Organic Ocean only sells artisan-ally harvested, wild caught, sustainable and premium tasting seafood. Everything we sell is blast frozen at the its peak freshness. When buying from us there's no smell, no fraud, and ZERO dangerous additives or chemicals. Continue reading

British Columbia is home to the worlds best salmon, now it's time to familiarize yourself with the five different varieties of salmon you can find on the west coast of Canada... we're known for more than the beautiful sockeye salmon! Continue reading

Organic Ocean's Steward omega-3 superfoods are made from wild caught Alaskan cod and salmon, sourced from the pristine Bering Sea. The Bering Sea fisheries are among the most productive on the planet and are a model for organizing, conducting, and monitoring sustainable fisheries. Continue reading

David Parker - CEO from Ocean Regenerative teaches us why Macro Kelp is so important for our planet and our health. Continue reading

It has cod in its name, but it's not a cod. It's a white-fleshed fish that can sometimes have a greenish tint when raw. It's a favourite of fishermen and chefs alike. Find out more about this under-rated favourite. Continue reading

When you think about sustainable seafood, you probably think about what kind of fish it is, where it comes from, and how it was harvested. These are the kinds of questions that we have been encouraging consumers to ask when dining out and shopping for seafood for nearly two decades. But seafood sustainability isn’t just about the fish or shellfish you are eating. It’s also about the people behind the seafood on your plate Continue reading

Read our take on the question of frozen vs. fresh seafood. Continue reading

Find out what makes Organic Ocean’s wild B.C. spot prawns so delicious. Continue reading

You go into a deli and see on the menu “The lox salmon breakfast bagel is a must try!” Next to it is a photo of a bagel, with cream cheese, and thinly sliced salmon lox - but is it really lox? Odds are, it’s not - so what’s the difference between lox and smoked salmon? 

Continue reading

While few foods can rival a sliver of raw fish, home cooks want to know if seafood is safe to eat like that. You’ve probably been told that you just need to buy some “sushi-grade” fish, and while walking through a fancy supermarket you might have seen the popular types of fish for sushi labeled Sake, Amaebi, Hotate, etc., to really drive home that it’s truly sushi and sashimi quality fish that you’re buying. Unlike beef, did you know there’s no governing body that grades fish that way?  Continue reading