7 Seas Fish Market on West 4th Avenue

No work involved! Just enjoy the pre-picked meat. Delicious sweet buttery deliciousness that is utterly delicious, especially being so delicious. Also delicious.Used for Crab Dip, Crab Cakes, Crab Louie Salad, Crab Po'Boy, Garnish on other seafood, As is with butter and/or garlic and/or lemon. The only real limiting factor is your creativity. Dungeness CrabmeatSustainability: OceanwiseLocation: FAO 67, British ColumbiaLatin: Metacarcinus magisterCatch: WildSeasonality: Pending region, July to FebruaryTexture: Soft and tenderFlavor: Buttery, melts in your mouthColor: White Beige and Brown What to do with it:<ul><li>Eat Deliciousness</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li></ul>

No work involved! Just enjoy the pre-picked meat.Delicious sweet buttery deliciousness that is utterly delicious, especially being so delicious. Also delicious.Used for Crab Dip, Crab Cakes, Crab Louie Salad, Crab Po'Boy, Garnish on other seafood, As is with butter and/or garlic and/or lemon. The only real limiting factor is your creativity.Dungeness CrabmeatSustainability: OceanwiseLocation: FAO 67, British ColumbiaLatin: Metacarcinus magisterCatch: WildSeasonality: Pending region, July to FebruaryTexture: Soft and tenderFlavor: Buttery, melts in your mouthColor: White Beige and BrownWhat to do with it:Eat DeliciousnessNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per Serving

Crab - Pacific Dungeness Crab

Cooked Picked Meat, 50%Claw / 50%Body Fresh

Halibut is the chicken of the sea in my opinion. It is the most mild fish and easiest fish to swallow for any seafood skeptics. Highly likely why it is so popular in the American breadbasket. HalibutLocation: FAO 67, British ColumbiaLatin: Hippoglossus stenolepisCatch: WildSeasonality: March to OctoberTexture: Meaty, Firm and LeanFlavor: Very MildColor: White What to do with it:<ul><li>Baked / Roasted</li><li>Smoked / Cured</li><li>BBQ</li><li>Fried / Sauteed</li><li>Sous-Vide</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Very rich in Omega 3’s &amp; Fish Oil</li></ul>

Halibut is the chicken of the sea in my opinion. It is the most mild fish and easiest fish to swallow for any seafood skeptics. Highly likely why it is so popular in the American breadbasket.HalibutLocation: FAO 67, British ColumbiaLatin: Hippoglossus stenolepisCatch: WildSeasonality: March to OctoberTexture: Meaty, Firm and LeanFlavor: Very MildColor: WhiteWhat to do with it:Baked / RoastedSmoked / CuredBBQFried / SauteedSous-VideNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Wild Pacific Halibut

Fletch

Tail Piece

This is a farmed cousin of the other 6 main species of salmon (all together they are: sockeye, spring, coho, chum, pink, atlantic). This Salmon takes the same latin name as Trout, however when Trout run to the ocean and back for spawning, and thereby completing a cycle, they are now pledged as steelhead, so the story goes. Steelhead SalmonSustainability: OceanwiseLocation: OregonLatin: Oncorhynchus mykissCatch: FarmedSeasonality: Year RoundTexture: Medium with medium flakesFlavor: Mild-MediumColor: Bright orange to deep orangey-red What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</li><li>Sauté</li><li>Smoke</li><li>Cure</li><li>Sous-Vide</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Very rich in Omega 3’s &amp; Fish Oil</li></ul>

This is a farmed cousin of the other 6 main species of salmon (all together they are: sockeye, spring, coho, chum, pink, atlantic).This Salmon takes the same latin name as Trout, however when Trout run to the ocean and back for spawning, and thereby completing a cycle, they are now pledged as steelhead, so the story goes.Steelhead SalmonSustainability: OceanwiseLocation: OregonLatin: Oncorhynchus mykissCatch: FarmedSeasonality: Year RoundTexture: Medium with medium flakesFlavor: Mild-MediumColor: Bright orange to deep orangey-redWhat to do with it:BakeBroilGrillPoachSautéSmokeCureSous-VideNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Steelhead Salmon

Fillets

﻿A lean deliciously mild fish with mid-level oil content. Fairly forgiving. Ling CodSustainability Rating: OceanwiseLocation: FAO 67, British ColumbiaLatin: Ophiodon elongatusCatch: WildSeasonality: Year RoundTexture: Delicate Tender Large FlakesColor: WhiteFlavor: Mild &amp; Moist What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Sauté</li><li>Sous-Vide</li><li>Steam</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Very rich in Omega 3’s &amp; Fish Oil</li></ul>

