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 1 kg 

Menta Iko - Spiced Cod Roe

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

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

Crab - Soft Shell Fresh (Pack of 12 Pcs) 

Pack of 12 - Fresh

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

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

Crab - Wild Red King Legs 14/17

4lb - Frozen

Peeled Deveined Tail On White shrimpSize: 8 - 12 pieces per 1 lbsOrigin: Farm raised in VietnamFish Facts: White Shrimp come in a variety of colors, ranging from grey, brown, to an off white.Taste and Cooking: White Shrimps are briny and sweet. When comparing the texture of White Shrimp, the shrimp carries a firm meaty texture. Common methods of preparation include grilling, pan searing, deep frying, or boiling. Common methods of preparation include grilling, pan searing, deep frying, or boiling.

Peeled Deveined Tail On White shrimpSize: 8 - 12 pieces per 1 lbsOrigin: Farm raised in VietnamFish Facts: White Shrimp come in a variety of colors, ranging from grey, brown, to an off white.Taste and Cooking: White Shrimps are briny and sweet. When comparing the texture of White Shrimp, the shrimp carries a firm meaty texture. Common methods of preparation include grilling, pan searing, deep frying, or boiling. Common methods of preparation include grilling, pan searing, deep frying, or boiling. 

Shrimp - White PDTO 8/12 (2 lbs) 

2lb - Frozen

Harvested from the eastern side of Vancouver Island4-5 inches in length Oysters have a mild and sweet creamy flavour. Sustainability: Oceanwise recommended product

Harvested from the eastern side of Vancouver Island4-5 inches in lengthOysters have a mild and sweet creamy flavour.Sustainability: Oceanwise recommended product

Oysters - B.C. Fanny Bay Large (6 Pcs)

One Type

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

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

Salmon - B.C. Organic King Whole (8-10 lbs)

Cleaned, Scaled

Filleted, PBO (Pin Bone Out)

Filleted, PBO, Bones Back

Cleaned, Cut Steaks

Filleted, PBO, Vacuum Sealed

Half A Fish (1 Fillet), PBO

Origin:&nbsp;Farm Raised in DenmarkFish Facts:&nbsp;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:&nbsp;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.&nbsp;

Origin: Farm Raised in DenmarkFish 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 (50 gm)

50 gm

Origin: British ColumbiaSize: Head ON shell ONA reddish-brown shrimp with white dots on the tail, it is wild caught with bottom long line traps off the coast of British Columbia. It is the largest of 7 commercial shrimp from the Canadian West Coast.&nbsp;Sustainability: Oceanwise recommended products

Origin: British ColumbiaSize: Head ON shell ONA reddish-brown shrimp with white dots on the tail, it is wild caught with bottom long line traps off the coast of British Columbia. It is the largest of 7 commercial shrimp from the Canadian West Coast. Sustainability: Oceanwise recommended products

Shrimp - Wild Spot Prawn B.C. Head ON (1 Kg)

1Kg-Frozen

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*木之芽Origin:Facts/Flavor: Kinome leaves are a Japanese herb that comes from the prickly ash or Szechuan peppercorn tree. The leaves have a minty flavour with a lingering heat that must be chewed, crush or broken up in order to taste. The overall flavour of Kinome Leaves is bold but delicate at the same time.

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*木之芽Origin:Facts/Flavor: Kinome leaves are a Japanese herb that comes from the prickly ash or Szechuan peppercorn tree. The leaves have a minty flavour with a lingering heat that must be chewed, crush or broken up in order to taste. The overall flavour of Kinome Leaves is bold but delicate at the same time.

