Our halibut are all wild and sustainably caught in the Bering Sea. We only use large sized halibut to minimize the effects of fishing. By doing this we allow the smaller halibut to continue to grow and repopulate. Each of our halibut weigh over a 100 pounds and are sawed down into sections before being hand skinned, deboned, and filleted. Our portions often seem rectangular as the sawed sections create straight edges along the length of the fish. Our fish is caught and frozen at sea. It maintains that temperature and frozen state as we skin, debone, and filet it - only being thawed as we prepare to cook it to order. This results in the freshest possible taste without having any added preservatives or chemicals. Halibut is a denser flat fish with mostly white meat that is often milder in flavour profile than other fish.

Our haddock is a sustainable catch from the Atlantic Ocean. We only take the prime loin cuts of haddock that pack a ton of flavour and meat. Each loin is filleted open to provide for a beautiful even cook. Loins tend to be more favourable than tails as they have better meat distribution and taste profile. The meat has a medium density, a little bit yellow in colour, is arrow shaped, and mildly sweeter.

Our Cod is a sustainable catch from the Pacific ocean. Each fish is skinned and deboned at sea by skilled fishermen. The fish is then frozen to again preserve its flavour without any added chemical or preservatives. We only take the prime loin cuts of Cod that pack a ton of flavour and meat. We butterfly the fish open in store to give our guests a beautiful and even cook. The meat is soft and flakey, has a more intense flavour, is butterfly shaped, and grey in colour.