﻿A lean deliciously mild fish with mid-level oil content. Fairly forgiving.Ling CodSustainability Rating: OceanwiseLocation: FAO 67, British ColumbiaLatin: Ophiodon elongatusCatch: WildSeasonality: Year RoundTexture: Delicate Tender Large FlakesColor: WhiteFlavor: Mild & MoistWhat to do with it:BakeBroilGrillSautéSous-VideSteamNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Wild Pacific Ling Cod

Portion 113g(4oz) Frozen Cryopack

Fillet

Sablefish is also known as Black Cod. It is one of the most delicious fish in the world. SablefishLocation: British Columbia, FAO 67Latin: Anoplopoma fimbriaCatch: WildSeasonality: Year RoundTexture: Soft &amp; Delicate w/ Large FlakesFlavor: Buttery, Rich &amp; DecadentColor: White to Pinky White What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</li><li>Sauté</li><li>Smoke</li><li>Sous-Vide</li><li>Steam</li><li>Sushi</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Very rich in Omega 3’s &amp; Fish Oil</li></ul>

Sablefish is also known as Black Cod. It is one of the most delicious fish in the world.SablefishLocation: British Columbia, FAO 67Latin: Anoplopoma fimbriaCatch: WildSeasonality: Year RoundTexture: Soft & Delicate w/ Large FlakesFlavor: Buttery, Rich & DecadentColor: White to Pinky WhiteWhat to do with it:BakeBroilGrillPoachSautéSmokeSous-VideSteamSushiNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Wild Pacific Sablefish

Fillet Fresh

Fillet Frozen (approx 2.5 lb)

4oz (113g) Cryopack

This is yummy mild and sweet. Versatile in many ways. Option to have it Cleaned means Gilled Gutted and De-Scaled. Rockfish / SnapperLocation: FAO 67, British ColumbiaLatin: Various, see below.Catch: Usually Longline, sometimes trawlSeasonality: Almost All Year RoundTexture: Meaty, thick flakesFlavor: Mild and moistColor: White to pinky white What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</li><li>Sauté</li><li>Sous-Vide</li><li>Deep Fry</li><li>Steam</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Rich in Omega 3’s &amp; Fish Oil</li></ul> Most popular species of rockfish:"Red Banded" aka. Sebastodes babcocki"Canary" aka. Sebastes pinniger"RoughEye" aka. Sebastes aleutianus"YellowTail" aka. Sebastodes flavidus"YellowEye" aka. Sebastes ruberrimus"ShortSpineThornyhead" aka. Sebastolobus alascanus"OceanPerch" aka. Sebastes alutus"China" aka. Sebastes nebulosus

This is yummy mild and sweet. Versatile in many ways.Option to have it Cleaned means Gilled Gutted and De-Scaled.Rockfish / SnapperLocation: FAO 67, British ColumbiaLatin: Various, see below.Catch: Usually Longline, sometimes trawlSeasonality: Almost All Year RoundTexture: Meaty, thick flakesFlavor: Mild and moistColor: White to pinky whiteWhat to do with it:BakeBroilGrillPoachSautéSous-VideDeep FrySteamNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingRich in Omega 3’s & Fish OilMost popular species of rockfish:"Red Banded" aka. Sebastodes babcocki"Canary" aka. Sebastes pinniger"RoughEye" aka. Sebastes aleutianus"YellowTail" aka. Sebastodes flavidus"YellowEye" aka. Sebastes ruberrimus"ShortSpineThornyhead" aka. Sebastolobus alascanus"OceanPerch" aka. Sebastes alutus"China" aka. Sebastes nebulosus

Wild Pacific Rockfish (Local Snapper)

Fillets Skin Off Fresh

Do not overcook. The big kahuna made this fish ideal for sushi, and searing rare, Enjoy this lean and satisfying steak. Add some wasabi and you're off to the races! Yellowfin Ahi TunaSustainability: OceanwiseLocation: VietnamLatin: Thunnus albacaresCatch: Line CaughtTexture: Very firm and meatyFlavor: Medium to MildColor: Pink What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</li><li>Sauté</li><li>Smoke</li><li>Cure</li><li>Sous-Vide</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Very rich in Omega 3’s &amp; Fish Oil</li></ul> Broad Nutrition AdviceAlthough most countries have their own fish consumption advisories and recommended consumption levels, eating at least two servings of ocean fish per week is generally considered part of a healthy diet. WarningWhile there are many benefits of eating tuna fish, everyday consumption is generally not recommended. Like all large fish in the top levels of the ocean food chain, tuna can contain mercury. Mercury is not good for the developing nervous systems of young children and fetuses, which is why kids and pregnant or nursing women are advised to reduce their consumption of warm water tuna. If you want some low mercury tuna, we suggest Albacore Tuna from the cold clean and pristine waters of British Columbia (which we carry!)

