Pre Order By Monday 5 PM EST For Availability Thursday to Saturday*

アジ

Aji - Japanese Horse Mackerel

Whole, As Is

Whole, Cleaned

Whole, Filleted

Whole, Filleted, Head/Bones Back

Origin: Farmed in Louisiana

Fish Facts: Harvested in Louisiana, Alligator meat has been a staple of Southern
USA dishes. Alligator meat is high in protein and low in fat, making it an ideal
choice for health conscious consumers. Our Alligator Meat is cut from the back
and tail of the Alligator. These cuts are considered to be the "choice cuts".

Taste and Cooking: Alligator meat is described as having a chicken like taste
with a mild fishy flavour. Alligator meat can be prepared using various cooking
methods such as roasting, stewing, smoking and sautéing. However, the most
popular and preferred method of preparation is deep frying. 

Alligator - Premium Choice Cut (1 lb)

1lb - Frozen

Pre Order By Monday 5 PM EST For Availability Thursday to Saturday*

アマダイ

Amadai - Tilefish

Pre Order By Monday 5 PM EST For Availability Thursday to Saturday*

あなご

Origin: Shizuoka

Fish Facts: The name Anago comes from “Anagodomo”, which means the "child of the
hole". This is because Anago is usually found lurking in holes along the water
floor or in rocks during the day. Anago, lives in coastal sandy waters, where
seawater and freshwater meet. Anago is easily recognized by its light brown
exterior with white spots. Anago is especially rich in Vitamin A, which is
effective in preventing rough skin and fatigue from sleepiness. It is also rich
in vitamin B2, which has healthy mucous membranes such as the skin and the
digestive tracts, and calcium, which is great for bones.

Taste/Cooking: Anago has a sweet flavour and a soft, delicate texture. Comparing
to Unagi, Anago tastes lighter, but they can be used in the same cooking ways,
which are Kabayaki and Tempura. Typically, this ingredient is simmered in a
sweet soy sauce or deep fried, tempura style.

Anago Fresh - Saltwater Eel

Whole, As is

Origin: Erin, Ontario

Fish 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: Arctic Char has a distinct flavour due to its high fat content.
It is often compared to tasting somewhat like salmon and trout. The flesh is
moderately firm; however, the flakes of meat are significantly finer than that
of salmon. 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 - Canadian Fresh Fillet (10-15oz)

As Is

Vacuum Sealed

Basil Pesto

Cajun

Fresh Herb House Mix

Garlic and Dill

Japanese Togarashi (Yuzu Pepper)

Korean Gochujang Chili

Maple Dijon

Miso Paste

Roasted Garlic Pepper

Terriyaki and Sesame seeds

Arctic Char - Canadian Whole (2-3lbs)

Cleaned, Scaled

Filleted, PBO (Pin Bone Out)

Filleted, PBO, Bones Back

Cleaned, Cut Steaks

Filleted, PBO, Vacuum Sealed

Origin: Pacific

Fish Facts: Basa is a type of Catfish that is native to Southeast Asia. The size
and flavor of the fish are mainly due to its diet which consists of shellfish,
crustaceans, and small fish.

Taste/Cooking: When compared to Cod or Haddock, the texture is quite similar
consisting of large white flake that are firm. The flavour of Basa is mild and
is good for first time fish eaters. Having a mild flavor 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.  

Basa - Fillets (2.49 lbs)

2.49lbs - Frozen

Origin: France

Fish Facts: Blini are small yeasted pancakes that originate from Russia. They
are traditionally made with buckwheat and are thicker than a French crepe. In
the early days, Caviar was added to the batter which was a hit with the Russian
Royals and so the pairing was born.

Taste/Cooking: Our Blini’s have a mild savory taste which pairs well with all
types of Caviar. They are best served warmed in the oven or microwave. Apart
from being traditionally topped with caviar, Blini’s can also be topped with
Smoked Salmon. 

Caviar - Blini Caviar Pancakes (16pcs)

16 pcs - Frozen

Produced from Wild Whitefish caught in Lake Huron, Canada. 