Kinome Leaves - Japanese (≈20gm)

≈20gm-Fresh

Origin:&nbsp;Wild Caught off the Coast of Nova ScotiaFish Facts:&nbsp;Red Ocean Perch or also known as Redfish is a deep-water fish found in abundance in the North Atlantic Sea. Generally fished near the Scotian Bank, Labrador Sea, and Gulf of St. Lawrence our Red Perch is caught using midwater trawls. Mid water trawling allows for targeted fishing at a specific depth while also leaving the seabed untouched. Please note that swollen eyes and air bladders are not an indication of spoilage. Swelling is due to pressure changes as the fish is being harvested from deep waters to the surface. Red Ocean Perch is an excellent source of protein, vitamin D, potassium, and omega-3 fatty acidsTaste/Cooking:&nbsp;Red Ocean Perch’s texture is close to bass, the meat is lean, firm, and delicate. Its flavour is relatively mild since it is a low oil fish and has a slightly sweet, nutty finish. As this is a milder fish, Rockfish will easily take on flavours of ingredients added to your dish. Common methods of preparation include baking, pan frying, deep frying, or grilling. This fish would pair well with our Jamaican Jerk, Basil Pesto, Garlic &amp; Dill, as well as others.&nbsp;Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Wild Caught off the Coast of Nova ScotiaFish Facts: Red Ocean Perch or also known as Redfish is a deep-water fish found in abundance in the North Atlantic Sea. Generally fished near the Scotian Bank, Labrador Sea, and Gulf of St. Lawrence our Red Perch is caught using midwater trawls. Mid water trawling allows for targeted fishing at a specific depth while also leaving the seabed untouched. Please note that swollen eyes and air bladders are not an indication of spoilage. Swelling is due to pressure changes as the fish is being harvested from deep waters to the surface. Red Ocean Perch is an excellent source of protein, vitamin D, potassium, and omega-3 fatty acidsTaste/Cooking: Red Ocean Perch’s texture is close to bass, the meat is lean, firm, and delicate. Its flavour is relatively mild since it is a low oil fish and has a slightly sweet, nutty finish. As this is a milder fish, Rockfish will easily take on flavours of ingredients added to your dish. Common methods of preparation include baking, pan frying, deep frying, or grilling. This fish would pair well with our Jamaican Jerk, Basil Pesto, Garlic & Dill, as well as others. Sustainability: Recommended product of Oceanwise.

Perch - Red Ocean Frozen Fillet (1 lb)

1lb - Frozen

Enjoy premium seafood options with our exclusive Caviar Party Seafood Box Kaluga Sturgeon Caviar&nbsp;- 50 gm x 1 tinRussian Osetra Sturgeon Caviar&nbsp;- 50gm x 1 tinNorthern Divine Canadian Sturgeon Caviar&nbsp;- 30 gm x 1 tinBlinis Caviar Pancakes&nbsp;- 1 packageMother of Pearl Caviar Spoon&nbsp;- 1 each

Enjoy premium seafood options with our exclusive Caviar Party Seafood BoxKaluga Sturgeon Caviar - 50 gm x 1 tinRussian Osetra Sturgeon Caviar - 50gm x 1 tinNorthern Divine Canadian Sturgeon Caviar - 30 gm x 1 tinBlinis Caviar Pancakes - 1 packageMother of Pearl Caviar Spoon - 1 each

Seafood Box - Caviar Party

Mixed Box

Origin:&nbsp;PacificFish Facts:&nbsp;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:&nbsp;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 &amp; Dill, as well as others.&nbsp;&nbsp;

Origin: PacificFish 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 (3 lbs)

3lbs - 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 - CLUB Dungeness Cooked Clusters (10 lbs) 

10lb - Frozen

Produced in Spain. Certified KosherFood facts:&nbsp;Mujjol Skiran caviar is produced from Herring and Mullet Roe. This item is pasteurized, shelf stable and can be cooked or baked at high temperatures. It has a light salinity flavour with a touch of lemon undernotes.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.&nbsp;

Produced in Spain. Certified KosherFood facts: Mujjol Skiran caviar is produced from Herring and Mullet Roe. This item is pasteurized, shelf stable and can be cooked or baked at high temperatures. It has a light salinity flavour with a touch of lemon undernotes.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 - Herring/Mullet "Mujjol Skiran" (50 gm) 

50gm - Fresh

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 Cooked Clusters (2 lbs) 