Do not overcook. The big kahuna made this fish ideal for sushi, and searing rare, Enjoy this lean and satisfying steak. Add some wasabi and you're off to the races!Yellowfin Ahi TunaSustainability: OceanwiseLocation: VietnamLatin: Thunnus albacaresCatch: Line CaughtTexture: Very firm and meatyFlavor: Medium to MildColor: PinkWhat to do with it:BakeBroilGrillPoachSautéSmokeCureSous-VideNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish OilBroad Nutrition AdviceAlthough most countries have their own fish consumption advisories and recommended consumption levels, eating at least two servings of ocean fish per week is generally considered part of a healthy diet.WarningWhile there are many benefits of eating tuna fish, everyday consumption is generally not recommended. Like all large fish in the top levels of the ocean food chain, tuna can contain mercury. Mercury is not good for the developing nervous systems of young children and fetuses, which is why kids and pregnant or nursing women are advised to reduce their consumption of warm water tuna. If you want some low mercury tuna, we suggest Albacore Tuna from the cold clean and pristine waters of British Columbia (which we carry!)

Wild South Pacific Yellowfin Ahi Tuna

Steaks 170g (6oz) Frozen

Poke Cubes 454g (16oz) Frozen

Center Cut Loin Frozen

Compared to Chinook (King) Salmon, Sockeye has a denser, meatier texture and a more intense flavor, while King has a more succulent, tender texture with larger flakes. Sockeye SalmonSustainability: OceanwiseLocation: Alaska or FAO 67, British ColumbiaLatin: Oncorhynchus nerkaCatch: Gill Net or Seine Net-CaughtSeasonality: June - SeptemberTexture: Lean, firm texture with medium sized flakes and fleshFlavor: Bold &amp; Rich, Deep Taste to match the Deep Red fleshColor: Orange to deep bright Red What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</li><li>Sauté</li><li>Smoke</li><li>Cure</li><li>Sous-Vide</li><li>Sushi</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Very rich in Omega 3’s &amp; Fish Oil</li></ul>

Compared to Chinook (King) Salmon, Sockeye has a denser, meatier texture and a more intense flavor, while King has a more succulent, tender texture with larger flakes.Sockeye SalmonSustainability: OceanwiseLocation: Alaska or FAO 67, British ColumbiaLatin: Oncorhynchus nerkaCatch: Gill Net or Seine Net-CaughtSeasonality: June - SeptemberTexture: Lean, firm texture with medium sized flakes and fleshFlavor: Bold & Rich, Deep Taste to match the Deep Red fleshColor: Orange to deep bright RedWhat to do with it:BakeBroilGrillPoachSautéSmokeCureSous-VideSushiNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Wild Pacific Sockeye Salmon

1.4 - 2 lb Fillets Cryopack

>1.4 lb Fillets Cryopack

170g (6oz) Portion CryoPak

Whole Frozen 5+ lb Sushi Grade

Whole Frozen 2-4 lb

This is probably my all around favorite fish... and that's saying a lot! its the Kobe Beef of the seafood world.Its versatile, forgiving, and full flavor. Its probably the richest most buttery fish while maintaining a mild flavor, so that its not overwhelming and could literally pounds of it. If you have good taste (and a thick wallet), this is the fish for you! Chilean Seabass aka. Patagonian ToothfishSustainability Rating: Marine Stewardship Council (MSC)Location: ArgentinaLatin: Dissostichus eleginoidesCatch: WildSeasonality: Year RoundTexture: Thick and Fairly MeatyColor: WhiteFlavor: Buttery, Oily, Rich, Decadent. Probably the best seafood money can buy. Cooking Options:<ul><li>Bake</li><li>Broil</li><li>Poach</li><li>Sauté</li><li>Sous-Vide</li><li>Steam</li></ul> Fun &amp; Helpful Tip:This fish will impress! If you have a hot date or trying to win over the love of your life, choose this seabass, you can't go wrong, and your significant other will never look the other way again! Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Very rich in Omega 3’s &amp; Fish Oil</li></ul>