Food facts: Lake Whitefish, also known as, Otsego bass or Humpback Whitefish, is
a freshwater species native to the Great Lakes of North America. After the fish
roe has been harvested, they are separated, sorted, and salted to add flavor and
preserve the eggs. Whitefish caviar is known for their bright golden color with
crunchy texture and small egg sizes. It has a mild fish flavor which is both
briny and oily. Typically, caviar is served over top a cracker, toast or blini.
Alternatively, they can also be placed on sushi, a salad, or used as a garnish
for anything needing an extra layer of flavour. 

Caviar - Lake Huron WhiteFish (4oz)

4 oz - Frozen

Mother of Pearl spoons are an ideal choice for any caviar tasting. Mother of
pearl has non-reactive properties that do not hold flavour or transfer flavour.
This is important for experiencing the true fragile flavour of Caviar. Not only
do our Caviar Spoons serve function, they are also beautifully crafted to add
style to any caviar presentation or occasion. 

Caviar - Mother of Pearl Spoon (1 Pc)

1 pc

Origin: Farm Raised in Denmark

Fish Facts: To put it simply, caviar is the roe (eggs) of fish that have been
lightly processed by the addition of salt. Our Rainbow Trout Caviar uses roe
taken exclusively from farmed trout from Denmark. Trout roe are smaller than
average with a bright reddish-orange color. They are firm to the touch and pop
when slight pressure is applied. This salty delicacy is highly versatile in its
uses and is an excellent source of omega-3 fatty acids.

Taste/ Cooking: The flavour of Rainbow Trout Caviar starts off briny with a mild
piscine taste, followed by a sweet finish. Rainbow Trout Caviar is a great
option for putting atop of an unsalted cracker or toast to enjoy as is. It can
also be incorporated into a sauce, salad, or sushi to give a contrast of color
and textures. 

Caviar - Rainbow Trout (100gm)

100 gm - Frozen

Origin: Amur River, Russia

Food Facts: Kaluga caviar comes from the sturgeon species Huso Dauricus also
referred to as the River Beluga. This species is known to be the largest
predatory fish in the Amur River Basin and is revered as the largest freshwater
fish in the world. Our Kaluga caviar only consists of two ingredients, Sturgeon
roe and salt. Processed using the malossol method, this low salt preservation
procedure helps prolong shelf life as well as maintain quality and flavour.
Caviar is a great source of many essential vitamins, minerals, as well as omega
3 fatty acids. Vitamins A, E, B6, B12, iron, magnesium, and selenium are just a
few.

Taste/ Cooking: The taste and texture of Kaluga Caviar is similar to the Beluga.
Large, dark, glossy eggs with an oily, nutty flavour are some of the attributes
found in our Kaluga Caviar. It gives off a smooth silky texture after the
initial “pop” of the eggs and carries a wonderful brininess and piscine flavour.
Common methods of preparation include serving on crackers, toast, or blinis
accompanied with condiments such as crème fraise, chives, and/or hardboiled egg
whites.

IMPORTANT: Avoid using a silver or stainless-steel spoon as it will alter
flavour, instead use plastic, organic material (mother of pearl), or gold-plated
utensils. 




IMPORTANT: Avoid using a silver or stainless-steel spoon as it will alter
flavour, instead use plastic, organic material (mother of pearl), or gold-plated
utensils. 

Caviar - Sturgeon Kaluga (50 gm)

50 gm - Fresh

Origin: Siberia, Russia

Food Facts: Siberian caviar comes from the sturgeon species Acipenser Baerii,
which is a close relative to the Osetra found in the Caspian Sea. Our Siberian
caviar only consists of two ingredients, Sturgeon roe and salt. Processed using
the malossol method, this low salt preservation procedure helps prolong shelf
life as well as maintain quality and flavour. Caviar is a great source of many
essential vitamins, minerals, as well as omega 3 fatty acids. Vitamins A, E, B6,
B12, iron, magnesium, and selenium are just a few. Caviar from the Caspian Sea
can be more expensive, however, this is an excellent alternative for those
looking to try caviar for the first time.

