7 Seas Fish Market on West 4th Avenue

Rule of Thumb (cook for 15-20 minutes per pound of octopus). My dad keeps it simple: put it in a pan and cover with tin foil. Bake for 60 minutes at 350°C. You can definitely get fancier than that though (I've heard multiple different ways to cook it!) We recommend 1 lb per person for an entrée (less for hors d'oeuvre) due to shrinkage. Giant Pacific OctopusSustainability: OceanwiseLocation: FAO 67, British ColumbiaLatin: Enteroctopus dofleiniCatch: Pot-caught (by-catch)Seasonality: July - OctoberTexture: Smooth, but with a firm-to-chewy 'bite' (can be tender when cooked properly)Taste/Flavor: Mild, sweet flavorColor: Cooked meat is white, sometimes with hints of deep pink Mediterranean OctopusSustainability: Not RatedLocation: GreeceLatin: Octopus vulgarisTexture: Smooth, but with a firm-to-chewy 'bite' (can be tender when cooked properly)Flavor: The animal's diet of high-quality shellfish gives it a mild, sweet flavorColor: Cooked meat is beige/white, sometimes with hints of deep pink What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</li><li>Sauté</li><li>Cure (Pickle after cooked)</li><li>Sous-Vide</li></ul> Notable Health Facts:&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>

Rule of Thumb (cook for 15-20 minutes per pound of octopus). My dad keeps it simple: put it in a pan and cover with tin foil. Bake for 60 minutes at 350°C. You can definitely get fancier than that though (I've heard multiple different ways to cook it!)We recommend 1 lb per person for an entrée (less for hors d'oeuvre) due to shrinkage.Giant Pacific OctopusSustainability: OceanwiseLocation: FAO 67, British ColumbiaLatin: Enteroctopus dofleiniCatch: Pot-caught (by-catch)Seasonality: July - OctoberTexture: Smooth, but with a firm-to-chewy 'bite' (can be tender when cooked properly)Taste/Flavor: Mild, sweet flavorColor: Cooked meat is white, sometimes with hints of deep pinkMediterranean OctopusSustainability: Not RatedLocation: GreeceLatin: Octopus vulgarisTexture: Smooth, but with a firm-to-chewy 'bite' (can be tender when cooked properly)Flavor: The animal's diet of high-quality shellfish gives it a mild, sweet flavorColor: Cooked meat is beige/white, sometimes with hints of deep pinkWhat to do with it:BakeBroilGrillPoachSautéCure (Pickle after cooked)Sous-VideNotable Health Facts: Good Source of Essential Amino AcidsHigh Protein per ServingRich in Omega 3’s & Fish Oil

Wild Octopus

Pacific Octopus Frozen 3 lb tub

Mediterranean Octopus 2-3 lb Frozen

Pickled Octopus 170g (6oz) Refrigerated

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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Wild Octopus

Wild Octopus

7 Seas Fish Market on West 4th Avenue

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