Salmon Roe is the eggs of the spawning salmon. These large, red succulent eggs are pleasantly mild and perfectly firm in texture. Roe can be produced from Chum, Spring, Coho and Pink Salmon.

Ikura is the roe (eggs) of the spawning Chum salmon and is an extremely nutritious food; in addition to being extremely high in vitamins A, D and E, it is also full of essential amino acids and Omega-3 fatty acids.

(Hippoglossus stenolepis) is a member of the flounder family. The halibut has a flat body with eyes on the right side with the skin on the top side mottled in colour to blend into the ocean floor. The underside of the Halibut is white. It is the largest of all flatfish and can weigh in excess of 100 lbs. Typical catch weights range from 20 lbs to 80 plus pounds with majority falling into a range of 10 to 60 lbs.

A firm white fish with plenty of flavor.

Halibut are often boiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture.

(Oncorhynchus nerka) has speckles on its deep blue-green back and silver sides. Its small-flaked flesh is the most intensely red of the 5 Pacific salmon species. Whole sockeye have an average weight of approximately 2.7 kg (6 lbs), but can range between 1 kg (2 lbs) and 4 kg (9 lbs).

The high fat content of sockeye imparts an intense rich flavor to its firm textured flesh.

(Oncorhynchus keta) Their flesh colour is reddish-pink though it fades as the watermarks appear. Whole chum salmon have an average weight of approximately 3.5 kg (8 lbs), but can range between 2 kg (4 lbs) and 9 kg (20 lbs).

Chum Salmon has a mild, less full-bodied flavor and firm flesh with a slightly drier texture due to its low fat content.

(Oncorhynchus kisutch) 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 five Pacific salmon species, Coho has a firm and vibrant vermillion flesh.

On average, whole Coho weigh between 4 lbs and 12 lbs. Similar to sockeye in flavor and texture, wild Coho possesses fine-textured flesh and a full flavor.

(Oncorhynchus gorbuscha) are the most abundant of the seven species of salmon in BC waters. Fishermen know these salmon as “humpbacks” or “humpies” due to the humped back developed in males as they return to spawn. Pink salmon average 4.8 pounds (2.2 kg) in weight.

"Salmon pink" is a color named for the typically pink color of this fish's flesh. The color derives from their diet, which includes shrimp and krill. Pink salmon’s meat is paler and lacks the orange tint distinct to the other salmon species and is low in oil and generally lean and mild flavored.

(Ophiodon elongatus) One of the most notable features of this fish is its great, gaping mouth with a projecting lower jaw and numerous sharp teeth. The largest individual on record is 152 cm in length and weighing 36.3 kg. The coloring is typically bold, mottled colors in shades of brown, grey or green. Ling cod is a marine fish native to the waters of the North Pacific; it can be found along coastlines from Alaska to Mexico.

The flesh has a dense, firm texture and a mild flavor. Lingcod takes longer to cook than other light fish and lends itself well to several methods of preparation including grilling, frying and baking. Lingcod is often served as fish and chips.

(Thunnus alalunga) is a fin fish distinguished by a dark blue back, and silver white sides and belly. Adult albacore tuna have pectoral fins that extend past the second dorsal fin and anal fin. Its flesh is pink when raw and off-white when cooked. Mature albacore tuna can reach as much as 45 kg (100 lbs) although the average market weight is 9 kg (20 lbs).

Albacore tuna, unlike its other cousins such as the tuna, it lives in the warm currents, so it has a soft, buttery and flaky flesh throughout the whole body. It is milder in taste compared to regular tuna.

(Pandalus platyceros) 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. While large females can exceed 23 cm (9 inches) in total length, the restricted carapace (shell) size limit for harvest is 33 mm (1 1/3 inch) long.

The spot prawn is known for its sweet, delicate flavor and firm texture. They are the only species of shrimp which are best enjoyed raw, as cooking them will rob them of their full sweetness. They are served on nigiri sushi, or fingers of sushi rice, and often accompanied by their fried shells and heads.