Fish

Our facility is well equipped to maintain the seafood in a manner that’s deemed appropriate and this helps us stock a wide variety of seafood.

Ocean Star Ltd. is proud to supply quality products from across Canada’s fishing and aquaculture industries. Fish provides a source of vitamins and minerals that can be hard to find in other food sources such as iodine, omega 3 fatty acids and vitamin D.

You will find a list of seafood products here that we supply to our clients. We are serious about quality control from time each fish is landed to the time it reaches the plate at client’s restaurants. With our well managed fleet of trucks, we ensure that the fresh stock is delivered to our client locations.

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Fish provides a source of vitamins and minerals that can be hard to find in other food sources such as iodine, Omega-3 Fatty Acids and vitamin D. Health professionals recommend two servings of fish a week for a well-balanced diet.

Canada’s fishing industry has a long and storied history, from the Grand Banks of Newfoundland to the salmon-rich waters of the Pacific coast. Much of Atlantic Canada grew up around the out ports and coastal villages that were home to the nation’s fishing fleets, and commercial fishing is still a core industry in six of the country’s ten provinces.

Ocean Star Ltd is committed to providing a wide range of safe, cost-effective and nutrient-packed options.

CUTS OF FISH

From the scrumptious salmon to the tasteful tuna, edible fish come in myriad forms. Here are some crowd favourites and how to cook them.

The eclectic fillet, an easy catch, can be baked, fried or sautéed. The mild Tilapia fillet can be served with brown rice or a spicy gumbo. The thick loins remain flavourful, whether they are breaded or grilled.

Visually as well as tastefully appetizing, the butterfly fillets, sourced from the head and rib bones of the fish, can easily lose their moisture and flavour. Hence, they are best pan-fried or baked.

Fish steak are made from 10 pound-fish (sometimes even larger), such as the tuna, cod or mahi-mahi. They can be cooked with or without bones, grilled, broiled or baked.