Exclusive to 7 Seas: First 2013 Copper River Sockeye in Vancouver

The first fresh sockeye salmon of the 2013 season is here. 7 Seas is proud to be the first in Vancouver to have world renowned Copper River sockeye available now. This fish was still in the water a day and a half ago.

Why all the fuss? What makes this fish world famous? Copper River Sockeye Salmon is caught in the waters of the Copper River Delta near the town of Cordova, Alaska. The river is a long river, forcing the Copper River Salmon to store large amounts of fat in order survive their long journey to the spawning grounds. It is this fat that gives the fish its rich flavour and it is the fat that is high in omega-3 oils making Copper River Sockeye Salmon a healthy addition to any diet.

Food service customers contact your reps or call us at 604-247-1266 for pricing and availability. Retail customers please visit a 7 Seas retail market nearest you. For 7 Seas market locations and store hours click here.

Want Fresh Salmon? Think 7 Seas, we do it best!

Announcement: 7 Seas And Pasco have merged effective March 25th, 2013

We are very pleased to announce that the resources of 7 Seas and PASCO will be merged into one company, effective March 25, 2013.

PASCO and 7 Seas share a commitment to environmentally sustainable fisheries and procurement practices. The result is a transparent approach to doing business. Both companies are committed to service and product excellence, driven by engaged employees who are passionate about meeting customer expectations for quality and service.

Founded in 1967 by John Heras, 7 Seas has continued to grow and prosper as a family-owned and operated Canadian business committed to providing high quality, sustainable seafood to each and every customer. Under its 7 Seas brand, the company sources seafood globally to fulfill the needs of fine restaurants and retailers across Canada.

PASCO Seafood Enterprises Inc. (PASCO) is a privately held, Canadian owned company. Under its brands including Coastal Waters, First Nations Pride Seafood, P.I. Food, and Pasco. PASCO has grown to an operation of international scope and scale, supplying seafood to leading retailers and restaurants around the globe.

The PASCO management team will be joining the 7 Seas management team. As a result, the new company will have a more specialized approach to the seafood business management and a deeper bench than before.

We will continue to promote all established brands. By capitalizing on the strengths of each company, our new organization will offer a broader selection of seafood to our customers, based on the principles of sustainability and service excellence.

We are excited about our new organization, and we look forward to continued strong relationships with our valued industry partners.

FOODIE ALERT: Hot Chefs Cool Jazz

The very best Vancouver and area chefs will present tasting dishes at an evening of unforgettable cuisine in support of two great causes, Bocuse d’Or Canada and Breakfast For Learning. This event promises to be the premier culinary experience of the year and will include a silent auction featuring exclusive dining opportunities, golf packages, products from world-renowned culinary brands such as Le Creuset and much, much more. Proceeds from ticket sales will benefit Bocuse d’Or Canada and the local and regional efforts of Breakfast for Learning.

7seas is a proud sponsor of Chef Alex Chen’s quest for the Bocuse d’Or. For more information please click here.

For more about Chef Alex’s quest click here.

Halibut Fillets with Lemon and Red Pepper Butter

Halibut Season is coming to an end soon, so try this great recipe from our friends at Thrifty foods.

Fresh Wild Pacific Halibut fillets – 4 (5 oz each)
Butter – 3 tablespoons
Red bell pepper, finely chopped- 1/4 cup
Fresh parsley, chopped – 1 tablespoon
Garlic, minced – 1 clove
Fresh lemon juice – 2 tablespoons
Salt & Pepper to taste

Cooking Method:

Preheat the oven to 400 degrees F.

Place the halibut in a parchment paper-lined baking dish.

Combine the remaining ingredients in a small pot and set over medium heat until the butter is just melted. Spoon the mixture over the fish.

Bake for 15 minutes, or until cooked through.

Divide among plates, spooning any butter mixture in the dish over top and serve.


For more on this recipe and other recipe ideas check out the recipe section at thirftyfoods.com or click here.

285 Lb Halibut must see!

A sight to see! a 285 Lb Halibut was landed by the FV Sea Zone in the Gulf of Alaska by Captain Andrei Marushev and his crew.

The very last hook they were pulling in at the anchor was exceptionally difficult. The crew come to find out that the last hook had a 285 lbs halibut on it. The rule of thumb is that for every 100 lbs a halibut is 30 year old so this fish must be about 75+ years old.

This beast is on it’s way to the river Rock Casino in Richmond BC.

Here are some pictures of the fish being offloaded in Alaska and at our Plant in Richmond (click on the picture to enlarge it)

Snow Pass Coho is here!

(photo credit: ssraa.org)

Snow Pass Coho: A summer coho that behaves like a sockeye is here for a limited time. So make sure you don’t miss out on this exceptionally fresh salmon available at all our retail locations or wholesale through your rep.

What makes this fish a must have on your table this summer season? A unique, summer-run strain of fish, Snow Pass Coho are the first Coho available for harvest each season. Summer-run salmon behave differently than their fall-run counterparts; they return to their native streams in early summer, instead of the fall, and mature more slowly in cool, deep waters. This behavior is greatly beneficial to the salmon’s quality. All wild salmon stop feeding when they enter their native freshwater, and build up fats and oils beforehand to sustain them through this period.

Since summer-run salmon return to their fresh waters for a longer period each year than fall-run fish do, they build up a much higher fat and oil content in anticipation of the longer fast. This translates into a fish with enhanced flavour and texture, and a superior fish on your tables. Their red meat, high oil and fat content and superior texture make Snow Pass Coho a highly regarded product among discerning chefs.

(photo credit: ssraa.org)

When the adult Snow Pass Coho return to their fresh waters in the summer, they are quickly harvested. About half of the harvest is taken by commercial gill nets, twenty percent is caught by sport fishermen, and the remaining fish make it to Neck Lake, where 7 Seas Snow Pass Coho is harvested.

When they enter the lake, they inevitably arrive at a holding raceway.

(photo credit: ssraa.org)

When the raceway is full enough, a very unique harvesting process begins. The fish in the full raceway are released into holding totes. The totes are charged with carbon dioxide, which stuns the fish without direct contact, thus ensuring that the fish are free of scars or marks normally attributed to harsh harvesting techniques. After the fish are stunned, they are immediately bled and iced, and sent to Ketchikan for processing. The fish are processed and on their way to our plants in under 48 hours. These ultra-efficient processing techniques bring a whole new meaning to the idea of “fresh fish”.

7 seas is pleased to offer Snow Pass Coho, a fish who’s Neck Lake habitat is carefully controlled for sustainability and environmental well-being. Additionally, in a time when farmed fish is a great debate among consumers, Snow Pass Coho is wild, and Snow Pass harvesting techniques present an attractive alternative to other wild salmon that may be harvested in a more aggressive manner that can be damaging to the fish’s appearance and quality.

Snow Pass Coho run from July to early August, and only one to two hundred thousand fish are available for harvest. At 7 Seas, we are genuinely pleased to include such a superior product to our salmon line.

For more information on the Snow Pass Coho Project please visit here.