Not only is this fish an excellent source of protein, but also vitamin B12, Phosphorus, and Selenium. Common methods of preparation include baking, steaming, pan frying, or grilled. This fish would pair well with our Maple Dijon, Miso Paste, Garlic &amp; Dill, as well as others.Sustainability:&nbsp;Recommended product of Oceanwise.&nbsp;

Origin: Honduras.Fish Facts: Tilapia, also known as “St. Peter’s Fish”, is a commercially and biologically significant fish. Tilapia is the 4th most consumed fish in the USA and is an 11700-million-dollar industry. Other than being farmed for food, Tilapia have been used around the world as a control measure for aquatic plant problems. Duckweed and filamentous algae can negatively affect the surrounding environment by deoxygenating the water and blocking out sunlight. Tilapia effectively tackle these issues by consuming the weeds and filtering algae through their gills.Taste/Cooking: Tilapia is a lean white fish; the texture is firm and flakey with a mild fish flavour. Not only is this fish an excellent source of protein, but also vitamin B12, Phosphorus, and Selenium. Common methods of preparation include baking, steaming, pan frying, or grilled. This fish would pair well with our Maple Dijon, Miso Paste, Garlic & Dill, as well as others.Sustainability: Recommended product of Oceanwise. 

Tilapia - Fresh Fillet 7-9 oz (Pack of 2 Pcs)

Origin:&nbsp;IcelandFish Facts:&nbsp;Cod caught from Iceland’s cold waters tend to be larger and has a unique flavor. The size and flavor of the fish are mainly due to its diet which consists of shellfish, crustaceans, and small fish. Our Wild Icelandic Cod is caught using the hook and line method off the coast of the Westfjords Region. Hook and line caught fish ensure optimal quality and sustainability. Cod is an excellent source of protein and iron.Taste/Cooking:&nbsp;When compared to Pacific Cod, the texture is quite similar consisting of large white flake that are firm. The flavour of Icelandic Cod is often said to be sweeter than that of Pacific while possessing a mild fish flavour. Having a mild flavour makes the fish exceptionally adaptable to all flavours and cooking methods. Preferred methods of preparation include pan searing, baking, broiling, or steaming. This fish would couple well with our Japanese Togarashi, Cajun, Garlic &amp; Dill, as well as others.&nbsp;&nbsp;Sustainability:&nbsp;Recommended product of MSC and IRF.

Origin: IcelandFish Facts: Cod caught from Iceland’s cold waters tend to be larger and has a unique flavor. The size and flavor of the fish are mainly due to its diet which consists of shellfish, crustaceans, and small fish. Our Wild Icelandic Cod is caught using the hook and line method off the coast of the Westfjords Region. Hook and line caught fish ensure optimal quality and sustainability. Cod is an excellent source of protein and iron.Taste/Cooking: When compared to Pacific Cod, the texture is quite similar consisting of large white flake that are firm. The flavour of Icelandic Cod is often said to be sweeter than that of Pacific while possessing a mild fish flavour. Having a mild flavour makes the fish exceptionally adaptable to all flavours and cooking methods. Preferred methods of preparation include pan searing, baking, broiling, or steaming. This fish would couple well with our Japanese Togarashi, Cajun, Garlic & Dill, as well as others.  Sustainability: Recommended product of MSC and IRF.

Cod - Iceland Wild Fresh Loin (10-12 oz)

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Origin:&nbsp;Grindavik, IcelandFish Facts:&nbsp;Arctic Char is considered a member of the Salmonid family, although similar in appearance to Salmon, the flesh is lighter in color and the fish do not grow as large. Although being a part of the Salmonid family, the fish’s life cycle differs from that of the Salmon. One main difference is that Char do not die right after spawning whereas salmon do, Char typically spawn several times throughout the course of their lives. The main difference between Iceland Char and Canadian Char is that Iceland Char have a higher fat content because they are raised in colder waters where they need a high fat percentage to insulate themselves. Iceland Char also tend to grow bigger and the colour of their meat is a bright orange compared to Canadian Char's gold like flesh.&nbsp;Taste/Cooking:&nbsp;Arctic Char has a distinct flavour due to its high fat content. It is often compared to tasting somewhat like salmon. The flesh is moderately firm; however, the flakes of meat are significantly finer than that of salmon and trout. Preferred cooking methods include pan frying, broiling, grilling, and baking. This fish would go well with our garlic &amp; dill, roasted garlic pepper, Cajun seasoning, and others.Sustainability:&nbsp;Recommended product of Oceanwise.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Origin: Grindavik, IcelandFish Facts: Arctic Char is considered a member of the Salmonid family, although similar in appearance to Salmon, the flesh is lighter in color and the fish do not grow as large. Although being a part of the Salmonid family, the fish’s life cycle differs from that of the Salmon. One main difference is that Char do not die right after spawning whereas salmon do, Char typically spawn several times throughout the course of their lives. The main difference between Iceland Char and Canadian Char is that Iceland Char have a higher fat content because they are raised in colder waters where they need a high fat percentage to insulate themselves. Iceland Char also tend to grow bigger and the colour of their meat is a bright orange compared to Canadian Char's gold like flesh. Taste/Cooking: Arctic Char has a distinct flavour due to its high fat content. It is often compared to tasting somewhat like salmon. The flesh is moderately firm; however, the flakes of meat are significantly finer than that of salmon and trout. Preferred cooking methods include pan frying, broiling, grilling, and baking. This fish would go well with our garlic & dill, roasted garlic pepper, Cajun seasoning, and others.Sustainability: Recommended product of Oceanwise.

