About 6 oz per person. Roast skin side down at 425°F for 10 to 12 minutes. Raised in the cold, fast-moving waters of the Columbia River in Washington State, this OceanWise steelhead has a mild, sweet flavor that is less "fishy" than traditional salmon. Its texture is tender and fine-grained with medium flakes, staying exceptionally moist due to its healthy fat content.

About 6 oz per person. Farmed locally in Clayoquot Sound, Vancouver Island, this fresh Spring Salmon (Chinook) has a rich, buttery flavor and a succulent, ivory-to-orange texture with large, soft flakes. Its high oil content makes it incredibly flavorful and moist, representing the premium standard for local British Columbia seafood.

Mild, lean white fish; about 6 oz per person. Pan-fry 3 minutes a side. Sourced locally from British Columbia, this Pacific Rockfish (often called Snapper) has a mild, sweet flavor and a lean, medium-firm texture with a flaky finish. These fresh, skin-off fillets are versatile for various cooking styles and offer a classic coastal taste.

Caught in Pacific waters off the coast of British Columbia, this Dover Sole features a mild, delicate flavor and a soft, small-flaked texture. These fresh, skin-off fillets are thin and tender, making them ideal for quick pan-frying or rolling.

Previously frozen. Skin on. About 6 oz per person. Wild-caught in Alaska, this Sockeye Salmon is a robust, deep-red fish known for its intense, rich flavor and firm, meaty texture. Because it is pre-frozen at peak freshness, it maintains its signature succulent flake and high oil content, offering a bold taste that stands up well to grilling or smoking.

Previously frozen. Small, 40 to 60 per lb. Sourced from China, these wild-caught Bay Scallops offer a sweet, mild flavor and a tender, delicate texture. The "40/60" count indicates they are bite-sized (averaging 40 to 60 per pound), making them perfect for quick cooking. Because they are pre-frozen at peak freshness, they maintain their soft consistency and are a versatile, convenient choice for pasta, chowders, or stir-fries.

Previously frozen, cleaned and ready to cook. Sourced from China, this wild-caught Loligo Squid offers a mild, subtly sweet flavor and a tender-yet-firm texture with a slight snap. These convenient, pre-frozen portions come cleaned and ready to cook, providing a delicate consistency that is much more tender than larger squid varieties.

Previously frozen. Raw, peeled and deveined. Vietnamese White Tiger Shrimp (typically farmed Penaeus vannamei) are a global seafood staple known for their mild, sweet flavor and tender, versatile texture. Primarily raised in the nutrient-rich coastal ponds of the Mekong Delta, Vietnam is a leading producer, utilizing both traditional and advanced aquaculture techniques.

Previously frozen. Shell on, split for easy peeling. Wild-caught in the cold, deep waters of the South Atlantic off Argentina, these "Patagonian Red Prawns" are celebrated for their naturally sweet, lobster-like flavor and tender, succulent texture. The 16/20 count indicates they are large and meaty, while the EZ Peel (split-back) preparation makes them incredibly convenient for quick cleaning and cooking.

Previously frozen. Mexican Blue Prawns are a premium, wild-caught seafood from the Sea of Cortez known for their sweet flavor and firm, snappy texture. They are globally recognized for their sustainability, often harvested by artisanal fishers using wind-powered Suripera nets that minimize environmental impact and bycatch. As the world’s first Fair Trade Certified shrimp, they offer a high-quality, ethical choice for grilling, ceviche, or classic Mexican garlic preparations.

Plan on 1 lb per person as a main. Steam in a covered pot with wine and garlic for 5 to 6 minutes, until open. Aquacultured in the pristine, deep waters of Lasqueti Island (just off the coast of Vancouver Island), these live Honey Mussels are a unique British Columbia specialty. They are named for their distinctive amber-to-golden shells and are prized for a naturally sweet, rich flavor that is more pronounced than traditional blue mussels.

