Your Cart

Frequently Asked Questions

Why is the shell of the Mussel/Manila Clam/Savoury Clam open upon receiving?

All of our mussels and clams are fresh with shipments arriving 2xs every week. Once received, the mussels and clams should have at least a 1 week shelf life.

When delivering the mussels to you, we now limit the amount of ice that will be packed directly with the mussels to avoid the ice melting in the same box which ruins the quality of the other products. Instead we include ice packs in the box which may slightly dry the mussels for a few hours before and during delivery. We advise the customers to rinse the mussels upon receiving and the shell will close again.

We also recommend covering the clams and mussels with a damped cloth immediately after rinsing when storing in the fridge.

We found Sea Worms in our fish?

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 seal and their eggs are passed into water and eaten by fish. The most common fish where they can be found is Atlantic Cod, Halibut, Black Cod and Monkfish.

All of our fish is carefully inspected by our cutters for sea worms when filleted and are removed. However, when the worms are under the skin of the fish it is hard for our cutters to take them out and there is a small chance fillets containing worms reach the market.

The seal worms are destroyed by commercial freezing and storage as well as by normal cooking temperature. 

More related information from CFIA’s web site CFIA web site

Is the fish we are selling is safe to eat them raw?

As a federal approved HACCP plant, we always recommend all our customers to cook their fish before consumption.  On the other hand, many of the high end restaurants and hotels are buying fish from us and serving them raw.    Plus many of our Japanese/poke restaurants use our fish for sushi purposes.

The restaurants choose the fish to service raw is based on: the freshness, the taste and the fat content of the fish. 

The most common fish used for raw consumption are B.C. Organic King, Atlantic salmon, Ike Jime NZ

Bream (Madi), fresh (or super frozen) tuna, fresh head on black cod, Amber jack (Hamachi), Sea Urchin (uni), Scallop,…

What is the Shel life of live lobster in the fridge?

The important factors to keep the shellfish alive are to have low temperature storage under 4C, plus a damped condition.  After you have the lobster other shellfish, it is better to cover them in a damped cloth or paper.  They should be alive for 1 day, remember, any shock including sudden change of temperature or physical movement of the animals will easily kills them.

Why the prices of seafood fluctuate?

It is not uncommon for seafood price fluctuate with a high percentage from 1 week to another especially for some wild catch fish.  It depends on the weather of when the fishermen going out.  Since our fish are coming from a well-managed fisheries with quota system.  Once the quota an area opens/closes and the supply and demand will change the price.     This is very common with halibut, wild black bass, flounder, snapper Spanish mackerel and lobster.


Recently the price of farm/wild fish from Europe/Pacific countries go up a lots because of high freight charges when many of the flight are cancelled the freight cost can jet up by $1-2/LB.  Sea bass/ bream Iceland fish are the example.


Another high demand commodity is Atlantic farm salmon which follows the global market price.  It happens when the supplies of the a big farm has some issue, it can fluctuate easily by more than 20%

I heard something about wet and dry scallop, can you tell us more?

Scallop that you find in Canada should be dry with moisture contents less than 81% according to CFIA standard.  Most of the Atlantic fresh scallop you found in the Toronto market is mostly from England area where they are usually bigger in size. 


The “wet’ scallop name actually comes from US where they are allowed the scallop to be soaked with chemical sodium tri-polyphosphate (STPP) which can maintain the moisture of the scallop.  There is many scallop you can see is big, shiny and firm may be soaked too long with STPP with high moisture content over Canadian standard  81% of moisture and it lose the taste of scallop plus you will pay money for the extra water inside the scallop.


“Dry” scallop can mean the scallop’s moisture contents is < 81% and match the standard in Canada


Daily Seafood carries the “natural scallop” which is not soaked with STPP which is a bit yellow not as pumpy and shiny as the “wet” scallop and you will find the natural taste of it.