This is probably my all around favorite fish... and that's saying a lot! its the Kobe Beef of the seafood world.Its versatile, forgiving, and full flavor. Its probably the richest most buttery fish while maintaining a mild flavor, so that its not overwhelming and could literally pounds of it. If you have good taste (and a thick wallet), this is the fish for you!Chilean Seabass aka. Patagonian ToothfishSustainability Rating: Marine Stewardship Council (MSC)Location: ArgentinaLatin: Dissostichus eleginoidesCatch: WildSeasonality: Year RoundTexture: Thick and Fairly MeatyColor: WhiteFlavor: Buttery, Oily, Rich, Decadent. Probably the best seafood money can buy.Cooking Options:BakeBroilPoachSautéSous-VideSteamFun & Helpful Tip:This fish will impress! If you have a hot date or trying to win over the love of your life, choose this seabass, you can't go wrong, and your significant other will never look the other way again!Notable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Wild Chilean Seabass

Whole Fillet (approx 7 lb) Frozen

Portion (approx 0.7 - 1.3 lb) Frozen

Very moist and buttery. This is a winning fish for sure! Farmed sustainability in the Yukon, this is a heavy hitter on your taste buds! Arctic CharSustainability: OceanwiseLocation: YukonLatin: Salvelinus alpinusCatch: FarmedFisherman/Processor: Icy WatersSeasonality: Year RoundTexture: Delicate small flakes. Very moist and buttery.Colour: Light orange to deep orangey-red Cooking Options:<ul><li>Bake</li><li>Broile</li><li>Smoked / Cure</li><li>BBQ</li><li>Sauté</li><li>Sous-Vide</li></ul> Fun &amp; Helpful Tip:I loveeeeee the skin. Its very thin and delicate, with itty bitty tiny scales. If you are cooking a la Saute, try to crispen the skin. If you're baking, try to broil with the skin side up for the last 2 minutes to crispen it up. its sooooooo remarkably good and buttery delicious with a crunchy bite. Yum! Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Very rich in Omega 3’s &amp; Fish Oil</li></ul>

Very moist and buttery. This is a winning fish for sure! Farmed sustainability in the Yukon, this is a heavy hitter on your taste buds!Arctic CharSustainability: OceanwiseLocation: YukonLatin: Salvelinus alpinusCatch: FarmedFisherman/Processor: Icy WatersSeasonality: Year RoundTexture: Delicate small flakes. Very moist and buttery.Colour: Light orange to deep orangey-redCooking Options:BakeBroileSmoked / CureBBQSautéSous-VideFun & Helpful Tip:I loveeeeee the skin. Its very thin and delicate, with itty bitty tiny scales. If you are cooking a la Saute, try to crispen the skin. If you're baking, try to broil with the skin side up for the last 2 minutes to crispen it up. its sooooooo remarkably good and buttery delicious with a crunchy bite. Yum!Notable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Arctic Char

Fresh Fillets

Portion 6-8oz Cryopack

I urge new beginners to the world of salmon starting with Coho. It is lean and more mild than sockeye or spring salmon. Coho SalmonLocation: FAO 67, British ColumbiaLatin: Oncorhynchus kisutchCatch: WildFresh Seasonality: July to SeptemberTexture: Tender Lean Medium sized flakesFlavor: MildColou: Pale orange to deep orange What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</li><li>Sauté</li><li>Sous Vide</li><li>Steam</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Very rich in Omega 3’s &amp; Fish Oil</li></ul>

I urge new beginners to the world of salmon starting with Coho. It is lean and more mild than sockeye or spring salmon.Coho SalmonLocation: FAO 67, British ColumbiaLatin: Oncorhynchus kisutchCatch: WildFresh Seasonality: July to SeptemberTexture: Tender Lean Medium sized flakesFlavor: MildColou: Pale orange to deep orangeWhat to do with it:BakeBroilGrillPoachSautéSous VideSteamNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Wild Pacific Coho Salmon

Fillet Cryopack (approx 2 llb)

