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

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

Tuna - Ahi Yellowfin Fresh Portion (6 oz)

As Is

Vacuum Sealed

Black Garlic

Garlic & Dill

Hawaiian Siracha Mayo

Honey Mustard

Japanese Sesame Soy

Lemon Pepper

Miso Honey

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*ナメコOrigin:Facts/Flavor: Nameko Mushrooms are one of most popular mushrooms in Japan for both consumption and cultivation. These small amber-brown mushrooms have a cap size ranging 2-5 cm and a height of 5-7 cm. Nameko mushrooms have a natural layer of gelatin on its exterior, giving it a glossy look and slick feel. The natural gelatin can help thicken soups, stews, and sauces when added. Common methods of preparation include grilling, sauteing, or boiling. Once cooked, Nameko mushrooms have a firm yet bouncy texture and carry a fruity, nutty, and earthy flavour.

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*ナメコOrigin:Facts/Flavor: Nameko Mushrooms are one of most popular mushrooms in Japan for both consumption and cultivation. These small amber-brown mushrooms have a cap size ranging 2-5 cm and a height of 5-7 cm. Nameko mushrooms have a natural layer of gelatin on its exterior, giving it a glossy look and slick feel. The natural gelatin can help thicken soups, stews, and sauces when added. Common methods of preparation include grilling, sauteing, or boiling. Once cooked, Nameko mushrooms have a firm yet bouncy texture and carry a fruity, nutty, and earthy flavour.

Mushroom - Nameko (≈100gm)

≈100gm -Fresh

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

Block FrozenHead On, Shell On 6-8pcs per KGOrigin:&nbsp;BrazilFood Facts:&nbsp;Scarlett Shrimp also known as Carabineros in Spanish are a deep sea jumbo prawn. They can be found from the USA Atlantic Coast to the Mediterranean. Scarlett Shrimp has an electric red colour and are a considered a delicacy in many parts of Europe.Taste/Cooking: Scarlett Shrimp does not lose its vibrant colour once cooked. It has a firm texture with a very robust flavour. They can be cooked using a variety of cooking methods including grilling, steaming and sautéing. There heads and shells are also great for adding flavour and colour to broths, sauces and soups.

Block FrozenHead On, Shell On 6-8pcs per KGOrigin: BrazilFood Facts: Scarlett Shrimp also known as Carabineros in Spanish are a deep sea jumbo prawn. They can be found from the USA Atlantic Coast to the Mediterranean. Scarlett Shrimp has an electric red colour and are a considered a delicacy in many parts of Europe.Taste/Cooking: Scarlett Shrimp does not lose its vibrant colour once cooked. It has a firm texture with a very robust flavour. They can be cooked using a variety of cooking methods including grilling, steaming and sautéing. There heads and shells are also great for adding flavour and colour to broths, sauces and soups.

Shrimp - Wild Scarlett Carabineros (5lbs)

5lbs - Frozen

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

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

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

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

6-7oz - Fresh

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

Hand Sliced Nova Style fresh smoked salmon is a unique product cured for two days before hopping in the smoker. Smoked salmon has a premium smoky flavour and no artificial additives, preservatives, or colouring. Try our fresh smoked salmon that has&nbsp;never been frozen before! Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Salmon is known to be one of the most nutrient-dense foods and loaded with omega 3, vitamin D, vitamin B (5&amp;6), and high-quality protein. Salmon are also anadromous, which means they are born in freshwater, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle. Sustainability:&nbsp;BAP Certified

Hand SlicedNova Style fresh smoked salmon is a unique product cured for two days before hopping in the smoker. Smoked salmon has a premium smoky flavour and no artificial additives, preservatives, or colouring. Try our fresh smoked salmon that has never been frozen before!Origin: Vancouver, British ColumbiaFish Facts: Salmon is known to be one of the most nutrient-dense foods and loaded with omega 3, vitamin D, vitamin B (5&6), and high-quality protein. Salmon are also anadromous, which means they are born in freshwater, migrate to salt water, and then return to freshwater to spawn. Spawning is typically the last stage in a salmon’s life cycle.Sustainability: BAP Certified

Smoked Salmon - Fresh Cold Smoked Atlantic Salmon (170 gm)