Arctic Char - Iceland Fresh Fillet

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Origin:&nbsp;AlaskaFish Facts:&nbsp;Pacific Cod, also known as grayfish or gray cod, is an essential commercial fish. Commonly found in the North Pacific Ocean, Yellow Sea, and Bering Straight at depths of up to 2950 feet. Our Pacific Cod is caught using the long line method and is processed promptly after harvesting to ensure sustainability and top quality. Cod is easily distinguished by its three rounded dorsal fins with a barbell (whisker) on the chin. Although in the same family, Pacific Cod does not grow as large as Atlantic Cod however its flesh tends to be moister than the latter.&nbsp;Taste/Cooking:&nbsp;Cod is infamous for its mild, versatile flavour as well as its lean texture. Due to the fish’s higher moisture content, the flesh feels firm to the touch and breaks off in large flakes when cooked.&nbsp;Common methods of preparation include battering, pan frying, baking, steaming, or deep frying. This fish would pair well with our Japanese Togarashi, Jamaican Jerk, Roasted Garlic &amp; Pepper marinade, as well as others.Sustainability:&nbsp;Recommended product of Oceanwise.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Origin: AlaskaFish Facts: Pacific Cod, also known as grayfish or gray cod, is an essential commercial fish. Commonly found in the North Pacific Ocean, Yellow Sea, and Bering Straight at depths of up to 2950 feet. Our Pacific Cod is caught using the long line method and is processed promptly after harvesting to ensure sustainability and top quality. Cod is easily distinguished by its three rounded dorsal fins with a barbell (whisker) on the chin. Although in the same family, Pacific Cod does not grow as large as Atlantic Cod however its flesh tends to be moister than the latter. Taste/Cooking: Cod is infamous for its mild, versatile flavour as well as its lean texture. Due to the fish’s higher moisture content, the flesh feels firm to the touch and breaks off in large flakes when cooked. Common methods of preparation include battering, pan frying, baking, steaming, or deep frying. This fish would pair well with our Japanese Togarashi, Jamaican Jerk, Roasted Garlic & Pepper marinade, as well as others.Sustainability: Recommended product of Oceanwise.

Cod - Pacific Wild Fresh Fillet (2 lb)

Origin:&nbsp;Wild caught in the Antarctic and Atlantic Ocean.Fish Facts:&nbsp;Chilean Seabass, also known as Patagonian Toothfish, is a large deep-sea fish found in the southern Atlantic Ocean and around Subarctic islands. To cope with the colder waters, this species produces glycoproteins which act like an antifreeze for the fish’s blood and internal fluids. Chilean Seabass is also one of the few species of fish that does not have a gas bladder. The main purpose of the gas bladder is to help the fish swim with ease when diving or rising by adjusting its buoyancy. Fish without this feature would swim to control depth or store less dense fats to maintain a neutral buoyancy. Both of mechanisms result in a denser and richer fish.Taste/Cooking:&nbsp;Many fans of Black Cod or Chilean Seabass will tell you that the two fish taste remarkably similar. The flesh of Chilean Seabass has a dense and meaty texture that flakes off in large pieces. Despite its size and density, the fish gives off a delicate and buttery finish that does not possess a heavy fish flavour. Sea Bass is also considered by most to be sweeter than Black Cod. Large flakes of meat combined with a velvety, melt in your mouth feel makes this fish a delicacy sought after by both professional chefs and home cooks alike. Common methods of preparation include grilling, baking, pan searing, or broiling. This fish would pair well with our Miso Paste, Teriyaki, Japanese Togarashi marinade, as well as others.&nbsp;Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Wild caught in the Antarctic and Atlantic Ocean.Fish Facts: Chilean Seabass, also known as Patagonian Toothfish, is a large deep-sea fish found in the southern Atlantic Ocean and around Subarctic islands. To cope with the colder waters, this species produces glycoproteins which act like an antifreeze for the fish’s blood and internal fluids. Chilean Seabass is also one of the few species of fish that does not have a gas bladder. The main purpose of the gas bladder is to help the fish swim with ease when diving or rising by adjusting its buoyancy. Fish without this feature would swim to control depth or store less dense fats to maintain a neutral buoyancy. Both of mechanisms result in a denser and richer fish.Taste/Cooking: Many fans of Black Cod or Chilean Seabass will tell you that the two fish taste remarkably similar. The flesh of Chilean Seabass has a dense and meaty texture that flakes off in large pieces. Despite its size and density, the fish gives off a delicate and buttery finish that does not possess a heavy fish flavour. Sea Bass is also considered by most to be sweeter than Black Cod. Large flakes of meat combined with a velvety, melt in your mouth feel makes this fish a delicacy sought after by both professional chefs and home cooks alike. Common methods of preparation include grilling, baking, pan searing, or broiling. This fish would pair well with our Miso Paste, Teriyaki, Japanese Togarashi marinade, as well as others. Sustainability: Recommended product of Oceanwise.

