Daily Seafood

Fish Facts:&nbsp;Atlantic Crab or also known as Blue Crab are crustaceans native to the waters of the Western Atlantic and the Gulf of Mexico. These wild caught crabs are cooked, cracked, and packed for your convenience in the kitchen. Crab Lump meat is mainly comprised of smaller/broken pieces of Jumbo Lump as well as pieces of body meat. Jumbo Lump meat is typically taken from the muscles connecting the swimming legs of the crab.Taste/Cooking:&nbsp;When compared to Crab Claw meat, Lump Crab Meat is considerably larger in size. Furthermore, the meat is white in color and delicate in flavor. This is ideal for a seafood salad or crab cakes.&nbsp;Sustainability:&nbsp;Recommended product of MSC.

Fish Facts: Atlantic Crab or also known as Blue Crab are crustaceans native to the waters of the Western Atlantic and the Gulf of Mexico. These wild caught crabs are cooked, cracked, and packed for your convenience in the kitchen. Crab Lump meat is mainly comprised of smaller/broken pieces of Jumbo Lump as well as pieces of body meat. Jumbo Lump meat is typically taken from the muscles connecting the swimming legs of the crab.Taste/Cooking: When compared to Crab Claw meat, Lump Crab Meat is considerably larger in size. Furthermore, the meat is white in color and delicate in flavor. This is ideal for a seafood salad or crab cakes. Sustainability: Recommended product of MSC.

Crab Meat - Pasteurized Lump (1 lb)

1lb - Fresh

Origin:&nbsp;Wild Caught and Processed in Hokkaido PrefectureFish Facts:&nbsp;In Japanese, ‘Kani’ translates to Crab. The ‘miso’ in Kanimiso refers to the tomalley of the crab which include organs like the pancreas and liver. Not to be confused with the miso paste used for soup. Crab tomalley is known as a delicacy since many agree that it’s the most flavourful part of the entire crab.Taste and Cooking:&nbsp;Kanimiso has a color ranging from grey to green and carries a heavy umami flavour with a sweet finish. Its texture closely resembles a pate with a creamy mouth feel. This ingredient can be consumed in a multitude of ways. It can be steamed with green onion and eggs or served over rice as sushi. Kanimiso is a versatile ingredient that can be utilized as a garnish or added to any soup, sauce, or stew which requires an extra kick of umami.

Origin: Wild Caught and Processed in Hokkaido PrefectureFish Facts: In Japanese, ‘Kani’ translates to Crab. The ‘miso’ in Kanimiso refers to the tomalley of the crab which include organs like the pancreas and liver. Not to be confused with the miso paste used for soup. Crab tomalley is known as a delicacy since many agree that it’s the most flavourful part of the entire crab.Taste and Cooking: Kanimiso has a color ranging from grey to green and carries a heavy umami flavour with a sweet finish. Its texture closely resembles a pate with a creamy mouth feel. This ingredient can be consumed in a multitude of ways. It can be steamed with green onion and eggs or served over rice as sushi. Kanimiso is a versatile ingredient that can be utilized as a garnish or added to any soup, sauce, or stew which requires an extra kick of umami.

Crab Meat -  Snow Crab Kanimiso with Miso Paste (100 gm)

100gm - Frozen

**Ocean Run Size. The Case will contain random sizes of lobster tail. The Tails Range from 3oz to 10oz** Origin:&nbsp;P.E.IFish Facts:&nbsp;Lobsters are a rich source of vitamins and minerals; vitamin A, vitamin B12, vitamin E, magnesium, zinc, and protein just to name a few. Of its two claws, one is able to generate upwards of 100 lbs of pressure per sq inch. Watch your fingers!Taste/Cooking:&nbsp;Its texture is dense yet tender, its flavour sweet and briny with a mild seafood taste. Preferred cooking methods include poaching, steaming, grilling, or pan searing. Lobster is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability:&nbsp;Recommended product of Oceanwise.

**Ocean Run Size. The Case will contain random sizes of lobster tail. The Tails Range from 3oz to 10oz**Origin: P.E.IFish Facts: Lobsters are a rich source of vitamins and minerals; vitamin A, vitamin B12, vitamin E, magnesium, zinc, and protein just to name a few. Of its two claws, one is able to generate upwards of 100 lbs of pressure per sq inch. Watch your fingers!Taste/Cooking: Its texture is dense yet tender, its flavour sweet and briny with a mild seafood taste. Preferred cooking methods include poaching, steaming, grilling, or pan searing. Lobster is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability: Recommended product of Oceanwise.

Lobster Tail -Frozen Canadian Ocean Run (2 lbs) 

2lbs - Frozen

Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Dungeness Crab is an essential flavour in the kitchen as well as a crucial shellfish in our industry. The common name comes from the Port of Dungeness, Washington where the crabs naturally flourish and is where this species was first commercially fished. Our Dungeness Crab is wild caught off the coast of Vancouver using pots, sorting takes place while harvesting to ensure optimal quality and sustainability.&nbsp;Taste/Cooking:&nbsp;Cooked crab meat has an opaque white color and the shell changes from a greyish-black/purple to bright red. The texture of the meat is tender and delicate; however, leg meat tends to be slightly firmer. Its flavour is described as mild, sweet, and a tad nutty. Common methods of preparation include, boiling, broiling, baking, or steaming. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Vancouver, British ColumbiaFish Facts: Dungeness Crab is an essential flavour in the kitchen as well as a crucial shellfish in our industry. The common name comes from the Port of Dungeness, Washington where the crabs naturally flourish and is where this species was first commercially fished. Our Dungeness Crab is wild caught off the coast of Vancouver using pots, sorting takes place while harvesting to ensure optimal quality and sustainability. Taste/Cooking: Cooked crab meat has an opaque white color and the shell changes from a greyish-black/purple to bright red. The texture of the meat is tender and delicate; however, leg meat tends to be slightly firmer. Its flavour is described as mild, sweet, and a tad nutty. Common methods of preparation include, boiling, broiling, baking, or steaming. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability: Recommended product of Oceanwise.

