1/2 lb bag -- Odd Lot Sale for Valentines Day!These are Export Grade TOP QUALITY!FOR PICK UP ONLY ON MONDAY OR TUESDAY FEB 13 or 14. These are sashimi grade. We found some Odd Lots in our freezers that got left behind! These are TOP QUALITY for export to China and Japan. Sweet and succulent Spot Prawns. Treat your significant other to an awesome spot prawn dinner for Valentines. Check out our spot prawn recipes on Social Media for ideas. You can do:- Spot Prawn Po Boy- Spot Prawn Roll-&nbsp;Spot Prawn Ceviche-&nbsp;Spot Prawn Sushi-&nbsp;etc Spot PrawnsLocation: FAO 67, British ColumbiaLatin: Pandalus platycerosCatch: WildSeasonality: May-JuneTexture: &nbsp;delicate, almost buttery, providing a sort of melt-in-your-mouth sensationFlavor: Sweet, Fresh &amp; BrinyColor: Bright red with spots What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</li><li>Sauté</li><li>Cure (ceviche)</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></ul> If they are caught off the boat and delivered Live/Fresh , then I like to eat these raw after about 4-8 hours after they died. If you eat them raw when they are freshly killed, their meat is very crunchy and bland. By waiting for 4-8 hours, the proteins start to decompose slightly, thereby tenderizing and sweetening the meat, and making for a wonderful full sweet mouthful of juicy sweet prawn tasty goodness.

1/2 lb bag -- Odd Lot Sale for Valentines Day!These are Export Grade TOP QUALITY!FOR PICK UP ONLY ON MONDAY OR TUESDAY FEB 13 or 14.These are sashimi grade. We found some Odd Lots in our freezers that got left behind! These are TOP QUALITY for export to China and Japan. Sweet and succulent Spot Prawns.Treat your significant other to an awesome spot prawn dinner for Valentines.Check out our spot prawn recipes on Social Media for ideas. You can do:- Spot Prawn Po Boy- Spot Prawn Roll- Spot Prawn Ceviche- Spot Prawn Sushi- etcSpot PrawnsLocation: FAO 67, British ColumbiaLatin: Pandalus platycerosCatch: WildSeasonality: May-JuneTexture:  delicate, almost buttery, providing a sort of melt-in-your-mouth sensationFlavor:  Sweet, Fresh & BrinyColor: Bright red with spotsWhat to do with it:BakeBroilGrillPoachSautéCure (ceviche)SteamSushiNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingIf they are caught off the boat and delivered Live/Fresh , then I like to eat these raw after about 4-8 hours after they died. If you eat them raw when they are freshly killed, their meat is very crunchy and bland. By waiting for 4-8 hours, the proteins start to decompose slightly, thereby tenderizing and sweetening the meat, and making for a wonderful full sweet mouthful of juicy sweet prawn tasty goodness.

Spot Prawns LOCAL EXPORT GRADE

Valentines Sale - ODD LOT SALE - 1/2 lb bag

Enjoy these tasty fresh morsels on its own or with some condiments and wow your guests. Oysters Rockefeller is a good recipe. Oyster soup. Oyster Motoyaki. Or get the pre-shucked oysters in a tub, or we can shuck them fresh for you to eat raw or pan fry with flour or panko. Or even try an Oyster Po'Boy! What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Sauté</li><li>Smoke</li><li>On the Half-shell</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><li>Super high in Zinc</li></ul> Effingham OystersLocation: Barkley Sound, British Columbia, CanadaLatin: Crassostrea gigasCatch: Aquacultured Flip FarmedFisherman/Source: Canadian Seafood Processing IncSeasonality: Year RoundTexture: Plump &amp; JuicyColor: BeigeFlavor: Very clean with a delicate flavor, and briny. Tastes like surfing in Tofino! The Effinghams are the only oyster to hail from the WEST SIDE of Vancouver Island with real access to the Pacific Ocean (as opposed to the Salish Sea on the east side of the island!). For this reason, these oysters are NOT proned to the vibrio or red tide that the typical east side oysters get. We believe that once you try these oysters, they will quickly become your favorite BC oyster! Kusshi OystersLocation: Deep Bay, British Columbia, CanadaLatin: Crassostrea gigasCatch: AquaculturedFisherman/Source: Taylor ShellfishSeasonality: Year RoundTexture: Plump &amp; JuicyColor: BeigeFlavor: Very clean with a delicate flavor, and briny. From the Japanese word for “ultimate’, Kusshi oysters are farmed by the tray suspension method coupled with a unique tumbling process. Suspended in mesh trays in deep water their entire lives, protected from predators, mud, sand and silt. These suspended oysters have beautiful shells with deep cups, and have hard shells which are easy to shuck because they take the extra step of Tumbling which helps strengthen their shells. It can take up to four years for the Kusshi to go through its special cultivation process and be ready for market. The end result is a perfectly manicured hard shell with an unusually deep cup and fabulous meats. Royal Miyagi OystersLocation: Fanny Bay, British Columbia, CanadaLatin: Magallana gigasCatch: AquaculturedFisherman/Source: Taylor ShellfishSeasonality: Year RoundTexture: Plump &amp; JuicyColor: BeigeFlavor: Clean and briny, and slightly metallic. Raised by the suspension line to beach method which combines two oyster farming methods. Line suspension oysters are taken from their pampered environment and put into the beach cultured environment during their remaining 6 months prior to harvesting. This allows them to “toughen up” a bit, giving them stronger, less&nbsp;brittle&nbsp;shells and firmer meats. Though their shells are often more brittle than other varieties. Denman Island Pearl OystersLocation: Denman Island, British Columbia, CanadaLatin: Magallana gigasCatch: AquaculturedFisherman/Source: Taylor ShellfishSeasonality: Year RoundTexture: Plump &amp; JuicyColor: BeigeFlavor: Clean and briny, and slightly metallic. Raised by the suspension line to beach method which combines two oyster farming methods. Line suspension oysters are taken from their pampered environment and put into the beach cultured environment during their remaining 6 months prior to harvesting. This allows them to “toughen up” a bit, giving them stronger, less&nbsp;brittle&nbsp;shells and firmer meats. Though their shells are often more brittle than other varieties.