Toothfish - Patagonian (Chilean Seabass) Fillet 1 lb

As is

Origin:&nbsp;Nova ScotiaFish Facts:&nbsp;Atlantic Halibut is the largest and most commercially valuable fish in the Atlantic Ocean. This bottom feeder is found in abundance at depths of 200-500m and is also a part of the flounder family. When hatched, halibut have eyes on either side of their head and swim upright, after about 6 months the left eye migrates to the other side and the fish begins to swim sideways.Taste/Cooking:&nbsp;Halibut has a delightfully meaty texture which is also flakey. Its’ flavour is mild with a hint of sweetness. Preferred cooking methods include grilling, poaching, deep frying, seared, steamed, or smoked. This fish would go well with our house made fresh herb mix, garlic &amp; dill, and miso paste.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Nova ScotiaFish Facts: Atlantic Halibut is the largest and most commercially valuable fish in the Atlantic Ocean. This bottom feeder is found in abundance at depths of 200-500m and is also a part of the flounder family. When hatched, halibut have eyes on either side of their head and swim upright, after about 6 months the left eye migrates to the other side and the fish begins to swim sideways.Taste/Cooking: Halibut has a delightfully meaty texture which is also flakey. Its’ flavour is mild with a hint of sweetness. Preferred cooking methods include grilling, poaching, deep frying, seared, steamed, or smoked. This fish would go well with our house made fresh herb mix, garlic & dill, and miso paste.Sustainability: Recommended product of Oceanwise.

Halibut - Wild Canadian Fresh Portion (6 oz)

Origin:&nbsp;P.E.I. CanadaFish Facts:&nbsp;The bluefin tuna fishery on Prince Edward Island, in both commercial and sport fishing, use a method of rod and reel. North Lake, Prince Edward Island is known as the Tuna Capital of&nbsp;the World. The bluefin tuna caught off Prince Edward Island typically weigh between 600 to 1000 pounds.The bluefin is generally black, metallic blue (nearly black) on the back, shading to silvery-white on the belly. On Prince Edward Island, the bluefin tuna fishery runs under a responsible management plan. The bluefin tuna fishery operates on a quota system, therefore, it does not have a fixed season.The bluefin tuna is distributed worldwide. It is highly esteemed in markets for its high oil content and bright red flesh.Taste and Cooking:&nbsp;Akami Tuna when compared to Otoro and Chutoro can be easily recognized by its darker red color. Its leanness gives the fish a meatier texture than cuts found along the belly, as well as a more prominent fish flavour. Akami Tuna can be served in a multitude of ways such as maki rolls, nigiri sushi, sashimi, as well as poke.&nbsp;

Origin: P.E.I. CanadaFish Facts: The bluefin tuna fishery on Prince Edward Island, in both commercial and sport fishing, use a method of rod and reel. North Lake, Prince Edward Island is known as the Tuna Capital of the World. The bluefin tuna caught off Prince Edward Island typically weigh between 600 to 1000 pounds.The bluefin is generally black, metallic blue (nearly black) on the back, shading to silvery-white on the belly. On Prince Edward Island, the bluefin tuna fishery runs under a responsible management plan. The bluefin tuna fishery operates on a quota system, therefore, it does not have a fixed season.The bluefin tuna is distributed worldwide. It is highly esteemed in markets for its high oil content and bright red flesh.Taste and Cooking: Akami Tuna when compared to Otoro and Chutoro can be easily recognized by its darker red color. Its leanness gives the fish a meatier texture than cuts found along the belly, as well as a more prominent fish flavour. Akami Tuna can be served in a multitude of ways such as maki rolls, nigiri sushi, sashimi, as well as poke. 

Tuna- Wild P.E.I. Bluefin Fresh Portion (5-7 oz)

Vacuum SealedHalibut - Wild Canadian Frozen (5 lbs of 6 oz Portions)Origin:&nbsp;Nova ScotiaFish Facts:&nbsp;Atlantic Halibut is the largest and most commercially valuable fish in the Atlantic Ocean. This bottom feeder is found in abundance at depths of 200-500m and is also a part of the flounder family. When hatched, halibut have eyes on either side of their head and swim upright, after about 6 months the left eye migrates to the other side and the fish begins to swim sideways.Taste/Cooking:&nbsp;Halibut has a delightfully meaty texture which is also flakey. Its’ flavour is mild with a hint of sweetness. Preferred cooking methods include grilling, poaching, deep frying, seared, steamed, or smoked. This fish would go well with our house made fresh herb mix, garlic &amp; dill, and miso paste.Sustainability:&nbsp;Recommended product of Oceanwise.

Vacuum SealedHalibut - Wild Canadian Frozen (5 lbs of 6 oz Portions)Origin: Nova ScotiaFish Facts: Atlantic Halibut is the largest and most commercially valuable fish in the Atlantic Ocean. This bottom feeder is found in abundance at depths of 200-500m and is also a part of the flounder family. When hatched, halibut have eyes on either side of their head and swim upright, after about 6 months the left eye migrates to the other side and the fish begins to swim sideways.Taste/Cooking: Halibut has a delightfully meaty texture which is also flakey. Its’ flavour is mild with a hint of sweetness. Preferred cooking methods include grilling, poaching, deep frying, seared, steamed, or smoked. This fish would go well with our house made fresh herb mix, garlic & dill, and miso paste.Sustainability: Recommended product of Oceanwise.