Crab - Dungeness Cull Live (1.3-1.8 lbs)

1.3-1.8lb - Live

Origin:&nbsp;P.E.IFish Facts:&nbsp;Lobsters are a rich source of vitamins and minerals; vitamin A, vitamin B12, vitamin E, magnesium, zinc, and protein just to name a few. Of its two claws, one is able to generate upwards of 100 lbs of pressure per sq inch. Watch your fingers!Taste/Cooking:&nbsp;Its texture is dense yet tender, its flavour sweet and briny with a mild seafood taste. Preferred cooking methods include poaching, steaming, grilling, or pan searing. Lobster is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: P.E.IFish Facts: Lobsters are a rich source of vitamins and minerals; vitamin A, vitamin B12, vitamin E, magnesium, zinc, and protein just to name a few. Of its two claws, one is able to generate upwards of 100 lbs of pressure per sq inch. Watch your fingers!Taste/Cooking: Its texture is dense yet tender, its flavour sweet and briny with a mild seafood taste. Preferred cooking methods include poaching, steaming, grilling, or pan searing. Lobster is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability: Recommended product of Oceanwise.

Lobster Meat - Tail Claw & Knuckle (Cooked) 227gm

227gm - Frozen

Origin:&nbsp;Processed in JapanFish Facts:&nbsp;Snow Crab is a subarctic crustacean found in the northern hemisphere, dwelling at depths of 160 – 980 feet. This species can be found anywhere between the Sea of Japan to the Bering Sea. Our Snow Crabs are caught using pots and crab traps, sorting takes place while harvesting to ensure optimal quality and sustainability. This Snow Crab Leg Meat is raw, frozen, and sashimi grade.Taste/Cooking:&nbsp;Snow Crab meat is the perfect balance of sweet and briny, its texture is firm and flesh breaks off in long fibrous pieces. Unlike King Crab, the Snow Crabs shell is easily accessible without a cracking tool and has a significantly lower cooking time. Common methods of preparation include; baking, boiling, broiling, and steaming. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Processed in JapanFish Facts: Snow Crab is a subarctic crustacean found in the northern hemisphere, dwelling at depths of 160 – 980 feet. This species can be found anywhere between the Sea of Japan to the Bering Sea. Our Snow Crabs are caught using pots and crab traps, sorting takes place while harvesting to ensure optimal quality and sustainability. This Snow Crab Leg Meat is raw, frozen, and sashimi grade.Taste/Cooking: Snow Crab meat is the perfect balance of sweet and briny, its texture is firm and flesh breaks off in long fibrous pieces. Unlike King Crab, the Snow Crabs shell is easily accessible without a cracking tool and has a significantly lower cooking time. Common methods of preparation include; baking, boiling, broiling, and steaming. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability: Recommended product of Oceanwise.

Crab Meat -  Japanese Snow Sashimi Grade Leg Meat (500 gm)

500gm - Frozen

Origin:&nbsp;MaineFish Facts:&nbsp;Skilled and experienced divers swim off the coast of&nbsp;Massachusetts to harvest our Uni by hand.&nbsp;After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs.Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.

Origin: MaineFish Facts: Skilled and experienced divers swim off the coast of Massachusetts to harvest our Uni by hand. After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs.Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.

Sea Urchin Roe (Uni) - Fresh Boston 60 gm

60gm - Fresh 

Regularly Stocked Item*バフンうにBrand of Uni May Vary On Shipping DayOrigin:&nbsp;Hokkaido, JapanFish Facts:&nbsp;Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand.&nbsp;After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs. Japanese Uni is considered the top tier of all Sea Urchin for its impactable quality and taste. Sea Urchin caught in this area also have a true "Unami" or savory taste due to the high quality kelp grown in this area.&nbsp;&nbsp;Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability:&nbsp;Recommended product of Oceanwise.

Regularly Stocked Item*バフンうにBrand of Uni May Vary On Shipping DayOrigin: Hokkaido, JapanFish Facts: Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand. After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs. Japanese Uni is considered the top tier of all Sea Urchin for its impactable quality and taste. Sea Urchin caught in this area also have a true "Unami" or savory taste due to the high quality kelp grown in this area.  Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability: Recommended product of Oceanwise.

Sea Urchin Roe (Uni) - Bafun Fresh Japanese 100 gm

100gm - Fresh

Origin:&nbsp;East Coast CanadaFish Facts:&nbsp;Lobster roe is highly prized for its rich, briny flavor and is often used in culinary applications to add depth to sauces, soups, and other seafood dishes. When raw, it is dark green in color and has a soft, granular texture. When cooked, the roe turns a bright red or orange color, similar to the transformation seen in the lobster's shell. Lobsters are a rich source of vitamins and minerals; vitamin A, vitamin B12, vitamin E, magnesium, zinc, and protein just to name a few.Taste/Cooking:&nbsp;Lobster roe has a unique taste that is rich, briny, and slightly sweet. It offers a concentrated essence of the sea, with a buttery texture that melts in the mouth. The flavour can be described as a combination of the lobster's natural sweetness and a robust, oceanic salinity, making it a prized ingredient in gourmet cooking. When used in dishes, it can enhance the overall flavour profile, adding depth and a luxurious touch.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: East Coast CanadaFish Facts: Lobster roe is highly prized for its rich, briny flavor and is often used in culinary applications to add depth to sauces, soups, and other seafood dishes. When raw, it is dark green in color and has a soft, granular texture. When cooked, the roe turns a bright red or orange color, similar to the transformation seen in the lobster's shell. Lobsters are a rich source of vitamins and minerals; vitamin A, vitamin B12, vitamin E, magnesium, zinc, and protein just to name a few.Taste/Cooking: Lobster roe has a unique taste that is rich, briny, and slightly sweet. It offers a concentrated essence of the sea, with a buttery texture that melts in the mouth. The flavour can be described as a combination of the lobster's natural sweetness and a robust, oceanic salinity, making it a prized ingredient in gourmet cooking. When used in dishes, it can enhance the overall flavour profile, adding depth and a luxurious touch.Sustainability: Recommended product of Oceanwise.