Enjoy these tasty fresh morsels on its own or with some condiments and wow your guests. Oysters Rockefeller is a good recipe. Oyster soup. Oyster Motoyaki. Or get the pre-shucked oysters in a tub, or we can shuck them fresh for you to eat raw or pan fry with flour or panko. Or even try an Oyster Po'Boy!What to do with it:BakeBroilGrillSautéSmokeOn the Half-shellNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingRich in Omega 3’s & Fish OilSuper high in ZincEffingham OystersLocation: Barkley Sound, British Columbia, CanadaLatin: Crassostrea gigasCatch: Aquacultured Flip FarmedFisherman/Source: Canadian Seafood Processing IncSeasonality: Year RoundTexture: Plump & JuicyColor: BeigeFlavor: Very clean with a delicate flavor, and briny. Tastes like surfing in Tofino!The Effinghams are the only oyster to hail from the WEST SIDE of Vancouver Island with real access to the Pacific Ocean (as opposed to the Salish Sea on the east side of the island!). For this reason, these oysters are NOT proned to the vibrio or red tide that the typical east side oysters get.We believe that once you try these oysters, they will quickly become your favorite BC oyster!Kusshi OystersLocation: Deep Bay, British Columbia, CanadaLatin: Crassostrea gigasCatch: AquaculturedFisherman/Source: Taylor ShellfishSeasonality: Year RoundTexture: Plump & JuicyColor: BeigeFlavor: Very clean with a delicate flavor, and briny.From the Japanese word for “ultimate’, Kusshi oysters are farmed by the tray suspension method coupled with a unique tumbling process. Suspended in mesh trays in deep water their entire lives, protected from predators, mud, sand and silt. These suspended oysters have beautiful shells with deep cups, and have hard shells which are easy to shuck because they take the extra step of Tumbling which helps strengthen their shells. It can take up to four years for the Kusshi to go through its special cultivation process and be ready for market. The end result is a perfectly manicured hard shell with an unusually deep cup and fabulous meats.Royal Miyagi OystersLocation: Fanny Bay, British Columbia, CanadaLatin: Magallana gigasCatch: AquaculturedFisherman/Source: Taylor ShellfishSeasonality: Year RoundTexture: Plump & JuicyColor: BeigeFlavor: Clean and briny, and slightly metallic.Raised by the suspension line to beach method which combines two oyster farming methods. Line suspension oysters are taken from their pampered environment and put into the beach cultured environment during their remaining 6 months prior to harvesting. This allows them to “toughen up” a bit, giving them stronger, less brittle shells and firmer meats. Though their shells are often more brittle than other varieties.Denman Island Pearl OystersLocation: Denman Island, British Columbia, CanadaLatin: Magallana gigasCatch: AquaculturedFisherman/Source: Taylor ShellfishSeasonality: Year RoundTexture: Plump & JuicyColor: BeigeFlavor: Clean and briny, and slightly metallic.Raised by the suspension line to beach method which combines two oyster farming methods. Line suspension oysters are taken from their pampered environment and put into the beach cultured environment during their remaining 6 months prior to harvesting. This allows them to “toughen up” a bit, giving them stronger, less brittle shells and firmer meats. Though their shells are often more brittle than other varieties.

Oyster Platter - Shucked on the 1/2 Shell on Ice w/ Accoutrement

1doz Effingham Oysters (with plastic to go serving tray)

Add 2oz Horseradish

Add 2oz Cocktail Sauce

Add 2oz Raspberry Migonette

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

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

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

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

﻿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

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

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

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

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

Often referred to as candy of the sea.This is Probably the most versatile seafood in terms of cooking methods. USA East Coast Boston ScallopsSustainability: Not RatedLocation: Baston, MassachusettsLatin: Placopecten magellanicusTexture: Smooth, Tender, Buttery texture similar to that of crab and lobsterFlavor: Mild &amp; SweetColor: White or bright pinky-peach Peruvian ScallopsSustainability: OceanwiseLocation: PeruLatin: Argopecten purpuratusTexture: Smooth, Tender, Buttery textureFlavor: Mild &amp; SweetColor: White or bright pinky-peach 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 (Ceviche)</li><li>Sous-Vide</li><li>Deep-Fry</li><li>Steam</li><li>Sushi</li></ul> Notable Health Facts:&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>

