Sablefish – Latin name:
Anoplopoma fimbria

A sleek, black-skinned, fish from the cold deep waters of the North Pacific. It is prized for its pearly white flesh, large buttery flakes, and natural richness in flavour. This is among the most sustainable fisheries in all of Canada. It is commonly processed into fillets or steaks or smoked. Sablefish is available in Canada all-year round.

Albacore Tuna – Latin name: Thunnus alalunga

Albacore tuna is a finfish distinguished by a dark blue back, and silverwhite sides and belly. Its flesh is pink when raw and off-white when cooked. It has a mild taste and soft texture. The product is most often cut into loins for the sashimi market. All of our tuna is certified to be dolphin-safe. It is caught using pole and line and is frozen on dole plate freezers. It is great for sashimi! Albacore tuna is available from June to November.

Spot Prawns – Latin name: Pandalus platyceros

Spot prawns are the largest of the 7 commercial species of shrimp found in Canada’s west coast waters. The prawn’s body colour is usually reddish brown or tan with white horizontal bars on the carapace (shell) and distinctive white spots on the first and fifth abdominal segments. The spot prawn is known for its sweet, delicate flavour and firm texture. It is very popular in the Japanese market for sashimi. The larger sizes are also great for the bbq. Spot prawns are available in May-June in Canada.

Chinook Salmon – Latin name: Oncorhynchus tschawytscha

Also known as spring or king salmon, Chinook salmon has small round spots on its back, dorsal fin and tail. Its flesh ranges in colour from ivory to deep red. The largest of the 5 Pacific salmon species — weighing on average approximately 9 kg. Wild chinook has a high fat content imparting a well defined, rich flavour to its firm flesh. There is a limited availability of commercially caught chinook. However, if run sizes permit, fresh wild chinook may be available from small winter fisheries in the periods from September through November and January through May.

Coho Salmon - Oncorhynchus kisutch

Wild coho’s outward appearance can differ greatly depending on their point of origin, but they all share the common distinguishing feature of white gums. The third largest of the 5 Pacific salmon species, coho has a vibrant reddishorange, firm flesh. Whole coho weigh on average between 2 kg (4 lbs)and 5.5 kg (12 lbs). Similar to sockeye in flavour and texture, wild coho possesses fine-textured flesh and full flavour.

Halibut - Hippoglossus stenolepis

Halibut meat is sparkling white and firm. It is a lean, mild tasting fish whose firm meat holds together well.

Octopus - Octopus dofleini

The Pacific octopus can get to an impressive size of 12 foot arm span and 60kgs. Our traps catch a surprising number of this species incidentally in spot prawns season. It is available in May-June.

Rougheye

Rougheye rockfish (Sebastes aleutianus) are caught along the continental shelf slopes from the Bering Sea as far as Southern California at depths from 25 metres to 3000 metres. We catch this species using the hook-and-line method and is quite popular in Asian cuisine.

Halibut - Hippoglossus stenolepis

The fresh season of Pacific halibut begins typically in mid-March and extends until mid-November. (H&G)

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