The 7 Seas fillet production team cutting sockeye salmon on the line in Richmond, BC

Company — Photo Gallery

Inside 7 Seas

Real photos, real people. A walk through our Richmond plant — from the fillet line to the loading dock — with the teams that move seafood day and night.

From the Archives

Pieces of 7 Seas history as we dig them up.

John and Debbie cutting a chocolate cake decorated with 7 Seas logos at the annual company Christmas party — John and Debbie cut the 7 Seas cake — annual Christmas party, 2017.

Archive photo from an old bank advertisement: Big John holding a king salmon on the docks, flanked by his sons and two actors — From an old bank ad that ran in Washington — Big John holds the king salmon, his sons beside him. (The two on the outside were actors.)

Fillet Production

Our main production team runs the daily cut line — filleting, pin-boning, de-skinning, trimming, vacuum packing and freezing. Shown here: a sockeye salmon run from whole fish to palletized boxes.

A master filleter hand-cutting sockeye salmon at 7 Seas' Richmond processing plant — A master filleter at work.

Filleting sockeye salmon by hand on the production line — Filleting sockeye salmon.

The fillet production team cutting sockeye salmon fillets on the line — The team works the sockeye cut line.

Team member feeding sockeye fillets into the pin-boning machine — Fillets head into the pin-boning machine.

Removing remaining pin bones from a sockeye fillet by hand — Hand-checking every fillet for pin bones.

Team member running sockeye fillets through the de-skinning machine — Through the de-skinning machine.

Trimming a sockeye fillet after de-skinning — A final trim after de-skinning.

Trimming the belly membrane off sockeye fillets — Trimming the belly membrane.

Bagging sockeye fillets for the vacuum-packing machine — Bagged and ready for the vac-pack machine.

The team vacuum-packs and racks sockeye fillets — Vacuum-packed, racked, and headed for the freezer.

Team members inspecting a vacuum-packed sockeye salmon fillet on the packing line — A close look at every vac-packed sockeye.

Racked sockeye fillets rolling into the freezer — Into the freezer.

De-racking frozen sockeye salmon fillets before boxing — Frozen fillets come off the racks for boxing.

Boxing frozen sockeye salmon fillets — Boxing sockeye fillets.

Boxes of sockeye fillets stacked and ready to wrap on the pallet — Boxed sockeye fillets, ready to wrap the pallet.

Collecting salmon frames whose meat is later spooned off the bones — Salmon frames are saved — the meat gets spooned off the bones later.

The 7 Seas fillet production team smiling for the camera in the Richmond plant — The fillet production team.

Smoked, Candied & Shelf-Stable

In-house smoking and curing: dry-marinated smoked sockeye, salmon candy, and retort production — vacuum-sealed pouches pressure-cooked into shelf-stable product.

Team racking and spicing sockeye salmon before it goes into the smoker — Racked and spiced, ready for the smoker.

Measuring the spice blend used to dry-marinate sockeye salmon — Measuring out the dry-marinade spice blend.

Team member stirring a large tote of pre-smoke marinade for salmon candy — Mixing the pre-smoke marinade for salmon candy.

Salmon candy marinating before smoking — Salmon candy takes its marinade before the smoke.

Sockeye bellies saved for candying and smoking — Even the sockeye bellies are saved — candied and smoked for a popular retail program.

De-racking freshly smoked salmon candy before packaging — Smoked salmon candy comes off the racks.

Finished smoked sockeye salmon candy ready to package — Salmon candy, ready to package.

The team weighing and packing smoked salmon candy at the packing table — The candy packing table in full swing.

Bagging smoked salmon candy into gold retail pouches — Into the gold retail pouches.

Team member vacuum-sealing pouches of smoked salmon candy — Sealing the candy pouches.

Portioning smoked sockeye salmon — Portioning the smoked sockeye.

Weighing portions of smoked sockeye salmon — Every portion is weighed.

Smoked salmon bagged and ready for vacuum packing in the retort room — Bagged and ready to vac-pack.

Vacuum-packing retort pouches before pressure cooking — Sealing the retort pouches.

Vacuum-packed and labelled retort pouches racked for the pressure cooker — Labelled, racked, and ready for the retort.

The retort pressure chamber ready for the next batch — The pressure chamber, ready for the next batch.

Team member inspecting retort pouches to confirm the seals are shelf-stable — Every pouch is inspected — these are built to be shelf-stable.

Pressure-washing the production racks — Racks get pressure-washed between runs.

The smoked sockeye production team smiling for the camera — The smoked sockeye crew.

Value-Added Production

The value-added room, where prepared seafood is made — crab cakes, bacon-wrapped scallops — and where retail packs like our sea-frozen spot prawns are labelled for the shelf.