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Bubba Gump was right, there are so many ways to enjoy shrimp. If what you are after is a healthy, firm, and clean-tasting shrimp then these Black T...

Buttery, smoky, with a delicious light sweetness from the fennel and coriander seed, our double-smoked salmon is SO GOOD. Alone, on a bagel with ou...

Considered the best in the world, these premium scallops are prized for their fresh, sweet ocean flavour and firm yet meltingly tender texture. In ...

On our counter, the pristine meaty flesh has a porcelain-white, translucent appearance. The fillets are from the largest flatfish species in the wo...

With its light, buttery flavour and delicate texture, these trout are a favourite among staff and customers alike. Trout is great for pan-frying, ...

Southern Nova Scotia’s pristine waters are an exceptional environment for aquatic life.  The brackish waters of Eel Lake offer D'Eon oysters a shel...

Ahi is the Hawaiian name for Yellowfin Tuna - a true tuna in the Genus Thunnus along with Bluefin, Bigeye and Albacore. The flesh is deep red while...

Twelve Fresh Oysters We keep a selection of oysters from Eastern Canada on hand all of the time. The selection will vary as we try to source what ...

This is pretty much the taste of Ontario cottage summers. Pickerel - also called Walleye or Dore, is a buttery, dense, slightly meaty, and sweet la...

Often called Pacific Snapper. there are over 70 varieties of Rockfish off the coast of BC. Hugely popular because of its mild and slightly sweet fl...

This is a favourite among the Toronto chefs who shop with us. Ora King salmon is thought to be the wagyu of the sea because of its high-fat content...

One whole Nova Scotia lobster (chix), cooked to perfection, shelled and neatly vacuum-packed.Each package is approximately 4 to 5 ounces of meat. F...

Live Manilla Clams are small, sweet, with deep, wide bars of colour over a finely ridged shell. Our Manilla clams are basket grown in BC by a small...

Cured in a mix of citrus (lime, orange, grapefruit & lemon) for 72-96 hours, the finished gravlax is bright, luscious and clean on the palate. ...

Six fresh oystersYou may want to try them with Hooked Mignonette, Creamed Horseradish, Nate's Hot Sauce or our amazing Hooked Cocktail Sauce! Nee...

We wanted our customers to enjoy the decadence of lobster bisque without all of the cream and butter. While there is some of both in each jar, thi...

Our best selling soup. Kristin worked out this recipe over time, wanting to yield a rich, creamy, chunky soup without all of the cream. This soup l...

We eat this straight out of the bowl. It’s that good. Tons of cornichons, red onion, dill, our mayo… Seriously the best tartar sauce we’ve ever...

This beautiful Arctic Char arrives fresh to us each week, once you try it, it will become a favourite. We leave the fillets with skin-on, and remov...

We decided to combine all of the things we love with smoked salmon: cream cheese, red onion, capers, lemon and dill. So we whip together cream che...

Mussels (Mytilus edulis), cultured in the cool clean waters surrounding Prince Edward Island, are one of North America's most popular seafood. As w...

We made our ginger lime mayo for our crab cakes, though we now have folks who buy it to use with pretty much every fish we sell. Our mayo, blended ...

Miso, ginger, garlic, maple syrup, tamari… there are so many ingredients to this marinade. It is thick and rich and works perfectly with salmon or...

Our rillettes make a beautiful accompaniment to a charcuterie board, fishcuterie board, or just as a special treat. We slow bake our steelhead sal...