Hand Sliced Experience the unmatched taste of our Hand-Sliced Herb Gravlax, prepared in-house with care and precision. Our premium salmon is cured for two days with a blend of aromatic herbs, then expertly hand-sliced to preserve its delicate texture and flavor. Enjoy the natural richness of our gravlax, free from any artificial additives, preservatives, or coloring. 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. Sustainability:&nbsp;BAP Certified

Hand SlicedExperience the unmatched taste of our Hand-Sliced Herb Gravlax, prepared in-house with care and precision. Our premium salmon is cured for two days with a blend of aromatic herbs, then expertly hand-sliced to preserve its delicate texture and flavor. Enjoy the natural richness of our gravlax, free from any artificial additives, preservatives, or coloring.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.Sustainability: BAP Certified

Salmon -  Fresh Gravlax Canadian Housemade (170 gm)

170 gm - Fresh

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*小菊Origin: JapanFacts/Flavor: Kogiku is the Japanese name for a Chrysanthemum flower, known for their bright yellow color and daily-like structure. Not only are these buds beautiful as a garnish, but are delicious when utilized as an ingredient. This flower carries a wonderfully floral aroma with hints of sweetness, bitterness, and menthol. Chrysanthemum flowers are an excellent source of vitamins A, B, and C. The flowers can be brewed into a tea, incorporated into a drink, or the pedals can be plucked off and added to a sauce to be enjoyed.

Pre Order By Monday 12 PM EST For Availability Thursday to Saturday*小菊Origin: JapanFacts/Flavor: Kogiku is the Japanese name for a Chrysanthemum flower, known for their bright yellow color and daily-like structure. Not only are these buds beautiful as a garnish, but are delicious when utilized as an ingredient. This flower carries a wonderfully floral aroma with hints of sweetness, bitterness, and menthol. Chrysanthemum flowers are an excellent source of vitamins A, B, and C. The flowers can be brewed into a tea, incorporated into a drink, or the pedals can be plucked off and added to a sauce to be enjoyed.

Chrysanthemum -Japanese Kogiku (≈50gm) Chrysanthemum 

≈50gm -Fresh

Wild Pacific Cod fillets coated in batter. Food Facts: Our exclusive blend of brewer’s yeast and natural hops produces authentic pub flavor in a light, crispy batter with a hand-dipped appearance. Tavern Battered Fish are the most convenient, versatile way to ensure happy, repeat guests.&nbsp;Only Ocean Wise-certified fish are used in production to ensure sustainability and top-notch quality.&nbsp;Cook to an internal temperature of 165°F. Deep Fryer: Heat oil to 350°F. Add product, shaking baskets occasionally to prevent from adhering. Fry for approximately 5½ to 6 minutes or until golden brown. Convection Oven: Preheat 375°F. Place product on baking sheet and cook for approximately 12 to 14 minutes or until product is crisp.Sustainability:&nbsp;Recommended product of Oceanwise.

Wild Pacific Cod fillets coated in batter.Food Facts: Our exclusive blend of brewer’s yeast and natural hops produces authentic pub flavor in a light, crispy batter with a hand-dipped appearance. Tavern Battered Fish are the most convenient, versatile way to ensure happy, repeat guests. Only Ocean Wise-certified fish are used in production to ensure sustainability and top-notch quality. Cook to an internal temperature of 165°F. Deep Fryer: Heat oil to 350°F. Add product, shaking baskets occasionally to prevent from adhering. Fry for approximately 5½ to 6 minutes or until golden brown. Convection Oven: Preheat 375°F. Place product on baking sheet and cook for approximately 12 to 14 minutes or until product is crisp.Sustainability: Recommended product of Oceanwise.