Taste/ Cooking: The taste and texture of Siberian Caviar is similar to the
Osetra. Large, dark, glossy eggs with an oily, nutty flavour are some of the
attributes found in our Siberian Caviar. It gives off a smooth silky texture
after the initial “pop” of the eggs and carries a wonderful brininess and
piscine flavour. Common methods of preparation include serving on crackers,
toast, or blinis accompanied with condiments such as crème fraise, chives,
and/or hardboiled egg whites.




IMPORTANT: Avoid using a silver or stainless-steel spoon as it will alter
flavour, instead use plastic, organic material (mother of pearl), or gold-plated
utensils. 

Caviar - Sturgeon Luxe Siberian (50 gm)

Origin: Sechelt, B.C

Taste/Cooking: The flavour of caviar is briny at first, followed by an intense
fish flavour, with a buttery nutty finish. The texture is slightly gritty when
first ingesting, however the eggs pop when slight pressure is applied. In terms
of egg diameter, the sizing is similar to that of the Russian Osetra. A friendly
reminder NOT to use a metallic spoon when serving this delicacy. A bitter taste
can occur when using a silver or metal spoon as the caviar may oxidize when
exposed, losing its flavour and taking on a metallic flavour instead.
Recommended serving tools include spoons made from organic material (ie mother
of pearl, bone, horn, etc), plastic, or gold plated.

Sustainability: Certified Organic




IMPORTANT: Avoid using a silver or stainless-steel spoon as it will alter
flavour, instead use plastic, organic material (mother of pearl), or gold-plated
utensils. 

Caviar - Sturgeon Northern Divine Canadian (30 gm)

30 gm - Fresh

Origin: Farm Raised in Russia

Food Facts: Ossetra caviar comes from the sturgeon species Acipenser
Gueldenstaedtii which is a smaller species than the Beluga (Huso Huso). Its roe
comes in a variety of colors ranging from dark brown to gold. Lighter colored
varieties are highly sought after for its rich flavour and rarity as it they are
harvested from an older fish. Our Osetra caviar only consists of two
ingredients, Sturgeon roe and salt. Processed using the malossol method, this
low salt preservation procedure helps prolong shelf life as well as maintain
quality and flavour. Caviar is a great source of many essential vitamins,
minerals, as well as omega 3 fatty acids. Vitamins A, E, B6, B12, iron,
magnesium, and selenium are just a few.

Taste/ Cooking: The taste and texture of Osetra Caviar is similar to the Beluga.
Large, dark, glossy eggs with an oily, nutty flavour are some of the attributes
found in our Osetra Caviar. It gives off a smooth silky texture after the
initial “pop” of the eggs and carries a wonderful brininess and piscine flavour.
Common methods of preparation include serving on crackers, toast, or blinis
accompanied with condiments such as crème fraise, chives, and/or hardboiled egg
whites.




IMPORTANT: Avoid using a silver or stainless-steel spoon as it will alter
flavour, instead use plastic, organic material (mother of pearl), or gold-plated
utensils. 

Caviar - Sturgeon Russian Osetra (50gm)

Wild Ocean Trout marinated in Soy Sauce Frozen




Origin: Wild Caught from Hokkaido Prefecture

Fish Facts: Ocean Trout, also known as ‘Masu’ in Japanese, is a species found
commonly in the northern parts of the Pacific Ocean. ‘Ikura’ in Japanese refers
to fish eggs that have been harvested before spawning. After separating the eggs
from the membrane, the manufacturer adds a combination of salt, sugar, dashi,
natural coloring, and flavorings to enhance taste and prolong shelf life.

Taste and Cooking: When compared to Salmon Ikura, Masu Ikura will be smaller in
size and milder in flavor. The flavor of Masu Ikura is sweet, salty, and
slightly smoky. The texture is soft with a popping sensation. Masu Ikura is
generally used as a garnish or added as a finishing touch, it can also be
enjoyed as is over rice or on top of sushi. 

