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Our customers come back to us time and time again, because our pride-of-the-North Atlantic seafood simply cannot be replicated. Our catch is impeccable, and we practice stringent quality assurance practices to make sure when it hits the plate that’s what you get.

We know the standards of industry inside out. We follow well-established quality management practices around harvesting, monitoring, processing and distribution. But we’re also working to bring our own insights and innovation to the process, and that’s part of what makes our seafood exceptional in quality. It’s why our fish is known for its unrivalled taste, texture, and freshness.

How we ensure quality

Our vertical integration helps us deliver quality from ocean to plate. We manage the entire system, from harvest to processing to market. It goes without saying we abide federal, provincial, and global standards, but we also endeavour to exceed these standards, and that’s what makes our product truly outstanding.

A few of the standards we know by experience to work and have adopted on our vessels or facilities:

HACCP (Hazard Analysis and Critical Control Point) is a systematic preventive approach food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized.

The Quality Management Program (QMP) is a regulatory-based system that requires all federally registered fish processing plants in Canada to develop and implement an in-plant quality control program.

The BRC Global Standards are a leading global product safety and quality certification program.