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

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