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 

Origin:&nbsp;Wild caught in MoroccoFish Facts:&nbsp;Our Moroccan Octopus is processed with a tenderizing method before freezing to ensure ideal texture and quality.&nbsp;An Octopus is a soft bodied, eight limbed Mollusca which is responsible for being the most intelligent and behaviorally diverse invertebrate. Wild caught using the pot catching method off the coast of Morocco, this deep sea delicacy is an essential flavour for Greek, Italian, Spanish, Japanese cuisine, and many more. Octopus is deliciously succulent and tender when prepared properly and is an excellent source of protein, copper, iron, and phosphorus.Taste/Cooking:&nbsp;Octopus is often compared to squid and calamari as they have a similar taste, however its texture is significantly meatier and denser like lobster. Our Octopus comes with its ink-sack and internal organs removed; the only processing required is to remove the beak. This can be done by removing the head and pushing the beak located in the middle of the legs through to the other side. If you would like the Octopus legs to curl like you see in restaurants, try dipping the legs 3-4 times in the poaching broth before you submerge. Common methods of preparation include poaching, steaming, grilling, or frying.Sustainability:&nbsp;This is a recommended product of Oceanwise. Our Moroccan Octopus is processed with a tenderizing method before freezing to ensure ideal texture and quality

Origin: Wild caught in MoroccoFish Facts: Our Moroccan Octopus is processed with a tenderizing method before freezing to ensure ideal texture and quality. An Octopus is a soft bodied, eight limbed Mollusca which is responsible for being the most intelligent and behaviorally diverse invertebrate. Wild caught using the pot catching method off the coast of Morocco, this deep sea delicacy is an essential flavour for Greek, Italian, Spanish, Japanese cuisine, and many more. Octopus is deliciously succulent and tender when prepared properly and is an excellent source of protein, copper, iron, and phosphorus.Taste/Cooking: Octopus is often compared to squid and calamari as they have a similar taste, however its texture is significantly meatier and denser like lobster. Our Octopus comes with its ink-sack and internal organs removed; the only processing required is to remove the beak. This can be done by removing the head and pushing the beak located in the middle of the legs through to the other side. If you would like the Octopus legs to curl like you see in restaurants, try dipping the legs 3-4 times in the poaching broth before you submerge. Common methods of preparation include poaching, steaming, grilling, or frying.Sustainability: This is a recommended product of Oceanwise.Our Moroccan Octopus is processed with a tenderizing method before freezing to ensure ideal texture and quality

Octopus - Moroccan T5 (2-4 lbs)

2-4lb - Frozen

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

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

Oysters - East Coast Medium 

6pc - One Type

12pc - One Type 

18pc - One Type 

100pc - one type

Origin:&nbsp;Wild caught in SpainFish Facts:&nbsp;An Octopus is a soft bodied, eight limbed Mollusca which is responsible for being the most intelligent and behaviorally diverse invertebrate. Wild caught using the pot catching method off the coast of Spain, this deep sea delicacy is an essential flavour for Greek, Italian, Spanish, Japanese cuisine, and many more. Octopus is deliciously succulent and tender when prepared properly and is an excellent source of protein, copper, iron, and phosphorusTaste/Cooking:&nbsp;Octopus is often compared to squid and calamari as they have a similar taste, however its texture is significantly meatier and denser like lobster. Our Octopus comes with its ink-sack and internal organs removed; the only processing required is to remove the beak. This can be done by removing the head and pushing the beak located in the middle of the legs through to the other side. If you would like the Octopus legs to curl like you see in restaurants, try dipping the legs 3-4 times in the poaching broth before you submerge entirely. Common methods of preparation include poaching, steaming, grilling, or frying.Sustainability:&nbsp;Recommended product of Oceanwise.