Halibut - Wild Canadian Frozen (5lbs of 6oz Portions)

5lb - Frozen

Sashimi Grade, Product Is Fresh, Skinless, Packaged In A Food Grade Tray Sealed With Food WrapCut Same Day As The Order From 12/14 Salmon to Maintain High Fat Content and Freshness‘Saku’ is the Japanese term to describe a uniformly cut block of skinless, boneless seafood, ready for slicing into perfect sashimi portions.Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&amp;6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking:&nbsp;As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching. Sustainability:&nbsp;BAP Certified

Sashimi Grade, Product Is Fresh, Skinless, Packaged In A Food Grade Tray Sealed With Food WrapCut Same Day As The Order From 12/14 Salmon to Maintain High Fat Content and Freshness‘Saku’ is the Japanese term to describe a uniformly cut block of skinless, boneless seafood, ready for slicing into perfect sashimi portions.Origin: Vancouver, British ColumbiaFish Facts: Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking: As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching.Sustainability: BAP Certified

Salmon - Canadian Sashimi Grade Saku Loin (7 oz)

Atlantic Salmon - 7oz Fresh

Origin:&nbsp;IrelandFish Facts:&nbsp;Irish Organic Salmon was the first seafood product to receive the official French Agriculture Biologique status in 2001. Attaining this status means the farms’ production method combines the best environmental practices, respecting of biodiversity, preservation of natural resources, and a high level of welfare for the animal. Although popular in the global market, Ireland only produces less than 1% of global consumption due to a low intensity farming model. European organic standards require exceptionally low stock densities when farming fish, this can greatly affect the price and market availability.Taste/Cooking:&nbsp;Irish Organic Salmon is noticeably bigger than other Pacific Salmon like Sockeye or Coho. Since it is farm raised and organically fed, its flakes of meat are larger and more tender with a buttery finish. Its taste is often described as a mild fishy flavour, perfect for first time or hesitant fish eaters. Salmon is an amazing source of omega-3 fatty acids, protein, and vitamin B. Common methods of preparation include grilling, baking broiling, or pan frying. This fish would pair well with our house fresh herb mix, teriyaki, miso marinades, as well as others.Sustainability:&nbsp;Recommended product of Oceanwise. ** Portions will be packed 4 pieces to vacuum sealed bag**

Origin: IrelandFish Facts: Irish Organic Salmon was the first seafood product to receive the official French Agriculture Biologique status in 2001. Attaining this status means the farms’ production method combines the best environmental practices, respecting of biodiversity, preservation of natural resources, and a high level of welfare for the animal. Although popular in the global market, Ireland only produces less than 1% of global consumption due to a low intensity farming model. European organic standards require exceptionally low stock densities when farming fish, this can greatly affect the price and market availability.Taste/Cooking: Irish Organic Salmon is noticeably bigger than other Pacific Salmon like Sockeye or Coho. Since it is farm raised and organically fed, its flakes of meat are larger and more tender with a buttery finish. Its taste is often described as a mild fishy flavour, perfect for first time or hesitant fish eaters. Salmon is an amazing source of omega-3 fatty acids, protein, and vitamin B. Common methods of preparation include grilling, baking broiling, or pan frying. This fish would pair well with our house fresh herb mix, teriyaki, miso marinades, as well as others.Sustainability: Recommended product of Oceanwise.** Portions will be packed 4 pieces to vacuum sealed bag**

Salmon - CLUB Irish Organic Fresh Vacuum Sealed Portions (6 oz) 10 lbs

House Cut Fillets with no scales or pin bones.&nbsp;Origin:&nbsp;Farm raised in Ontario.Fish Facts:&nbsp;Rainbow trout are easily recognized by their long skinny body with a reddish pink stripe running along its side. Their body color differs slightly depending on species and can be found in brown, black, and olive green. This fish is part of the Salmonid family. Some common characteristics of this family include a visible lateral line, small scales, and spawning takes place in fresh water.Taste/ Cooking:&nbsp;Rainbow trout flesh carries a pink to orange coloration when raw and turns paler when cooked. Rainbow trout is described as having a mild fish flavour and a soft, delicate texture consisting of small flakes of meat. Common methods of preparation include grilling, baking, pan frying, and searing. This fish would pair well with our Garlic &amp; Dill, House Fresh Herb Mix, Cajun, and Japanese Togarashi marinades, as well as others.&nbsp;Sustainability:&nbsp;Recommended product of Oceanwise. ** Portions will be packed 4 pieces to vacuum sealed bag**

House Cut Fillets with no scales or pin bones. Origin: Farm raised in Ontario.Fish Facts: Rainbow trout are easily recognized by their long skinny body with a reddish pink stripe running along its side. Their body color differs slightly depending on species and can be found in brown, black, and olive green. This fish is part of the Salmonid family. Some common characteristics of this family include a visible lateral line, small scales, and spawning takes place in fresh water.Taste/ Cooking: Rainbow trout flesh carries a pink to orange coloration when raw and turns paler when cooked. Rainbow trout is described as having a mild fish flavour and a soft, delicate texture consisting of small flakes of meat. Common methods of preparation include grilling, baking, pan frying, and searing. This fish would pair well with our Garlic & Dill, House Fresh Herb Mix, Cajun, and Japanese Togarashi marinades, as well as others. Sustainability: Recommended product of Oceanwise.** Portions will be packed 4 pieces to vacuum sealed bag**

Trout - CLUB Rainbow Ontario Fresh Vacuum Sealed Fillet (12-16 oz) 10 lbs

Comes Vacuum Sealed Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Contrary to popular perception, Black Cod is part of the Sablefish family not Cod. This deep-sea fish dwells at depths of up to 5000 feet and can be found anywhere in the North Pacific Ocean. Considered to be a high oil fish, Black Cod is an excellent source of omega-3 fatty acids. Caught using the longline method, our fish guarantees sustainability.&nbsp;Taste/Cooking:&nbsp;Since the fish consists of large flakes of delicate meat, the texture of Black Cod is often compared to that of the Patagonian Toothfish (aka Chilean Seabass). Its flavour is considerably mild with a rich fatty start and a sweet buttery finish. Common methods of preparing include; broiling, baking, panfrying, smoking, or steaming. This fish would pair well with our teriyaki, miso marinade, as well as others.Sustainability:&nbsp;Recommended product of Oceanwise. ** Portions will be packed 4 pieces per vacuum sealed bag**