About 1 lb per person. Steam until open, 6 to 8 minutes; discard any that stay shut. Sourced locally from the coastal waters of British Columbia, these live Savoury Clams (also known as Nuttall’s Cockles) are a local treasure. They offer a robust, briny flavor and a firm, meaty texture that is more substantial than the delicate Manila clam.

Sourced from the deep, nutrient-rich waters of Effingham Inlet on the west coast of Vancouver Island, BC, these live oysters are a true local favorite. They are celebrated for their vibrant, briny start that transitions into a smooth, buttery finish with a distinctively sweet, nutty aftertaste. Shucked oysters are served on ice platters, and orders over 1 dozen shucked include complimentary lemon and sauces.

Priced each. Known for a deep cup and smooth shell, they feature a mild, creamy, and slightly sweet taste with a seaweed finish. SunSeeker oysters are premium Pacific oysters (Crassostrea gigas) cultivated by Fanny Bay Oysters in British Columbia's Desolation and Baynes Sounds. Shucked oysters are served on ice platters, and orders over 1 dozen shucked include complimentary lemon and sauces.

A traditional Japanese-style salad featuring crisp, vibrant green seaweed tossed in a light sesame oil dressing for a sweet and savory crunch.

A creamy, flavourful deli salad made with shredded imitation crab, perfect for sandwiches or as a quick seafood side.

Tender pieces of squid marinated with assorted vegetables in a zesty, vinegary dressing, offering a chewy and refreshing texture.

These cold-water shrimp are wild-caught and pre-cooked for convenience. They offer a delicate, sweet flavor and a firm texture, making them ideal for quick additions to salads or seafood cocktails.

21 to 25 per lb. These are pre-cooked, peeled, and deveined, offering a slightly smaller size than the raw variety. They are ready to thaw and serve, providing a clean, sweet taste and a convenient protein boost for cold dishes.

Fresh, bite-sized cubes of wild tuna marinated in a traditional savory soy and sesame dressing, sesame seeds offering a clean and meaty flavor.

Rich, fatty cubes of Atlantic salmon marinated to enhance their naturally buttery taste, ideal for a fresh seafood bowl. Sesame Seeds.

A chewy, high-protein snack made from wild chum salmon, seasoned and dried for a concentrated smoky flavor.

These silky, cold-smoked pieces are perfect for folding into cream cheese or topping bagels when full slices aren't required.

Hand-cut nuggets of wild sockeye basted in pure maple syrup and hot-smoked for a thick, candy-like glaze.

Firm, chewy strips of wild sockeye with a traditional sweet-and-smoky West Coast finish.

The classic sweet salmon candy profile enhanced with cracked black pepper for a lingering savory heat.

Crafted from farmed steelhead trout, these bite-sized gems feature a delicate, buttery texture with a sweet maple glaze.

Sourced from the cold waters of the North Atlantic, these Pickled Atlantic Herring Fillets are a traditional seafood staple. They are preserved in a bright, vinegar-based brine that delivers a bold, tangy flavor balanced by a subtle sweetness.

Smoked wild sockeye salmon with a touch of herbs.

Made in house. Sweet, smoky and creamy. A tub serves 4 with crackers or chips.

7 oz ahi tuna poke with seaweed salad and CraSh salad. Lunch for one.

7 oz Atlantic salmon poke with seaweed salad and CraSh salad. Lunch for one.

7 oz ahi tuna poke with seaweed salad and calamari salad. Lunch for one.

7 oz Atlantic salmon poke with seaweed salad and calamari salad. Lunch for one.

Smooth and mild. Serves 2 to 3 on crackers. Ready to eat.

Firm, tangy herring in a sweet vinegar brine. One fillet per person. Serve cold with rye bread and onion.

Sweet, smoky and chewy. A snack for one or two. Ready to eat.

Sweet, smoky and chewy. A snack for one or two. Ready to eat.

Smooth and mild. Serves 2 to 3 on crackers. Ready to eat.

Sweet, cooked and picked. 1 lb makes 8 crab cakes. Keep refrigerated; check for stray shell.

