Retail Store 250.248.2888 

250.248.2888

French Creek Seafood Fresh Fish

French Creek Seafood Fresh Fish

Fresh Fish
French Creek Seafood Retail Store

French Creek Seafood Retail Store

Lots of choice
Big Fish

Big Fish

Big and Small Fish
Fresh Fish On Display

Fresh Fish On Display

Fresh Fish On Display
Fish Handling

Fish Handling

Working with Fresh Fish
Fresh Crab

Fresh Crab

Fresh Crab
Shopping at French Creek Seafood

Shopping at French Creek Seafood

Retail Store
Working at French Creek Seafood

Working at French Creek Seafood

Hard at Work

Fresh, Frozen and Live Seafood and Shellfish - Parksville BC

The French Creek Seafood Market

Our Retail Store offers a variety Fresh, Frozen and Live Seafood and Shellfish.  On a daily basis we carry Halibut, Salmon, Cod, Oysters,Tuna, Mussels, Live Crabs, Clams, Prawns, and a variety of Smoked Salmon products, as well as our own canned tuna and salmon.

Our daily offerings include:

Albacore Tuna: Whole or Sashimi Grade Loins.

Canned Fish: Albacore Tuna Loin, Smoked Sockeye Salmon, Regular Canned Salmon,

Other Canned Products: St. Jean’s Smoked Oysters, Whole Butter Clams, Clam Nectar, Clam Chowder, Butterfly Brand Canned Scallops

Pacific Halibut: Fresh or fresh frozen all year round:  Fillets, Steaks, Roast and Whole.

Sablefish: Smoked Sablefish Fillets

Salmon: Fresh or fresh frozen all year round: Sockeye, Spring, Pink, Coho: Fillets, Steaks or whole and various smoked Salmon products

Shellfish: All year round: Clams, Mussels, Prawns, hand peeled Shrimp, Side Stripe Shrimp, Oysters in the Shell, or Shucked, Live Crab, Shucked Crab Meat or Canned Crab Meat.

Snapper: Fresh Fillets

Sole: Fresh Fillets

We also make in House Daily: Crab Cakes, Smoked Salmon Pate Salmon Burgers and Halibut Burgers when in Season.

Salmon Roe

Salmon Roe

Salmon Roe is the eggs of the spawning salmon. These large, red succulent eggs are pleasantly mild and perfectly firm in texture. Roe can be produced from Chum, Spring, Coho and Pink Salmon.
Ikura Sushi

Ikura Sushi

Ikura is the roe (eggs) of the spawning Chum salmon and is an extremely nutritious food; in addition to being extremely high in vitamins A, D and E, it is also full of essential amino acids and Omega-3 fatty acids.
Halibut

Halibut

(Hippoglossus stenolepis) is a member of the flounder family. The halibut has a flat body with eyes on the right side with the skin on the top side mottled in colour to blend into the ocean floor. The underside of the Halibut is white. It is the largest of all flatfish and can weigh in excess of 100 lbs. Typical catch weights range from 20 lbs to 80 plus pounds with majority falling into a range of 10 to 60 lbs.
Halibut Cooked

Halibut Cooked

A firm white fish with plenty of flavor.

Halibut are often boiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture.
Sockeye Salmon

Sockeye Salmon

(Oncorhynchus nerka) has speckles on its deep blue-green back and silver sides. Its small-flaked flesh is the most intensely red of the 5 Pacific salmon species. Whole sockeye have an average weight of approximately 2.7 kg (6 lbs), but can range between 1 kg (2 lbs) and 4 kg (9 lbs).
Sockeye Sashimi

Sockeye Sashimi

The high fat content of sockeye imparts an intense rich flavor to its firm textured flesh.
Chum Salmon

Chum Salmon

(Oncorhynchus keta) Their flesh colour is reddish-pink though it fades as the watermarks appear. Whole chum salmon have an average weight of approximately 3.5 kg (8 lbs), but can range between 2 kg (4 lbs) and 9 kg (20 lbs).
Chum Cooked

Chum Cooked

Chum Salmon has a mild, less full-bodied flavor and firm flesh with a slightly drier texture due to its low fat content.
Coho Salmon

Coho Salmon

(Oncorhynchus kisutch) outward appearance can differ greatly depending on their point of origin, but they all share the common distinguishing feature of white gums. The third largest of the five Pacific salmon species, Coho has a firm and vibrant vermillion flesh.
Coho Cooked

Coho Cooked

On average, whole Coho weigh between 4 lbs and 12 lbs. Similar to sockeye in flavor and texture, wild Coho possesses fine-textured flesh and a full flavor.
Pink Salmon