Lobster - Roe (Raw) 1 lb

1lb - Frozen

Oysters - East Coast (Raspberry, Irish Point, Savage Blonde, Tuxedo) 6 pcs&nbsp;**NEW** Choose your Pack: 6pc, 12pc, or 18pc Origin:&nbsp;Selected from Atlantic Oysters harvested in New Brunswick, PEI or Nova Scotia pending availability.&nbsp;Raspberry Point is an East Coast essential flavour, grown in the cool waters of New London Bay, Prince Edward Island. These skilled farmers utilize old-fashioned methods when cultivating and harvesting oysters. Raspberry Point Oyster farm uses a bottom cultured farming process, which is the closest scenario to growing in a wild scenario. These oysters are then harvested by hand using an oyster rake. The flavour of Raspberry Point has a heavy briny flavour, followed by a clean sweet finish. This oyster would pair well with fresh lemon, cocktail sauce, or our house made Oyster Mignonette.Sustainability:&nbsp;Oceanwise recommended product Size ranges from 2.5 -3", Specific type of Oyster can be mentioned in the comment section at check - out.

Oysters - East Coast (Raspberry, Irish Point, Savage Blonde, Tuxedo) 6 pcs **NEW** Choose your Pack: 6pc, 12pc, or 18pcOrigin: Selected from Atlantic Oysters harvested in New Brunswick, PEI or Nova Scotia pending availability. Raspberry Point is an East Coast essential flavour, grown in the cool waters of New London Bay, Prince Edward Island. These skilled farmers utilize old-fashioned methods when cultivating and harvesting oysters. Raspberry Point Oyster farm uses a bottom cultured farming process, which is the closest scenario to growing in a wild scenario. These oysters are then harvested by hand using an oyster rake. The flavour of Raspberry Point has a heavy briny flavour, followed by a clean sweet finish. This oyster would pair well with fresh lemon, cocktail sauce, or our house made Oyster Mignonette.Sustainability: Oceanwise recommended productSize ranges from 2.5 -3", Specific type of Oyster can be mentioned in the comment section at check - out.

Oysters - East Coast Medium 

6pc - One Type

12pc - One Type 

18pc - One Type 

100pc - one type

Oysters - East Coast (Raspberry, Irish Point, Savage Blonde, Tuxedo) 100 pcs&nbsp; Origin:&nbsp;Selected from Atlantic Oysters harvested in New Brunswick, PEI or Nova Scotia pending availability.&nbsp;Raspberry Point is an East Coast essential flavour, grown in the cool waters of New London Bay, Prince Edward Island. These skilled farmers utilize old-fashioned methods when cultivating and harvesting oysters. Raspberry Point Oyster farm uses a bottom cultured farming process, which is the closest scenario to growing in a wild scenario. These oysters are then harvested by hand using an oyster rake. The flavour of Raspberry Point has a heavy briny flavour, followed by a clean sweet finish. This oyster would pair well with fresh lemon, cocktail sauce, or our house made Oyster Mignonette.Sustainability:&nbsp;Oceanwise recommended product Size ranges from 2.5-3", Specific type of Oyster can be mentioned in the comment section at check - out.

Oysters - East Coast (Raspberry, Irish Point, Savage Blonde, Tuxedo) 100 pcs Origin: Selected from Atlantic Oysters harvested in New Brunswick, PEI or Nova Scotia pending availability. Raspberry Point is an East Coast essential flavour, grown in the cool waters of New London Bay, Prince Edward Island. These skilled farmers utilize old-fashioned methods when cultivating and harvesting oysters. Raspberry Point Oyster farm uses a bottom cultured farming process, which is the closest scenario to growing in a wild scenario. These oysters are then harvested by hand using an oyster rake. The flavour of Raspberry Point has a heavy briny flavour, followed by a clean sweet finish. This oyster would pair well with fresh lemon, cocktail sauce, or our house made Oyster Mignonette.Sustainability: Oceanwise recommended productSize ranges from 2.5-3", Specific type of Oyster can be mentioned in the comment section at check - out.

Oysters - East Coast Medium (100 Pcs) Case

One Type

Two Type

Roughly 3-4 oz per Crab Cake - In House Made - Made From Real Fresh Crab Meat and Gluten Free!Mixture of crab claw meat, mayonnaise, Dijon mustard, grated onion, peppers, and Dehydrated Potato. Fish Facts:&nbsp;Atlantic Crab or also known as Blue Crab are crustaceans native to the waters of the Western Atlantic and the Gulf of Mexico. These wild caught crabs are cracked and cooked. Our Crab Cakes are made with the claw meat, this refers to the swimming fins and claws of the crab. As these are more active muscles, the meat is darker and carries a heavier crab flavor.&nbsp;Taste/Cooking:&nbsp;&nbsp;Our Crab Cakes have a sweet mild flavour from the crab with a savory richness from our in-house spice blend. Shallow pan fry with quarter inch of oil for 3 minutes a side at medium to low heat is recommended.&nbsp;Sustainability:&nbsp;Recommended product of MSC

Roughly 3-4 oz per Crab Cake - In House Made - Made From Real Fresh Crab Meat and Gluten Free!Mixture of crab claw meat, mayonnaise, Dijon mustard, grated onion, peppers, and Dehydrated Potato.Fish Facts: Atlantic Crab or also known as Blue Crab are crustaceans native to the waters of the Western Atlantic and the Gulf of Mexico. These wild caught crabs are cracked and cooked. Our Crab Cakes are made with the claw meat, this refers to the swimming fins and claws of the crab. As these are more active muscles, the meat is darker and carries a heavier crab flavor. Taste/Cooking:  Our Crab Cakes have a sweet mild flavour from the crab with a savory richness from our in-house spice blend. Shallow pan fry with quarter inch of oil for 3 minutes a side at medium to low heat is recommended. Sustainability: Recommended product of MSC

