16/22 count = number of legs per 10 lb case. 

Premium wild Alaskan king crab with excellent sizing, strong shell integrity, and consistently firm meat. This is some of the best quality currently available in the North American market. Naturally sweet, rich, and perfect for steaming, grilling, or fine-dining presentations. 

Harvested from a small-boat, artisanal fishery in Juneau, Alaska, this premium tanner crab is known for its exceptional quality. Frozen without brine to preserve its naturally sweet flavour and superior texture, it stands apart from typical offerings. The crab’s larger size compared to snow crab allows for neatly cut individual legs, making it both impressive in presentation and outstanding in taste. It’s widely recognized as the finest tanner crab available today.

Wild-caught by local BC fisherman Kevin Gould, this premium sockeye comes from one of the longest, most pristine river systems on the West Coast. Known for its sashimi-grade quality, this salmon boasts a deep red colour and rich, distinctive flavour that shines whether served raw or cooked. Depending on the cut, it’s available skin-on or pin-bone out, offering versatility for any kitchen. For best results, sockeye is delicious when slightly undercooked and pairs beautifully with flavours like teriyaki, maple & cracked pepper, or soy, brown sugar & lemon.

Caught by the Fisherman’s Market family aboard the FV Kiusta, this premium catch is frozen at sea to lock in pristine quality the moment it leaves the water. These large, ocean-run 6-up fish are naturally fatty, mild in flavour, and incredibly versatile in the kitchen. Hook-and-line caught, the most sustainable harvesting method on the coast, this product offers exceptional freshness and responsible sourcing in every portion.

These premium scallops are the top choice of high-end restaurants and sushi bars across BC. Chefs love their tight grain and pure, natural flavour, made even better by the fact that they’re completely chemical-free with no added phosphates. With sashimi-grade quality, they shine whether served raw or cooked. Their firm texture and clean sweetness make them exceptional for high-heat searing, just pan-sear for 2–3 minutes per side for effortless, restaurant-quality results every time.

These impressive tiger prawns averaging 6–8 pieces per pound are among the largest available. ASC-certified for top-tier sustainable aquaculture, they offer a firm texture and a premium, restaurant-quality bite. Exceptionally versatile, they’re perfect for grilling, pan-searing, or baking, and are sourced only from premium packers, never grocery-store grade.

A customer favourite, these prawns come in at 16–20 pieces per pound.

The classic jumbo size everyone loves. ASC certified for responsible aquaculture, they offer a clean, consistent, and naturally sweet flavour that works beautifully in garlic butter, on skewers, in curries, or tossed into pasta. They’re a noticeable step up from standard commodity prawns, delivering quality you can taste in every bite.

Raised in pristine, ice-cold Yukon glacier waters. 

Ocean Wise certified and prized by chefs, this fish is exceptionally fatty and silky with a mild, delicate flavour. Its forgiving texture makes it nearly impossible to overcook, which is why it’s a favourite in fine dining kitchens. It shines when paired with fresh herbs, bright citrus, and lighter sauces that let its natural richness stand out.

Steelhead from Lois Lake, BC is a sustainably farm-raised, Ocean Wise–certified fish that offers a more robust, fuller flavour than Arctic char. Raised organically in British Columbia, it’s a trusted choice for both home cooks and professional kitchens, and a signature menu item at major restaurants like Cactus Club. This steelhead is an excellent upgrade from farmed Atlantic salmon, cooking easily and pairing beautifully with a wide range of flavours and preparations.

This West Coast staple is hook-and-line harvested for low impact and premium quality, and is certified Ocean Wise and MSC. With a firm, flaky texture and a mild, clean flavour, it’s a versatile white fish that adapts easily to nearly any cuisine. Consistent and dependable, this halibut is a trusted choice for both retail counters and restaurant menus alike.

This is a truly premium, world-class fish, rich, buttery, and famously forgiving to cook. Hook-and-line caught and fully Ocean Wise and MSC certified, this sablefish comes from a trusted FM family fishery and meets the highest sustainability standards. Its silky texture and high natural fat content make it nearly impossible to overcook, while any pin bones in the larger top loin slide out easily once cooked.

For an unforgettable result, marinate in Humble & Frank Miso for 4–24 hours, then bake at 400°F for about 20 minutes. Unlike most fish, sablefish is even better slightly overdone—melting effortlessly and delivering unmatched flavour in every bite.

Lemon Butter Garlic Marinade 

Perfect on: halibut, steelhead, coho, char, prawns, and even crab legs. Mix with mayo for an elite salmon topper before baking. 

Miso Marinade 

The ultimate sablefish marinade — add maple syrup or sake for restaurant-level results. Also excellent with prawns and (after searing) with scallops. 

Hawaiian Sesame Soy 

A West Coast staple for sockeye. Top with lemon slices before baking. Works beautifully with all salmon species. 

West Coast Salmon Rub 

A versatile all-purpose seafood seasoning. Great on all salmon, and also fantastic added to chowders, seafood soups, or roasted vegetables.