Our newest program: salmon, cod, haddock, halibut, mackerel, herring, pollock, Arctic char and flatfish from North Atlantic and North Pacific waters. Available on request and by pre-order.
The cold-water range is being built out now. Every species below is available to order in the forms listed; full spec sheets will be added as programs come online.
LaunchingFarmed Atlantic salmon — fillets, portions and whole head-on gutted. Skin-on or skinless, PBO, IVP or IQF.
LaunchingWild-caught cod fillets and loins — the classic white fish for fish & chips, retail portions and foodservice.
LaunchingSkinless, boneless haddock fillets — sweet, flaky and a foodservice staple across Ontario.
LaunchingPremium halibut steaks and fillets, skin-on or skinless, for white-tablecloth menus and specialty retail.
LaunchingWhole round and headed-gutted mackerel, rich in omega-3 — a smokehouse and ethnic retail favourite.
LaunchingWhole and butterfly herring for smoking, pickling and retail. Roe-on options seasonally.
LaunchingVersatile, budget-friendly white fish for battered products, fish sticks and school & institutional programs.
LaunchingCanadian-farmed Arctic char — a salmon-trout hybrid flavour in a premium fillet, ideal for fine dining and retail.
LaunchingDelicate flatfish fillets, skinless and boneless, IQF — for pan-frying, stuffing and retail trays.
Availability, origins and sizes are confirmed at time of quotation.
Our customers asked for one supplier that could cover the freezer case end to end. Cold-water fish lets a distributor or grocer buy salmon and cod on the same order as pomfret and shrimp — with the same documentation, cold chain and account manager.
Canadian, Norwegian, Icelandic and Alaskan origins, selected by species and season.
Portions, loins and fillets in IVP / IQF, packed for consistent plate cost.
Specs, certificates and cold-chain records handled the way you already know from our shrimp programs.
Tell us the species, forms and volumes you need. We will come back with availability, specs and landed pricing.
