Skip to content


  • Photo by Ben Stern on Unsplash
    November 26, 2021


    Get the party started with oysters on the half shell. Nothing seems to break the ice and get conversation going like a tray of oysters;  okay, maybe champagne does too, but they go so well together.  Plan on 3 oysters...

    Read now
  • Caviar
    November 26, 2021


    Although strictly speaking caviar is only made from the salt cured eggs of Sturgeon, the name now graces the jars of pretty much any fish roe that has been preserved in the same traditional method. This wider range means caviar...

    Read now
  • No Alaskan King Crab for the holidays
    November 23, 2021

    No Alaskan King Crab for the holidays

    The Alaskan King Crab season has been cancelled this year.  Concerns over the health of the stock has led regulators to order a closure of the fishery for this season and some to doubt that King Crab fishing will return...

    Read now
  • Side Stripe Shrimp
    November 21, 2021

    Side Stripe Shrimp

    When we want the clean fresh flavour of wild-caught shrimp we choose sweet and delicate BC Side Stripe shrimp.

    These are quickly packed and frozen on the boat to preserve quality. This is an instance where if you are not right there when they are being caught, you are better off having carefully frozen product. We have tried shipping them fresh, but the quality loss is too great.

    Read now
  • Northern Divine Caviar
    November 1, 2021

    Northern Divine Caviar

    American Osetra Huso Acipenser A glistening mound of caviar elicits an automatic response in food lovers; their taste buds begin to water. The buttery, nutty, delicate flavour and the salty ocean spray when eggs burst on the palate, is a...

    Read now
  • Wild Spring Salmon
    August 21, 2021

    Wild Spring Salmon

    Wild Salmon is an amazing thing, truly a gift of nature. We are fortunate in Canada to have access to wild pacific salmon from early May to mid fall each year.  At this time in the year, we are looking...

    Read now
  • November 4, 2020

    Ora King

    ŌRA KING SALMON By: Deborah Reid Ora King salmon is thought to be the wagyu of the sea because of its high-fat content and the marbled fat lines that contrast beautifully with the bright orange flesh. It’s hard to believe...

    Read now
  • November 4, 2020

    Rainbow Trout

    KOLAPORE SPRINGS RAINBOW TROUT Markdale, Ontario, Canada With its light, buttery flavour and delicate texture, these trout are a favourite among staff and customers alike. Cooking Methods:Pan frying, slow baking, poaching, grilling whole, en papillotte, hot and cold smoking Information:Kolapore...

    Read now