Often referred to as candy of the sea.This is Probably the most versatile seafood in terms of cooking methods.USA East Coast Boston ScallopsSustainability: Not RatedLocation: Baston, MassachusettsLatin: Placopecten magellanicusTexture: Smooth, Tender, Buttery texture similar to that of crab and lobsterFlavor: Mild & SweetColor: White or bright pinky-peachPeruvian ScallopsSustainability: OceanwiseLocation: PeruLatin: Argopecten purpuratusTexture: Smooth, Tender, Buttery textureFlavor: Mild & SweetColor: White or bright pinky-peachWhat to do with it:BakeBroilGrillPoachSautéSmokeCure (Ceviche)Sous-VideDeep-FrySteamSushiNotable Health Facts: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Scallops

Peruvian 30-40 Frozen

Peruvian 10-20 Frozen

USA 10-20 Fresh

Japanese 10-20 Frozen

USA U/10 Frozen

﻿White Tiger Prawns, peeled and deveined (PND), 16/20 size. High quality product. Firm flesh with a delicate flavor make these everyone s favorite! White Tiger PrawnsSustainability: ASC-C-00623Location: VietnamLatin: Litopenaeus&nbsp;vannameiCatch: FarmedSeasonality: Year RoundTexture: FirmFlavor: Sweet &amp; MildColor: Grey banded What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</li><li>Sauté</li><li>Cure</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></ul>

﻿White Tiger Prawns, peeled and deveined (PND), 16/20 size. High quality product. Firm flesh with a delicate flavor make these everyone s favorite!White Tiger PrawnsSustainability: ASC-C-00623Location: VietnamLatin: Litopenaeus vannameiCatch: FarmedSeasonality: Year RoundTexture: FirmFlavor: Sweet & MildColor: Grey bandedWhat to do with it:BakeBroilGrillPoachSautéCureSous-VideDeep-FrySteamNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per Serving

Shrimp - White Tiger Prawns

Medium (16/20) PND 454g

Small 31/40 PND 340g

Medium (21/25) PND Cooked 340g

Small (31/40) PND Cooked 340g

Mussels are an excellent addition to many dishes, and they will take on the character of the other ingredients they're combined with Saltspring Island, British Columbia is one of the many jewel-like islands that sparkle in the Strait of Georgia. It was here, in 1996, that we founded Island Sea Farms Inc. and began growing Saltspring Island Mussels. Although these clean rich island waters have produced world class shellfish for almost a century, British Columbia has never had a mussel farming industry. Through our pioneering hatchery and sustainable farming techniques, we are proud to be the first successful mussel farm in BC. We believe you will find our Saltspring Island Mussels plump, consistently sweet and delicately flavoured.It is our goal to grow the world's best mussel while caring passionately about the environment, our employees and island communities where we farm. Live MusselsSustainability: OceanwiseLocation: British ColumbiaLatin: Mytilus galloprovincialisCatch: AquaculturedProcessor: Island SeafarmsSeasonality: Year RoundTexture: Tender and PlumpFlavor: Mild “ocean” flavor with a faintly sweet, mushroom-like undertoneColor: Yellowy - Orange What to do with it:<ul><li>Bake</li><li>Poach</li><li>Sauté</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 minerals</li></ul>

Mussels are an excellent addition to many dishes, and they will take on the character of the other ingredients they're combined withSaltspring Island, British Columbia is one of the many jewel-like islands that sparkle in the Strait of Georgia. It was here, in 1996, that we founded Island Sea Farms Inc. and began growing Saltspring Island Mussels. Although these clean rich island waters have produced world class shellfish for almost a century, British Columbia has never had a mussel farming industry. Through our pioneering hatchery and sustainable farming techniques, we are proud to be the first successful mussel farm in BC. We believe you will find our Saltspring Island Mussels plump, consistently sweet and delicately flavoured.It is our goal to grow the world's best mussel while caring passionately about the environment, our employees and island communities where we farm.Live MusselsSustainability: OceanwiseLocation: British ColumbiaLatin: Mytilus galloprovincialisCatch: AquaculturedProcessor: Island SeafarmsSeasonality: Year RoundTexture: Tender and PlumpFlavor: Mild “ocean” flavor with a faintly sweet, mushroom-like undertoneColor: Yellowy - OrangeWhat to do with it:BakePoachSautéSteamNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in minerals

Saltspring Mussels

Live

Clams are yummy. 1.Manila ClamsSustainability Rating: OceanwiseLocation: FAO 67, British ColumbiaLatin: Venerupis philippinarumCatch: AquaculturedSeasonality: Mostly Year RoundTexture: Very plumpColor: Sandy / Light BrownFlavor: Sweet, slightly salty, with a delicious briny aftertaste 2.Baby Clams in JuiceSustainability Rating: OceanwiseLocation: PhilippinesLatin: Venerupis variegateCatch: WildSeasonality: Mostly Year RoundTexture: Very plumpColor: Sandy / Light BrownFlavor: Sweet, slightly salty, with a delicious briny aftertaste 3.Clam NectarSustainability Rating: OceanwiseLocation: PhilippinesLatin: Venerupis philippinarumCatch: AquaculturedSeasonality: Mostly Year RoundTexture: Very plumpColor: Sandy / Light BrownFlavor: Sweet, slightly salty, with a delicious briny aftertaste What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</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>

