Many people know sockeye to be the most highly prized of the salmon species, but they often don’t know much about the other delicious and abundant species.
According to a recent research paper by Dr Rashid Sumaila of the UBC Fisheries Centre, climate change is responsible for a projected decline in seafood availability and resulting increased prices. The price for sockeye salmon is predicted to rise the most sharply — as much as 70% by 2050! So let’s all get to know our pinks from our chums, celebrate the bounty and biodiversity of our coast, and get ready to adapt to changing times!
Sockeye salmon have an elongated body with a blunt nose. They have the most intense red coloured flesh which is firm and high in oils. In saltwater they have bright, silver scales, but once they hit fresh water, their body turns bright red, their head turns green, and, as with all spawning salmon, their flesh becomes soft, and the flavour of the meat changes. Sockeye average 4-8lbs. Sockeye doesn’t need much to highlight its texture and flavour — serve it thinly sliced as sashimi, or bbq’d on a cedar plank with a horseradish sauce.
Coho salmon have a number of features that distinguish them from other salmon: they have white gums with black tongues, some spots along their backs, and a tail with a wide base and some spots. They remain silvery coloured right up until spawning, but the males develop a hooked nose towards the end of their life cycle.Coho can range in size from 4-20lbs. Like sockeye, they also have firm, bright coloured flesh, but can be a bit more dry than sockeye. Try wrapping coho in foil with a little white wine and vegetables and toss it on the BBQ.
Chinook salmon are also known as spring salmon in Canada or king salmon in Alaska. They are distinguished by their black gums and by the black spots that completely cover their back and tail. The flesh of a chinook is usually just a little pinker than sockeye but can also be white, which taste exactly the same — they simply have a genetic variation. They are larger than sockeye at around 10-12lbs, but are called Tyee when they weigh over 30lbs. Chinook flesh is a little softer than sockeye but it is richly flavoured. Try dressing it with olive oil, and a little fresh dill, then BBQing it over a medium low heat skin side down.
Chum can be very difficult to tell apart from sockeye when ocean caught. But, as you saw in the photo at the top of this section, once they hit fresh water, they have very distinctive markings! Chum have a very narrow tail base and the tail can be quite forked. The anal fin usually has a white tip as well. Chum range from around 10-20lbs.The flesh of a chum can vary from red to pink and has, smooth delicate flavour with a bit less oil. Serve it as sashimi or cedar planked as you would a sockeye.
Pink salmon also have silver bright scales when ocean caught, but their scales are noticeably smaller than the other salmon. They also have large oval spots along their back and all over their tail. During spawning, the males develop a humped back giving them the nickname “humpies.” Pink salmon are generally smaller than the other salmon averaging 4-6lbs. The flesh of the aptly named pink salmon is, well, pink! It is softer than the other salmon, mild in flavour, and lower in oils. This makes it delicious fresh and it takes marinades and sauces well. Try poaching in a mix of water, white wine, onions, peppercorns, and fresh herbs. It’s lower price is mostly due to the fact that it doesn’t hold it’s flavour in a frozen form for up to 2 years which is what the industrial food chain is looking for in a fish. We, however, know that it is amazing fresh or in frozen form for many months and love offering it to our members and our families!
Specific offerings can vary from year to year, but our mainstay products are flash-frozen, boneless, skin-on fillets and portions – in sizes that are usually around 1lb each. Lingcod fillets are usually available in both 1lb and ½ lb portion sizes. Lingcod cheeks are in roughly 1lb portion sizes. Halibut and sablefish collars are low cost options for stews and soups. Hake was not available in 2023.
2023 prices are shown here. Prices do fluctuate each year. Higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.
Halibut is caught between the months of March-November, lingcod in May, sablefish in the summer and rockfish late spring and summer. We aim to keep halibut, lingcod and rockfish in stock year-round while sablefish can be available mostly in the late summer and fall.
PRODUCT
SEASON
Halibut
MAR-NOV
Sablefish
JUL-SEP
Lingcod
MAY-JULY
Yellowtail Rockfish
JUN-SEP
PRODUCT
PRICE
Halibut fillets
$39-$44/lb
Sablefish fillets
$27-$30/lb
Lingcod fillets
$22-$27/lb
Yellowtail rockfish fillets
$13-$16/lb
Halibut collars
$10-$13/lb
Sablefish collars
$8-$11/lb
Lingcod cheeks
$28-$31/lb
Tuna
Our albacore tuna is flash-frozen at sea to ensure it is sushi-grade. We carry both full and ½ loins which range in weight between a little over 1 lb and a ½ lb. We also offer thin sliced cold smoked tuna lox in 100g packages and three types of canned products – regular, no salt and smoked tuna varieties. Unlike some other tuna species, albacore is a smaller species which is low in mercury which makes it safe to eat more frequently!
2023 prices are shown here. Prices do fluctuate each year. Higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.
Albacore tuna is caught between the months of June and September but we aim to keep it in stock year-round.
PRODUCT
SEASON
Albacore tuna
JUL AUG
PRODUCT
PRICE
Albacore tuna loins
$25-$31/lb
Sliced cold smoked albacore tuna
$11-$12 per 100g package
Canned albacore tuna
$9-$12 per can
Salmon
We carried a wide mix of salmon products in the 2023 season. While specific offerings can vary from year to year, we always have lots of salmon to choose from. Our mainstay products are flash-frozen, boneless, skin-on fillets and portions – in sizes between 1lb and ½ lb each. We also carry hot smoked and cold smoked salmon and a variety of canned salmon products too.
2023 prices are shown here. Prices do fluctuate each year. Higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.
2023 prices are shown here. Prices do fluctuate each year. Higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.
Arctic Char is caught between the months of November and March. We usually carry it from December onwards and often sell out by late spring or early summer.
PRODUCT
SEASON
Artic Char
NOV-MAR
PRODUCT
PRICE
Artic Char portion
$27 – 32 per lb
Shellfish
Our wild, pink and spiny scallops are individually frozen and packed into 2lb packages. They can be cooked from frozen in one of your favourite clam or mussel recipes. We also offer cans of smoked scallops. In Vancouver, we offer live options at various False Creek Fishermen’s Wharf pick-ups during the year. Mussels are a special treat and one we offer every week during their season, while live Dungeness crab and beach oysters are usually available a few times a year.
2023 prices are shown here. Prices do fluctuate each year. The higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.
Scallops are caught between Nov-Feb each year but we aim to keep them in stock year round. Live Mussels are available at weekly pick-ups between July-March. Live Dungeness Crab is available at on 2-3 occasions only between Aug-March. Live beach oysters are available on 2-3 occasions only between Nov-March.
PRODUCT
SEASON
Scallops
JAN-FEB
Oysters
JAN-FEB
Mussels
JUN-APR
Dungeness Crab
JUL-SEP
PRODUCT
PRICE
Scallops
$24-$29 per 2lb box
Beach Oysters (Fishermen’s Wharf only)
$13.75-$19.50 per dozen
Mussels (Fishermen’s Wharf only)
$8.95/lb
Dungeness crab (Fishermen’s Wharf only)
$20-22 per lb
Prawns
Our wild, flash-frozen spot prawn tails are special – even as spot prawns go. These prawns are caught live, quickly tailed and packed into 6 oz or 1 lb tubs aboard the boat, topped up with sea water, then frozen at sea to capture their just-caught freshness and negate the need for any preservatives. Our tubs of spot prawn tails are easy to thaw in minutes and perfect for your favourite shrimp or prawn recipes.
2023 prices are shown here. Prices do fluctuate each year. Higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.