Comes Vacuum SealedOrigin: Vancouver, British ColumbiaFish Facts: Contrary to popular perception, Black Cod is part of the Sablefish family not Cod. This deep-sea fish dwells at depths of up to 5000 feet and can be found anywhere in the North Pacific Ocean. Considered to be a high oil fish, Black Cod is an excellent source of omega-3 fatty acids. Caught using the longline method, our fish guarantees sustainability. Taste/Cooking: Since the fish consists of large flakes of delicate meat, the texture of Black Cod is often compared to that of the Patagonian Toothfish (aka Chilean Seabass). Its flavour is considerably mild with a rich fatty start and a sweet buttery finish. Common methods of preparing include; broiling, baking, panfrying, smoking, or steaming. This fish would pair well with our teriyaki, miso marinade, as well as others.Sustainability: Recommended product of Oceanwise.** Portions will be packed 4 pieces per vacuum sealed bag**

Cod - CLUB B.C. Black Cod Wild Vacuum Sealed Portions (6 oz) 10 lbs

Origin:&nbsp;Japan.Fish Facts:&nbsp;Hamachi, also known as Japanese Amberjack or Yellowtail, is a species native to the Northwest Pacific from the waters of Japan to Hawaii. Amberjack is a highly regarded game fish by anglers for the endurance and power it displays when hooked. This fish is typically served as a delicacy in the Winter when the fat content of the fish significantly increases. There are 2 classifications of Japanese Amberjack, Hamachi and Buri. Hamachi is younger and weighs roughly 3kg whereas Buri is an adult weighing in around 5kg.Taste/Cooking:&nbsp;The raw meat can range from light pink to pink, this variance in color comes from differing levels of fat content in the fish. A lighter pink indicates higher levels of fat whereas darker pink indicates higher levels of protein. This high oil fish boasts a buttery, firm texture with a sweet and mild flavour. The darker pink/red flesh located at the midline of the fish has a significantly stronger flavour. This section is great for those who enjoy heavier flavours or can be removed for those who prefer milder fish. Common methods of preparation include roasting, grilling, or braising. Our Hamachi would pair well with our Miso Paste, Teriyaki, Japanese Togarashi, and many more.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Japan.Fish Facts: Hamachi, also known as Japanese Amberjack or Yellowtail, is a species native to the Northwest Pacific from the waters of Japan to Hawaii. Amberjack is a highly regarded game fish by anglers for the endurance and power it displays when hooked. This fish is typically served as a delicacy in the Winter when the fat content of the fish significantly increases. There are 2 classifications of Japanese Amberjack, Hamachi and Buri. Hamachi is younger and weighs roughly 3kg whereas Buri is an adult weighing in around 5kg.Taste/Cooking: The raw meat can range from light pink to pink, this variance in color comes from differing levels of fat content in the fish. A lighter pink indicates higher levels of fat whereas darker pink indicates higher levels of protein. This high oil fish boasts a buttery, firm texture with a sweet and mild flavour. The darker pink/red flesh located at the midline of the fish has a significantly stronger flavour. This section is great for those who enjoy heavier flavours or can be removed for those who prefer milder fish. Common methods of preparation include roasting, grilling, or braising. Our Hamachi would pair well with our Miso Paste, Teriyaki, Japanese Togarashi, and many more.Sustainability: Recommended product of Oceanwise.

Hamachi - Sashimi Grade Japanese Fresh Loins (6-7 oz)

Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&amp;6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking:&nbsp;As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching. This fish would pair well with our house made fresh Herb Mix, Garlic &amp; Dill, Teriyaki and Sesame, Jamiacan Jerk, Miso Paste,&nbsp;Cajun seasoning, and others.Sustainability:&nbsp;BAP Certified

Origin: Vancouver, British ColumbiaFish Facts: Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking: As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching. This fish would pair well with our house made fresh Herb Mix, Garlic & Dill, Teriyaki and Sesame, Jamiacan Jerk, Miso Paste, Cajun seasoning, and others.Sustainability: BAP Certified

Salmon - Atlantic Canadian Fresh Portions (2 x 6 oz)

Japanese Sesame 

Origin:&nbsp;Barkley Sound, British ColumbiaFish Facts:&nbsp;Sockeye Salmon, also known as, Red Salmon, Blueback Salmon, or Kokanee Salmon is the third most common species of Pacific Salmon. Although this type of salmon is not the largest, it packs a lot of flavour, perfect for experienced fish eaters that appreciate a strong fish flavor. Distinguishable by its bright blood orange color, Sockeye Salmon truly is a west coast essential.&nbsp;&nbsp;Taste/Cooking:&nbsp;When compared to other Pacific Salmon, the main differences of Sockeye are the color of the flesh, texture, and taste. Flesh pigmentation is far brighter and more vibrant in the Sockeye whereas the texture is not as fatty but is dense and buttery. The flavour of Sockeye is often described as having a more pronounced fish flavour as opposed to other species. Common methods of preparation include grilling, baking broiling, or pan frying. This fish would pair well with our house fresh herb mix, teriyaki, miso marinades, as well as others.Sustainability:&nbsp;Recommended product of Oceanwise. **Vacuum Sealed Fish Will Be Sealed 1lb Per Package**