Smooth, lightly smoky. Serves 2 to 3 on crackers. Ready to eat.

Flaky, smoky and lightly sweet. About 1/4 lb per person. Ready to eat; flake onto salads or warm through.

A classic coastal favorite featuring sweet crab meat blended with savory seasonings and breadcrumbs for a delicate, golden-brown finish.

These cakes offer a bright, citrusy profile with fresh dill that perfectly complements the natural sweetness of the prawns.

For those who enjoy a bit of heat, these cakes feature a zesty Thai chili kick balanced with aromatic herbs.

Made with premium wild halibut, these cakes have a lean, mild flavor and a flaky texture that pairs beautifully with a simple tartar sauce.

A robust, meaty burger made from wild-caught sockeye, offering a deep salmon flavour and a firm bite.

Four crab seafood cakes, frozen. Pan-fry from frozen, about 4 minutes a side.

Four Thai chili prawn cakes, frozen. Pan-fry from frozen, about 4 minutes a side.

Four lemon dill prawn cakes, frozen. Pan-fry from frozen, about 4 minutes a side.

A Mediterranean-inspired twist on the classic salmon burger, featuring salty feta cheese and earthy spinach.

This gourmet burger combines the richness of wild sockeye with savory Asiago cheese and fragrant basil.

Skin on, boneless. One portion per person. Thaw overnight in the fridge. Known for its deep red color and firm texture, this is a premium wild-caught option.

Skin on, boneless. It is famous for its high oil content and velvety, "buttery" flakes.

Skin off, boneless. A lean, flaky white fish, making it a versatile and affordable choice for fish and chips or tacos.

A luxury skin-on fillet prized for its incredibly rich, melt-in-your-mouth texture.

Large size fillets. It is famous for its high oil content and velvety, "buttery" flakes.

Vacuum packed, 2 pieces. Sourced from Norway and vacuum-packed, are rich in Omega-3s with a robust, savory flavor.

Frozen Wild Pacific Salted Cod portions offer a savory, umami-rich flavor and a firm, chunky texture that holds its shape during slow cooking. Sourced from the North Pacific, this fish is naturally lean and mild, providing a clean base for the traditional salt-curing process. Leaving the skin on provides a culinary advantage; it acts as a thermal barrier to keep the flesh succulent while releasing natural collagen that thickens sauces into a silky consistency. These portions are packed with lean protein and essential nutrients, though they require a thorough soak in fresh water to draw out the preservation salt before they can be enjoyed in traditional recipes.

Small, mild and eaten whole. About 1/3 lb per person as a snack. Dust in flour and fry 2 minutes until crisp; no cleaning needed.

Skin on. One fillet feeds 2 to 3. Known for its deep red color and firm texture, this is a premium wild-caught option. Alaska or BC.

Shell on, 13 to 15 per lb. 1lb bag. These wild-caught prawns from Argentina are famous for their lobster-like sweetness and natural red color. Shell-On and deveined.

16 to 20 per lb. From Argentina, peeled and deveined 1lb bag. These wild-caught prawns are famous for their lobster-like sweetness and natural red color.

Raw, peeled and deveined, 16 to 20 per lb. About 1/3 lb per person. Thaw in cold water, then sauté 2 minutes a side.

From Vietnam, pre-cooked and ready to thaw and serve, these are ideal for shrimp cocktails or cold salads.

A larger 2lb bulk bag of cold-water shrimp, pre-cooked and peeled for maximum convenience.

Moroccan octopus (Octopus vulgaris) is a premium, wild-caught, deep-sea delicacy from the Atlantic coast of Morocco, known for its superior size, mild flavor, and firm, meaty, lobster-like texture. Often pre-tenderized, these cephalopods are popular in Mediterranean and Asian cuisines for grilling, poaching, or stewing.

Shell-on North Atlantic lobster tails, offering that classic firm, sweet meat.

High-end lobster meat with the shells already removed.

