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Other Fishes

Other Fishes Details

Latin name: Anoplopoma fimbria

A sleek, black-skinned, fish from the cold deep waters of the North Pacific. It is prized for its pearly white flesh, large buttery flakes, and natural richness in flavour. This is among the most sustainable fisheries in all of Canada. It is commonly processed into fillets or steaks or smoked. Sablefish is available in Canada all-year round.

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Albacore Tuna
Latin name: Thunnus alalung

Albacore tuna is a finfish distinguished by a dark blue back, and silverwhite sides and belly. Its flesh is pink when raw and off-white when cooked. It has a mild taste and soft texture. The product is most often cut into loins for the sashimi market. All of our tuna is certified to be dolphin-safe. It is caught using pole and line and is frozen on dole plate freezers. It is great for sashimi! Albacore tuna is available from June to November.

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Chinook Salmon
Latin name: Oncorhynchus tschawytscha

Also known as spring or king salmon, Chinook salmon has small round spots on its back, dorsal fin and tail. Its flesh ranges in colour from ivory to deep red. The largest of the 5 Pacific salmon species — weighing on average approximately 9 kg. Wild chinook has a high fat content imparting a well defined, rich flavour to its firm flesh. There is a limited availability of commercially caught chinook. However, if run sizes permit, fresh wild chinook may be available from small winter fisheries in the periods from September through November and January through May.

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Coho Salmon
Latin name: Oncorhynchus kisutch

Wild coho’s 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 5 Pacific salmon species, coho has a vibrant reddishorange, firm flesh. Whole coho weigh on average between 2 kg (4 lbs)and 5.5 kg (12 lbs). Similar to sockeye in flavour and texture, wild coho possesses fine-textured flesh and full flavour.

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Frozen Halibut
Latin name: Hippoglossus stenolepis

Halibut meat is sparkling white and firm. It is a lean, mild tasting fish whose firm meat holds together well.

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Latin name: Sebastes aleutianus

Rougheye rockfish are caught along the continental shelf slopes from the Bering Sea as far as Southern California at depths from 25 metres to 3000 metres. We catch this species using the hook-and-line method and is quite popular in Asian cuisine.

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Fresh Halibut
Latin name: Hippoglossus stenolep

The fresh season of Pacific halibut begins typically in mid-March and extends until mid-November.

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