Organic Ocean

We are a small group of independent West Coast fishermen who believe a balance must be maintained between our traditional way of life and the impact on the fisheries. By adopting ocean-friendly and responsible harvesting practices and focusing on the most sustainable of the fisheries, we supply our customers with the finest seafood available from the pristine waters of the North Pacific. Our Ocean Wise™ seafood is sold through discriminating retailers and restaurants which are uncompromising on quality and committed to ensuring the health of the oceans.

Organic Ocean was recognized as Producer/Supplier of the Year at the 2009 Annual Vancouver Magazine Restaurant Awards. In a city known around the world for the variety and quality of its fish and shellfish, Organic Ocean was selected by the Chef’s Table Society of British Columbia for its depth of product knowledge, unparalleled service provision and, of course, consistency in supplying the very best in seafood to the region’s culinary professionals. This award affirms the Organic Ocean mantra that those chefs who are making environmentally friendly seafood choices and selecting sustainable options for the good of our oceans are also obtaining the best ingredients.

Best Producer/Supplier

When Steve Johansen created Organic Ocean 10 years ago with lifelong friend Dane Chauval, he began with an age-old idea: quality over quantity. From the start Organic Ocean, a small group of half a dozen independent fishermen, believed in sustainability and dealing directly with their customers.

Johansen, 41, delivers the product himself to the kitchens he supplies (which include C Restaurant, Blue Water Cafe, Raincity Grill, Fuel, Campagnolo, and Vij’s). If chefs have questions or concerns about where or how the product is harvested, he can answer directly: he caught it himself. “Historically, suppliers haven’t been able to answer those questions,” says Robert Clark of C Restaurant, but with Organic Ocean, “I know when, I know where, I know who.” Ditching the derby mentality, whereby fishermen grab as many fish as they can, Johansen and his crew take their time to preserve the quality and freshness of their product. “There’s a lot of pride put into it,” says Johansen, sitting on Fisherman’s Wharf, where his boat Organic Ocean #1 makes its home. “It’s very personal.”

Chauval, meanwhile, spent the past summer in Haida Gwaii with his wife and kids, fishing for salmon, lingcod, and halibut. “The fish up there are so beautiful,” says Johansen. “The whole area is pristine.” And through carefully managed, sustainable practices, the team at Organic Oceans intends to keep it that way.

*The Producer/Supplier of the Year award is voted on by The Chefs’ Table Society of British Columbia, a province-wide nonprofit collaboration of culinary professionals.

ORGANIC OCEAN SEAFOOD

Phone: 604.862.7192

Fax: 604.730.9101

Email: laura@organicocean.com