Sweet, tender, already cooked. Half a pound makes 4 lobster rolls. Thaw in the fridge and use cold or warm gently in butter.

Sweet, rich, already cooked. About 1 lb per person. Split for easy eating; thaw and warm under the broiler for 4 minutes. Size 16/22.

Imitation crabmeat flakes are a type of surimi seafood made from minced white fish—typically wild Alaska pollock or Pacific whiting—that has been deboned, washed, and processed into a paste. This paste is mixed with starch, egg whites, and flavorings to mimic the taste and texture of real crab, then shaped into pre-cooked, ready-to-eat flakes.

Small, sweet and already cooked. 500 g serves 2 as a starter. Thaw and peel, or toss whole into pasta for the last minute.

Tender baby clams in their own juice. Enough for a pasta for 2. Add clams and juice to garlic and oil in the last 2 minutes.

Sweet, delicate, already cooked. About 1/4 lb per person. Thaw in the fridge; good in crab cakes or on toast.

Sweet and large, under 15 per lb. 3 or 4 per person. Thaw in the fridge, pat dry and sear 90 seconds a side.

Bite-sized and sweet, these small scallops are versatile for quick searing or adding a delicate seafood note to pasta.

Crafted from farmed steelhead trout, these bite-sized gems feature a delicate, buttery texture with a sweet maple glaze.

Made from wild-caught BC sockeye, these are tumbled in 100% pure Canadian maple syrup and double-smoked for a rich, deeply savory and sweet balance.

These strips are basted in a brown sugar brine and hot-smoked to create a classic West Coast "candy" with a firm, chewy texture and a sweet-smoky finish.

A savory twist on the original candy strips, these are seasoned with cracked black peppercorns for a bold, spicy kick that complements the natural smokiness.

These are cold-smoked at low temperatures to preserve a silky, melt-in-your-mouth texture. This traditional European-style preparation is salt-cured but remains uncooked, offering a bold and authentic smokehouse flavor.

These are cold-smoked at low temperatures to preserve a silky, melt-in-your-mouth texture. This traditional European-style preparation is salt-cured but remains uncooked, offering a bold and authentic smokehouse flavor.

These are cold-smoked at low temperatures to preserve a silky, melt-in-your-mouth texture. This traditional European-style preparation is salt-cured but remains uncooked, offering a bold and authentic smokehouse flavor.

Pre-cut into convenient cubes, this wild-caught tuna offers a lean, mild flavor and a firm texture, perfect for quick poke bowls.

A premium "block" cut of tuna with a uniform shape and deep red color, providing a clean, delicate taste ideal for consistent sashimi slices.

These 6oz portions are meaty and lean, offering a classic tuna flavor that holds up well to a very quick, high-heat sear.

Known for a lighter pink color and a softer, more delicate texture than Ahi, these loins have a mild, slightly creamy flavor profile.

A skinless portion with a consistent, mild flavor and a soft, fatty texture that is a staple for traditional sashimi.

A gourmet preparation featuring wild-caught salmon hand-rolled around a savory crab meat stuffing, offering a rich and elegant seafood pairing.

Delicate wild sole fillets stuffed with a premium blend of crab and shrimp, creating a light yet flavorful meal that is easy to bake from frozen.

5" pie crust filled with tuna, vegetables, and Béchamel sauce then topped with puff pastry.

A vibrant, velvety soup made with local carrots and creamy coconut milk. It offers a perfect harmony of savory and sweet notes with a spicy kick from fresh ginger.

A rich and creamy classic filled with fresh salmon chunks, tender Yukon Gold potatoes, and garden vegetables seasoned with aromatic dill and thyme.

Our best-selling soup. The clam chowder features a traditional base of clam nectar and cream, loaded with baby clams, smoky double-smoked bacon, and tender potatoes.

An OceanWise certified bone broth slow-simmered from wild BC halibut. This nutrient-dense, paleo-friendly broth is seasoned with organic herbs and serves as a premium base for any seafood dish.