Clams are yummy.1.Manila ClamsSustainability Rating: OceanwiseLocation: FAO 67, British ColumbiaLatin: Venerupis philippinarumCatch: AquaculturedSeasonality: Mostly Year RoundTexture: Very plumpColor: Sandy / Light BrownFlavor: Sweet, slightly salty, with a delicious briny aftertaste2.Baby Clams in JuiceSustainability Rating: OceanwiseLocation: PhilippinesLatin: Venerupis variegateCatch: WildSeasonality: Mostly Year RoundTexture: Very plumpColor: Sandy / Light BrownFlavor: Sweet, slightly salty, with a delicious briny aftertaste3.Clam NectarSustainability Rating: OceanwiseLocation: PhilippinesLatin: Venerupis philippinarumCatch: AquaculturedSeasonality: Mostly Year RoundTexture: Very plumpColor: Sandy / Light BrownFlavor: Sweet, slightly salty, with a delicious briny aftertasteWhat to do with it:BakeBroilGrillPoachSteamNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Clams

Live Manila Clams

Baby Clam Meat in Juice Frozen

Clam Nectar St. Jeans 284mL Canned

Popular in Paella, Bouillabaisse, or Sauté for Tacos or on their own, or try making in a Ceviche. Argentinian Red Prawns are wild caught in the Western South Atlantic area and are known for&nbsp;their sweet taste. These jumbo prawns are raw, de-veined with a split shell making them super easy to peel. One of the main commercial resources in the Argentine Sea. Red PrawnsLocation: ArgentinaLatin: Pleoticus muelleriCatch: Bottom TrawlSeasonality: Year RoundTexture: Tender &amp; DelicateFlavor: Very SweetColor: Red banded What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Poach</li><li>Sauté</li><li>Cure (ceviche)</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></ul>

Popular in Paella, Bouillabaisse, or Sauté for Tacos or on their own, or try making in a Ceviche.Argentinian Red Prawns are wild caught in the Western South Atlantic area and are known for their sweet taste. These jumbo prawns are raw, de-veined with a split shell making them super easy to peel. One of the main commercial resources in the Argentine Sea.Red PrawnsLocation: ArgentinaLatin: Pleoticus muelleriCatch: Bottom TrawlSeasonality: Year RoundTexture: Tender & DelicateFlavor: Very SweetColor: Red bandedWhat to do with it:BakeBroilGrillPoachSautéCure (ceviche)Sous-VideDeep-FrySteamNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per Serving

Shrimp - Wild Red Prawns

16/20 (medium) Peeled and Deveined 454g

13/15 Shell On and Deveined (Easy Peel) 454g

Enjoy these tasty fresh morsels on its own or with some condiments and wow your guests. Oysters Rockefeller is a good recipe. Oyster soup. Oyster Motoyaki. Or get the pre-shucked oysters in a tub, or we can shuck them fresh for you to eat raw or pan fry with flour or panko. Or even try an Oyster Po'Boy! What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Sauté</li><li>Smoke</li><li>On the Half-shell</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><li>Super high in Zinc - an important mineral in bodily maintenance. 1 oyster contains your daily recommended dose for zinc.</li></ul> Effingham OystersLocation: Barkley Sound, British Columbia, CanadaLatin: Crassostrea gigasCatch: Aquacultured Flip FarmedFisherman/Source: Canadian Seafood Processing IncSeasonality: Year RoundTexture: Plump &amp; JuicyColor: BeigeFlavor: Very clean with a delicate flavor, and briny. Tastes like surfing in Tofino! The Effinghams are the only oyster to hail from the WEST SIDE of Vancouver Island with real access to the Pacific Ocean (as opposed to the Salish Sea on the east side of the island!). For this reason, these oysters are NOT proned to the vibrio or red tide that the typical east side oysters get. We believe that once you try these oysters, they will quickly become your favorite BC oyster! Kusshi OystersLocation: Deep Bay, British Columbia, CanadaLatin: Crassostrea gigasCatch: AquaculturedFisherman/Source: Taylor ShellfishSeasonality: Year RoundTexture: Plump &amp; JuicyColor: BeigeFlavor: Very clean with a delicate flavor, and briny. From the Japanese word for “ultimate’, Kusshi oysters are farmed by the tray suspension method coupled with a unique tumbling process. Suspended in mesh trays in deep water their entire lives, protected from predators, mud, sand and silt. These suspended oysters have beautiful shells with deep cups, and have hard shells which are easy to shuck because they take the extra step of Tumbling which helps strengthen their shells. It can take up to four years for the Kusshi to go through its special cultivation process and be ready for market. The end result is a perfectly manicured hard shell with an unusually deep cup and fabulous meats. Royal Miyagi OystersLocation: Fanny Bay, British Columbia, CanadaLatin: Magallana gigasCatch: AquaculturedFisherman/Source: Taylor ShellfishSeasonality: Year RoundTexture: Plump &amp; JuicyColor: BeigeFlavor: Clean and briny, and slightly metallic. Raised by the suspension line to beach method which combines two oyster farming methods. Line suspension oysters are taken from their pampered environment and put into the beach cultured environment during their remaining 6 months prior to harvesting. This allows them to “toughen up” a bit, giving them stronger, less&nbsp;brittle&nbsp;shells and firmer meats. Though their shells are often more brittle than other varieties. What to do with it:<ul><li>Bake</li><li>Broil</li><li>Grill</li><li>Sauté</li><li>Smoke</li><li>On the Half-shell</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><li>Super high in Zinc</li></ul>