170 gm - Fresh

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

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

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

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

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

Menta Iko - Spiced Cod Roe 150 gm 

Menta Iko - Spiced Cod Roe

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

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

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

2pcs - Frozen

Origin:&nbsp;SeattleFish Facts:&nbsp;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&nbsp;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.&nbsp;&nbsp;Taste and Cooking:&nbsp;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.&nbsp;Sustainability:&nbsp;Recommended Product of Oceanwise

Origin: SeattleFish 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 (100 gm)

100 gm - Fresh

Origin:&nbsp;JapanFood Facts:&nbsp;Nori is the Japanese name for an edible species of Seaweed. The process of producing Nori is considered to be one of the most advance forms of agriculture as fishermen grow and harvest Red Seaweed from nets in the Ocean. Once the Red Seaweed is harvested, it is made into paper thin slices using a mix of traditional and modern techniques.&nbsp;Taste/Cooking:&nbsp;Nori has a true umami taste with a slight sweetness and oceanic notes. It is most commonly used to create sushi or in onigiri dishes.&nbsp;

Origin: JapanFood Facts: Nori is the Japanese name for an edible species of Seaweed. The process of producing Nori is considered to be one of the most advance forms of agriculture as fishermen grow and harvest Red Seaweed from nets in the Ocean. Once the Red Seaweed is harvested, it is made into paper thin slices using a mix of traditional and modern techniques. Taste/Cooking: Nori has a true umami taste with a slight sweetness and oceanic notes. It is most commonly used to create sushi or in onigiri dishes. 

Seaweed - Premium Nori Wrappers  (30 Pcs)

30pc - Fresh

The ultimate way to enjoy seafood: as popcorn! Delicate shrimp encased in a crispy breading. Ideal as an appetizer or snack—enhance the experience with your favorite dipping sauce. <h3>Ready in minutes, whether baked or air-fried.</h3>

The ultimate way to enjoy seafood: as popcorn! Delicate shrimp encased in a crispy breading. Ideal as an appetizer or snack—enhance the experience with your favorite dipping sauce.Ready in minutes, whether baked or air-fried.

Shrimp -  Breaded Popcorn (2.5lb)

Frozen - 2.5lb

Vacuum SealedHalibut - Wild Canadian Frozen (2 lbs of 6 oz Portions)Origin:&nbsp;Nova ScotiaFish Facts:&nbsp;Atlantic Halibut is the largest and most commercially valuable fish in the Atlantic Ocean. This bottom feeder is found in abundance at depths of 200-500m and is also a part of the flounder family. When hatched, halibut have eyes on either side of their head and swim upright, after about 6 months the left eye migrates to the other side and the fish begins to swim sideways.Taste/Cooking:&nbsp;Halibut has a delightfully meaty texture which is also flakey. Its’ flavour is mild with a hint of sweetness. Preferred cooking methods include grilling, poaching, deep frying, seared, steamed, or smoked. This fish would go well with our house made fresh herb mix, garlic &amp; dill, and miso paste.Sustainability:&nbsp;Recommended product of Oceanwise.

Vacuum SealedHalibut - Wild Canadian Frozen (2 lbs of 6 oz Portions)Origin: Nova ScotiaFish Facts: Atlantic Halibut is the largest and most commercially valuable fish in the Atlantic Ocean. This bottom feeder is found in abundance at depths of 200-500m and is also a part of the flounder family. When hatched, halibut have eyes on either side of their head and swim upright, after about 6 months the left eye migrates to the other side and the fish begins to swim sideways.Taste/Cooking: Halibut has a delightfully meaty texture which is also flakey. Its’ flavour is mild with a hint of sweetness. Preferred cooking methods include grilling, poaching, deep frying, seared, steamed, or smoked. This fish would go well with our house made fresh herb mix, garlic & dill, and miso paste.Sustainability: Recommended product of Oceanwise.