Battered Cod Fillets (1lb)

1lb - Frozen

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

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

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

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

100gm - Frozen

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

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

Lobster Tail -Frozen Canadian Ocean Run (2 lbs) 

2lbs - Frozen

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

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

Crab - Dungeness Cull Live (1.3-1.8 lbs)

1.3-1.8lb - Live

Origin: 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. ** Portions will be packed 1 piece to vacuum sealed bag**

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.** Portions will be packed 1 piece to vacuum sealed bag**

Salmon -CLUB Wild B.C. Sockeye Vacuum Sealed Portions Skin OFF (6 oz) 10 lbs

10lb - Frozen

Marinade - Japanese Sesame Soy House Recipe (8oz Jar)

8 oz - Fresh

Marinade - Honey Mustard House Recipe (8oz Jar)

Marinade - Lemon Pepper House Recipe (8oz Jar)

Marinade - Hawaiian Siracha Mayo House Recipe (8oz Jar)

Ingredients: White Sweet Miso Paste, Red Sake Kasu Paste, Sake, Mirin, Honey, Rice Wine Vinegar, Tajin, Bay Leaf

Ingredients: White Sweet Miso Paste, Red Sake Kasu Paste, Sake, Mirin, Honey, Rice Wine Vinegar, Tajin, Bay Leaf

Marinade - Miso Honey House Recipe (8 oz Jar)

Ingredients: Dill, Garlic, Ginger Paste, Canola, Lemon zest and juice, Salt

Ingredients: Dill, Garlic, Ginger Paste, Canola, Lemon zest and juice, Salt

Marinade - Garlic & Dill House Recipe (8 oz Jar)

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

Marinade - Chimichurri House Recipe (8oz Jar)

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)

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: New Brunswick OntarioFish Facts: Arctic Char is considered a member of the Salmonid family, although similar in appearance to salmon, the flesh is lighter in color and the fish do not grow as large. When farming Arctic Char, farmers must keep their cages stocked at a high density. Wild Arctic Char naturally gather close together in patches of unfrozen water during the winter, therefore they are already accustomed to living in close quarters. Studies have shown that when farmed in low densities, Arctic Char grow poorly and have higher incidences of illness.Taste/Cooking: Arctic Char has a distinct flavour due to its high fat content. It is often compared to tasting somewhat like salmon and trout. The flesh is moderately firm; however, the flakes of meat are significantly finer than that of salmon. Preferred cooking methods include pan frying, broiling, grilling, and baking. This fish would go well with our garlic &amp; dill, roasted garlic pepper, Cajun seasoning, and others.Sustainability: Recommended product of Oceanwise.

Origin: New Brunswick OntarioFish Facts: Arctic Char is considered a member of the Salmonid family, although similar in appearance to salmon, the flesh is lighter in color and the fish do not grow as large. When farming Arctic Char, farmers must keep their cages stocked at a high density. Wild Arctic Char naturally gather close together in patches of unfrozen water during the winter, therefore they are already accustomed to living in close quarters. Studies have shown that when farmed in low densities, Arctic Char grow poorly and have higher incidences of illness.Taste/Cooking: Arctic Char has a distinct flavour due to its high fat content. It is often compared to tasting somewhat like salmon and trout. The flesh is moderately firm; however, the flakes of meat are significantly finer than that of salmon. Preferred cooking methods include pan frying, broiling, grilling, and baking. This fish would go well with our garlic & dill, roasted garlic pepper, Cajun seasoning, and others.Sustainability: Recommended product of Oceanwise.

Arctic Char - Canadian Frozen Fillet (Pack of 2 pcs) 2-2.5lbs 

Frozen 

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

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

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

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

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

As Is

Vacuum Sealed

Chimichurri

Garlic & Dill

Hawaiian Siracha Mayo

Honey Mustard

Japanese Sesame Soy

Lemon Pepper

Miso Honey

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

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

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

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

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

Halibut - Wild Canadian Fresh Portion (6 oz)

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)

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

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

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

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)

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

West Toronto

Etobicoke

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

Outside GTA (Ontario-Wide)

North York - North

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

Outside GTA (Ontario East)

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

Outside GTA (Ontario West)

Outside GTA (Ontario North)

Mississauga/Oakville

Add Ons

Delivery Add Ons

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

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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Salmon - Fresh Gravlax Canadian Housemade (170 gm)