北海道醤油いくらSalmon Roe marinated in Soy Sauce FrozenOrigin:&nbsp;Wild Caught from Hokkaido PrefectureFish Facts:&nbsp; ‘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:&nbsp; The flavor of Salmon Ikura is sweet, salty, and slightly smoky. The texture is soft with a popping sensation. Salmon 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.&nbsp;

北海道醤油いくらSalmon Roe marinated in Soy Sauce FrozenOrigin: Wild Caught from Hokkaido PrefectureFish Facts:  ‘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:  The flavor of Salmon Ikura is sweet, salty, and slightly smoky. The texture is soft with a popping sensation. Salmon 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 - Hokkaido Shouyu Ikura Salmon Roe (250 gm) 

250gm - Frozen

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*レモンOrigin: Japan

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*レモンOrigin: Japan

Lemon - Japanese Premium (≈120gm) 

≈120gm -Fresh

Head Off, Shell On, Deveined Wild Caught Argentina ShrimpOrigin:&nbsp;Wild Caught off the coast of ArgentinaFish Facts:&nbsp;Don’t let the colour of the shell fool you. Our of Argentinian Shrimp, also known as Patagonian Red Shrimp, are naturally reddish pink when raw. After cooking they maintain their beautiful reddish pink colour while the meat turns an opaque white. The cold and clean waters off the coast of Argentina are contributors to its delicate texture and sweet taste. Studies have shown that wild caught Argentinean Shrimp have a shorter reproduction cycle when compared to other species. Natural stock is not affected as severely, therefore making it a more sustainable option for wild caught shrimp.Taste and Cooking:&nbsp;Argentinean shrimp has a dense texture with a sweet, buttery finish. Many describe its taste being a cross between lobster and spot prawns while its texture more closely resembles that of lobster. Common methods of preparation include grilling, pan frying, baking, or steaming. Our Argentinean Wild Shrimp pairs well with fresh herbs &amp; olive oil and tastes great with garlic &amp; butter.&nbsp;

Head Off, Shell On, Deveined Wild Caught Argentina ShrimpOrigin: Wild Caught off the coast of ArgentinaFish Facts: Don’t let the colour of the shell fool you. Our of Argentinian Shrimp, also known as Patagonian Red Shrimp, are naturally reddish pink when raw. After cooking they maintain their beautiful reddish pink colour while the meat turns an opaque white. The cold and clean waters off the coast of Argentina are contributors to its delicate texture and sweet taste. Studies have shown that wild caught Argentinean Shrimp have a shorter reproduction cycle when compared to other species. Natural stock is not affected as severely, therefore making it a more sustainable option for wild caught shrimp.Taste and Cooking: Argentinean shrimp has a dense texture with a sweet, buttery finish. Many describe its taste being a cross between lobster and spot prawns while its texture more closely resembles that of lobster. Common methods of preparation include grilling, pan frying, baking, or steaming. Our Argentinean Wild Shrimp pairs well with fresh herbs & olive oil and tastes great with garlic & butter. 

Shrimp - Wild Argentina Easy Peel 16/20 (1 lb)

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

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

Toothfish - CLUB Patagonian (Chilean Seabass) Fillet Vacuum Sealed (1 lbs x 10)

1 lbs x 10 - CLUB

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*スミイカOrigin:&nbsp;Hyogo, JapanFish Facts:&nbsp;'Sumi Ika', also known as Japanese Cuttlefish gets its name from the amount of ink it produces. Cuttle fish has a delightfully tender, full, and bouncy texture with a sweet, creamy finish. This deep sea delicacy can be enjoyed cooked or raw for sashimi.&nbsp;

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*スミイカOrigin: Hyogo, JapanFish Facts: 'Sumi Ika', also known as Japanese Cuttlefish gets its name from the amount of ink it produces. Cuttle fish has a delightfully tender, full, and bouncy texture with a sweet, creamy finish. This deep sea delicacy can be enjoyed cooked or raw for sashimi. 

Cuttlefish - Japanese Sumi Ika (500 gm)

500 gm - Fresh

Gindara SablefishOrigin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;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:&nbsp;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:&nbsp;Recommended product of Oceanwise.