Origin: Barkley Sound, British ColumbiaFish Facts: Sockeye Salmon, also known as, Red Salmon, Blueback Salmon, or Kokanee Salmon is the third most common species of Pacific Salmon. Although this type of salmon is not the largest, it packs a lot of flavour, perfect for experienced fish eaters that appreciate a strong fish flavor. Distinguishable by its bright blood orange color, Sockeye Salmon truly is a west coast essential.  Taste/Cooking: When compared to other Pacific Salmon, the main differences of Sockeye are the color of the flesh, texture, and taste. Flesh pigmentation is far brighter and more vibrant in the Sockeye whereas the texture is not as fatty but is dense and buttery. The flavour of Sockeye is often described as having a more pronounced fish flavour as opposed to other species. Common methods of preparation include grilling, baking broiling, or pan frying. This fish would pair well with our house fresh herb mix, teriyaki, miso marinades, as well as others.Sustainability: Recommended product of Oceanwise.**Vacuum Sealed Fish Will Be Sealed 1lb Per Package**

Salmon - B.C Wild Fresh Sockeye Whole (4-6 lbs) 

Whole, Scaled

Filleted, PBO (Pin Bone Out)

Filleted, PBO, Vacuum Sealed in 1lb Vacuum Pack

Hamachi - Sashimi Grade Japanese Fresh Fillet (2.8-3.5 lbs)

2.8-3.5lb - Fresh

Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&amp;6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking:&nbsp;As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching. This fish would pair well with our house made fresh Herb Mix, Garlic &amp; Dill, Teriyaki and Sesame, Jamiacan Jerk, Miso Paste,&nbsp;Cajun seasoning, and others.Sustainability:&nbsp;BAP Certified ** Portions will be packed 4 pieces to vacuum sealed bag**

Origin: Vancouver, British ColumbiaFish Facts: Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking: As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching. This fish would pair well with our house made fresh Herb Mix, Garlic & Dill, Teriyaki and Sesame, Jamiacan Jerk, Miso Paste, Cajun seasoning, and others.Sustainability: BAP Certified** Portions will be packed 4 pieces to vacuum sealed bag**

Salmon - CLUB Atlantic Fresh Vacuum Sealed Portions (6 oz)10 lbs

Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&amp;6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking:&nbsp;As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching. This fish would pair well with our house made fresh herb mix, garlic &amp; dill, teriyaki and sesame, or Cajun seasoning.Sustainability:&nbsp;BAP Certified

Origin: Vancouver, British ColumbiaFish Facts: Salmon is known to be one of the most nutrient dense foods. Loaded with omega 3, vitamin D, vitamin B (5&6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking: As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching. This fish would pair well with our house made fresh herb mix, garlic & dill, teriyaki and sesame, or Cajun seasoning.Sustainability: BAP Certified

Salmon - Atlantic Canadian Trim With Belly Fin (2 lbs)

2lb - Fresh

Salmon - Atlantic Canadian  Heads (Pack of 2)

Whole, Gills Out

Cleaned and Split in Half

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Origin:&nbsp;New ZealandFish Facts:&nbsp;Ora King Salmon is harvested from New Zealand waters and is considered the "Wagyu of the Sea". This is due to the extreme high fat content and beautiful marbling of its rich orangey-red meat. The flesh of Ora King is delicate and soft with a full, pronounced buttery flavour and large flake. This celebrated culinary ingredient is extremely versatile and can be enjoyed both raw or cooked with a wide variety of flavours. Ora King Salmon is loaded with omega 3, vitamin D, vitamin B (5&amp;6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking:&nbsp;As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching. This fish would pair well with our house made fresh Herb Mix, Garlic &amp; Dill, Teriyaki and Sesame, Jamiacan Jerk, Miso Paste,&nbsp;Cajun seasoning, and others.

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight!Origin: New ZealandFish Facts: Ora King Salmon is harvested from New Zealand waters and is considered the "Wagyu of the Sea". This is due to the extreme high fat content and beautiful marbling of its rich orangey-red meat. The flesh of Ora King is delicate and soft with a full, pronounced buttery flavour and large flake. This celebrated culinary ingredient is extremely versatile and can be enjoyed both raw or cooked with a wide variety of flavours. Ora King Salmon is loaded with omega 3, vitamin D, vitamin B (5&6), and high-quality protein. Salmon are also anadromous, which means they are born in fresh water, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Taste/Cooking: As salmon is considered an oily fish, it is often described as having a medium fat content and flavour intensity. The texture is tender and flakey with a rich, buttery finish. These profiles can differ slightly depending on the breed of salmon and method of harvesting. Preferred cooking methods include smoking, baking, grilling, and poaching. This fish would pair well with our house made fresh Herb Mix, Garlic & Dill, Teriyaki and Sesame, Jamiacan Jerk, Miso Paste, Cajun seasoning, and others.