Crab - Crab Cakes (Pack of 2 Pcs)

Pack of 2 - Frozen

Origin:&nbsp;AlaskaFish Facts:&nbsp;Currently there are three major species of King Crab that are commercially caught; Red, Blue, and Gold King Crab. Red King Crab is the most sought after for its larger size and flavourful meat. King Crabs are recognized by their spikey exterior and elongated legs. Our King Crab is wild caught in Alaska using pots, sorting takes place while harvesting to ensure optimal quality and sustainability.Taste/Cooking:&nbsp;The flavour of King Crab is often compared to that of Lobster. Rich, sweet, with a mild seafood flavour. The shell of the King Crab is substantially thicker and will require a cracking tool for safe handling. Common methods of preparation include; baking, boiling, broiling, and steaming. King Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: AlaskaFish Facts: Currently there are three major species of King Crab that are commercially caught; Red, Blue, and Gold King Crab. Red King Crab is the most sought after for its larger size and flavourful meat. King Crabs are recognized by their spikey exterior and elongated legs. Our King Crab is wild caught in Alaska using pots, sorting takes place while harvesting to ensure optimal quality and sustainability.Taste/Cooking: The flavour of King Crab is often compared to that of Lobster. Rich, sweet, with a mild seafood flavour. The shell of the King Crab is substantially thicker and will require a cracking tool for safe handling. Common methods of preparation include; baking, boiling, broiling, and steaming. King Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability: Recommended product of Oceanwise.

Crab - Wild Red King Legs JUMBO 6/9 (2 lbs)

2lb - Frozen

Fish Facts: Unlike clams, whelk meat has a&nbsp;savory and slightly sweet taste with a delicate texture. The flavor profile can be compared to a cross between clam and scallop, with a hint of sweetness similar to crab or lobster. You should take care not to overcook them in order to maintain their smooth and chewy texture. These edible sea snails add plenty of minerals to the diet. They are especially high in calcium, zinc, copper, iron, magnesium, potassium, phosphorus, and selenium.

Fish Facts: Unlike clams, whelk meat has a savory and slightly sweet taste with a delicate texture. The flavor profile can be compared to a cross between clam and scallop, with a hint of sweetness similar to crab or lobster. You should take care not to overcook them in order to maintain their smooth and chewy texture. These edible sea snails add plenty of minerals to the diet. They are especially high in calcium, zinc, copper, iron, magnesium, potassium, phosphorus, and selenium.

Whelk Meat Cooked (5 lb)

5lb - Frozen

Origin: P.E.IFish Facts: Lobsters are a rich source of vitamins and minerals; vitamin A, vitamin B12, vitamin E, magnesium, zinc, and protein just to name a few. Of its two claws, one is able to generate upwards of 100 lbs of pressure per sq inch. Watch your fingers!Taste/Cooking: Its texture is dense yet tender, its flavour sweet and briny with a mild seafood taste. Preferred cooking methods include poaching, steaming, grilling, or pan searing. Lobster is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability: Recommended product of Oceanwise.

Lobster Tail - Frozen Canadian (7/8 oz)

7/8oz - Frozen

Lobster Meat - Claw & Knuckle (Raw) 2 lbs

Size 10/20 scallop per 1 kg.&nbsp;IQF (Individual Quick Frozen) Origin: G.B, Nova ScotiaFish Facts: Scallops are harvested from the cold, deep waters of the North Atlantic, particularly around Georges Bank, Browns Bank, and in the Bay of Fundy.Comeau’s scallops are "all-natural," meaning they do not contain chemicals added for water weight.&nbsp;Scallops are hand-shucked, processed, and flash-frozen at sea to maintain quality.Sustainability:&nbsp;MSC certified , Oceanwise recommended product

Size 10/20 scallop per 1 kg. IQF (Individual Quick Frozen)Origin: G.B, Nova ScotiaFish Facts: Scallops are harvested from the cold, deep waters of the North Atlantic, particularly around Georges Bank, Browns Bank, and in the Bay of Fundy.Comeau’s scallops are "all-natural," meaning they do not contain chemicals added for water weight. Scallops are hand-shucked, processed, and flash-frozen at sea to maintain quality.Sustainability: MSC certified , Oceanwise recommended product

Scallop - Comeau Canadian 10/20 (5lb)

Origin:&nbsp;B.CFish Facts:&nbsp;Skilled and experienced divers swim off the coast of&nbsp;B.C to harvest our Uni by hand.&nbsp;After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs.Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.

Origin: B.CFish Facts: Skilled and experienced divers swim off the coast of B.C to harvest our Uni by hand. After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs.Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.

Sea Urchin Roe (Uni) - Fresh B.C 110 gm

110gm - Fresh 

Origin:&nbsp;Nova ScotiaFish Facts:&nbsp;Snow Crab is a subarctic crustacean found in the northern hemisphere, dwelling at depths of 160 – 980 feet. This species can be found anywhere between the Sea of Japan to the Bering Sea, also along Canadas’ Atlantic Coast. Our Snow Crabs are caught using pots and crab traps, sorting takes place while harvesting to ensure optimal quality and sustainability. Our Snow Crab Claws come with the "cap on", this means each claw has a large chunk of shell-less meat.&nbsp;Taste/Cooking:&nbsp;Snow Crab meat is the perfect balance of sweet and briny, its texture is firm and flesh breaks off in long fibrous pieces. Unlike King Crab, the Snow Crabs shell is easily accessible without a cracking tool and has a significantly lower cooking time. Common methods of preparation include; baking, boiling, broiling, and steaming. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Nova ScotiaFish Facts: Snow Crab is a subarctic crustacean found in the northern hemisphere, dwelling at depths of 160 – 980 feet. This species can be found anywhere between the Sea of Japan to the Bering Sea, also along Canadas’ Atlantic Coast. Our Snow Crabs are caught using pots and crab traps, sorting takes place while harvesting to ensure optimal quality and sustainability. Our Snow Crab Claws come with the "cap on", this means each claw has a large chunk of shell-less meat. Taste/Cooking: Snow Crab meat is the perfect balance of sweet and briny, its texture is firm and flesh breaks off in long fibrous pieces. Unlike King Crab, the Snow Crabs shell is easily accessible without a cracking tool and has a significantly lower cooking time. Common methods of preparation include; baking, boiling, broiling, and steaming. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability: Recommended product of Oceanwise.