Halibut - Wild Canadian Frozen (2 lbs of 6 oz Portions)

2lb - Frozen

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*Origin:&nbsp;Wild caught from Toyama, JapanFood Facts:&nbsp;Firefly Squid is also known as Sparkling Enope Squid or Hotaru Ika in Japanese. This famous squid is found in the extreme depths off the coast of Toyama, Japan and are highly regarded as a culinary delicacy. Known for its ability to glow in the dark, Firefly Squid have an extremely unique, rich flavour with juicy plump meat. This delicacy is in season now and only available until April.Taste and Cooking:&nbsp;The squid arrive pre-blanched in light salt water. This allows them to keep longer without going bad. To prepare for consumption is it important to start by using a tweezer or your hands to gently pull out the spine from underneath the body. Use a firm grip to pull it out slowly in one piece. Then you can pull out both eye balls and beak, which is tough to eat. Finally, you can eat it as is, with or over rice in a nigiri style, along with some soy sauce and wasabi.

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*Origin: Wild caught from Toyama, JapanFood Facts: Firefly Squid is also known as Sparkling Enope Squid or Hotaru Ika in Japanese. This famous squid is found in the extreme depths off the coast of Toyama, Japan and are highly regarded as a culinary delicacy. Known for its ability to glow in the dark, Firefly Squid have an extremely unique, rich flavour with juicy plump meat. This delicacy is in season now and only available until April.Taste and Cooking: The squid arrive pre-blanched in light salt water. This allows them to keep longer without going bad. To prepare for consumption is it important to start by using a tweezer or your hands to gently pull out the spine from underneath the body. Use a firm grip to pull it out slowly in one piece. Then you can pull out both eye balls and beak, which is tough to eat. Finally, you can eat it as is, with or over rice in a nigiri style, along with some soy sauce and wasabi.

Squid - Japanese Fresh Firefly Hotaru Ika (350 gm)

350gm - Fresh

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

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

Amadai - Tilefish

Whole, As Is

Whole, Cleaned

Whole, Filleted

Whole, Filleted, Head/Bones Back

Origin:&nbsp;FranceFish Facts:&nbsp;Blini are small yeasted pancakes that originate from Russia. They are traditionally made with buckwheat and are thicker than a French crepe.&nbsp;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:&nbsp;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.&nbsp;

Origin: FranceFish 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

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*茗荷Origin:&nbsp;Facts/Flavor: Myoga, also known as Japanese ginger is a delicious herb that can elevate any dish. Japanese ginger is a versatile ingredient, it doubles as a beautiful garnish and can be also used to enhance flavour. Only the flower bud is used in cooking and can be consumed both raw or cooked. Myoga flower buds are pink, yellow, and green on the outside and consist of yellow layers within. This herb is delightfully aromatic, it carries a scent/flavour similar to that of Spring Onion with a hint of zest and pepperiness. Japanese ginger has a crisp and crunchy texture when raw, after cooking it takes on a soft, tender feel. Myoga is an excellent source of potassium, vitamin K, and dietary fiber.

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*茗荷Origin: Facts/Flavor: Myoga, also known as Japanese ginger is a delicious herb that can elevate any dish. Japanese ginger is a versatile ingredient, it doubles as a beautiful garnish and can be also used to enhance flavour. Only the flower bud is used in cooking and can be consumed both raw or cooked. Myoga flower buds are pink, yellow, and green on the outside and consist of yellow layers within. This herb is delightfully aromatic, it carries a scent/flavour similar to that of Spring Onion with a hint of zest and pepperiness. Japanese ginger has a crisp and crunchy texture when raw, after cooking it takes on a soft, tender feel. Myoga is an excellent source of potassium, vitamin K, and dietary fiber.

Ginger - Japanese Myoga (≈100gm)

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

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

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

Salmon - Canadian Sashimi Grade Saku Loin (7 oz)