This is my favorite tuna. It is mild, yet buttery and delicious. Next to Blue Fin tuna, this is probably the fattiest tuna and therefore the most delicious to eat raw. It is a delicacy in Japan. The major hindrance for its popularity is the pink to white color flesh. If it was red fleshed, it would likely be the most popular tuna. Note that the whiter the flesh, the higher the fat content (and the most delicious!) Also when cooked through, it tastes JUST like Chicken to me. Try searing it "tatataki style" and eating with soya sauce and wasabi. Its to die for. Albacore TunaSustainability: OceanwiseLocation: British Colubia, FAO 67, CanadaLatin: Thunnus alalungaCatch: Line CaughtSeasonality:&nbsp;August - OctoberTexture: Tender when raw, but Firm when CookedColor: White - Pink (the whiter, the higher the fat content)Flavor: Mild &amp; Buttery What to do with it:<ul><li>Raw / Sushi / Sashimi</li><li>Pan Sear on high cooked Rare (Tataki)</li><li>Baked / Roasted / Grilled / Fried</li><li>BBQ / Robata</li><li>Add Fresh Salsa or Ponzu</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Very rich in Omega 3’s &amp; Fish Oil</li><li>Low Mercury Tuna</li></ul>

This is my favorite tuna. It is mild, yet buttery and delicious. Next to Blue Fin tuna, this is probably the fattiest tuna and therefore the most delicious to eat raw. It is a delicacy in Japan. The major hindrance for its popularity is the pink to white color flesh. If it was red fleshed, it would likely be the most popular tuna. Note that the whiter the flesh, the higher the fat content (and the most delicious!)Also when cooked through, it tastes JUST like Chicken to me.Try searing it "tatataki style" and eating with soya sauce and wasabi. Its to die for.Albacore TunaSustainability: OceanwiseLocation: British Colubia, FAO 67, CanadaLatin: Thunnus alalungaCatch: Line CaughtSeasonality: August - OctoberTexture: Tender when raw, but Firm when CookedColor: White - Pink (the whiter, the higher the fat content)Flavor: Mild & ButteryWhat to do with it:Raw / Sushi / SashimiPan Sear on high cooked Rare (Tataki)Baked / Roasted / Grilled / FriedBBQ / RobataAdd Fresh Salsa or PonzuNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish OilLow Mercury Tuna

Wild Pacific Albacore Tuna

test do not use 20 lb

test do not use 30 lb

loin

Come visit our store in Kits with your order number for curbside pickup!