Pink Salmon

(Oncorhynchus gorbuscha) are the most abundant of the seven species of salmon in BC waters. Fishermen know these salmon as “humpbacks” or “humpies” due to the humped back developed in males as they return to spawn. Pink salmon average 4.8 pounds (2.2 kg) in weight.
Pink Salmon

Pink Salmon

"Salmon pink" is a color named for the typically pink color of this fish's flesh. The color derives from their diet, which includes shrimp and krill. Pink salmon’s meat is paler and lacks the orange tint distinct to the other salmon species and is low in oil and generally lean and mild flavored.
Ling Cod

Ling Cod

(Ophiodon elongatus) One of the most notable features of this fish is its great, gaping mouth with a projecting lower jaw and numerous sharp teeth. The largest individual on record is 152 cm in length and weighing 36.3 kg. The coloring is typically bold, mottled colors in shades of brown, grey or green. Ling cod is a marine fish native to the waters of the North Pacific; it can be found along coastlines from Alaska to Mexico.
Cod Cooked

Cod Cooked

The flesh has a dense, firm texture and a mild flavor. Lingcod takes longer to cook than other light fish and lends itself well to several methods of preparation including grilling, frying and baking. Lingcod is often served as fish and chips.
Albacore Tuna

Albacore Tuna

(Thunnus alalunga) is a fin fish distinguished by a dark blue back, and silver white sides and belly. Adult albacore tuna have pectoral fins that extend past the second dorsal fin and anal fin. Its flesh is pink when raw and off-white when cooked. Mature albacore tuna can reach as much as 45 kg (100 lbs) although the average market weight is 9 kg (20 lbs).
Tuna Sushi

Tuna Sushi

Albacore tuna, unlike its other cousins such as the tuna, it lives in the warm currents, so it has a soft, buttery and flaky flesh throughout the whole body. It is milder in taste compared to regular tuna.
Spot Prawn

Spot Prawn

(Pandalus platyceros) are the largest of the 7 commercial species of shrimp found in Canada’s west coast waters. The prawn’s body colour is usually reddish brown or tan with white horizontal bars on the carapace (shell) and distinctive white spots on the first and fifth abdominal segments. While large females can exceed 23 cm (9 inches) in total length, the restricted carapace (shell) size limit for harvest is 33 mm (1 1/3 inch) long.
Spot Prawn Sushi

Spot Prawn Sushi

The spot prawn is known for its sweet, delicate flavor and firm texture. They are the only species of shrimp which are best enjoyed raw, as cooking them will rob them of their full sweetness. They are served on nigiri sushi, or fingers of sushi rice, and often accompanied by their fried shells and heads.

FRENCH CREEK FRESH SEAFOOD

Vancouver Island's Freshest Seafood Market


French Creek Seafood Fresh Fish
We purchase our wild salmon directly from local fishermen, ensuring that we always have the freshest, most sustainable seafood available.  The French Creek Seafood Market always carries a wide variety of sustainably harvested, fresh local seafood, including Sockeye Salmon, Pacific Halibut, Pink Salmon, Spot Prawns, Coho Salmon and Albacore Tuna.  Our MSC-monitored facility was recently awarded the MSC Marine Stewardship award for sustainable fishing practices, an award that we're highly proud of.  French Creek Seafood is also EU Certified, which allows us to ship containers of our seafood products world-wide: Our current shipments include B.C. Spot Prawns and Ikura (salmon roe) to Japan, and Albacore tuna and Ling Cod to China.  Our fresh frozen seafood shipments are also rushed to the United States.

French Creek Seafood Ltd. was a privately family-owned company that was established in 1991.  Noted for being a “hands on’’ company, we take pride in the high quality of our seafood products. In 2019, 70% ownership was acquired by Shanghai Kaichuang Deep Sea Fisheries Co., Ltd.   A high volume of our fresh sales that go directly to the consumer market from the processing lines, which means at the market, you're getting the freshest seafood available.  We combine a family-owned business ethic with an ability to work worldwide, which benefits our consumers here at home, and also our friends from other countries who enjoy our fresh-frozen seafood.   

Over the years, we have expanded the acquisition of our raw materials to include Native Fisheries and Pilot Test Fisheries.  We acquire a large portion of our salmon from the Skeena/Nass area in Northern British Columbia.  It is important to us that our seafood comes to us in only its best-possible condition from as nearby as possible.  Our reputation as a local, and also a intercontinental seafood shipper depends on the quality of our Salmon, Spot Prawns, Halibut, Cod and Shrimp.  We take great pride in the seafood we offer to our community and the world.

French Creek/Nanoose Tide Table

tide table

Exporting Seafood Internationally

We ship our seafood, such as Albacore Tuna and B.C. Spot Prawns, Pacific Halibut and Ikura to the U.S.A, Europe and Asia. Contact us to have wholesale seafood delivered to your location--we'll ship your wholesale seafood to Vancouver Island or around the world!