The Carte Blanche is currently fishing for spring salmon in the waters surrounding Haida Gwaii. You can track the vessel’s location in real time on the map above, and read about the trip below. It’s a blessing to identify a faulty pump before you bury it under two tonnes of ice. Anchors aweigh. Rest up and enjoy the […]
Decline of prey, specifically Chinook salmon, has been identified as a threat to the recovery of the Southern Resident Killer Whale population in Canada and the US. However, little is known about whether there are enough fish for them to prey upon. Captain Dane Chauvel of Organic Ocean is assisting a group of UBC researchers in their mission to determine […]
2019 will mark the third annual Wild Salmon Celebration, an event created by the BC Salmon Marketing Council (BCSMC) and the Chefs’ Table Society of BC to honour wild salmon. Those who attend will be fêted by some of the culinary community’s finest chefs’ who will be preparing a selection of amazing salmon dishes. Given that 2019 marks the International […]
Executive Chef Ken Nakano counts on Organic Ocean for the freshest sustainable seafood. Currently being featured on the menu at MARKET by Jean-Georges are BC spot prawns. The superb flavour and texture of our local spot prawns is another prime example of BC’s world class seafood. Organic Ocean harvests sustainably and delivers these live. I always look forward to this […]
Spot prawns, one of Canada’s most celebrated food ingredients, are now available daily at Fisherman’s Wharf in False Creek. These local, sustainably harvested, beauties won’t be here long, so come and see Steve at the dock to pick some up while they’re in season! See the fresh catch on CTV News:
Two years ago, Organic Ocean was approached by the Steveston Harbour Authority which, in conjunction with Fisheries and Oceans Canada, was coordinating a CAD$14 million rehabilitation of the commercial fishing waterfront. It was felt that Organic Ocean would be an ideal fit because of our transformative work in improving the viability of our fisheries through supply chain disruption particularly directed […]
Through fishing, travel, plastic waste and more, humans are having an outsize impact on the health of our oceans’ ecosystems. These Certified B Corporations are using their businesses to make a positive difference. Read more
Ben Sachse and Sonia Cheng own and operate the gastropub at Elora Brewing Company. Sachse and Cheng are serious about sustainable seafood — so much so that they visited us in Vancouver, to see our operation first hand. “I believe that we have to change how we eat seafood and more importantly how it’s caught. It’s something that as a […]
Certified B Corporations can establish food systems that help improve customers’ lives and enhance local communities through stronger economies and environments. As a certified B Corp, Organic Ocean offers trustworthy, healthful products through strong, community-based supply chains. Read more about our sustainable and environmentally responsible initiatives here.
Christmas cards are a great way to spread holiday cheer but at Organic Ocean we feel that giving back is the best way to celebrate the season. Again, we will be taking the money that we would have spent on Christmas cards and donating it to the Salmon Habitat Restoration Program (SHaRP). This is in addition to our commitment to provide […]
truLOCAL started out as a way for people in Ontario to easily access delicious, high-quality, locally-sourced meat and seafood products. Due to the success of their program, they have now expanded operations into Alberta and British Columbia. They have evolved into one of the leading alternatives for grocery store shopping, with the added convenience of delivery. The truLOCAL online platform […]
After a brief closure the commercial sockeye fishery is back up and running. In order to help assess and properly manage the fishery, Organic Ocean conducts test fishing for sockeye on behalf of the Pacific Salmon Commission. Test fishing days consist of catching 100 fish and collecting their DNA samples for research. The research data is then used by Fisheries […]
Organic Ocean hosted a visit by SHaRP (Salmon Habitat Restoration Program) yesterday afternoon at False Creek Fishermen’s Wharf, by Granville Island. As part of our commitment to being a 100% sustainable company, Organic Ocean has adopted environmentally responsible fishing practices, but we are also taking on a variety of other environmental initiatives in an effort to maximize our positive impact. […]
Organic Ocean became a Certified B Corporation in August of 2018. B Corps are a new type of company that uses the power of business to solve social and environmental problems. B Corp certification is to business what Fair Trade certification is to coffee or USDA Organic certification is to milk. Organic Ocean was certified by the non-profit B Lab […]
Dane and the crew, which included renowned chef Brett Vibber of Cartwright’s Modern Cuisine in Cave Creek Arizona ( https://www.instagram.com/cartwrightsaz/) set out on the Carte Blanche’s first trip of the season. The Carte Blanche is equipped with a vessel monitoring system that provides real-time location data. You can follow along with where the crew is fishing on the map below. They […]
Organic Ocean provides premium quality seafood to some of the world’s top chefs, including Julien Royer, chef and co-owner of Odette. Odette is the top restaurant in Singapore and number 28 in World’s 50 Best Restaurants list. Read more about Odette here.
Steve Johansen will be representing Organic Ocean at the BC Seafood Festival, June 16 & 17, 2018 in Comox, BC. There will be celebrity chef demos, seafood tasting stations, craft beer and wine tasting, an oyster shucking competition, and more! Do you have your tickets yet?!
The commercial fishing industry in BC is supporting a move to shut down the Chinook salmon fishery in parts of the Strait of Juan de Fuca and the Gulf Islands as well as partial closures in the mouth of the Fraser River.
To provide top quality fish, it is essential for the fish to stay in an unbroken cold chain (a temperature-controlled supply chain).
Connecting local producers with restauranteurs and chefs who are developing feature menus that highlight locally grown and produced foods.