Why Your Fish Shouldn’t Eat Feathers

Picture this: You're enjoying a tender, flaky fillet bursting with fresh ocean flavour. Now imagine being told your fish had been fed ground-up chicken feathers. Shockingly, that's precisely what a major retailer is proposing as feed for farmed salmon. Meanwhile, in the wild, the majestic Pacific halibut thrives on an all-natural diet—shrimp, squid, and small fish—no factory scraps, mystery proteins, or feathers involved.

March Madness for Seafood Lovers

March isn’t just another month—it's the kickoff of the wild Pacific halibut season, the year's first major fresh wild fishery. Prized as the Rolls-Royce of white fish, wild Pacific halibut offers a firm, meaty texture paired with an ocean-sweet taste. Compared to farmed alternatives, there's simply no contest.

This wild halibut is:

• ✅ Line-caught individually, not mass-harvested in nets.

• ✅ Sustainably managed by the International Pacific Halibut Commission.

• ✅ Genuinely wild—raised naturally in pristine North Pacific waters.

No hormones, no antibiotics, just pure seafood as nature intended.

The Catch Worth Waiting For

Every March, top chefs scramble for the first catches of wild Pacific halibut, while savvy diners rush to secure their portion. The demand isn't just hype—it's about unparalleled quality:

• Unmatched Freshness: Delivered straight from ocean to plate, never frozen for months in a warehouse.

• Versatile Perfection: Grill it, pan-sear it, roast it, or butter-baste it.

• Pure Flavour: No heavy sauces needed to mask its clean, delicate taste.

This is the fish seafood enthusiasts dream about.

Choose Wild. Choose Fresh.

Your decision is simple. Opt for the uncertainty of feather-fed farmed fish, or embrace the natural purity of wild Pacific halibut.

With the first catches landing now, availability is limited—and the finest halibut won’t last. Act quickly, or risk hearing those dreaded words: "Sold out."