Skip to content

Wild Caught from Tropical Waters Around the World

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. Every fish we import is caught by long line or hook and line, one at a time. 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

    by line, never by trawler

    Every fish we import is caught by long line or hook and line, one at a time. 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

How it’s caught

One Old Way, Two We Live By

Every fish we import is caught by long line or hook and line. Shore net is where the story starts.

Fishermen hauling a shore net in by hand at sunset

Shore Net

Still practised along parts of Sri Lanka’s coast, and passed down for thousands of years. Crews set a net close to shore and haul it in by hand from the beach. It’s part of the fishing heritage behind what we do.

A fishing rod and lure against a sunset over the sea

Hook and Line

One line, one hook, one fish at a time. The most selective way to fish, with every fish handled by hand from the moment it leaves the water.

We only import fish caught by long line or hook and line. Never by trawler.

What we offer

Your Fish, Your Way

Custom cuts Sashimi grade Sourced on request