Salmon - NZ Premium ORA KING Whole (6-9 lbs)

Cleaned, Scaled

Filleted, PBO, Bones Back

Filleted, PBO, Vacuum Sealed in 2 x 6oz Packs

Origin:&nbsp;Western Pacific OceanFish Facts:&nbsp;Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat.&nbsp;Taste/Cooking:&nbsp;Yellowfin Tuna is often served raw in many dishes and cultures. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels. Our Tuna Poke is best served over a bed of rice with additional toppings such as scallions, sesame seeds, Ikura Salmon Roe, Sea Urchin (Uni), Seaweed and more.&nbsp;Sustainability:&nbsp;Oceanwise recommended

Origin: Western Pacific OceanFish Facts: Ahi is the Hawaiian name for Yellowfin Tuna. Wild caught using longline catching methods in the Pacific Ocean, Yellowfin tuna is among the larger tuna species, reaching weights over 400 lbs. Yellowfin Tuna is significantly smaller than the Atlantic and Pacific Bluefin Tunas, which can reach over 950 lbs, and are slightly smaller than Big Eye Tuna. True to their name, Yellowfin Tuna is a fish that boasts bright yellow dorsal and anal fins with dark rich meat. Taste/Cooking: Yellowfin Tuna is often served raw in many dishes and cultures. Yellowfin Tuna is rich in omega-3 acids and Vitamin B3, which helps lower cholesterol levels. Our Tuna Poke is best served over a bed of rice with additional toppings such as scallions, sesame seeds, Ikura Salmon Roe, Sea Urchin (Uni), Seaweed and more. Sustainability: Oceanwise recommended

Tuna -  Frozen Ahi Yellowfin Poke Cubes (1 lb) 

1lb - Frozen

Toronto

North York - South

Scarborough

Pickering

Markham

Vaughan

Thornhill

Mississauga

Oakville

Aurora/New Market

Whitchurch-Stouffville

Burlington

Brampton

Waterloo

Hamilton

Pick Up

South Richmond Hill

North Richmond Hill

West Toronto

Etobicoke

**PLEASE NOTE** The Departure Date selected below is the date the order will be shipped out from our warehouse. Orders will usually arrive to you on the next business day however we cannot guarantee 1 day delivery. Please call us to know when your shipment will arrive.

Outside GTA (Ontario-Wide)

North York - North

**PLEASE NOTE**Orders Placed on a Monday departure date will be delivered to you on Wednesday or Friday

Outside GTA (Ontario East)

**PLEASE NOTE**Orders placed for a Tuesday departure date will be delivered to you on Thursday or Saturday.

Outside GTA (Ontario West)

Outside GTA (Ontario North)

Mississauga/Oakville

Add Ons

Delivery Add Ons

New Item: Smoked Black Cod!

Daily Seafood delivers restaurant-quality fresh, frozen, andlive seafood across Ontario, offering premium fish and shellfish with reliable next-day delivery. Trusted by chefs and home cooks.

Daily Seafood delivers restaurant-quality fresh, frozen, andlive seafood across Ontario, offering premium fish and shellfish with reliable next-day delivery. Trusted by chefs and home cooks.

Daily seafood started as a small family run seafood wholesaler connecting chefs directly with the highest quality seafood. We are excited to now offer the same variety of premium seafood delivered to you.What is the “Daily Difference”? We don’t strive to be the biggest, but we strive to provide the best quality and service. To us, 10 happy customers is more important than 20 unhappy customers and we are happy to have a passionate team who start in the early hours of the morning to prepare all of your seafood fresh, Daily. 

Yes, we offer curbside pick-up from the online store Monday to Friday from 10am-2 pm and Saturdays from 10am -1 pm. Curb side pick-up can be done at our warehouse at 135 Blake St, Located in the Heart of Greektown (Danforth &amp; Jones). Once you arrive please call our office at 416-461-9449 and press 1. Please give our staff your name and order # and they will let you know which loading dock to meet them at.

We believe in providing you with the freshest and highest quality seafood. This means that some of our products may become unavailable if it is out of season, catches are low, or if the current catch is not up to our premium standards.Bringing in seafood with the season also keeps our oceans healthy and flourishing by allowing time for marine life to grow and repopulate. 

Yes! Please reach out to us by email, phone or text message and we are happy to look into making changes for you. Please note that once the order is packed for delivery/pick up, we may not be able to accommodate changes. 

Yes! Our team has built close relationships with fishermen and packers from around the globe. This gives us access to a large variety of seafood items. If you are interested in an item that is not listed on our website, simply call, text or email and one of our team members will work hard to source your desired item. 

Yes! Our seafood makes a great gift for family, friends, neighbours, or colleagues.Can’t make a decision? Check out one of our hand-curated Seafood boxes. 

As a federal approved HACCP plant, we always recommend our customers to cook their fish before consumption. On the other hand, many high-end restaurants and hotels purchase our seafood and serve them raw. We also provide seafood to many Japanese and Poke restaurants who use our fish for sushi and sashimi purposes. The most common fish used for raw consumption are B.C Organic King Salmon, Atlantic Salmon, Ike Jime NZ Bream (Madai), Fresh or Super Frozen Tuna, Fresh Farmed Black Cod, Amberjack (Hamachi), Hiramasa, Sea Urchin (Uni) and Scallops. Just to name a few! We also have a section dedicated to Japanese Oriented products with an assortment of items.  

All of our fresh seafood is carefully wrapped in food grade paper and placed in a clear plastic bag or in a food grade tray wrapped with food wrap right after processing. We also offer some of our fresh seafood packed in vacuum sealed bags which help to extend the shelf life.Our Shellfish (Clams/Mussels/Oysters) are packed with extra air. This allows the shellfish to breath in transport. We recommend removing the shellfish from the bag, rinsing them under cold water and storing them in a refrigerated area with a damp cloth once received.Our packers pick up Live Lobsters and Crabs right before our trucks head out for delivery. This ensures limited physical movement and a decreased amount of time out of the tanks. Each crustacean is packed with food grade paper soaked in salt water from our shellfish system with sufficient air flow in the box. Once received, we recommend storing the crustacean in a refrigerated area under 4 c. The Lobster or Crab should remain alive for 1 day but please remember, any shock, physical movement or sudden change of temperature can easily kill them.Extra special attention is also taken with delicate items such as Sea Urchin (Uni) and you may receive extra wrapping in your box.Once your order is picked and packed by one of our team members they are placed in a recyclable Daily Seafood box with ice. 