Origin: Wild caught in SpainFish Facts: An Octopus is a soft bodied, eight limbed Mollusca which is responsible for being the most intelligent and behaviorally diverse invertebrate. Wild caught using the pot catching method off the coast of Spain, this deep sea delicacy is an essential flavour for Greek, Italian, Spanish, Japanese cuisine, and many more. Octopus is deliciously succulent and tender when prepared properly and is an excellent source of protein, copper, iron, and phosphorusTaste/Cooking: Octopus is often compared to squid and calamari as they have a similar taste, however its texture is significantly meatier and denser like lobster. Our Octopus comes with its ink-sack and internal organs removed; the only processing required is to remove the beak. This can be done by removing the head and pushing the beak located in the middle of the legs through to the other side. If you would like the Octopus legs to curl like you see in restaurants, try dipping the legs 3-4 times in the poaching broth before you submerge entirely. Common methods of preparation include poaching, steaming, grilling, or frying.Sustainability: Recommended product of Oceanwise.

Octopus - Spain Oceanwise (4-6 lbs)

4-6lb - Frozen

East Coast Large Oysters&nbsp;(Raspberry Point L , Lucky Lime L,&nbsp;Pickle Point L, Daisy Bay L, Island Gold Large)&nbsp;6 pcs **NEW** Choose your Pack: 6pc, 12pc, or 18pc Origin:&nbsp;Selected from Atlantic Oysters harvested in New Brunswick, PEI or Nova Scotia pending availability.&nbsp;Raspberry Point is an East Coast essential flavour, grown in the cool waters of New London Bay, Prince Edward Island. These skilled farmers utilize old-fashioned methods when cultivating and harvesting oysters. Raspberry Point Oyster farm uses a bottom cultured farming process, which is the closest scenario to growing in a wild scenario. These oysters are then harvested by hand using an oyster rake. The flavour of Raspberry Point has a heavy briny flavour, followed by a clean sweet finish. This oyster would pair well with fresh lemon, cocktail sauce, or our house made Oyster Mignonette.Sustainability:&nbsp;Oceanwise recommended product Size ranges from 3-4", Specific type of Oyster can be mentioned in the comment section at check - out.

East Coast Large Oysters (Raspberry Point L , Lucky Lime L, Pickle Point L, Daisy Bay L, Island Gold Large) 6 pcs**NEW** Choose your Pack: 6pc, 12pc, or 18pcOrigin: Selected from Atlantic Oysters harvested in New Brunswick, PEI or Nova Scotia pending availability. Raspberry Point is an East Coast essential flavour, grown in the cool waters of New London Bay, Prince Edward Island. These skilled farmers utilize old-fashioned methods when cultivating and harvesting oysters. Raspberry Point Oyster farm uses a bottom cultured farming process, which is the closest scenario to growing in a wild scenario. These oysters are then harvested by hand using an oyster rake. The flavour of Raspberry Point has a heavy briny flavour, followed by a clean sweet finish. This oyster would pair well with fresh lemon, cocktail sauce, or our house made Oyster Mignonette.Sustainability: Oceanwise recommended productSize ranges from 3-4", Specific type of Oyster can be mentioned in the comment section at check - out.

Oysters - East Coast Large 

6pc -One Type

18pc - One Type

100pc - Case -

Selected from an Atlantic Oyster harvested from one of the PEI oyster farms. **NEW** Choose your Pack: 6pc, 12pc, or 18pc Oysters have a briny taste with a buttery metallic finish.&nbsp; Size ranges from 2-3",&nbsp; Sustainability: Oceanwise recommended product

Selected from an Atlantic Oyster harvested from one of the PEI oyster farms.**NEW** Choose your Pack: 6pc, 12pc, or 18pcOysters have a briny taste with a buttery metallic finish. Size ranges from 2-3", Sustainability: Oceanwise recommended product

Oysters - Malpeque 

12pc - One Type

100 pc - Case

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

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

Oysters - East Coast Medium (100 Pcs) Case

One Type

Two Type

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)

