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: 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

Thick, meaty fillets with a clean, mild, slightly sweet taste. The 'steak of the sea'. Priced per lb.

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.

Skin off, bone in. About 6 oz per person. Lingcod is a wild, trawl-caught fish prized for its mild, slightly sweet flavor. It features a firm, dense texture with large, succulent flakes that hold together well during various cooking methods.

Bluefin Tuna is the gold standard for tuna enthusiasts. It is renowned for its extraordinarily rich, buttery flavor and a velvety, melt-in-your-mouth texture that ranges from lean and firm to luxuriously fatty. This fresh, high-grade cut offers an intense, savory depth that is best appreciated when served raw or very lightly seared.

Farmed in Greece. Mild, a little sweet, lean white flesh. Each fish 400 to 600 g, cleaned and ready to roast or grill whole. Priced per lb.

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 locally from the cold, coastal waters of British Columbia, this fresh Dungeness Crab Meat is widely considered the finest crab in the Pacific Northwest. It is pre-cooked for convenience and features a naturally sweet, delicate flavor and a tender-yet-meaty texture.

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

Creamy deli salad with imitation crab and shrimp. For sandwiches or as a quick side. Priced per lb.

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

Sourced locally from the cold, coastal waters of British Columbia, this fresh Dungeness Crab Meat is widely considered the finest crab in the Pacific Northwest. It is pre-cooked for convenience and features a naturally sweet, delicate flavor and a tender-yet-meaty 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. Cooked, peeled and deveined. Thaw and serve cold: salads, cocktail, poke. Priced per lb.

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.

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.

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.

Choose Raspberry Coulis, Habanero Garlic Aioli or Tartar Sauce.

Gift box of three 100 g pâtés: smoked pink salmon, crab & pollock, and lobster & pollock. Ready to eat on crackers.

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.

Cut from 5 to 7 lb fish; fillets run roughly 2 to 2.8 lb. Skin on, bone in. Rich and buttery. Priced per lb.

Two vacuum-packed fillets from Norway. Rich and full-flavoured, high in omega-3. Priced per lb.

Salt cod. Soak 24 hours in cold water, changing the water a few times, then cook as you would fresh cod. Priced per lb.

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.

13 to 15 per lb. Shell on, deveined, easy to peel. Wild-caught, sweet like lobster. 1 lb bag.

16 to 20 per lb. Peeled and deveined. Wild-caught, sweet like lobster. 1 lb bag.

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. Sold As Is.

Cleaned and ready for calamari. 2.5 lb bag.

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

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

Cooked, sweet and rich. About 1 lb per person. Split for easy eating; thaw and warm under the broiler 4 minutes. Priced per lb.

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.

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.

Ready to cook, no cleaning needed. Dredge in flour and pan-fry 3 minutes a side. Priced per lb.

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.

Hot-smoked black cod. Rich, soft and flaky. Warm gently or flake cold into salads. Priced per lb.

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.

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.

Hungarian-style rub for fish. Pat on before grilling or pan-frying.

The classic seafood seasoning. Shake on prawns, crab, fries and fish.

Rub for salmon. Pat on before baking or grilling.

Lemon and herb mayo. For fish cakes, prawns and sandwiches.

Tartar sauce for fish and chips and fish cakes.

Lemon caper sauce. Spoon over cooked fish.

Small capers in brine. For sauces, salads and smoked salmon.

Capers in brine. For sauces, salads and smoked salmon.

Horseradish sauce. Stir into cocktail sauce or serve with smoked fish.

Cocktail sauce for prawns, crab and oysters.

Cuttlefish ink. For black pasta, risotto and paella.

Sesame ginger teriyaki. Glaze for salmon and prawns.

Soy sauce made for sashimi and sushi.

Japanese-style chili and sesame seasoning. Sprinkle on fish, rice and noodles.

All-purpose seafood seasoning. Shake on before cooking.

BBQ seasoning for fish and the grill.

Teriyaki-style sauce made with BC cherries and peaches. Glaze for salmon.

Cherry BBQ sauce. For grilled fish and prawns.

Pear and jerk spice sauce. For grilled fish and prawns.

Japanese mayo. Rich and tangy. For poke, sushi and fish sandwiches.

Jerk rub. Coat fish or prawns before grilling.

Mexican-style taco seasoning. For fish tacos.

Black sesame seeds. Sprinkle on poke, rice and fish.

White sesame seeds. Sprinkle on poke, rice and fish.

Pickled ginger for sushi and sashimi.

Wasabi paste in a tube. For sushi and sashimi.

Anchovy fillets in oil. For pasta, pizza and Caesar dressing.

Anchovy paste. A squeeze adds depth to sauces and dressings.

Pickled herring rolled around onion. Ready to eat.

Small-batch cooked potato chips with sea salt, made in BC.

Kettle chips with black truffle and sea salt, made in BC.

Short-grain rice for risotto.

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.

Cold-pressed Koroneiki olives from the Nikolopoulos Estate, Kalamata, Greece. Light and fruity, very low acidity. 3 L tin.

Large, crisp green olives stuffed with almonds. From the Nikolopoulos Estate, Greece.

Large, crisp green olives stuffed with garlic. From the Nikolopoulos Estate, Greece.

Large, crisp green olives stuffed with lemon. From the Nikolopoulos Estate, Greece.

Two western red cedar planks for grilling fish. Soak in water for an hour, then grill the fish on top.

Instant miso soup with seaweed. Just add hot water.

Roasted seaweed sheets for sushi and hand rolls.

Spanish short-grain rice for paella.

Light, crisp Japanese-style breadcrumbs. For fish cakes and crispy prawns. Priced per lb.

Crunchy roasted green peas with a spicy coating. A snack.

White soy bean miso paste. For miso soup, marinades and glazes.

This bundle feeds 2 people and includes: - 30 g Oscietra caviar - 12 fresh oysters, our best of the day - 2 caviar spoons - 1 caviar plate