Crab - Canadian Snow Cocktail Claw 21/25 (3 lb)

3 lb - Frozen

Roughly 10 pcs per LB. Origin:&nbsp;Prince Edward IslandFish Facts:&nbsp;Also known as a hard clam or a Quahog, this type of clam can be found anywhere between Prince Edward Island to the Yucatan Peninsula.&nbsp;Ranging from colors of white to grey, its rounder shell and concentric rings are the trademark for Littleneck Clams.Taste/Cooking:&nbsp;Littleneck Clams are known for plump, tender, juicy meat. It has a mild seafood flavour that starts off briny and ends off sweet. Preferred cooking methods include steaming, stir frying, or roasting. Also, a great addition to any sauce, soup, or stew.Sustainability:&nbsp;Recommended product of Oceanwise.&nbsp;

Roughly 10 pcs per LB.Origin: Prince Edward IslandFish Facts: Also known as a hard clam or a Quahog, this type of clam can be found anywhere between Prince Edward Island to the Yucatan Peninsula. Ranging from colors of white to grey, its rounder shell and concentric rings are the trademark for Littleneck Clams.Taste/Cooking: Littleneck Clams are known for plump, tender, juicy meat. It has a mild seafood flavour that starts off briny and ends off sweet. Preferred cooking methods include steaming, stir frying, or roasting. Also, a great addition to any sauce, soup, or stew.Sustainability: Recommended product of Oceanwise. 

Clams - Little Neck (10 Pcs)

10 pcs - Fresh

Pre-Cooked Frozen Origin:&nbsp;Florida KeysFish Facts:&nbsp;Our Stone Crabs are wild caught in the Florida Keys using pots. To harvest the stone crab claws, the fishermen must ensure that the claw falls in the size range guideline before carefully removing only 1 claw. Once the single claw is removed the live crab is returned to the water. Stone crabs are able to regrow their claws and by returning the live crab to the water it makes for a truly renewable delicacy.Taste/Cooking:&nbsp;Stone Crab Claws are large and meaty when compared to the crab’s small body. The Claw meat has a mild, slightly sweet taste with buttery flakey meat. Our Stone Crab Claws come fresh and pre-cooked. Common methods of preparation include, boiling, steaming or just as is. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.

Pre-Cooked FrozenOrigin: Florida KeysFish Facts: Our Stone Crabs are wild caught in the Florida Keys using pots. To harvest the stone crab claws, the fishermen must ensure that the claw falls in the size range guideline before carefully removing only 1 claw. Once the single claw is removed the live crab is returned to the water. Stone crabs are able to regrow their claws and by returning the live crab to the water it makes for a truly renewable delicacy.Taste/Cooking: Stone Crab Claws are large and meaty when compared to the crab’s small body. The Claw meat has a mild, slightly sweet taste with buttery flakey meat. Our Stone Crab Claws come fresh and pre-cooked. Common methods of preparation include, boiling, steaming or just as is. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.

Crab - Florida Stone Claw (2 lb)

2lb- Frozen

Origin:&nbsp;Vancouver IslandRoyal Miyagi oysters are easily recognized by their white, purple, and black shell with fluted edges. The name comes from the Miyagi prefecture in Japan which is the country’s largest oyster producer. Royal Miyagi is farmed using a bag to beach method which is a combination of two farming practices. Oysters start off in a bag and rack system, after which they are transferred to a beachy environment for the last six months before harvesting. A beachy environment will allow for the oysters to toughen up because of higher wave activity. This will result in a harder shell and firmer meat. The flavour of Royal Miyagi is described as mildly briny, creamy, sweet, and with a prominent oceanic flavour. This oyster would pair well with fresh lemon, cocktail sauce, or our house made Oyster Mignonette.Sustainability:&nbsp;Oceanwise recommended product

Origin: Vancouver IslandRoyal Miyagi oysters are easily recognized by their white, purple, and black shell with fluted edges. The name comes from the Miyagi prefecture in Japan which is the country’s largest oyster producer. Royal Miyagi is farmed using a bag to beach method which is a combination of two farming practices. Oysters start off in a bag and rack system, after which they are transferred to a beachy environment for the last six months before harvesting. A beachy environment will allow for the oysters to toughen up because of higher wave activity. This will result in a harder shell and firmer meat. The flavour of Royal Miyagi is described as mildly briny, creamy, sweet, and with a prominent oceanic flavour. This oyster would pair well with fresh lemon, cocktail sauce, or our house made Oyster Mignonette.Sustainability: Oceanwise recommended product

Oysters - B.C. Royal Miyagi (60 ct)

60ct - Fresh

Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Recognized by its distinct ridged shell, our Manila Clams are harvested by West Coast fishermen using picks, shovels, and rakes in shallow waters and mudflats. This method ensures the fishermen can be as selective as possible, with the least amount of bycatch. Compared to Savoury Clams, the meat is more sweet and firm, but have a shorter shelf life. Manila Clams tend to have less sand in them as they are purged with seawater before shipping.&nbsp;Taste/Cooking:&nbsp;Manila clams are typically less salty, more plump, and juicier than Eastern Quahogs.&nbsp;Preferred cooking methods include; steaming, stir frying, oven roasting, broiling, or BBQing. Also, a great addition to any sauce, soup, or stew.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Vancouver, British ColumbiaFish Facts: Recognized by its distinct ridged shell, our Manila Clams are harvested by West Coast fishermen using picks, shovels, and rakes in shallow waters and mudflats. This method ensures the fishermen can be as selective as possible, with the least amount of bycatch. Compared to Savoury Clams, the meat is more sweet and firm, but have a shorter shelf life. Manila Clams tend to have less sand in them as they are purged with seawater before shipping. Taste/Cooking: Manila clams are typically less salty, more plump, and juicier than Eastern Quahogs. Preferred cooking methods include; steaming, stir frying, oven roasting, broiling, or BBQing. Also, a great addition to any sauce, soup, or stew.Sustainability: Recommended product of Oceanwise.