As Is

Miso Honey

Piri Piri

Teriyaki 

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

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

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

10lb - Fresh

Origin:&nbsp;Boston, MassachusettsFish Facts:&nbsp;While a vast majority of bivalves are typically slow moving and infaunal (aquatic animals that live in substrate), the Sea Scallop is the exception to the rule. Equipped with a large adductor muscle in the center of the shell, this bivalve can swim with bursts of speed to escape predators. This is achieved by opening and closing their valves rapidly, sucking and pushing water to generate movement. Our all-natural scallops are harvested and processed without the use of any additives or sodium tripolyphosphate.&nbsp;*please note numbers represent&nbsp;<img src="https://:0/" height="19" width="11">&nbsp;how many pieces in a pound*Taste/Cooking:&nbsp;The large adductor muscle is referred to as the ‘scallop’ while the surrounding roe is referred to as the coral, both are safe to consume. The flavour of scallops is often described as sweet and slightly savory while the texture is not as firm when compared to clams and mussels, very tender and slightly fibrous. Common methods of preparation include searing, grilling, baking, or steaming. This item would go well with our garlic &amp; dill, house fresh herb mix, Cajun, as well as others. Scallops are a very versatile ingredient, however, a common pairing would be to serve with butter, garlic, and chives.Sustainability:&nbsp;This is an Oceanwise recommended product.&nbsp;

Origin: Boston, MassachusettsFish Facts: While a vast majority of bivalves are typically slow moving and infaunal (aquatic animals that live in substrate), the Sea Scallop is the exception to the rule. Equipped with a large adductor muscle in the center of the shell, this bivalve can swim with bursts of speed to escape predators. This is achieved by opening and closing their valves rapidly, sucking and pushing water to generate movement. Our all-natural scallops are harvested and processed without the use of any additives or sodium tripolyphosphate. *please note numbers represent  how many pieces in a pound*Taste/Cooking: The large adductor muscle is referred to as the ‘scallop’ while the surrounding roe is referred to as the coral, both are safe to consume. The flavour of scallops is often described as sweet and slightly savory while the texture is not as firm when compared to clams and mussels, very tender and slightly fibrous. Common methods of preparation include searing, grilling, baking, or steaming. This item would go well with our garlic & dill, house fresh herb mix, Cajun, as well as others. Scallops are a very versatile ingredient, however, a common pairing would be to serve with butter, garlic, and chives.Sustainability: This is an Oceanwise recommended product. 

Scallops - Natural Wild Fresh U10 (1 lb)

Vacuum Sealed

Fresh Herb House Mix

Garlic and Dill

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) 

2lb - Frozen

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

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)

Cleaned, Scaled

Filleted

Filleted, Bones Back

Cleaned, Cut, Steaks

Filleted, Vacuum Sealed

Crab - Dungeness Cull Live (1.3-1.8 lbs)

1.3-1.8lb - Live

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;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

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

Caviar - Wild Salmon Ikura (100 gm)

100 gm - Fresh

Origin:&nbsp;IcelandTaste and Cooking:&nbsp;Known to be meatier, denser, and oiler than the fillet, Cod Cheeks are a delicacy often overlooked. This dynamic muscle gives off a mild fish flavour with a sweet finish like crab or scallops. Common methods of preparation include pan frying, baking, and deep frying.&nbsp;

Origin: IcelandTaste and Cooking: Known to be meatier, denser, and oiler than the fillet, Cod Cheeks are a delicacy often overlooked. This dynamic muscle gives off a mild fish flavour with a sweet finish like crab or scallops. Common methods of preparation include pan frying, baking, and deep frying. 

Cod - Iceland Wild Cheeks (1 kg)

1kg - Frozen

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

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

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

Clams - Little Neck (10 Pcs)

10 pcs - Fresh

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

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

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

6-7oz - Fresh

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

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

Caviar - Sturgeon Northern Divine Canadian (30 gm)

30 gm - Fresh

Origin:&nbsp;Vancouver, British ColumbiaFish Facts:&nbsp;Pacific Rockfish, also referred to as Rose Fish, or Red Bream is found in abundance just off the coast of Northern British Columbia as well as the Gulf of Alaska. Rockfish share many similarities to bass, having large eyes, a pouted lower lip, and a compressed body. Despite its common names, Rockfish species are known to come in a variety of colors from black, dark blue, olive green, and even yellow. These fish have a naturally low mortality rate and have the potential to live up to 100 years. Our British Columbia Rockfish is caught using midwater trawls. Mid water trawling allows for targeted fishing at a specific depth while also leaving the seabed untouched. Rockfish is an excellent source of protein, vitamin D, potassium, and omega-3 fatty acids.Taste/Cooking:&nbsp;Rockfish’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;&nbsp;