Gindara SablefishOrigin: Vancouver, British ColumbiaFish 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

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. 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

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. This fish would pair well with our house made fresh Herb Mix, Garlic & Dill, Teriyaki and Sesame, Jamiacan Jerk, Miso Paste, Cajun seasoning, and others.Sustainability: BAP Certified

Salmon - Atlantic Canadian Sashimi Grade Saku Loin (7 oz)

7oz - Fresh

Crab - Dungeness Cull Live (1.3-1.8 lbs)

1.3-1.8lb - Live

Origin:&nbsp;Amur River, RussiaFood 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:&nbsp;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.&nbsp; 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: Amur River, RussiaFood 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:&nbsp;Farm raised in FranceFish Facts:&nbsp;Turbot, being a part of the flounder family, is a flat groundfish that is highly sought after by professional chefs and commercial fishers alike. Turbot is well known for its delicate flavour, unique texture, and simplicity in its bone structure. This allows chefs and fish mongers to fillet and debone the fish with relative ease. Our farm raised Turbot is BAP (Best Aquaculture Practices) certified. This means social/ environmental responsibilities have been monitored and adjusted to reduce waste and increase overall health/wellbeing of the farmed fish. The use of quality feed and sustainable farming methods ensure the fish are GMO free and contain high concentrations of essential vitamins, protein, and Omega-3.&nbsp;Taste/Cooking:&nbsp;The texture of Turbot is often compared to that of Sole or Halibut. Its bright white flesh is firm when raw and retains its firmness after cooking. The flavour is similar to Flounder, a mild flavoured white fish with a smooth and sweet finish. A perfect pairing for bolder seasoning and marinades. This fish would pair well with our House Fresh Herb Mix, Japanese Togarashi, Cajun, as well as others.Sustainability:&nbsp;This product is BAP certified.&nbsp;

Origin: Farm raised in FranceFish Facts: Turbot, being a part of the flounder family, is a flat groundfish that is highly sought after by professional chefs and commercial fishers alike. Turbot is well known for its delicate flavour, unique texture, and simplicity in its bone structure. This allows chefs and fish mongers to fillet and debone the fish with relative ease. Our farm raised Turbot is BAP (Best Aquaculture Practices) certified. This means social/ environmental responsibilities have been monitored and adjusted to reduce waste and increase overall health/wellbeing of the farmed fish. The use of quality feed and sustainable farming methods ensure the fish are GMO free and contain high concentrations of essential vitamins, protein, and Omega-3. Taste/Cooking: The texture of Turbot is often compared to that of Sole or Halibut. Its bright white flesh is firm when raw and retains its firmness after cooking. The flavour is similar to Flounder, a mild flavoured white fish with a smooth and sweet finish. A perfect pairing for bolder seasoning and marinades. This fish would pair well with our House Fresh Herb Mix, Japanese Togarashi, Cajun, as well as others.Sustainability: This product is BAP certified. 

Turbot - French Whole (2-4 lbs)

Produced from Wild Whitefish caught in Lake Huron, Canada.&nbsp;Food facts:&nbsp;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.&nbsp;

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

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)

Large Size CleanedOrigin:&nbsp;Gulf of USAFood Facts:&nbsp;Conch, also known as “Queen” Conch is an edible sea snail coming from the mollusk family. This delicacy is commonly found off the coast of the Bahamas, Bermuda, Florida Keys and the Caribbean. A conch’s diet consists of algae and other small marine plants such as seagrass. Contrary to popular belief, conchs are capable of moving and climbing with considerable dexterity. This is accomplished by planting its foot in the sand and then lifting its body to move as opposed to swimming.Taste and Cooking:&nbsp;Conch meat is often compared to that of scallops, clams, and even crab. The flavours are similar as it is briny, carries a mild fish flavour and has a sweet finish. Conch meat texture is described as soft, chewy, and rubbery. This delicacy can be consumed raw or cooked, common methods of preparation include steaming, deep frying, making into ceviche, or add to any chowder or soup.&nbsp;&nbsp;