Kits Store Pickup

testing North Shore

7 Seas Fish Market with 55+ years of Seafood Leadership is opening a new website soon!

Welcome to the 7 Seas Fish Market! 	As a business, we have grown and diversified much over the last 55 years, but sticking to our roots is what made us successful; that is fresh good quality seafood with renowned customer service!&nbsp; 	The company is made up of our flagship consumer-based fish market in Kitsilano, Vancouver, our processing and distribution wholesale facility in Richmond, BC, and our offload plant in Homer, Alaska. 	We import, export, process, and distribute wholesale fresh and frozen Seafood out of its Richmond CFIA (federally inspected) facility. The facility is HACCP approved, QMPi audited, SPF certified, MSC certified, and Oceanwise supported, amongst other accreditations. 	Specializing in supply from the Pacific North West and the Pacific Rim, we carry a massive assortment and variety of seafood. If there is something you want but don't see, please let us know - we probably already stock it! Our most popular items are Sockeye Salmon, Halibut, Albacore Tuna, Black Cod (aka Sablefish), groundfish like Local West Coast Snapper varietals (such as Ocean Perch, Yelloweye, Red Banded, Rougheye, etc.), along with Pacific Cod, Ling Cod, Live mussels, and so much more! We also import international staples such as fresh ahi tuna from the South Pacific, white and black tiger prawns from Asia, wild prawns from South America, fresh scallops from the east coast of the USA, and the European Branzino! The Family 	7 Seas Fish Company was founded in 1966 by John Heras, also known as Big John, Baba (dad in Greek), and Papou (grandfather in Greek). The company maintains its original retail market of 55 years in the heart of Kitsilano. The family is still heavily involved and plays a crucial role in the business today. John has 5 sons and is a proud grandfather to 7 grandchildren. His wife, Deborah, has played a pivotal role in the successes of both John and 7Seas during their 50+ years of marriage. 	Jamie, the fourth son, recently took over the management of our flagship store on West 4th Avenue. He leads wit passion and enthusiasm for quality, freshness, service. He has a spiritual side, and is driven by his passion for encouraging better health in fellow man and the health of our food systems, ecosystems, and the most important, our Oceans. 	He began working part-time at the age of 12 cleaning sockeye salmon on the production line. By 14 he was working in the retail shop in Kitsilano and at 18, he was a trained caviar technician. At 20 he was a delivery driver in the greater Vancouver area. Six years later, he was managing the distribution operation. By 31 he was selling to the finest restaurants in Victoria, Whistler and Vancouver. 	With the support of his brothers and rest of his family, Jamie is committed to building the premier seafood shop in Canada and even the world! As well as providing the best seafood experience for his clientele. 	Jamie is a dedicated and loving husband, and a proud father of two little munchkins. You may even get to meet them as they love to visit their daddy at work. Our History and Timeline 	John was named after his grandfather Yianni. Yianni was the captain of a fishing boat and was a beast of a man. John's father George was a fisherman and a communist rebel. In 1945, George escaped the political turmoil on the island of Skopelos and stowed away on a ship to Cuba before making his way to Canada.&nbsp; The 1960s	John was only 19 when his father managed to bring his wife and children to Canada from Greece. George had worked hard on fishing boats and shucking oysters on Vancouver Island over 15 years to save money for his family. 	John started working on his dad’s fishing boat and loved it from the beginning. He worked gruelling hours buying fish. 	One day, John noticed that spring salmon fillets were selling at a Vancouver fish shop for about $4.99/lb and knew they were making good money. He had always wanted to start his own business. In 1966, John received a loan and opened the doors to our flagship retail store on West 4th Avenue, in the popular Kitsilano neighbourhood of Vancouver. We are still located in the original shop today!&nbsp; 	The store began selling to the public; however, John soon realized that their products were also in demand at restaurants. John also saw an opportunity to sell south of the border and overseas and the business has expanded since. The 1970s	After settling in the village of Ladner, known then for fishing and duck hunting, John opened up a fish plant in ye olde Ladner Village in 1974. Approximately 8000 square feet, it included a boat offload facility, a caviar production room, and a massive fish cleaning production line with 30+ people working at any given time. There was also a smokehouse facility for John's 'Royal Crown' branded smoked sockeye salmon, which quickly became popular with Canadian smoked salmon connoisseurs. The 1980s	7Seas supplied the majority of the restaurants in Vancouver with quality seafood. Many restaurants were owned by the Greek community, allowing John to build connections within the industry that stand to this day. Our lobster tails and steak dinners were a hit in the Greek restaurants (along with deep dish pizza). John began importing warm water lobster tails and sending them across Canada. 	In the '70s and '80s 7Seas became a global exporter of seafood. Selling 40” container loads (44,500 lbs) overseas was frequent. This included selling full containers of salmon to Greece, all sorts of seafood to the USA, loads of sockeye salmon and chum salmon ikura to the Japanese market in Hokkaido.&nbsp; The 1990s 	In 1995, the sockeye salmon fishery in the Fraser River collapsed due to a multitude of factors, including mismanagement of the fishery by the Department of Fisheries and Oceans. Luckily for 7Seas, we had opportunities to sell farmed Atlantic salmon (Salmo salar), from the west coast fish farms that had been installed by northern European Multi-National Corporations (MNC) investments. 	The late '90s saw a shift in food and multicultural cuisine in Vancouver with the growth of sushi restaurants around 1998. John's eldest son, George, had just started working in the family business distributing seafood when he saw an opportunity to get in with sushi restaurants and fine dining to expand 7Seas's reach before they became popular.&nbsp; 	It's almost unfathomable that only a couple of sushi restaurants called Vancouver home back then - it seems like there are two on every block nowadays! 7Seas saw a great opportunity to supply many of the high-quality sushi restaurants and white tablecloth institutions in Vancouver ahead of the curve. The 2000s 	George was joined by his brother Mike at the company. Working alongside his father John, he learned the inner workings of the production facility and the business. George and Mike's involvement in the company allowed John to take summers off - he headed to Greece to tend his tomato plants. 	The fourth brother, Jamie, also began working in the business at this time. He helped run the largely local seafood distribution operation. 	The brothers' work for the business supported George's exploration of different avenues of the supply chain. He secured seafood imports from over a dozen countries, including China, Japan, the Philippines, Sri Lanka, Vietnam, Mexico, Argentina, Greece, and the USA.		In 2008, 7Seas acquired a Fjord, a local salmon smokehouse. This complimented 7Seas' current smoking program. The family had sold the Ladner facility and purchased the Richmond plant (from 8000 to 30,000 square feet). November 2009 is remembered as three weeks of chaotic packing and moving!		The family started to fill their boots by bringing this 1970's retrofit to capacity. The 2010s 	While the Olympics brought life to Vancouver, the Heras family purchased a company called Pasco Seafoods. This was a major expansion opportunity and 7Seas nearly doubled their total revenue. 	We embarked on introducing a new ERP system in 2011 to help with further growth. ERPs are no joke (if you know, you know!), but it has been well worth the investment. 	The decade was characterized by pinning down what we do and how to do it best. We are local purveyors of fine fresh and frozen seafood. We are importers. We are knowledgeable about how to buy, hold, maintain, and sell seafood. We carefully manage our inventory with the best methods available. We care for our clients who trust our quality and knowledge, and who return time and time again. The 2020s 	We have waxed and waned with the market and the industry. Through the cycles of the sockeye salmon 4-year cycle, the good years, the bad years, and everything in-between. We have grown, changed and prospered, but we remain a family-owned and operated Canadian business committed to providing great, sustainable seafood to each and every customer. John and his sons still proudly operate the business today with the same level of passion as when it was founded.