Origin: Vancouver, British ColumbiaFish Facts: Pacific Rockfish, also referred to as Rose Fish, or Red Bream is found in abundance just off the coast of Northern British Columbia as well as the Gulf of Alaska. Rockfish share many similarities to bass, having large eyes, a pouted lower lip, and a compressed body. Despite its common names, Rockfish species are known to come in a variety of colors from black, dark blue, olive green, and even yellow. These fish have a naturally low mortality rate and have the potential to live up to 100 years. Our British Columbia Rockfish is caught using midwater trawls. Mid water trawling allows for targeted fishing at a specific depth while also leaving the seabed untouched. Rockfish is an excellent source of protein, vitamin D, potassium, and omega-3 fatty acids.Taste/Cooking: Rockfish’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.  

Rockfish - B.C. Frozen Fillet (2 x 4-6 oz)

4-6oz - Frozen (Pack of 2 pcs)

Fish Facts:&nbsp;&nbsp;Cuttlefish is typically caught using the jigging method, which involves a metal lure being lowered into the water to attract the cuttlefish. Once the cuttlefish attacks the lure, it becomes entangled and is ready to be hauled onboard. Cuttlefish fishermen always fish at night and use a system of lights to attract the nocturnal cuttlefish towards the jigs. Once caught, the fishermen remove the ink sacs from the cuttlefish to harvest the ink.&nbsp;Taste/Cooking:&nbsp;The flavour of cuttlefish ink is described as rich and briny.&nbsp;Due to its mild flavor profile, cuttlefish ink is an ideal seasoning for dishes such as&nbsp;pasta, rice, bread and fish.

Fish Facts:  Cuttlefish is typically caught using the jigging method, which involves a metal lure being lowered into the water to attract the cuttlefish. Once the cuttlefish attacks the lure, it becomes entangled and is ready to be hauled onboard. Cuttlefish fishermen always fish at night and use a system of lights to attract the nocturnal cuttlefish towards the jigs. Once caught, the fishermen remove the ink sacs from the cuttlefish to harvest the ink. Taste/Cooking: The flavour of cuttlefish ink is described as rich and briny. Due to its mild flavor profile, cuttlefish ink is an ideal seasoning for dishes such as pasta, rice, bread and fish.

Cuttlefish - Ink (500 gm)

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

Eat Canadian Seafood

Toronto

North York - South

Scarborough

Pickering

Markham

Vaughan

Thornhill

Mississauga

Oakville

Aurora/New Market

Whitchurch-Stouffville

Burlington

Brampton

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Pick Up

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**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)

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**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

Daily Seafood

WE WILL BE CLOSED MONDAY SEPTEMBER 2ND, 2024 FOR LABOUR 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. 

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

All Products (310)

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

Octopus - Moroccan T5 (2-4 lbs)

Oysters - East Coast Medium

Octopus - Spain Oceanwise (4-6 lbs)

Oysters - East Coast Large

Oysters - Malpeque

Oysters - East Coast Medium (100 Pcs) Case

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

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

Scallops - Natural Wild Fresh U10 (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)

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)

Crab - Dungeness Cull Live (1.3-1.8 lbs)

Turbot - French Whole (2-4 lbs)

Caviar - Lake Huron WhiteFish (4oz)

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

Crab Meat - Pasteurized Claw (1 lb)

Caviar - Mother of Pearl Spoon (1 Pc)

Clams - B.C. Manila (2 lbs)

Caviar - Wild Salmon Ikura (100 gm)

Cod - Iceland Wild Cheeks (1 kg)

Caviar - Blini Caviar Pancakes (16pcs)

Clams - Little Neck (10 Pcs)

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

Caviar - Sturgeon Northern Divine Canadian (30 gm)

Rockfish - B.C. Frozen Fillet (2 x 4-6 oz)

Cuttlefish - Ink (500 gm)

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

Daily Seafood

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