Sweet scallop, smoky bacon. One pack per person as a starter. Bake from frozen at 400°F for 15 to 18 minutes, until the bacon crisps.

Shrimp dumplings, about 8 per person. Pan-fry from frozen, then steam with a splash of water under a lid for 5 minutes. Ingredients: Shrimp + Water + Salt + Onion + Vegetable Powder + White Pepper Powder

Bom Petisco Sardines in Tomato Sauce is another highly popular variation from this iconic Portuguese brand. It features the same high-quality Atlantic pilchard sardines but swaps the plain olive oil for a rich, comforting tomato sauce

Bom Petisco Sardines in Olive Oil is a premium canned fish product proudly made in Portugal. These wild-caught pilchard sardines are highly praised by seafood lovers for their firm texture, clean look, and rich flavor.

Wild albacore, traditional pack. Ready to eat; one tin makes 2 sandwiches.

Chunk light tuna in broth and oil. Ready to eat; one tin makes 2 sandwiches.

Skinless, boneless wild pink salmon. Ready to eat; one tin makes 2 sandwiches.

Wild pink salmon, no salt added. Ready to eat; one tin makes 2 sandwiches.

Wild pink salmon, traditional pack with skin and soft bones. Ready to eat; one tin makes 2 sandwiches.

Wild sockeye, no salt added. Ready to eat; one tin makes 2 sandwiches.

Skinless, boneless wild sockeye. Ready to eat; one tin makes 2 sandwiches.

Rich and smoky. Spread on toast; one tin serves 3 to 4 as a starter. Ready to eat.

Smoky, tender mussels. A snack for 2 with crackers. Ready to eat.

Clam juice for chowder, pasta and risotto. Use in place of stock.

Wild sockeye, traditional pack with skin and soft bones. Ready to eat; one tin makes 2 sandwiches.

Clam juice for chowder, pasta and risotto. Use in place of stock.

Smoky albacore, ready to eat. One tin serves 2 on crackers or in a salad.

Smoked wild sockeye in a cedar gift box. Ready to eat; serves 6 to 8 on crackers.

Smoked wild sockeye, gift packed. Ready to eat; serves 6 to 8 on crackers.

Smoked pink salmon, gift packed. Ready to eat; serves 3 to 4 on crackers.

Maple-smoked salmon nuggets, gift packed. Sweet and smoky; a snack for 3 to 4.

Sweet, smoky and chewy. A snack for one or two. Ready to eat.

Sweet, smoky and chewy. A snack for one or two. Ready to eat.

Valerio N°1 is an ultra-premium, "Bio" organic extra virgin olive oil produced in the historic Sabina Valley of Italy. It is harvested from a small estate of ancient trees—some reaching up to 1,000 years of age—utilizing Carboncella and Leccino olive cultivars. This exclusive oil is characterized by a crisp, herbal flavor profile with a distinctively peppery finish and an exceptionally low acidity of 0.2%. Due to its early harvest, it contains high levels of health-boosting polyphenols, though production remains extremely limited, with only 250 to 1,000 bottles released globally each year.

Sourced from the Nikolopoulos Estate in Kalamata, Greece, Olivi Extra Virgin Olive Oil is a superior quality oil produced exclusively from 100% hand-picked Koroneiki olives. It is crafted using a traditional cold-pressing method to maintain a bright golden-green color and a fruity, light flavor profile with a balanced taste and gentle aftertaste. This premium oil is recognized for its exceptionally low acidity, reaching a maximum of 0.3%, ensuring a clean and high-quality finish for any dish.

Sourced from the Nikolopoulos Estate in Kalamata, Greece, Olivi Extra Virgin Olive Oil is a superior quality oil produced exclusively from 100% hand-picked Koroneiki olives. It is crafted using a traditional cold-pressing method to maintain a bright golden-green color and a fruity, light flavor profile with a balanced taste and gentle aftertaste. This premium oil is recognized for its exceptionally low acidity, reaching a maximum of 0.3%, ensuring a clean and high-quality finish for any dish.