Clams - B.C. Manila (2 lbs)

2 lb - Fresh

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*バフンうにBrand of Uni May Vary On Shipping DayNarabi Uni - Sorted RoeOrigin:&nbsp;Hokkaido, JapanFish Facts:&nbsp;Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand.&nbsp;After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs. Japanese Uni is considered the top tier of all Sea Urchin for its impactable quality and taste. Sea Urchin caught in this area also have a true "Unami" or savory taste due to the high quality kelp grown in this area.&nbsp;&nbsp;Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability:&nbsp;Recommended product of Oceanwise.

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*バフンうにBrand of Uni May Vary On Shipping DayNarabi Uni - Sorted RoeOrigin: Hokkaido, JapanFish Facts: Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand. After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs. Japanese Uni is considered the top tier of all Sea Urchin for its impactable quality and taste. Sea Urchin caught in this area also have a true "Unami" or savory taste due to the high quality kelp grown in this area.  Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability: Recommended product of Oceanwise.

Sea Urchin Roe (Uni) - Bafun Narabi Fresh Japanese 250 gm

250gm - Fresh

Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Contrary to popular belief, the Sea Cucumber is related to the Sea Urchin and Starfish families. Sea Cucumbers have a soft cylindrical body with an elongated body and leathery skin. These can be found in abundance along the sea floor. At depths deeper than 9 km, Sea Cucumbers make up 90% of the total mass of macrofauna (visible organisms). Sea Cucumbers are reported to treat and prevent diseases such as Cancer, Alzheimer's, heart disease, and other baceterial infections. These are an excellent source of protein, vitamin A, B2, B3, calcium and magnesium. Sea Cucumbers are also known to be an exceptional source for chondroitin sulfate, which is used to treat arthritis and other ailments. The Cucumbers should be boiled for 1-2 hours first until they are completely soft.Taste/Cooking:&nbsp;Sea Cucumbers have a slippery texture, firm meat, and can sometimes have a crunchy consistency.&nbsp;Its flavour is often described as bland or discreet, however, the Sea Cucumber is a very versatile ingredient as it absorbs sauces and seasoning. Common methods of preparation include, frying, braising, stir frying, or included in a soup/stew.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Vancouver, British ColumbiaFish Facts: Contrary to popular belief, the Sea Cucumber is related to the Sea Urchin and Starfish families. Sea Cucumbers have a soft cylindrical body with an elongated body and leathery skin. These can be found in abundance along the sea floor. At depths deeper than 9 km, Sea Cucumbers make up 90% of the total mass of macrofauna (visible organisms). Sea Cucumbers are reported to treat and prevent diseases such as Cancer, Alzheimer's, heart disease, and other baceterial infections. These are an excellent source of protein, vitamin A, B2, B3, calcium and magnesium. Sea Cucumbers are also known to be an exceptional source for chondroitin sulfate, which is used to treat arthritis and other ailments. The Cucumbers should be boiled for 1-2 hours first until they are completely soft.Taste/Cooking: Sea Cucumbers have a slippery texture, firm meat, and can sometimes have a crunchy consistency. Its flavour is often described as bland or discreet, however, the Sea Cucumber is a very versatile ingredient as it absorbs sauces and seasoning. Common methods of preparation include, frying, braising, stir frying, or included in a soup/stew.Sustainability: Recommended product of Oceanwise.

Cucumber - Sea Cucumber Grade A (1 lb)

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*うに バラBrand of Uni May Vary On Shipping DayBara Uni - Unsorted RoeOrigin:&nbsp;Hokkaido, JapanFish Facts:&nbsp;Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand.&nbsp;After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs. Japanese Uni is considered the top tier of all Sea Urchin for its impactable quality and taste. Sea Urchin caught in this area also have a true "Unami" or savory taste due to the high quality kelp grown in this area.&nbsp;&nbsp;Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability:&nbsp;Recommended product of Oceanwise.

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*うに バラBrand of Uni May Vary On Shipping DayBara Uni - Unsorted RoeOrigin: Hokkaido, JapanFish Facts: Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand. After harvesting, preparation for market includes removing the eggs which is the most prominent component of its internals. First the processor must detach the chewing organ of the Urchin, also known as Aristotle’s lantern, before scooping out the eggs. Japanese Uni is considered the top tier of all Sea Urchin for its impactable quality and taste. Sea Urchin caught in this area also have a true "Unami" or savory taste due to the high quality kelp grown in this area.  Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability: Recommended product of Oceanwise.

Sea Urchin Roe (Uni) - Bafun Bara Fresh Japanese  250 gm

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*塩水うにOrigin:&nbsp;Hokkaido, JapanFish Facts:&nbsp;Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand. Once the Uni (Eggs) are removed from the shell, the Uni is placed in saltwater. This method is considered the best way of processing uni on the market as the saltwater replicates the ocean's water and it is free of any preservatives.&nbsp;When using this method, the natural flavour and texture of the Uni is maintained as if you opened it yourself on the seashore.&nbsp;Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability:&nbsp;Recommended product of Oceanwise. It is recommended to drain the Salt Water prior to consumption of the Uni.&nbsp;

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*塩水うにOrigin: Hokkaido, JapanFish Facts: Skilled and experienced divers swim off the coast of Hokkaido, Japan to harvest our Uni by hand. Once the Uni (Eggs) are removed from the shell, the Uni is placed in saltwater. This method is considered the best way of processing uni on the market as the saltwater replicates the ocean's water and it is free of any preservatives. When using this method, the natural flavour and texture of the Uni is maintained as if you opened it yourself on the seashore. Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability: Recommended product of Oceanwise.It is recommended to drain the Salt Water prior to consumption of the Uni. 