Large Size CleanedOrigin: Gulf of USAFood Facts: Conch, also known as “Queen” Conch is an edible sea snail coming from the mollusk family. This delicacy is commonly found off the coast of the Bahamas, Bermuda, Florida Keys and the Caribbean. A conch’s diet consists of algae and other small marine plants such as seagrass. Contrary to popular belief, conchs are capable of moving and climbing with considerable dexterity. This is accomplished by planting its foot in the sand and then lifting its body to move as opposed to swimming.Taste and Cooking: Conch meat is often compared to that of scallops, clams, and even crab. The flavours are similar as it is briny, carries a mild fish flavour and has a sweet finish. Conch meat texture is described as soft, chewy, and rubbery. This delicacy can be consumed raw or cooked, common methods of preparation include steaming, deep frying, making into ceviche, or add to any chowder or soup.  

Conch Meat - Grade A (3 lbs)

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  #1 Grade (500 gm)

500 gm - Frozen

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

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

Crab Meat - Pasteurized Claw (1 lb)

1lb - Fresh

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&nbsp;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.&nbsp;

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

Hand Sliced Nova Style fresh smoked salmon is a unique product that is cured for two days before hopping in the smoker. The smoked salmon has a premium smoky flavour to it and has 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. 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

Hand SlicedNova Style fresh smoked salmon is a unique product that is cured for two days before hopping in the smoker. The smoked salmon has a premium smoky flavour to it and has 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. 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

Smoked Salmon - Fresh Atlantic (170 gm)

170 gm - Fresh

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

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

Clams - B.C. Manila (2 lbs)

2 lb - Fresh

Origin:&nbsp;AtlanticFish Facts:&nbsp;Recognized by its iconic wedge-shaped head and long, thin body; Haddock is a saltwater member of the Cod family. Their diet mainly consists of smaller fish, mussels, clams, and worms which are major contributors to its sweet flavor. Our Atlantic Haddock is wild caught using the long line method. Long line fishing involves a various number of baited hooks attached to a main line. The main line can then be either anchored to the sea floor or towed behind a boat to attract your targeted species. Long line fishing ensures optimal sustainability by significantly reducing the amount of bycatch when targeting certain fish.Taste/Cooking:&nbsp;Haddock very closely resembles Cod in appearance, taste, and texture. When raw the meat is a translucent white that turns opaque when cooked. In respects to flavor Cod and Haddock are fairly similar, however Haddock is frequently described as sweeter than Cod. Its texture is more tender than Cod since the fish has a finer flake to its flesh. Common methods of preparation include, battering/frying, steaming, grilling, or baking. This fish would pair well with our Jamaican Jerk, Basil Pesto, Japanese Togarashi, as well as others.Sustainability:&nbsp;This is an Oceanwise recommended product

Origin: AtlanticFish Facts: Recognized by its iconic wedge-shaped head and long, thin body; Haddock is a saltwater member of the Cod family. Their diet mainly consists of smaller fish, mussels, clams, and worms which are major contributors to its sweet flavor. Our Atlantic Haddock is wild caught using the long line method. Long line fishing involves a various number of baited hooks attached to a main line. The main line can then be either anchored to the sea floor or towed behind a boat to attract your targeted species. Long line fishing ensures optimal sustainability by significantly reducing the amount of bycatch when targeting certain fish.Taste/Cooking: Haddock very closely resembles Cod in appearance, taste, and texture. When raw the meat is a translucent white that turns opaque when cooked. In respects to flavor Cod and Haddock are fairly similar, however Haddock is frequently described as sweeter than Cod. Its texture is more tender than Cod since the fish has a finer flake to its flesh. Common methods of preparation include, battering/frying, steaming, grilling, or baking. This fish would pair well with our Jamaican Jerk, Basil Pesto, Japanese Togarashi, as well as others.Sustainability: This is an Oceanwise recommended product

Haddock - Frozen Fillet (4 x 6 oz)

4 x 6oz - Frozen

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

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

Crab - Fresh Florida Stone Claw (1 lb)