Atlantic Salmon - 7oz Fresh

Origin: B.C.Fish Facts: Sockeye salmon are&nbsp;easily recognized by their bright red spawning color and green head, and are also known for their rich, pink flesh.&nbsp;They are anadromous, meaning they migrate to spawn in freshwater rivers.Taste/Cooking: BC sockeye salmon has a rich, full-bodied, and bold flavor with a firm, dense texture.&nbsp;It is often described as having a&nbsp;strong, "salmon-forward" taste&nbsp;and a vibrant red-orange color that maintains its hue when cooked.&nbsp;To cook it, avoid overcooking this lean fish by using high-heat methods like grilling or pan-searing, which help keep it moist, and complement its robust flavor with simple, light accompaniments like lemon, herbs, or a mild salsa.&nbsp;&nbsp;Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: B.C.Fish Facts: Sockeye salmon are easily recognized by their bright red spawning color and green head, and are also known for their rich, pink flesh. They are anadromous, meaning they migrate to spawn in freshwater rivers.Taste/Cooking: BC sockeye salmon has a rich, full-bodied, and bold flavor with a firm, dense texture. It is often described as having a strong, "salmon-forward" taste and a vibrant red-orange color that maintains its hue when cooked. To cook it, avoid overcooking this lean fish by using high-heat methods like grilling or pan-searing, which help keep it moist, and complement its robust flavor with simple, light accompaniments like lemon, herbs, or a mild salsa.  Sustainability: Recommended product of Oceanwise.

Salmon - Wild B.C. Sockeye Portions (4 x 5oz)

Frozen 

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 

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

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

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

10lb - Fresh

Origin:&nbsp;Sechelt, B.CTaste/Cooking:&nbsp;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:&nbsp;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.&nbsp;

Origin: Sechelt, B.CTaste/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 OrganicIMPORTANT: 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:&nbsp;RussiaFood Facts:&nbsp;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:&nbsp;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.&nbsp;

Origin: RussiaFood 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 Ossetra (50gm)

50 gm - Fresh

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

500 gm - 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 

Origin:&nbsp;IcelandFish Facts:&nbsp;Cod caught from Iceland’s cold waters tend to be larger and has a unique flavor. The size and flavor of the fish are mainly due to its diet which consists of shellfish, crustaceans, and small fish. Our Wild Icelandic Cod is caught using the hook and line method off the coast of the Westfjords Region. Hook and line caught fish ensure optimal quality and sustainability. Cod is an excellent source of protein and iron.Taste/Cooking:&nbsp;When compared to Pacific Cod, the texture is quite similar consisting of large white flake that are firm. The flavour of Icelandic Cod is often said to be sweeter than that of Pacific while possessing a mild fish flavour. Having a mild flavour makes the fish exceptionally adaptable to all flavours and cooking methods. Preferred methods of preparation include pan searing, baking, broiling, or steaming. This fish would couple well with our Japanese Togarashi, Cajun, Garlic &amp; Dill, as well as others.&nbsp;&nbsp;Sustainability:&nbsp;Recommended product of MSC and IRF. ** Portions will be packed 4 pieces per vacuum sealed bag**

Origin: IcelandFish Facts: Cod caught from Iceland’s cold waters tend to be larger and has a unique flavor. The size and flavor of the fish are mainly due to its diet which consists of shellfish, crustaceans, and small fish. Our Wild Icelandic Cod is caught using the hook and line method off the coast of the Westfjords Region. Hook and line caught fish ensure optimal quality and sustainability. Cod is an excellent source of protein and iron.Taste/Cooking: When compared to Pacific Cod, the texture is quite similar consisting of large white flake that are firm. The flavour of Icelandic Cod is often said to be sweeter than that of Pacific while possessing a mild fish flavour. Having a mild flavour makes the fish exceptionally adaptable to all flavours and cooking methods. Preferred methods of preparation include pan searing, baking, broiling, or steaming. This fish would couple well with our Japanese Togarashi, Cajun, Garlic & Dill, as well as others.  Sustainability: Recommended product of MSC and IRF.** Portions will be packed 4 pieces per vacuum sealed bag**

Cod - CLUB Iceland Wild Fresh Loins (10 lbs)

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

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

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

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

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

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

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

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

Tilapia - CLUB Fresh Fillet 7-9 oz (10 lbs)

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

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

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

Origin:&nbsp;MassachusettsFish Facts:&nbsp;Cod caught from Massachusetts’s&nbsp;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:&nbsp;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 &amp; Dill, as well as others.&nbsp;&nbsp; ** Portions will be packed 4 pieces per vacuum sealed bag**

Origin: MassachusettsFish 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.  ** Portions will be packed 4 pieces per vacuum sealed bag**

Cod - CLUB Atlantic Frozen Loins (10 lbs)

10lbs - Frozen

Daily Seafood

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

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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

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Please note that we will be closed on Monday, October 13th due to Thanksgiving Day.    

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.

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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