Enjoy these tasty fresh morsels on its own or with some condiments and wow your guests. Oysters Rockefeller is a good recipe. Oyster soup. Oyster Motoyaki. Or get the pre-shucked oysters in a tub, or we can shuck them fresh for you to eat raw or pan fry with flour or panko. Or even try an Oyster Po'Boy!What to do with it:BakeBroilGrillSautéSmokeOn the Half-shellNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingRich in Omega 3’s & Fish OilSuper high in Zinc - an important mineral in bodily maintenance. 1 oyster contains your daily recommended dose for zinc.Effingham OystersLocation: Barkley Sound, British Columbia, CanadaLatin: Crassostrea gigasCatch: Aquacultured Flip FarmedFisherman/Source: Canadian Seafood Processing IncSeasonality: Year RoundTexture: Plump & JuicyColor: BeigeFlavor: Very clean with a delicate flavor, and briny. Tastes like surfing in Tofino!The Effinghams are the only oyster to hail from the WEST SIDE of Vancouver Island with real access to the Pacific Ocean (as opposed to the Salish Sea on the east side of the island!). For this reason, these oysters are NOT proned to the vibrio or red tide that the typical east side oysters get.We believe that once you try these oysters, they will quickly become your favorite BC oyster!Kusshi OystersLocation: Deep Bay, British Columbia, CanadaLatin: Crassostrea gigasCatch: AquaculturedFisherman/Source: Taylor ShellfishSeasonality: Year RoundTexture: Plump & JuicyColor: BeigeFlavor: Very clean with a delicate flavor, and briny.From the Japanese word for “ultimate’, Kusshi oysters are farmed by the tray suspension method coupled with a unique tumbling process. Suspended in mesh trays in deep water their entire lives, protected from predators, mud, sand and silt. These suspended oysters have beautiful shells with deep cups, and have hard shells which are easy to shuck because they take the extra step of Tumbling which helps strengthen their shells. It can take up to four years for the Kusshi to go through its special cultivation process and be ready for market. The end result is a perfectly manicured hard shell with an unusually deep cup and fabulous meats.Royal Miyagi OystersLocation: Fanny Bay, British Columbia, CanadaLatin: Magallana gigasCatch: AquaculturedFisherman/Source: Taylor ShellfishSeasonality: Year RoundTexture: Plump & JuicyColor: BeigeFlavor: Clean and briny, and slightly metallic.Raised by the suspension line to beach method which combines two oyster farming methods. Line suspension oysters are taken from their pampered environment and put into the beach cultured environment during their remaining 6 months prior to harvesting. This allows them to “toughen up” a bit, giving them stronger, less brittle shells and firmer meats. Though their shells are often more brittle than other varieties.What to do with it:BakeBroilGrillSautéSmokeOn the Half-shellNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingRich in Omega 3’s & Fish OilSuper high in Zinc

Oysters - Live in the shell

Live Kusshi

Live Royal Miyagi

227g (8oz) Oyster Meat

Live Effingham

Open up your oysters with one of our beautiful wooden handle oyster knives. Enjoy your super yummy and healthy oysters with some accoutrements!

Open up your oysters with one of our beautiful wooden handle oyster knives.Enjoy your super yummy and healthy oysters with some accoutrements!

Oyster Accessories - Knives & Condiments

Crazyhorse Extra Hot Horseradish 125mL

Crazyhorse Wasabi Horseradish 125mL

Macarico Piri Piri Hot Sauce 200mL

Legal Sea Foods House Cocktail Sauce Legal Sea Foods 248g

Clubhouse Cocktail Sauce 237mL

Oyster Shucking Knife

Lemon Juice Casa Rinaldi

Fresh Lemon

Mussels are an excellent addition to many dishes, and they will take on the character of the other ingredients they're combined with Saltspring Island, British Columbia is one of the many jewel-like islands that sparkle in the Strait of Georgia. It was here, in 1996, that we founded Island Sea Farms Inc. and began growing Saltspring Island Mussels. Although these clean rich island waters have produced world class shellfish for almost a century, British Columbia has never had a mussel farming industry. Through our pioneering hatchery and sustainable farming techniques, we are proud to be the first successful mussel farm in BC. We believe you will find our Saltspring Island Mussels plump, consistently sweet and delicately flavoured.It is our goal to grow the world's best mussel while caring passionately about the environment, our employees and island communities where we farm. Live MusselsSustainability: OceanwiseLocation: British ColumbiaLatin: Mytilus galloprovincialisCatch: AquaculturedProcessor: Island SeafarmsSeasonality: Year RoundTexture: Tender and PlumpFlavor: Mild “ocean” flavor with a faintly sweet, mushroom-like undertoneColor: Yellowy - Orange What to do with it:<ul><li>Bake</li><li>Poach</li><li>Sauté</li><li>Steam</li></ul> Notable Nutritional Info: <ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li><li>Very rich in minerals</li></ul>

Honey Mussels

Well balanced between the Crab-Stuffed Cream Cheese Emulsion and the Sockeye Salmon. An easy and fast meal makes it a real winner! Stock some up in the freezer. Preparation Instructions: Thaw in refrigerator until soft to touch. Pre-heat oven to 190°C (375°F). Bake on non-stick baking pan for 15-20 minutes. Instructions are meant to be a guide, appliances vary. Ingredients: Sockeye Salmon, Cream Cheese (milk, cream, skim milk, salt, guar gum, xanthum gum, locust bean gum, bacterial cultures), Rock Crab (crab, salt), Dehydrated Onions, Cream, (milk, cream), Butter [Pasteurized Cream (Milk), Salt, Colour], Bread Crumb, (Enriched Bleached Wheat Flour, Durum Flour, Leavening, Dried Yeast,), Lemon Juice, (Filtered Water, Lemon Juice Concentrate, Sodium Metabisulfite, Lemon Oil), Dehydrated Red Pepper, Garlic Powder, Dehydrated Spinach, Black Pepper, Salt, Dill. Allergen: Fish, Milk, Crustacean, Wheat, Sulphites.