Fillet comes V-Cut without any bones Origin:&nbsp;Greece and/or Turkey (depending on availability)Fish Facts:&nbsp;Seabream, also known as Orata or Dorada, is a commercially important species of fish from the Mediterranean. Commonly recognized by their silver, laterally compressed bodies and flat stubby face, this low oil whitefish is an excellent source of vitamin A, calcium, and iron.Taste/Cooking:&nbsp;The flavour of Sea Bream is often compared to that of Sea Bass. Many suggest that Sea Bream tastes slightly sweeter than Sea Bass as the size increases. The fish’s texture is lean and breaks off in small flakes. Preferred cooking methods include, baking, grilling, steaming, or broiling. Sea Bream would pair well with our house fresh herb mix, garlic &amp; dill, Cajun, as well as others.Sustainability:&nbsp;Recommended product of ASC.&nbsp;

Fillet comes V-Cut without any bonesOrigin: Greece and/or Turkey (depending on availability)Fish Facts: Seabream, also known as Orata or Dorada, is a commercially important species of fish from the Mediterranean. Commonly recognized by their silver, laterally compressed bodies and flat stubby face, this low oil whitefish is an excellent source of vitamin A, calcium, and iron.Taste/Cooking: The flavour of Sea Bream is often compared to that of Sea Bass. Many suggest that Sea Bream tastes slightly sweeter than Sea Bass as the size increases. The fish’s texture is lean and breaks off in small flakes. Preferred cooking methods include, baking, grilling, steaming, or broiling. Sea Bream would pair well with our house fresh herb mix, garlic & dill, Cajun, as well as others.Sustainability: Recommended product of ASC. 

Sea Bream (Orata) - Frozen Fillets 4 x 3-5 oz

Pack Of 4 - Frozen 

Daily Seafood

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IMPORTANT INFORMATION REGARDING VICTORIA 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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All Products (307)

Menta Iko - Spiced Cod Roe 1 kg

Crab - Soft Shell Fresh (Pack of 12 Pcs)

Crab - Wild Red King Legs 14/17

Shrimp - White PDTO 8/12 (2 lbs)

Oysters - B.C. Fanny Bay Large (6 Pcs)

Salmon - B.C. Organic King Whole (8-10 lbs)

Caviar - Rainbow Trout (50 gm)

Shrimp - Wild Spot Prawn B.C. Head ON (1 Kg)

Kinome Leaves - Japanese (≈20gm)

Perch - Red Ocean Frozen Fillet (1 lb)

Seafood Box - Caviar Party

Basa - Fillets (3 lbs)

Crab - CLUB Dungeness Cooked Clusters (10 lbs)

Caviar - Herring/Mullet "Mujjol Skiran" (50 gm)

Crab - Dungeness Cooked Clusters (2 lbs)

Caviar - Hokkaido Shouyu Ikura Salmon Roe (250 gm)

Lemon - Japanese Premium (≈120gm)

Shrimp - Wild Argentina Easy Peel 16/20 (1 lb)

Toothfish - CLUB Patagonian (Chilean Seabass) Fillet Vacuum Sealed (1 lbs x 10)

Cuttlefish - Japanese Sumi Ika (500 gm)

Cod - B.C. Black Cod Farm Fresh Whole Head On (4-6 lbs)

Salmon - Atlantic Canadian Sashimi Grade Saku Loin (7 oz)

Crab - Dungeness Cull Live (1.3-1.8 lbs)

Caviar - Sturgeon Kaluga (50 gm)

Turbot - French Whole (2-4 lbs)

Caviar - Lake Huron WhiteFish (4oz)

Caviar - Sturgeon Russian Ossetra (50gm)

Conch Meat - Grade A (3 lbs)

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

Crab Meat - Pasteurized Claw (1 lb)

Caviar - Mother of Pearl Spoon (1 Pc)

Smoked Salmon - Fresh Atlantic (170 gm)

Clams - B.C. Manila (2 lbs)

Haddock - Frozen Fillet (4 x 6 oz)

Crab - Fresh Florida Stone Claw (1 lb)

Sea Bream (Orata) - Frozen Fillets 4 x 3-5 oz

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