Caviar - Wild Hokkaido Shoyu Ocean Trout Roe (500 gm)

500gm - Frozen

Origin: Seattle

Fish Facts: When comparing fish roe and caviar, the main difference is that one
is raw and the other is processed. Roe refers to fully ripe unfertilized eggs
that can be found in/on shrimp, lobsters, sea urchin, and fish. From roe to
caviar status, the eggs undergo salt-curing to prolong shelf life and enhance
flavor. King Salmon Roe are large and have a richer taste when compared to other
Salmon roes. They have a orange - reddish colour and are soft to the touch. They
also pop when slight pressure is applied. This salty delicacy is highly
versatile in its uses and is an excellent source of omega-3 fatty acids. 

 Taste and Cooking: Salmon Roe is best served raw. It can be added as a garnish
to a variety of dishes including Sushi, Pasta, on top of Blinis or on a bed of
rice. 

Sustainability: Recommended Product of Oceanwise

Caviar - Wild Salmon Ikura  #1 Grade (500 gm)

500 gm - Frozen

Caviar - Wild Salmon Ikura (100 gm)

100 gm - Fresh

All Natural Red Cedar




18" x 7" x 3/4"




Cedar Grilling Planks provide a wonderful aroma, delicate texture, and rich
smoky flavour.

Cedar Wood Grilling Plank (1 Pc)

Origin: Vancouver, British Columbia

Fish 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

Roughly 10 pcs per LB.




Origin: Prince Edward Island

Fish 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

Origin: Florida

Fish Facts: Pasta Clams are recognized for their thin, shallow cup, and its
shiny brown exterior. This species has a higher tolerance to changes in salinity
and can sometimes be found thriving in areas where salt and fresh water mix.

Taste/Cooking: Compared to Manila Clams, Pasta Clams has a more tender meat.
They also cook faster than Littlenecks and Manila Clams due to the thickness of
their shell. 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 - Wild Pasta (2 lbs)

Origin: Massachusetts

Fish Facts: Cod caught from Massachusetts’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 Atlantic Cod
is caught using the hook and line method off the coast of Massachusetts. 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 Atlantic Cod is
often said to be sweeter than that of Pacific while possessing a mild fish
flavour. Having a mild flavor 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.  

Cod - Atlantic Frozen Loins (4 x 6oz)

4 x 6oz - Frozen

Cod - Atlantic Head (1-2 lbs)

1-2 lbs - Fresh

Gindara Sablefish

Origin: Vancouver, British Columbia

Fish Facts: The major differences between farmed and wild caught Black Cod is
fat content and flavour. Since the fish is more active out in the wild, they
tend to be leaner and have lower levels of saturated fat. Wild fish will tend to
have a stronger flavour whereas farmed fish are more likely to have a milder
taste. Contrary to popular belief, antibiotics are use in fish farming to treat
and prevent disease, not to promote growth.

Taste/Cooking: Black Cod consists of large flakes of delicate meat, its texture
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 Farm Fresh Whole Head On (4-6 lbs)

Filleted

Filleted, Bones Back

Cleaned, Cut, Steaks

Filleted, Vacuum Sealed

Origin: Vancouver, British Columbia

Fish 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 Frozen Collars (3 lbs)

3lbs - Frozen

Cod - B.C. Black Cod Wild H/G Previously Frozen (5-7 lbs)

Half A Fish (1 Fillet)

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

Origin: Vancouver, British Columbia




Fish 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 Steaks (2lbs)

2lbs - Frozen

Origin: Vancouver, British Columbia

Fish Facts: Lingcod, also known as Buffalo Cod, is found in abundance off the
coast of British Colombia. Even though being called Lingcod, this fish is not
related to either the Ling or Cod family. Instead, it is a part of the Greenling
family and was given the name, Lingcod, due to similarities to the Ling and Cod
families. Our Lingcod is caught by Canadian fishermen using the longline method
to ensure sustainability.

