March 2019

Dock Sales at Fisherman's Wharf

We are now closed for dock sales for the winter months. We plan to reopen at Fisherman’s Wharf on April 6, 2019.

We are still around of course at the Finest at Sea plant which is across the street from Fisherman’s Wharf. Please feel free to call us at 250.361.5846 to quell your crustacean cravings and we will strive to make your event a success. Finest at Sea carries our products year round and they are open seven days a week.

Don’t forget to follow us on Facebook, Instagram and Twitter!


March 2019


The early spring has brought a slightly chaotic crab market. Strong landings in the US Coastal fishery initially pushed the shore price for crab downwards in January. In February we saw the price slowly creep back up and now that we are into March we are seeing it erode slightly with each passing week. At the moment crab is a reasonably good deal for both our wholesale and retail customers. My crystal ball and enormous research team (me) are thinking we will now start to see the shore price trend upward as the US supply into the Lower Mainland slows down.

What this means to you, dear customer, is that crab are on SALE! Throw a giant crab party and look like a hero while you save lots of money.

Call us for a quote any time! 250.361.5846.

Our colleagues at Finest at Sea here in Victoria have been offering B grade (missing a claw and/or a leg or two) to their clientele at a very favourable discount. Lots of savvy shoppers have been getting in on the action. These crab provide the same meat yield percentage as the A grade, but at a fraction of the cost. If you're out to impress, they stock our A grade crab as well.  The crab culls are a nice option when you have a gang to feed and don't want to break the bank. 

Our partners at Thrifty Foods do a terrific job of giving people a super convenient way to purchase the finest West Coast Dungeness crab. You can purchase our crabs at their locations, live or cooked, throughout the year at reasonable prices. Proceed directly to the seafood department at your favourite location, order up your cooked crab and then finish up the rest of your shopping while they are prepared. Head back to Seafood to pick them up and proceed to the check out. Too easy!

Get in touch with us for your wholesale crab quote. We have space on a dedicated refrigerated truck that goes to the lower mainland every Thursday. We also have another truck that can get there any day of the week if Thursday doesn't work for you. You can  customize your order for crab size (over two lbs and under two pounds). We also use couriers, Air Canada Cargo services and seafood distribution companies to serve the rest of the province.

Give us a call when you give in to the lure of our delicious west coast offerings.


March, 2019

The big lobster opening in LFA 33/34 happened at the beginning of December. We were all hoping that price would drop and indeed they did, although not the extent we were hoping. Various factors were at play including depressed landing, very cold water and yes, Mr Trump’s trade war with China. US lobsters heading there (a very large part of the market) are now subject to a 25% tariff. This has increased the value of Canadian lobster as they are not subject to the tariff.

Now that we are into March we are watching the shore price for lobster move dramatically upwards with fishermen now receiving well over $10.00 lb for their catches. By the time it gets through the back east dealers, Air Canada etc they aren’t what I’d call cheap unfortunately. On the bright side the quality has been very good from our supplier. We are currently stocking the 1.0 lb chix and the 1.5 lb halves. I couldn’t stomach the price the dealers were asking for the 2.o lb specimens this week so we will not be carrying them until things improve. If you absolutely have to have the big ones just call and we can easily bring them in for you though.

Give us a call for a wholesale or retail quote and then get to work organizing a lobster boil for a few of your favourite supper guests! Alternatively, close the curtains, turn the phone off and have some all to yourself.


Blog Entry November 23, 2017  "My Day on the Water" or "Now I Remember Why I Quit This Damn Job."

Well there I was early this morning, contentedly sipping a coffee in my nice warm office and looking forward to another relaxing day doing as little as possible. I innocently asked  Captain Dwayne Strong if it would be possible to purchase some of his crab catch.

"Sure thing Tim", he said. There was just one minor but irritating condition. I had to go along as the #2 deckhand. This glamorous job involves washing smelly bait jars and refilling them. The idea is to keep up as the traps come aboard which they do at an alarming rate.

It's almost ten years since I pulled a deck shift on a crab boat and I am feeling the pain right now.

These guys work hard and earn every dollar by doing so. I am back in the safety of my office now with my respect for fishermen renewed.

Thanks for the crab and a great adventure to go with them Captain Dwayne, even if you did enjoy torturing me!


Here are some amazing lobster facts. Study these and you will be able fascinate the guests at the next social event you attend. Or not, as the case may be.

Lobster Facts

Canadian Atlantic Lobster are truly fascinating creatures. We have listed some interesting facts that you may, or may not know about this charismatic crustacean.

Did you know that...

The largest lobster ever caught was reported to be approximately 44 pounds and up to 65 years old (wow!). Scientists believe that lobsters do not get old and could potentially live indefinitely, since their organs do not degenerate. Some feel that the longevity of lobsters is only limited to predation.

No pain! The Atlantic Lobster does not feel pain when he immersed into hot water due to its decentralized nervous system (it has no brain, just a series of ganglia).

Steam scream! The Atlantic Lobster does not have any vocal cords and contrary to rumor it does not scream. The sound we hear when boiling lobster is only the steam escaping from the shell.

Right clawed versus left clawed. The lobster has two different type of claws, the crusher claw and the pincer claw. If you examine a lobster, you will find that some have their crusher claw on the right side while others have it on the left.

Hard shelled versus soft shelled. Since the Atlantic Lobster must molt (shed its shell) in order to grow, it will display a thinner softer shell after it has molted. In Canada, the lobster season is staggered around the summer molting period and most Canadian Atlantic Lobster are harvested hard-shelled.

Molting is done through out the life of the lobster to enable it to grow. During its first year a lobster will molt as many as 10 times. Lobsters will continue to molt approximately once a year until maturity. Older lobsters may molt only once every two to three years.

It takes a lobster six to eight years to reach a market weight of approximately 1 pound. Lobsters grow quicker in warmer water and can achieve market weights in less time.

Regenerating limbs. Also known as autotomy, lobsters can regenerate appendages lost to predation. This would include their claws, legs, antennules and antennae. Sometimes, for no apparent reason, lobsters will also drop a claw.

Hard-shell Nutrition. While hard-shell lobster meat is considered to be the tastiest, it is also proves to be the most nutritious. Soft-shelled lobsters lose nutrients as part of the moulting process and absorb considerable amounts of water. Hard-shelled Canadian Atlantic Lobster maintains all of its nutrition and provides the healthiest choice for consumers.

The natural colour of a Canadian Atlantic Lobster will vary from blue-green to a rusty brown and can even be found with a blue or white (albino) shell. They will all turn red when cooked (except the white shelled lobster) and will afford the same great taste regardless of shell colour.

Multicoloured innards. Lobster meat is generally a delicate white colour. When eating a lobster several other colours will be encountered. The waxy red colour next to the meat is found in female lobsters and is the roe (eggs). Many consider this to be that lobster caviar. The textured green material is referred to as a tomalley and is a fancy name for the liver. Again, many consider this delectable and a tasty part of the lobster experience. The white foamy substance often encountered is the lobsters' fat and blood and is also edible.

Cannibalistic? Lobsters were once accused of being cannibalistic to their own species because of lobster shell found in their gut. It is now believed that the shell material was simply discarded shell from moulting. While lobsters may scavenge, it has been shown they prefer fresh food, which includes a fish, crabs, muscles and sea urchins.

Lobster teeth. Lobsters do have teeth, however instead of being found in the mouth they are found in the stomach.

To put a lobster to sleep, simply invert it on to its back for a few minutes. Some prefer to do this before placing lobster in the boiling water before cooking.

Foot Buds? Along with the mouth parts, lobster has taste organs located in the feet.