Sea Urchin Roe (Uni) in Saltwater - Exclusive Japanese Ensui (100 gm)

Origin:&nbsp;Richmond, British ColumbiaFish Facts:&nbsp;Experienced divers harvest Uni by hand then bring them ashore for processing and sorting. Sea Urchin is typically sorted into 3 grades, grading is based on product color and firmness. A-grade will have a bright yellow/gold color with a firm texture; B-grade will have a slightly duller yellow and a softer texture; and C-grade consists of smaller pieces or bits that have broken off during processing/handling. Our fully cooked, ready to eat Uni paste is made with the freshest C-grade BC Uni, salt, wheat flour, sugar, and amino acids to ensure consistency and extended shelf life. When purchasing or trying Uni for the first time the price and short shelf life could be a concern for some. This product puts both of those worries to rest as it is a more economical option with a longer shelf life when compared to fresh Uni.Taste/Cooking:&nbsp;The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Richmond, British ColumbiaFish Facts: Experienced divers harvest Uni by hand then bring them ashore for processing and sorting. Sea Urchin is typically sorted into 3 grades, grading is based on product color and firmness. A-grade will have a bright yellow/gold color with a firm texture; B-grade will have a slightly duller yellow and a softer texture; and C-grade consists of smaller pieces or bits that have broken off during processing/handling. Our fully cooked, ready to eat Uni paste is made with the freshest C-grade BC Uni, salt, wheat flour, sugar, and amino acids to ensure consistency and extended shelf life. When purchasing or trying Uni for the first time the price and short shelf life could be a concern for some. This product puts both of those worries to rest as it is a more economical option with a longer shelf life when compared to fresh Uni.Taste/Cooking: The flavour profile of Uni is often described as sweet, creamy, with a hint of ocean salinity. Preferred methods of consumption include eating it raw, placing on rice/sushi, or incorporated into a soup or sauce for added depth and flavor.Sustainability: Recommended product of Oceanwise.

Sea Urchin Roe (Uni) - Frozen Paste 200 gm

200gm - Frozen

Origin:&nbsp;Nova ScotiaFish Facts:&nbsp;Snow Crab is a subarctic crustacean found in the northern hemisphere, dwelling at depths of 160 – 980 feet. This species can be found anywhere between the Sea of Japan to the Bering Sea, also along Canadas’ Atlantic Coast. Our Snow Crabs are caught using pots and crab traps, sorting takes place while harvesting to ensure optimal quality and sustainability.Taste/Cooking:&nbsp;Snow Crab meat is the perfect balance of sweet and briny, its texture is firm and flesh breaks off in long fibrous pieces. Unlike King Crab, the Snow Crabs shell is easily accessible without a cracking tool and has a significantly lower cooking time. Common methods of preparation include; baking, boiling, broiling, and steaming. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Nova ScotiaFish Facts: Snow Crab is a subarctic crustacean found in the northern hemisphere, dwelling at depths of 160 – 980 feet. This species can be found anywhere between the Sea of Japan to the Bering Sea, also along Canadas’ Atlantic Coast. Our Snow Crabs are caught using pots and crab traps, sorting takes place while harvesting to ensure optimal quality and sustainability.Taste/Cooking: Snow Crab meat is the perfect balance of sweet and briny, its texture is firm and flesh breaks off in long fibrous pieces. Unlike King Crab, the Snow Crabs shell is easily accessible without a cracking tool and has a significantly lower cooking time. Common methods of preparation include; baking, boiling, broiling, and steaming. Crab is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability: Recommended product of Oceanwise.

Crab - Canadian Snow Clusters 5/8 oz (5 lbs)

Origin:&nbsp;U.S.AFood Facts:&nbsp;Crab surimi sticks, also known as imitation crab, is a Japanese innovation which was introduced to the seafood market in the mid-70’s. Despite its name, this product contains little to no crab whatsoever. Instead, it is made up of minced fish, referred to as Kamabako in Japanese. Typically, this ground fish mixture is made from Pollock, then other fillers and flavors are added to achieve its unique flavor and texture.Taste and Cooking:&nbsp;Crab surimi sticks are known for their delicate, smooth, and meaty texture. Its flavour starts off briny and finishes sweet with a familiar crab-like flavour. Imitation crab is a versatile ingredient that can be served in a roll or over rice like poke. They can be incorporated into a dip/ sauce as well as be battered and fried. These want to be crabs are an excellent choice as they are low in fat and high in protein.&nbsp;

Origin: U.S.AFood Facts: Crab surimi sticks, also known as imitation crab, is a Japanese innovation which was introduced to the seafood market in the mid-70’s. Despite its name, this product contains little to no crab whatsoever. Instead, it is made up of minced fish, referred to as Kamabako in Japanese. Typically, this ground fish mixture is made from Pollock, then other fillers and flavors are added to achieve its unique flavor and texture.Taste and Cooking: Crab surimi sticks are known for their delicate, smooth, and meaty texture. Its flavour starts off briny and finishes sweet with a familiar crab-like flavour. Imitation crab is a versatile ingredient that can be served in a roll or over rice like poke. They can be incorporated into a dip/ sauce as well as be battered and fried. These want to be crabs are an excellent choice as they are low in fat and high in protein. 

