On the outside: Deep-dark blue back with silver-white sides & belly
 
On the inside: Delicate in flavour & texture with light pink flesh

Harvesting Method

• Certified by the Marine Stewardship Council (MSC) program for sustainable and well-managed fisheries
• Troll caught – using barbless hooks which eliminate the possibility of “by-catch” and is identified as being “dolphin friendly”
• Each fish is harvested individually Sustainable and Eco-friendly seafood

Quality

• Frozen-at-sea to lock-in freshness
• Exceptional Sashimi-grade product
• High in nutritional value, safe and health
• High in protein, Omega 3 & Selenium

Created and nourished by nature, wild salmon from BC is known internationally as one of the most spectacular seafood in the world.

Harvesting Method
All our salmon is “Hook & Line Caught” to avoid the by-catch of vulnerable stock.  A number of measures have been strictly implemented over the years to sustain the wild salmon stock.

Types of Wild Salmon we carry:
 
Spring (also commonly known as Chinook or King)

• The largest of BC's salmon often running over 35 lbs
• Prized by gourmets, its firm flesh can range from ivory white to deep red
• Much sought after by sports fishermen
   

Coho (also commonly known as Silver)

• A versatile full flavoured salmon coupled with fine-texture & consistently red flesh
• Coho have shown a remarkable increase in abundance after rebuilding programs in the 1990's
   

Sockeye (also commonly known as Red)

• Sockeye take top billing at fine restaurants
• Prized for their high oil content, reddish- orange flesh & full flavour
• The most consumed salmon in the world
   

Quality

• High in protein, low in saturated fat and cholesterol, ocean-caught salmon is ideal for the diet-conscious
• Not only that but salmon is a good source of polyunsaturated omega-3 fatty acids which medical research indicates may reduce the risk of heart disease

Huge, luscious BC spotted prawns are one of the most delicious things to be found in the waters of BC
 

Harvesting Method

• Spotted Prawn fishermen along the BC coast use baited traps on long lines attached to buoys
• A number of measures have been strictly implemented over the years to sustain the prawns
• Voted “Best Choice” seafood option based on the five sustainability criteria used for our fisheries assessments
• The amount of by-catch that inadvertently end up in these prawn traps is relatively low
   

Quality

• Sweet, firm, peachy-pink and tender, these prawns are sustainable seafood
• Available LIVE while in season (May – July)
• Available year-round in the form of Frozen-at-Sea

Canadian Atlantic Lobsters are harvested in the cold pristine waters along the rugged north Atlantic coast of Canada.

 
Harvesting Method

• Traps attached to lines & hauled one at a time
• Eco-responsible harvesting - ecologically sensitive to the environment and maintains the integrity of the ocean floor
• Most of the lobster fishery in Canada is conducted within 15 km off shore
• The lobsters are carefully examined and their carapace length is measured with a metal gauge to insure it is of legal size
• Undersize and berried females (egg-bearing) are returned to the sea

 
Quality

• Live lobsters caught daily & shipped directly
• Hard-shell lobsters are high in protein yet low in fat & carbohydrates
• Less than 100 calories per serving (89% of calories from protein)

Sea Urchins, otherwise known as “UNI” is considered a delicacy in Japan and to the experienced sushi connoisseur.

Harvesting Method

• Red sea urchin is hand picked by divers who use hand rakes made of stainless steel to pick the sea urchin off the rocks
• They are then transfered into a harvest bag which is hauled to the surface when full to be tagged and stored
   

Processing Method

• The sea urchin is cracked open and the roe is then carefully scooped out, rinsed, cleaned and set with a light brine solution before being placed into plastic trays.

 
Quality

• High in protein & vitamin B12
• Caught and harvested daily during the seasonal months

Wild Pacific halibut is prized for its delicate flavour and firm texture.
 

Harvesting Method

• Due to tight regulations and management of the International Halibut Commission, Pacific Halibut is still very abundant
• Hook & Line caught to further promote sustainable seafood

 
Quality

• Pacific halibut is high in protein and low in sodium, fat and calories
• Our Halibut meat is always sparkling white, almost translucent, & firm
• Wide variety of cooking techniques include baking, broiling, frying, poaching and/or barbecuing and is compatible with any number of flavour accents and sauces