Well balanced between the Crab-Stuffed Cream Cheese Emulsion and the Sockeye Salmon.  An easy and fast meal makes it a real winner!  Stock some up in the freezer.Preparation Instructions: Thaw in refrigerator until soft to touch. Pre-heat oven to 190°C (375°F).  Bake on non-stick baking pan for 15-20 minutes. Instructions are meant to be a guide, appliances vary.Ingredients: Sockeye Salmon, Cream Cheese (milk, cream, skim milk, salt, guar gum, xanthum gum, locust bean gum, bacterial cultures), Rock Crab (crab, salt), Dehydrated Onions, Cream, (milk, cream), Butter [Pasteurized Cream (Milk), Salt, Colour], Bread Crumb, (Enriched Bleached Wheat Flour, Durum Flour, Leavening, Dried Yeast,), Lemon Juice, (Filtered Water, Lemon Juice Concentrate, Sodium Metabisulfite, Lemon Oil), Dehydrated Red Pepper, Garlic Powder, Dehydrated Spinach, Black Pepper, Salt, Dill.Allergen: Fish, Milk, Crustacean, Wheat, Sulphites.

Crab-Stuffed Wild Sockeye Salmon Pinwheels

140g (5oz) Frozen

Sustainably sourced from Alaska and BC waters. These wild sockeye salmon burgers are Jam packed with protein and Omega 3's and an italian flair, try our sockeye salmon burgers with tomato and asiago cheese and basil for a gourmet restaurant worthy meal. 142g (5oz) each. Frozen. 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>BBQ</li><li>Sauté</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.

Sustainably sourced from Alaska and BC waters.These wild sockeye salmon burgers are Jam packed with protein and Omega 3's and an italian flair, try our sockeye salmon burgers with tomato and asiago cheese and basil for a gourmet restaurant worthy meal.142g (5oz) each. Frozen.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:BakeBroilBBQSautéNotable 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.

Cakes - Sockeye Burgers

Sockeye w/ Tomato, Asiago&Basil 140g (5oz) Frozen

Sockeye w/ Spinach & Feta 140g (5oz) Frozen

Our crab seafood cakes are ready in minutes and perfect as appetizers or even a main course! Serve with a jelly or sauce like Raspberry Coulis, or one of the many jam options we carry in the grocery section. Uses real crab. Dip it in Panko and sauté until golden brown. Texture: Firm yet delicateFlavor: Tasty Crab FlavorColor: White and gray stripes What to do with it:<ul><li>Bake</li><li>Broil</li><li>Sauté</li></ul> Fun &amp; Helpful Suggestion:<ul><li>Try using it as the base for a Low Carb version of an Egg's Benny. Add a poached egg on top, garnish with some cocktail shrimp, and some hollandaise sauce, and voilà!</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li></ul>

Our crab seafood cakes are ready in minutes and perfect as appetizers or even a main course! Serve with a jelly or sauce like Raspberry Coulis, or one of the many jam options we carry in the grocery section. Uses real crab.Dip it in Panko and sauté until golden brown.Texture: Firm yet delicateFlavor: Tasty Crab FlavorColor: White and gray stripesWhat to do with it:BakeBroilSautéFun & Helpful Suggestion:Try using it as the base for a Low Carb version of an Egg's Benny. Add a poached egg on top, garnish with some cocktail shrimp, and some hollandaise sauce, and voilà!Notable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per Serving

Cakes - Seafood Crab Cakes

60 x 2.5 oz Frozen

A true west coast classic that will go down in the annals of history. Eat as a snack or create in a pasta or chowder. Wild Sockeye SalmonSustainability: OceanwiseLocation: Alaska or FAO 67, British ColumbiaLatin: Oncorhynchus nerkaCatch: Gill Net or Seine Net-CaughtSeasonality: June - SeptemberTexture: TenderFlavor: Bold &amp; Rich, Smokey &amp; Full BodiedColor: Orange to deep Red 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 true west coast classic that will go down in the annals of history.Eat as a snack or create in a pasta or chowder.Wild Sockeye SalmonSustainability: OceanwiseLocation: Alaska or FAO 67, British ColumbiaLatin: Oncorhynchus nerkaCatch: Gill Net or Seine Net-CaughtSeasonality: June - SeptemberTexture: TenderFlavor: Bold & Rich, Smokey & Full BodiedColor: Orange to deep RedNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Just Serve!  Smoked Sockeye Salmon

Sockeye Lox Side 454g

Sockeye Lox 227g

Sockeye Lox 85g

Sockeye Lox Trimmings Fresh

Sockeye Lox Trimmings Cryopack

﻿Delicious prawn cakes full of protein for a healthy seafood meal. 2.5 oz each. Packs of 4. Frozen. 2 flavors available<ul><li>Mild Thai Chili</li><li>Lemon Dill</li></ul> Add some Panko Bread crumbs to make them Crispy! White Tiger PrawnsSustainability: ASC-C-00623Location: VietnamLatin: Litopenaeus&nbsp;vannameiCatch: FarmedSeasonality: Year RoundTexture: FirmFlavor: Sweet &amp; MildColor: Grey banded What to do with it:<ul><li>Bake</li><li>Broil</li><li>Sauté</li><li>Deep-Fry</li></ul> Notable Nutritional Info:&nbsp;<ul><li>High in Protein</li></ul>