Our whole fish are cleaned to order. Each fish is gutted, scaled, and have the gills, fins and clips removed. Once removed, they are given a final wash before being carefully packaged. 

Our seafood is extremely fresh and can be kept in your fridge for 4-5 days. If you are looking to extend the life of your seafood, we offer vacuum sealed options that can stay fresh for up to 7 days. Our vacuum sealed packaging is also great for freezing. 

We recommend that Clams, Mussels and Oysters are removed from the bag once received and rinsed under cold water. Our Mussels, Clams and Oysters may become dry during transport and rinsing under cold water will help to close the shells. Once rinsed, it is best to store them in a refrigerated area under -4 c in a dampen condition. This can be done by placing a damp cloth over the shellfish.

Live Lobsters and Crabs should be stored in a refrigerated area under 4 c in a dampen condition. This can be done by covering them with a dampen cloth. Lobsters and Crab should remain alive for 1 day but please keep in mind, any shock, sudden change in temperature or physical movement can easily kill them.

You will receive an email once your order is out for delivery. If for any reason you are not home when your delivery is being made, our drivers will make every effort to put your order in a safe location. Since Seafood is a perishable item, we recommend refrigerating or freezing the product right away. 

According to CFIA Standards, Scallops found in Canada should be dry with a moisture content less than 81%. The majority of Atlantic Fresh Scallops found in the Toronto market are caught in the New England Area where scallops are usually larger in size. What is the difference between “Wet” and “Dry”?“Wet” Scallop is a name given to Scallops primarily found in the USA. Scallops found in the USA are allowed to be soaked with the chemical sodium tri-polyphosphate (STPP) which help to maintain the moisture level. When Scallops are soaked in STPP for too long, they will appear big, shiny and firm with a moisture content over the Canadian standard of 81%. Scallops with too much STPP also loose the natural taste and consumers will pay more for extra water inside.“Dry” Scallops have a moisture content under 81% and match with the standard set in Canada.Daily Seafood Home only carries “Natural Dry Scallops” which are never soaked with STPP. The Scallops may appear slightly yellow with a true scallop taste and not as plump or shiny as “Wet” scallops. 

The occurrence of nematodes in fish is a natural phenomenon which cannot be prevented and is not indicative of mishandling or spoilage. Seal worms spend part of their life cycle in seals and their eggs are passed into water and eaten by fish. They are most commonly found in Atlantic Cod, Black Cod and Monkfish.All of our fish is carefully inspected by our cutters for any sea worms when filleted and are removed. However, when worms are located under the skin of the fish it may be hard for our cutters to remove. There is a small chance that fillets containing worms may reach the market.Seal Worms are destroyed by commercial freezing and storage. They are also destroyed by normal cooking temperature.For more information related to this topic please visit the CFIA’s website here.

It is not uncommon for the price of Seafood to fluctuate from week to week. There are a few factors that affect the price such as weather, strength of the Canadian Dollar and global market demand. Daily Seafood supports well-managed fisheries who have quota systems in place. When the catch area opens or closes, supply and demand will also affect the price. Fluctuating market price is quite common among Wild fish, Halibut, Black Bass, Flounder, Snapper, Spanish Mackerel and Lobster. Salmon is another high demand item which follows the global market price. When supplies from one of the large farms have issues, prices can easily fluctuate by more than 20%.Recently the price of seafood from European and Pacific countries has increased drastically due to high freight charges. Prices for freight have increased as a result of fewer flights being available during COVID-19. Sea Bass and Icelandic Fish are an example.

Have a question? We have answers. Here are some common ones: What makes Daily Seafood different from other fish retailers? Daily seafood started as a small family run seafood wholesaler connecting chefs directly with the highest quality seafood. We are excited to now offer the same variety of premium seafood delivered to you.What is the “Daily Difference”? We don’t strive to be the biggest, but we strive to provide the best quality and service. To us, 10 happy customers is more important than 20 unhappy customers and we are happy to have a passionate team who start in the early hours of the morning to prepare all of your seafood fresh, Daily. , Can I pick-up my order? Where can I pick up my order? Yes, we offer curbside pick-up from the online store Monday to Friday from 10am-2 pm and Saturdays from 10am -1 pm. Curb side pick-up can be done at our warehouse at 135 Blake St, Located in the Heart of Greektown (Danforth &amp; Jones). Once you arrive please call our office at 416-461-9449 and press 1. Please give our staff your name and order # and they will let you know which loading dock to meet them at., Why are some products no longer available? We believe in providing you with the freshest and highest quality seafood. This means that some of our products may become unavailable if it is out of season, catches are low, or if the current catch is not up to our premium standards.Bringing in seafood with the season also keeps our oceans healthy and flourishing by allowing time for marine life to grow and repopulate. , Can I make changes to my order once it has been placed? Yes! Please reach out to us by email, phone or text message and we are happy to look into making changes for you. Please note that once the order is packed for delivery/pick up, we may not be able to accommodate changes. , etc.

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