Welcome to the 7 Seas Fish Market!	As a business, we have grown and diversified much over the last 55 years, but sticking to our roots is what made us successful; that is fresh good quality seafood with renowned customer service! 	The company is made up of our flagship consumer-based fish market in Kitsilano, Vancouver, our processing and distribution wholesale facility in Richmond, BC, and our offload plant in Homer, Alaska.	We import, export, process, and distribute wholesale fresh and frozen Seafood out of its Richmond CFIA (federally inspected) facility. The facility is HACCP approved, QMPi audited, SPF certified, MSC certified, and Oceanwise supported, amongst other accreditations.	Specializing in supply from the Pacific North West and the Pacific Rim, we carry a massive assortment and variety of seafood. If there is something you want but don&#39;t see, please let us know - we probably already stock it! Our most popular items are Sockeye Salmon, Halibut, Albacore Tuna, Black Cod (aka Sablefish), groundfish like Local West Coast Snapper varietals (such as Ocean Perch, Yelloweye, Red Banded, Rougheye, etc.), along with Pacific Cod, Ling Cod, Live mussels, and so much more! We also import international staples such as fresh ahi tuna from the South Pacific, white and black tiger prawns from Asia, wild prawns from South America, fresh scallops from the east coast of the USA, and the European Branzino!The Family	7 Seas Fish Company was founded in 1966 by John Heras, also known as Big John, Baba (dad in Greek), and Papou (grandfather in Greek). The company maintains its original retail market of 55 years in the heart of Kitsilano. The family is still heavily involved and plays a crucial role in the business today. John has 5 sons and is a proud grandfather to 7 grandchildren. His wife, Deborah, has played a pivotal role in the successes of both John and 7Seas during their 50+ years of marriage.	Jamie, the fourth son, recently took over the management of our flagship store on West 4th Avenue. He leads wit passion and enthusiasm for quality, freshness, service. He has a spiritual side, and is driven by his passion for encouraging better health in fellow man and the health of our food systems, ecosystems, and the most important, our Oceans.	He began working part-time at the age of 12 cleaning sockeye salmon on the production line. By 14 he was working in the retail shop in Kitsilano and at 18, he was a trained caviar technician. At 20 he was a delivery driver in the greater Vancouver area. Six years later, he was managing the distribution operation. By 31 he was selling to the finest restaurants in Victoria, Whistler and Vancouver.	With the support of his brothers and rest of his family, Jamie is committed to building the premier seafood shop in Canada and even the world! As well as providing the best seafood experience for his clientele.	Jamie is a dedicated and loving husband, and a proud father of two little munchkins. You may even get to meet them as they love to visit their daddy at work.Our History and Timeline	John was named after his grandfather Yianni. Yianni was the captain of a fishing boat and was a beast of a man. John&#39;s father George was a fisherman and a communist rebel. In 1945, George escaped the political turmoil on the island of Skopelos and stowed away on a ship to Cuba before making his way to Canada. The 1960s	John was only 19 when his father managed to bring his wife and children to Canada from Greece. George had worked hard on fishing boats and shucking oysters on Vancouver Island over 15 years to save money for his family.	John started working on his dad’s fishing boat and loved it from the beginning. He worked gruelling hours buying fish.	One day, John noticed that spring salmon fillets were selling at a Vancouver fish shop for about $4.99/lb and knew they were making good money. He had always wanted to start his own business. In 1966, John received a loan and opened the doors to our flagship retail store on West 4th Avenue, in the popular Kitsilano neighbourhood of Vancouver. We are still located in the original shop today! 	The store began selling to the public; however, John soon realized that their products were also in demand at restaurants. John also saw an opportunity to sell south of the border and overseas and the business has expanded since.The 1970s	After settling in the village of Ladner, known then for fishing and duck hunting, John opened up a fish plant in ye olde Ladner Village in 1974. Approximately 8000 square feet, it included a boat offload facility, a caviar production room, and a massive fish cleaning production line with 30+ people working at any given time. There was also a smokehouse facility for John&#39;s &#39;Royal Crown&#39; branded smoked sockeye salmon, which quickly became popular with Canadian smoked salmon connoisseurs.The 1980s	7Seas supplied the majority of the restaurants in Vancouver with quality seafood. Many restaurants were owned by the Greek community, allowing John to build connections within the industry that stand to this day. Our lobster tails and steak dinners were a hit in the Greek restaurants (along with deep dish pizza). John began importing warm water lobster tails and sending them across Canada.	