The Olivi stuffed green olives are sourced from the Nikolopoulos Estate in Greece and feature large, firm green olives brined to maintain a crisp texture. These savory appetizers are hand-stuffed with various fillings to create distinct flavor profiles: the almond-stuffed variety offers a nutty, crunchy contrast; the garlic version provides a bold, aromatic punch; the lemon-stuffed olives deliver a bright, citrusy acidity; and the red pepper option adds a mild sweetness and vibrant color to any spread.

The Olivi stuffed green olives are sourced from the Nikolopoulos Estate in Greece and feature large, firm green olives brined to maintain a crisp texture. These savory appetizers are hand-stuffed with various fillings to create distinct flavor profiles: the almond-stuffed variety offers a nutty, crunchy contrast; the garlic version provides a bold, aromatic punch; the lemon-stuffed olives deliver a bright, citrusy acidity; and the red pepper option adds a mild sweetness and vibrant color to any spread.

The Olivi stuffed green olives are sourced from the Nikolopoulos Estate in Greece and feature large, firm green olives brined to maintain a crisp texture. These savory appetizers are hand-stuffed with various fillings to create distinct flavor profiles: the almond-stuffed variety offers a nutty, crunchy contrast; the garlic version provides a bold, aromatic punch; the lemon-stuffed olives deliver a bright, citrusy acidity; and the red pepper option adds a mild sweetness and vibrant color to any spread.

Flavor: Rich, earthy, slightly briny with a long finish Facts: Dark pearls • Classic European profile • Firm texture and bold taste

Flavor: Rich, earthy, slightly briny with a long finish Facts: Dark pearls • Classic European profile • Firm texture and bold taste

Flavor: Elegant, nutty, creamy with subtle marine notes Facts: Medium-large pearls • Golden to dark brown color • One of the most prized caviars worldwide

Flavor: Elegant, nutty, creamy with subtle marine notes Facts: Medium-large pearls • Golden to dark brown color • One of the most prized caviars worldwide

Flavor: Intense, briny, bold and savory Facts: Small pearls • Strong ocean character • Ideal for experienced caviar lovers.

Flavor: Ultra-buttery, delicate, smooth with a luxurious finish Facts: Largest pearls • Soft texture • Considered the most prestigious caviar in the world

Mild, clean and lightly briny with a gentle pop. 100g serves 4 to 6 as a topping. Spoon onto blinis, eggs or crème fraîche straight from the fridge.

Use: Ideal surface for serving caviar without affecting flavor Facts: Non-reactive material • Keeps caviar pure • Classic luxury presentation

Use: Designed to preserve delicate caviar taste Facts: Non-metal • Prevents oxidation • Traditional caviar service tool

Flavor: Mild, clean, lightly briny with a gentle pop Origin: Farmed trout, Europe Facts: Bright orange pearls • Great starter caviar • Versatile and approachable

Mullet and herring roe, wild. Flavor: Savory, umami-rich, lightly smoky Origin: Wild mullet roe, Spain Facts: Traditional Spanish delicacy • Firm texture • Excellent sliced or grated

Flavor: Creamy, smoky, slightly sweet Origin: North Atlantic cod, Sweden Facts: Iconic Scandinavian spread • Ready to use • Popular on toast and eggs

Flavor: Briny, bold, slightly crunchy Origin: Wild lumpfish, North Atlantic Facts: Small firm pearls • Affordable garnish • Ideal for canapés and seafood

Flavor: Mild, salty, crisp texture Origin: Wild lumpfish, North Atlantic Facts: Naturally colored • Popular garnish • Great value caviar alternative

Flavor: Light, soft, slightly buttery Facts: Traditional caviar accompaniment • Ready to heat • Perfect for entertaining

30 g Oscietra caviar and 12 fresh oysters, our best of the day. Feeds 2. Ask in the order notes if you want them shucked.