We’re not your typical seafood supplier
Seasonal Selections
Our selection is fit for all kinds of restaurants from primo sushi spots to good ol’ fish and chip shops, and everything in between. Catch a glimpse of some of our featured fish below, and drop us a line if you have any questions or want to know more about the specifics of our fish.
Keep in mind this list just touches the surface of what we’ve got access to. Feel free to give us a shout if you’re looking for something specific that’s not listed here. If it swims, chances are we’ve got it!
The Goods
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A delicacy around the world, the coveted British Columbia Spot Prawn is known for its firm, yet delicate buttery texture and sweet, briny flavour. You can cook Spot Prawns as you would any other shrimp or prawn: grilled, broiled, sautéed, fried or steamed, with the head on or off. They’re an excellent addition to dishes like paella, seafood stews or pasta.
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Caught daily off New Zealand’s North Island, the Red Sea Bream is a boutique fish available year round. It has firm, lean, small-flake white flesh that boasts a clean, sweet flavour with a subtle umami richness. Red Sea Bream knows no culinary limits. It can be served raw or cooked. Its dense, nutrient-rich flesh can stand up to high heat without losing its moisture. So however you choose to prepare it, if you’re cooking the fish, make sure you do it quickly to preserve its delicate flavour.
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John Dory might look like it comes from another planet, but it’s damn tasty. It has a good oil content, fine flakes and a mild, sweet flavour that can be served sautéed, baked, steamed, poached or fried. Despite being low in fat, it has a buttery, melt in your mouth feel.
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Available year round, our King Salmon is raised in the chilly remote waters of New Zealand’s Southern Ocean. It’s Best Aquaculture Practices (BAP) certified and is renowned for its superb quality and taste. King Salmon has great marbling and is extremely versatile. With its thick firm flesh, it does particularly well on the grill, seared in a cast-iron pan, or broiled in a hot oven. It has a dense texture, rich fatty consistency, and can be so creamy that it can be considered on par with the delicacy of a sushi-grade tuna belly.
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Native to Hawaii, Kanpachi is a premium member of the amberjack family that has caught the attention of the culinary world because of its year-round availability, versatility in preparation, and eco-friendly production. Kanpachi boasts a high shelf life, is a healthy source of protein and omega-3 fatty acids. Its meat is firmer than its cousin Hamachi, but it’s just as oily. It's really flaky with a nice tender texture, making it a great option to be prepared raw, grilled, steamed, broiled or roasted. Kanpachi is the first USA certified Finfish under the Aquaculture Stewardship Council (ASC).
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Hiramasa is a high-quality sashimi grade Yellowtail Kingfish. It’s oily, buttery and firm, with a delicate flavour making it ideal for both raw and cooked dishes complimented with bold seasonings and marinades. Hiramasa is very rich in omega-3 fatty acids, protein, vitamins and minerals. Available year round, Hiramasa is certified by the Aquaculture Stewardship Council (ASC).
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Famous for its versatility and year round availability, Striped Bass is one of the most sought-after fish in North America. Also known as Striper or Rockfish, it has enough fat to make it buttery but not oily. Its semi-firm flesh is white and flaky and it has a skin that crisps beautifully. Plus, it’s Best Aquaculture Practices (BAP) certified.
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Also known as Little Neck Clams, our Cockles have a natural and simple flavour. Harvested with great effort by hand at low tide, they come from the cold, nutrient rich waters of New Zealand. Cockles are low fat and high protein, best served in light dishes with a squeeze of lemon and herbs to showcase their flavour.
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Our New Zealand Oysters are exceptionally fresh, harvested in cold, nutrient rich and pristine waters. They’re an abundant source of several vitamins and minerals, particularly vitamin B12. Although the same species of Oyster is found in British Columbia, having a higher salinity content in New Zealand’s waters gives the NZ ‘gigas’ oysters a salty punch compared with the BC equivalent. Commonly eaten raw with a few drops of lemon juice or vinegar squeezed on them. Available when in season.
Let us Curate Your Order
Mixed Box
Allow us to curate an order especially for you, based on the day’s catch in New Zealand. As you may have figured out by now, we’re not your typical seafood supplier pulling from a shelf of inventory. We’re at the ocean’s whim when it comes to weekly offerings. This means we often have species available in quantities we hadn’t predicted, and some may be seasonal. Take advantage of our Mixed Box and let us supply you with our choicest catches of the day.