Whitefish is the industry name for a variety of fish with white flesh. We've listed some of the more common varieties that we stock below.
HALIBUT Locally caught, this West coast delicacy averages anywhere from 10 to 200 pounds! Firm and flaky “snow” white flesh. Excellent on the grill or baked in the oven.
HALIBUT CHEEKS Prized for their delicate, sweet flavor, they have a very unique texture similar to a scallop. Firm and stringy/flaky.
SOLE has a subtle flavour, and very delicate flesh that almost melts in your mouth when cooked right. It comes in thin fillets that are best baked or flash-fried. Varieties include: Lemon, Dover, Rock and Petrale (Brill).
SNAPPER A local favorite! Flavorful and firm. Perfect in a bouillabaisse or even blackened. Snapper is a general term for a lot of the local species of rockfish, the best one being Yelloweye Red Snapper.
BLACK COD Amazing!! Delicate, melt-in-your-mouth, moist, buttery and mild-tasting. A great alternative to the over-fished Chilean Sea Bass. Also known as Sablefish or Butterfish.
Rainbow Trout Locally farmed by Miracle Springs in Mission, BC. Beautiful and delicate white meat. Excellent pan-fried in flour and butter and lightly seasoned.
Lingcod Its firm texture and sweet white flesh make it an excellent choice for Fish & Chips or even beer-battered!