Solutions
Seafood for kitchens that stake their name on it.
From neighbourhood seafood houses to Michelin-starred rooms, restaurant groups and event caterers — chefs build menus on what we land, cut and deliver, every day, day and night.
What you're up against
The fresh sheet changes daily
Seafood isn't a commodity with a fixed catalogue. You need to know what's actually good today — before you print the menu.
Portions decide your food cost
A portion that drifts half an ounce across a case quietly eats your margin, plate after plate.
Late fish ruins service
A delivery that misses prep time isn't a discount conversation — it's an 86'd dish on a Friday night.
How 7 Seas delivers
See what's landing, order by 7 PM
Live availability in our Client Portal, or a call with a specialist who knows your menu. What's moving through our dock today is on your fresh sheet tomorrow.
Cut to your spec
Portions machine-cut within a half-ounce variance allowance — and thick cuts like Chilean seabass and big halibut squared off by hand — custom trims, skin on or off, from our SQF-certified Richmond plant. Your line cooks plate instead of butcher.
Day and night delivery fleet
Our refrigerated fleet runs day and night across Metro Vancouver, Vancouver Island and our core service areas — with established delivery partners extending service beyond. Driven by people who know your back door.
One room or forty — and every event in between
Restaurant groups and chains get the same spec at every location, with structured supply programs for qualifying multi-location accounts. Event and banquet caterers get exact-count portions cut to the function sheet, not the approximate case.
Explore Multi-Location & Chain Programs →
1966
family-owned since
Daily
fresh sheet & deliveries
Day + night
delivery operations
Put tomorrow's fresh sheet to work.
Tell us about your menu and a seafood specialist will follow up within one business day.