﻿Delicious prawn cakes full of protein for a healthy seafood meal.2.5 oz each. Packs of 4. Frozen.2 flavors availableMild Thai ChiliLemon DillAdd some Panko Bread crumbs to make them Crispy!White Tiger PrawnsSustainability: ASC-C-00623Location: VietnamLatin: Litopenaeus vannameiCatch: FarmedSeasonality: Year RoundTexture: FirmFlavor: Sweet & MildColor: Grey bandedWhat to do with it:BakeBroilSautéDeep-FryNotable Nutritional Info: High in Protein

Cakes - Shrimp/Prawn Cakes 4pk

Hot Thai Chili (pack of 4)

Lemon Dill (pack of 4)

Select pieces of salmon, cured, glazed and smoked to perfection in our custom smokehouse. Try on a salad or as a snack! Sweet and Peppered Options available! Wild:Sockeye Candy Strips 227g (8oz)Sockeye Maple Nuggets 227g (8oz)Chum Teriyaki Dry Pepper Rub Nuggets 227g (8oz)Pink Tequila Lime Candy Nuggets 227g (8oz)Pink Whiskey Pepper Candy Nuggets 227g (8oz) Farmed:Charr Peppered Candy 227g (8oz)Steelhead Maple Nuggets 227g (8oz) 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>

Select pieces of salmon, cured, glazed and smoked to perfection in our custom smokehouse. Try on a salad or as a snack!Sweet and Peppered Options available!Wild:Sockeye Candy Strips 227g (8oz)Sockeye Maple Nuggets 227g (8oz)Chum Teriyaki Dry Pepper Rub Nuggets 227g (8oz)Pink Tequila Lime Candy Nuggets 227g (8oz)Pink Whiskey Pepper Candy Nuggets 227g (8oz)Farmed:Charr Peppered Candy 227g (8oz)Steelhead Maple Nuggets 227g (8oz)Notable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Just Serve!  Smoked Salmon Candy

Sockeye Candy Strips 227g (8oz) 

Sockeye Maple Nuggets 227g (8oz) 

Pink Tequila Lime Candy Nuggets 227g (8oz) 

Pink Whiskey Pepper Candy Nuggets 227g (8oz) 

Char Peppered Candy 227g (8oz) Fresh

Microwave: Approx for 2 minutesOven: Preheat at 375°F and bake for 20 minutes. Ingredients: Pastry: Filo Pastry (Wheat), Canola Oil, ButterFilling: Sockeye Salmon, Spinach, Feta Cheese (milk, bacteria culture, salt, microbial enzyme, brine), Eggs, Milk, Oat Meal, Modified Corn Starch, Onion, Garlic, Salt, Pepper, Basil, DillAllergen: Wheat, Milk

Microwave: Approx for 2 minutesOven: Preheat at 375°F and bake for 20 minutes.Ingredients: Pastry: Filo Pastry (Wheat), Canola Oil, ButterFilling: Sockeye Salmon, Spinach, Feta Cheese (milk, bacteria culture, salt, microbial enzyme, brine), Eggs, Milk, Oat Meal, Modified Corn Starch, Onion, Garlic, Salt, Pepper, Basil, DillAllergen: Wheat, Milk

Just Heat!  Salmon Spinach & Feta Filo

275g

Spread on vessel of your choosing. Each piece is approx.7 oz on average, between 4 - 8 oz.4oz = 0.25lb = 113g8oz = 0.50lb = 227g Ingredients: Filling: Sockeye Salmon, Cream CheeseAllergen: Milk

Spread on vessel of your choosing.Each piece is approx.7 oz on average, between 4 - 8 oz.4oz = 0.25lb = 113g8oz = 0.50lb = 227gIngredients: Filling: Sockeye Salmon, Cream CheeseAllergen: Milk

Just Serve!  Smoked Salmon Paté

Fresh 

Poach in water or milk. A true delicacy. Smoked SablefishLocation: FAO 67, British ColumbiaLatin: Anoplopoma fimbriaCatch: WildSeasonality: Year RoundTexture: TenderFlavor: Smokey Full FlavorColor: Kight orange to deep orangey-red What to do with it:<ul><li>Bake</li><li>Poach</li><li>Sauté</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>

Poach in water or milk. A true delicacy.Smoked SablefishLocation: FAO 67, British ColumbiaLatin: Anoplopoma fimbriaCatch: WildSeasonality: Year RoundTexture: TenderFlavor: Smokey Full FlavorColor: Kight orange to deep orangey-redWhat to do with it:BakePoachSautéSous-VideNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Wild Pacific Smoked Sablefish

Microwave: Approx for 2 minutesOven: Preheat at 375°F and bake for 15-20 minutes. Ingredients: Pastry: Filo Pastry (Wheat), Canola Oil, ButterFilling: Allergen: Wheat,

Microwave: Approx for 2 minutesOven: Preheat at 375°F and bake for 15-20 minutes.Ingredients: Pastry: Filo Pastry (Wheat), Canola Oil, ButterFilling: Allergen: Wheat,

