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From the Water to Your Door

Good fish is decided long before it reaches the counter. Here’s every step, and why each one matters.

What we never use

Bottom trawlers. Blast or cyanide fishing.

Every step from the sea to your door

  1. Step 1, Caught: Caught by Hand and by Line. Our fish come in three ways only: shore net, long line, and hook and line. Small crews and small catches, with every fish handled from the first minute.
  2. Step 2, Handled: Calm and Quick. Larger fish are dispatched instantly with a single strike to the head. It’s the most humane way, and it stops the stress that turns the flesh dark and sour. Then they’re bled, gutted and iced straight away.
  3. Step 3, Iced: Iced Straight Away. Fish go into clean ice as soon as they’re handled and stay cold the whole way here. The cold chain never breaks, so the quality caught at sea is the quality that reaches you.
  4. Step 4, Flown: Days From the Water, Not Weeks. Fish is flown into Vancouver every three days, so what reaches the counter is days from the water.
  5. Step 5, Checked: Inspected / Cut to order. Every shipment is inspected when it lands. Then we scale, fillet, steak or portion to order, whether it’s for a home kitchen, a sushi bar or a wholesale run.
  6. Step 6, Delivered: Picked Up or Dropped Off. Pick up in store, or get it delivered to your home or business. Order by text or call. Online ordering is coming soon.

  1. Step 01

    Caught

    Caught by Hand and by Line

    three ways, never by trawler

    Our fish come in three ways only: shore net, long line, and hook and line. Small crews and small catches, with every fish handled from the first minute.

  2. Step 02

    Handled

    Calm and Quick

    stress changes the meat

    Larger fish are dispatched instantly with a single strike to the head. It’s the most humane way, and it stops the stress that turns the flesh dark and sour. Then they’re bled, gutted and iced straight away.

  3. Step 03

    Iced

    Iced Straight Away

    and kept cold all the way

    Fish go into clean ice as soon as they’re handled and stay cold the whole way here. The cold chain never breaks, so the quality caught at sea is the quality that reaches you.

  4. Step 04

    Flown

    Days From the Water, Not Weeks

    air cargo, straight to us

    Fish is flown into Vancouver every three days, so what reaches the counter is days from the water.

  5. Step 05

    Checked

    Inspected / Cut to order

    if it isn’t right, it doesn’t go out

    Every shipment is inspected when it lands. Then we scale, fillet, steak or portion to order, whether it’s for a home kitchen, a sushi bar or a wholesale run.

  6. Step 06

    Delivered

    Picked Up or Dropped Off

    home kitchens & restaurants

    Pick up in store, or get it delivered to your home or business. Order by text or call. Online ordering is coming soon.

  • Home kitchens
  • Restaurants
  • Wholesale
  • Oven ready
  • Home kitchens
  • Restaurants
  • Wholesale
  • Oven ready
A whole fresh fish on a striped cloth

Frozen the Same Day

Our frozen range is cleaned, vacuum packed and frozen the day it’s caught, not after weeks on a trawler.

Holding up a large fresh fish in the shop

Know Where It Came From

We buy directly from fishermen. Every fish can be traced to where it was caught.

What we offer

Your Fish, Your Way

Custom cuts Sashimi grade Sourced on request