In the &#39;70s and &#39;80s 7Seas became a global exporter of seafood. Selling 40” container loads (44,500 lbs) overseas was frequent. This included selling full containers of salmon to Greece, all sorts of seafood to the USA, loads of sockeye salmon and chum salmon ikura to the Japanese market in Hokkaido. The 1990s	In 1995, the sockeye salmon fishery in the Fraser River collapsed due to a multitude of factors, including mismanagement of the fishery by the Department of Fisheries and Oceans. Luckily for 7Seas, we had opportunities to sell farmed Atlantic salmon (Salmo salar), from the west coast fish farms that had been installed by northern European Multi-National Corporations (MNC) investments.	The late &#39;90s saw a shift in food and multicultural cuisine in Vancouver with the growth of sushi restaurants around 1998. John&#39;s eldest son, George, had just started working in the family business distributing seafood when he saw an opportunity to get in with sushi restaurants and fine dining to expand 7Seas&#39;s reach before they became popular. 	It&#39;s almost unfathomable that only a couple of sushi restaurants called Vancouver home back then - it seems like there are two on every block nowadays! 7Seas saw a great opportunity to supply many of the high-quality sushi restaurants and white tablecloth institutions in Vancouver ahead of the curve.The 2000s	George was joined by his brother Mike at the company. Working alongside his father John, he learned the inner workings of the production facility and the business. George and Mike&#39;s involvement in the company allowed John to take summers off - he headed to Greece to tend his tomato plants.	The fourth brother, Jamie, also began working in the business at this time. He helped run the largely local seafood distribution operation.	The brothers&#39; work for the business supported George&#39;s exploration of different avenues of the supply chain. He secured seafood imports from over a dozen countries, including China, Japan, the Philippines, Sri Lanka, Vietnam, Mexico, Argentina, Greece, and the USA.		In 2008, 7Seas acquired a Fjord, a local salmon smokehouse. This complimented 7Seas&#39; current smoking program. The family had sold the Ladner facility and purchased the Richmond plant (from 8000 to 30,000 square feet). November 2009 is remembered as three weeks of chaotic packing and moving!		The family started to fill their boots by bringing this 1970&#39;s retrofit to capacity.The 2010s	While the Olympics brought life to Vancouver, the Heras family purchased a company called Pasco Seafoods. This was a major expansion opportunity and 7Seas nearly doubled their total revenue.	We embarked on introducing a new ERP system in 2011 to help with further growth. ERPs are no joke (if you know, you know!), but it has been well worth the investment.	The decade was characterized by pinning down what we do and how to do it best. We are local purveyors of fine fresh and frozen seafood. We are importers. We are knowledgeable about how to buy, hold, maintain, and sell seafood. We carefully manage our inventory with the best methods available. We care for our clients who trust our quality and knowledge, and who return time and time again.The 2020s	We have waxed and waned with the market and the industry. Through the cycles of the sockeye salmon 4-year cycle, the good years, the bad years, and everything in-between. We have grown, changed and prospered, but we remain a family-owned and operated Canadian business committed to providing great, sustainable seafood to each and every customer. John and his sons still proudly operate the business today with the same level of passion as when it was founded.

Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area.

Our current service areas can be found under our Service Location page.

When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!

You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until the cutoff hour for your service region.

Have a question? We have answers. Here are some common ones: What are your order cutoff times? Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area., Where do you deliver? Do you have pickup locations? Our current service areas can be found under our Service Location page., Why do I see a pre-authorization / payment hold on my statement? When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!, Why do I see a pre-authorization / payment hold on my statement? You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery., etc.

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