Just Heat!  Tuna Pot Pie

125g

This little diddy is a classic for a quick protein additive. Fuel inject it into your soup, wok, stir fry, or bread and sauté for a change up. Seafood MedleyLocation: China Ingredients:Octopus, Squid, Mussels, Shrimp What to do with it:<ul><li>Bake</li><li>Broil</li><li>Poach</li><li>Sauté</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 little diddy is a classic for a quick protein additive. Fuel inject it into your soup, wok, stir fry, or bread and sauté for a change up.Seafood MedleyLocation: ChinaIngredients:Octopus, Squid, Mussels, ShrimpWhat to do with it:BakeBroilPoachSautéNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per ServingVery rich in Omega 3’s & Fish Oil

Seafood Medley 

Assorted Seafood 400g 

Asian-flavored calamari salad goes great as a side dish, or on top of a salad to add some extra protein to your meals. Preparation:<ul><li>Use as a side dish</li><li>Add to a salad</li></ul> Notable Nutritional Info:&nbsp;<ul><li>Good Source of Essential Amino Acids</li><li>High Protein per Serving</li></ul>

Asian-flavored calamari salad goes great as a side dish, or on top of a salad to add some extra protein to your meals.Preparation:Use as a side dishAdd to a saladNotable Nutritional Info: Good Source of Essential Amino AcidsHigh Protein per Serving

Just Serve!  Calamari Salad

227g (8oz) Fresh

1 kg (2.2 lb) Frozen

Bouillabaisse Add On's Options to Add:<ul><li>Seafood Medley 1bag</li><li>Saffron 1g</li><li>Halibut Bone Broth 750mL</li><li>Bouillabaisse Soup Mix</li></ul>

Bouillabaisse Add On'sOptions to Add:Seafood Medley 1bagSaffron 1gHalibut Bone Broth 750mLBouillabaisse Soup Mix

Meal Kit: ADD ON's - Bouillabaisse Ingredients

Seafood Medley

Halibut Soup Stock / Broth

Bouillabaisse Soup Mix

Saffron

Paella Add On's <ul><li>Seafood Medley 1bag</li><li>Saffron 1g</li><li>Paella Rice 1kg</li><li>Bomba Rice 1kg (holds 2/3 more water and therefore absorbs more flavors)</li><li>Halibut Bone Broth 750mL</li></ul>

Paella Add On'sSeafood Medley 1bagSaffron 1gPaella Rice 1kgBomba Rice 1kg (holds 2/3 more water and therefore absorbs more flavors)Halibut Bone Broth 750mL

Meal Kit: ADD ON's - Paella Ingredients

Seafood Medley 400g

Matiz Paella Rice 1kg

Halibut Fish Stock / Broth 750 mL

Saffron 1g

Matiz Bomba Rice 1kg

Paella Paella (pai·ei·uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. Originally from Valencia. While it is commonly viewed by non-Spaniards as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols.&nbsp; Paella Dinner Meal Kit for 2Live Clams 170g (6oz) (Approx 10-20 pc)Live Mussels 170g (6oz) (Approx 10-20 pc)Peruvian Scallops	170g (6oz) (Approx 6-12 pc)Argentinian Prawns	170g (6oz) (Approx 6-12 pc) PLUS:<ul><li>Seafood Medley 1bag</li><li>Saffron 1g</li><li>Paella Rice 1kg</li><li>Halibut Fish Stock / Broth 750mL</li></ul>

Paella Paella (pai·ei·uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. Originally from Valencia. While it is commonly viewed by non-Spaniards as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols. Paella Dinner Meal Kit for 2Live Clams 170g (6oz) (Approx 10-20 pc)Live Mussels 170g (6oz) (Approx 10-20 pc)Peruvian Scallops	170g (6oz) (Approx 6-12 pc)Argentinian Prawns	170g (6oz) (Approx 6-12 pc)PLUS:Seafood Medley 1bagSaffron 1gPaella Rice 1kgHalibut Fish Stock / Broth 750mL

Meal Kit - Paella Dinner for 2

Paella Fresh Meal Kit for 2

Bouillabaissea rich, spicy stew or soup made with various kinds of fish, originally from Provence. Bouillabaisse is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar. Bouillabaisse&nbsp;Fresh Dinner Meal Kit for 4Live Clams 170g (6oz) (Approx 10-20 pc)Live Mussels 170g (6oz) (Approx 10-20 pc)Peruvian Scallops	170g (6oz) (Approx 6-12 pc)Argentinian Prawns	170g (6oz) (Approx 6-12 pc)Wild Sockeye Salmon 227g (8oz)Wild Local Snapper Rockfish 227g (8oz) PLUS:<ul><li>Seafood Medley 1bag</li><li>Halibut Fish Stock / Broth 750mL</li><li>Bouillabaisse Soup Mix</li></ul>

Bouillabaissea rich, spicy stew or soup made with various kinds of fish, originally from Provence. Bouillabaisse is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar.Bouillabaisse Fresh Dinner Meal Kit for 4Live Clams 170g (6oz) (Approx 10-20 pc)Live Mussels 170g (6oz) (Approx 10-20 pc)Peruvian Scallops	170g (6oz) (Approx 6-12 pc)Argentinian Prawns	170g (6oz) (Approx 6-12 pc)Wild Sockeye Salmon 227g (8oz)Wild Local Snapper Rockfish 227g (8oz)PLUS:Seafood Medley 1bagHalibut Fish Stock / Broth 750mLBouillabaisse Soup Mix

404

This page could not be found.