Products
The fish we're known for.
These are the species buyers call us for by name — with the formats, fisheries and stories behind them. The full catalogue runs hundreds of SKUs deeper; if you don't see it here, ask.
The West Coast's white-tablecloth fish
Pacific Halibut
Fresh in season and frozen year-round — whole head-off, fletches and fillets cut small or large, plus cheeks for the menus that know. MSC chain-of-custody wild fishery.
Wild, red and unmistakable
Sockeye Salmon
Alaska and BC sockeye across the whole map: H&G, fillets, exact-weight portions, pre-sliced lox sides and candied nuggets. If a case or menu has one wild salmon, it's this one.
Butter, in fish form
Sablefish (Black Cod)
J-cut whole, fillets from medium to extra-large, portions and naturally smoked sides. Deep-water Pacific wild fishery, and one of the species our Alaska connection was built around.
The chef's salmon
Spring (King) Salmon
Wild troll and longline-caught FAS, and organic farmed spring from Clayoquot Sound, Vancouver Island — whole fish and trim-D fillets for menus that name their salmon.
The fish that earns the knife
Chilean Seabass
Patagonian toothfish fillets and bullets, vacuum-packed — thick, rich, and squared off by hand from the best of the fillet, because this is a species that deserves the cutting table.
BC's season worth waiting for
Spot Prawns & Sidestripes
Chem-free, sea-frozen at the moment of harvest — jumbo whole spot prawns and sidestripe tails that carry the local story all year, plus the live season while it lasts.
The poke and sashimi workhorse
Ahi Tuna
Our own direct frozen import program — loins, saku blocks cut for the sashimi tray, steaks and poke cubes — raw-bar formats without the middleman markup.
The West Coast's other tuna
Albacore Tuna
White-fleshed, mild and delicate — the northern BC and Alaska troll loins run buttery, while the larger South Pacific loins cut leaner. Troll-caught, and a West Coast story worth putting on the menu.
The underrated local white fish
Lingcod
Fillets skin-on or off, trawl and longline, plus whole head-off — a firm, sweet BC workhorse that costs less than its reputation should allow.
The everyday local
Rockfish (Local Snapper)
Fresh and frozen fillets, and whole fish nearly year-round by pre-order in 50-pound lots — the local white fish that keeps menus honest and food costs kind.
The trout that eats like salmon
Columbia River Steelhead
Fresh trim-D fillets and whole head-on fish from Columbia River farms, plus candied steelhead nuggets in regular and maple — a distinctive case item with a story attached.
The Yukon's buttery secret
Arctic Char
Fresh farmed fillets from the Yukon — a delicate, buttery salmonid that eats closer to black cod than you'd guess, with salmon's good looks on the plate.
Every salmon has a job
The Salmon Family
Coho for the grill, chum for value and smoking, pink for programs and processing, Atlantic fresh year-round in premium grades — the right salmon for the right menu at the right number.
Every count size, every program
Prawns of the World
White tiger vannamei in retail and foodservice packs, black tiger for the wow plate, Argentine reds — wild, sweet and EZ-peel — across the count sizes your menu runs on.
The sandwich-counter staple
Baby Shrimp & Shrimp Meats
Oregon and northern cooked shrimp meats, machine-peeled fresh tubs and IQF packs — the quiet volume behind every shrimp salad, roll and cocktail in town.
Atlantic Canada's finest export
Lobster
Tails from 3 to 8 ounces, cooked claw-knuckle-leg meat, bodies for stock — and minced, the food-cost secret for blended recipes. The celebration protein, in the format your kitchen actually uses.
Dry, sweet and seared in seconds
Scallops
Boston Atlantic dry-pack fresh and cultured Hokkaido IQF, count sizes from U/10 through 20/30 — dry scallops that sear instead of steam.
From chip shop to white tablecloth
Cod, Two Ways
Pacific cod in fillets, loins and tails — IQF, IVP or shatterpack, across cut sizes and pack styles — the backbone of the fish-and-chips trade. And entrée-grade fresh Atlantic cod flown in from the North Atlantic for menus that plate it proudly.
One case, many crabs
The Crab Board
Snow sections, Argentine santolla king legs and sections, pasteurized blue meats from claw to super lump, rock and deep-sea red meats — and Dungeness when the season and price line up.
The live tank, delivered
Oysters, Clams & Mussels
BC oysters across the flavour map — in the shell or as fresh shucked meats — live manila clams, West Coast mussels, plus clam meats and nectar for the chowder pot. The raw bar, the fry station and the soup pot, one supplier.
Build a program around a species.
Seasonal planning, committed volumes, portion specs — tell us the fish and the specialist who trades it will call you.