To develop my seafood product line, I have been doing a lot of looking and reading.
I would not call it an argument, but there is definitely a division regarding which is best: wild fish or farmed fish. If I were to write down all the pros and cons of farmed vs. wild it would run to several pages or more. So, I am going to let you decide which is your preference.
For me the key issues for both are sustainability, preservation of the environment, anti-biotic free in farmed fish and unpolluted water for wild fish.
Until our sales grow and I am able to find suitable suppliers, we are going to feature:
Our plan is to have fresh fish the first weekend of each month and frozen in between. Hopefully by April or May of 2016 we can increase the fresh to bi-weekly.
We are always looking for suitable new items and we are especially looking for wild North American shrimp, Bay of Fundy scallops and B.C. rockfish.
This is an exciting extension of our product line. Stay tuned!
|Smoked rainbow trout|
|FROZEN FISH ON HAND|
|Frozen wild Ontario pickerel|
|Frozen wild halibut (B.C. I.Q.F. at sea)|
|Fozen Atlantic salmon New Brunsick|
|Frozen wild Argentine shrimp|
|NEW -- Wild Sockeye salmon burgers|
|-Smoked rainbow trout|