Crab Meat - Surimi Flake (2 lbs)

Fish Facts:&nbsp;When a Crab grows too large for its shell, it goes through a process called molting to remove and replace its current shell. The first step is cracking the back of the shell and exiting the existing exoskeleton. Next, the Crab pumps its body up with water to expand while the new shell begins to form. Soft shelled crabs are referred to Crabs that have recently molted their exoskeleton but have not yet been able to form a new shell. Typically, these Crabs are removed from the water as soon as they molt as to prevent further hardening of the shell. Cultivators have a short window to complete this task as it only takes about 12 hours for the shell to stiffen up.Taste/Cooking:&nbsp;When compared to Dungeness Crab, Soft Shelled Crab carries a heavier fish flavour with a hint of earthiness. The texture of the shell can differ slightly depending on how it is prepared, but the meat consistently remains juicy and sweet. When deep fried, the shell resembles fried rice paper though slightly tougher. Common methods of preparation include deep frying, broiling, grilling, or baking. When deep fried, the shell almost feels like fried rice paper though slightly tougher.

Fish Facts: When a Crab grows too large for its shell, it goes through a process called molting to remove and replace its current shell. The first step is cracking the back of the shell and exiting the existing exoskeleton. Next, the Crab pumps its body up with water to expand while the new shell begins to form. Soft shelled crabs are referred to Crabs that have recently molted their exoskeleton but have not yet been able to form a new shell. Typically, these Crabs are removed from the water as soon as they molt as to prevent further hardening of the shell. Cultivators have a short window to complete this task as it only takes about 12 hours for the shell to stiffen up.Taste/Cooking: When compared to Dungeness Crab, Soft Shelled Crab carries a heavier fish flavour with a hint of earthiness. The texture of the shell can differ slightly depending on how it is prepared, but the meat consistently remains juicy and sweet. When deep fried, the shell resembles fried rice paper though slightly tougher. Common methods of preparation include deep frying, broiling, grilling, or baking. When deep fried, the shell almost feels like fried rice paper though slightly tougher.

Crab - Soft Shell Frozen 

Pack of 6 - Frozen 

Pack of 12 - Frozen 

Fish Facts:&nbsp;Atlantic Crab or also known as Blue Crab are crustaceans native to the waters of the Western Atlantic and the Gulf of Mexico. These wild caught crabs are cooked, cracked, and packed for your convenience in the kitchen. Crab Claw meat refers to the swimming fins and claws of the crab. As these are more active muscles, the meat is darker and carries a heavier crab flavor.&nbsp;Taste/Cooking:&nbsp;Crab Claw when compared to Crab Lump has a finer texture consisting of smaller flakes as well as a more prominent crab flavour. This would be ideal for recipes which require heavier flavoring, for example adding to a soup or bisque.&nbsp;Sustainability:&nbsp;Recommended product of MSC

Fish Facts: Atlantic Crab or also known as Blue Crab are crustaceans native to the waters of the Western Atlantic and the Gulf of Mexico. These wild caught crabs are cooked, cracked, and packed for your convenience in the kitchen. Crab Claw meat refers to the swimming fins and claws of the crab. As these are more active muscles, the meat is darker and carries a heavier crab flavor. Taste/Cooking: Crab Claw when compared to Crab Lump has a finer texture consisting of smaller flakes as well as a more prominent crab flavour. This would be ideal for recipes which require heavier flavoring, for example adding to a soup or bisque. Sustainability: Recommended product of MSC

Crab Meat - Pasteurized Claw (1 lb)

Lobster Meat - Tail Meat (Raw) 2 lbs

Origin:&nbsp;Haiti, Cuba or BrazilFish Facts:&nbsp;Lobsters are a rich source of vitamins and minerals; vitamin A, vitamin B12, vitamin E, magnesium, zinc, and protein just to name a few. Of its two claws, one is able to generate upwards of 100 lbs of pressure per sq inch. Watch your fingers!Taste/Cooking:&nbsp;Its texture is dense yet tender, its flavour sweet and briny with a mild seafood taste. Preferred cooking methods include poaching, steaming, grilling, or pan searing. Lobster is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Haiti, Cuba or BrazilFish Facts: Lobsters are a rich source of vitamins and minerals; vitamin A, vitamin B12, vitamin E, magnesium, zinc, and protein just to name a few. Of its two claws, one is able to generate upwards of 100 lbs of pressure per sq inch. Watch your fingers!Taste/Cooking: Its texture is dense yet tender, its flavour sweet and briny with a mild seafood taste. Preferred cooking methods include poaching, steaming, grilling, or pan searing. Lobster is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability: Recommended product of Oceanwise.

Lobster Tail - Frozen Caribbean (5/6 oz)

5/6oz - Frozen

Lobster Tail - Frozen Canadian (5/6 oz)

For this product, you'll be charged an estimated higher amount at checkout, with a refund issued based on the final weight! Handicap Lobster - Either one claw or one claw that is larger than the other. Origin:&nbsp;P.E.IFish Facts:&nbsp;Lobsters are a rich source of vitamins and minerals; vitamin A, vitamin B12, vitamin E, magnesium, zinc, and protein just to name a few. Of its two claws, one is able to generate upwards of 100 lbs of pressure per sq inch. Watch your fingers!Taste/Cooking:&nbsp;Its texture is dense yet tender, its flavour sweet and briny with a mild seafood taste. Preferred cooking methods include poaching, steaming, grilling, or pan searing. Lobster is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.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!Handicap Lobster - Either one claw or one claw that is larger than the other.Origin: P.E.IFish Facts: Lobsters are a rich source of vitamins and minerals; vitamin A, vitamin B12, vitamin E, magnesium, zinc, and protein just to name a few. Of its two claws, one is able to generate upwards of 100 lbs of pressure per sq inch. Watch your fingers!Taste/Cooking: Its texture is dense yet tender, its flavour sweet and briny with a mild seafood taste. Preferred cooking methods include poaching, steaming, grilling, or pan searing. Lobster is a very versatile ingredient; however, a common pairing would be to serve with garlic/herb butter and lemon.Sustainability: Recommended product of Oceanwise.

Lobsters - Live Hard Shell Canadian Cull (1.1-1.5 lbs)

1.1-1.5lbs - Live

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

Please note that we will be closed on Thursday December 25th, Friday December 26th and Thursday January 1st.   

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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