PRODUCTS

A staple in our fresh fish market!

Available in portions (fillets) and by the side! Please note that we charge an extra $1/LB for Skinless.

Atlantic Salmon is the species most people refer to as Salmon! Atlantic refers to the actual species as this Salmon is sustainably farm-raised on the Coast of Canada. The flavour of Atlantic salmon is milder than that of wild salmon species. The meat is moderately firm and oily, though not as fatty as the wild coho and sockeye salmon.

Sockeye season starts in the spring and runs til about September. Call ahead for availability. Please note that we charge an extra $1/LB for Skinless.

Opting for wild-caught Sockeye salmon, means you're snagging some of the best fish out there. It’s known for its striking deep red flesh and a taste so subtle and non-fishy, it’s a top pick whether you're an old hand at salmon dishes or just starting out. It’s definitely a premium choice with a rich flavour that stands out in any fish recipe.

Coho season starts in the spring and runs til about September. Call ahead for availability. Please note that we charge an extra $1/LB for Skinless.

Coho has a mild flavour, compared to bolder sockeye. It's also quite lean, with a delicate texture. These qualities make it an adaptable protein to use in a variety of meals. Its subtle taste and texture pair well with gentle cooking methods, like baking, poaching, or steaming in parchment or aluminum foil.

Red Spring season starts in the spring and runs til about September. Call ahead for availability. Please note that we charge an extra $1/LB for Skinless.

Flavour: Wild Red Spring salmon has a rich, full flavour. It's slightly drier and less fatty than white spring salmon, but has a stronger salmon taste.

Texture: Wild spring salmon has a velvety texture with large, soft flakes after cooking.

Fat content: Wild spring salmon has a slightly higher fat content than other fish.

Atlantic Salmon is the species most people refer to as Salmon! Atlantic refers to the actual species as this Salmon is sustainably farm-raised on the Coast of Canada. The flavour of Atlantic salmon is milder than that of wild salmon species. The meat is moderately firm and oily, though not as fatty as the wild coho and sockeye salmon.

*IVP means Individually Vac Packed

Opting for wild-caught Sockeye salmon, means you're snagging some of the best fish out there. It’s known for its striking deep red flesh and a taste so subtle and non-fishy, it’s a top pick whether you're an old hand at salmon dishes or just starting out. It’s definitely a premium choice with a rich flavour that stands out in any fish recipe.

*IVP means Individually Vac Packed

Opting for wild-caught Sockeye salmon, means you're snagging some of the best fish out there. It’s known for its striking deep red flesh and a taste so subtle and non-fishy, it’s a top pick whether you're an old hand at salmon dishes or just starting out. It’s definitely a premium choice with a rich flavour that stands out in any fish recipe.

*IVP means Individually Vac Packed

Coho season starts in the spring and runs til about September. Call ahead for availability. Please note that we charge an extra $1/LB for Skinless.

Coho has a mild flavour, compared to bolder sockeye. It's also quite lean, with a delicate texture. These qualities make it an adaptable protein to use in a variety of meals. Its subtle taste and texture pair well with gentle cooking methods, like baking, poaching, or steaming in parchment or aluminum foil.

*IVP means Individually Vac Packed

Flavour: Wild Red Spring salmon has a rich, full flavour. It's slightly drier and less fatty than white spring salmon, but has a stronger salmon taste.

Texture: Wild spring salmon has a velvety texture with large, soft flakes after cooking.

Fat content: Wild spring salmon has a slightly higher fat content than other fish.

*IVP means Individually Vac Packed

Brought to you by Steelhead Food Co.

Pack of 4 - GLUTEN FREE

From Frozen:

Place burgers on a parchment-lined baking sheet. Bake burgers in oven for 26-28 minutes, flipping halfway. 

Grill/BBQ: Preheat grill with burners set to med heat. Cook burgers for 18-20 min, flipping halfway. The best way to tell if salmon burgers are done is by using an instant read thermometer. Insert the thermometer into the thickest part of your burger. When the salmon burger reaches 145° F, it's done.

*VP means Vac Packed