Taste/Cooking: Lingcod is described as a lean whitefish with a mild flavour.
It’s texture is firm with large flakes of meat. Common methods of preparation
include; pan searing, battering/frying, grilling, steaming, or baking. This fish
would pair well with our garlic & dill marinade, house mix fresh herb, Cajun, as
well as others. 

Sustainability: Recommended product of Oceanwise.

Cod - B.C. Ling Cod Wild Frozen Portions (2 x 6 oz) Vacuum Sealed

2 x 6 oz - Frozen

Origin: New Zealand

Fish Facts: New Zealand Blue Cod also known as Boston Blue Cod is a bottom
dwelling, cold water fish found in abundance around the Chatham Islands and
Cooks Straight. Its diet consists mainly of small crustacean and mollusks, which
adds to the fish’s unique sweet flavour. Blue Cod has a low oil content and a
mild flavour making this an ideal choice for first time fish eaters and for
those who prefer a softer flavour.

Taste/Cooking: Blue Cod is a lean, low fat whitefish. It carries a light fish
flavour with a slightly sweet finish. Its flesh turns a bright white when cooked
and consists of small, dense flakes of protein. As this fish has a milder taste,
it compliments well with bolder marinades and flavours. Common methods of
preparation include baking, pan frying, deep frying, battering, and steaming.
This fish would pair well with our Maple Dijon, Japanese Togarashi, Jamaican
Jerk, as well as others.

Sustainability: Recommended product of Oceanwise.

Cod - Blue Frozen Portions (4 x 4-6 oz) 

4 x 4-6 oz - Frozen

Origin: Newfoundland

Taste and Cooking: Known to be meatier, denser, and oiler than the fillet, Cod
Tongues are a delicacy often overlooked. This dynamic muscle gives off a mild
fish flavor with a sweet finish like crab or scallops. Cod tongues, however,
when compared to cheeks tend to be more fibrous. Common methods of preparation
include pan frying, baking, and deep frying.

Cod - Canadian Wild Tongue (1 lb)

Cod - CLUB Atlantic Frozen Loins (10 lbs)

10lbs - Frozen

Comes Vacuum Sealed




Origin: Vancouver, British Columbia

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

10lb - Fresh

Cod - CLUB Blue Frozen Portions 4-6oz (10 lbs)  

10lb - Frozen

Origin: Iceland

Fish 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 - CLUB Iceland Wild Fresh Loins (10 lbs)

Toronto

North York - South

Scarborough

Pickering

Markham

Vaughan

Thornhill

Mississauga

Oakville

Aurora/New Market

Whitchurch-Stouffville

Burlington

Brampton

Waterloo

Hamilton

Please call (416) 461-9449 Ext. 1

Pick Up

South Richmond Hill

North Richmond Hill

West Toronto

Etobicoke

**PLEASE NOTE** Date selected is the date the order will be shipped. Orders will usually arrive on the next business day.

Outside GTA (Ontario-Wide)

North York - North

Currently servicing: Toronto, North York - South, Scarborough, Pickering, Markham. Choose a specific location to see minimums, dates, and fees.

Daily Seafood

HOLIDAY HOURS

Restaurant quality fresh seafood delivered to your door. Salmon, Lobster, Tuna, Scallops, Oyster, Crab, Octopus and more with next-day delivery to your door.

Restaurant quality fresh seafood delivered to your door. Salmon, Lobster, Tuna,
Scallops, Oyster, Crab, Octopus and more with next-day delivery to your door.

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-3:30 pm and Saturdays from 10am -2:30 pm. Curb side pick-up can be done at
our warehouse at 135 Blake St, Located in the Heart of Greektown (Danforth &
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. , Can I request an item that is not on your website? 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. , etc.

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-3:30 pm and Saturdays from 10am -2:30 pm. Curb side pick-up can be done at
our warehouse at 135 Blake St, Located in the Heart of Greektown (Danforth &
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
[http://www.inspection.gc.ca/english/fssa/fispoi/product/seaphoe.shtml].
[http://www.inspection.gc.ca/english/fssa/fispoi/product/seaphoe.shtml]

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.

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