When Finest At Sea founder, Bob Fraumeni, started fishing, the most common practice was to use large trawl nets with no regard for by-catch or other environmental impacts. Since the 1970s, Bob has been a leader in changing the wild-caught fishing practices here on the West Coast to focus on more sustainable processes and methods.
Although hooks, traps, and pots are more time-consuming and costly methods than nets and lead to less catch overall, these practices also mean far less by-catch and other environmental effects. This also allows us to support local businesses such as our longtime trap maker, Kevin from Ladner Traps.
We not only know where and who caught your fish, we also know who refreshed it, and processed it for our market that day. By keeping our operation small and personal, we’ve created a fully sustainable ecology of West Coast businesses, people, and wild-caught fish.
We still hand-cut our fish every morning for our orders and seafood market. With our hand-filet and steak cuts done on-site by our local team, we ensure less food waste. We also ensure the least possible waste in our market by using any small tidbits of seafood left from the day before in our famous chowder!
Why Frozen At Sea Is Best
Fresh is not always best. Often, fish is sloshed around a fishing vessel for weeks to try and maintain a fresh label. Our founder, Bob, created a system to freeze fish solid within an hour of being caught and now every boat in our fleet is equipped with customized freezing systems. Fast freezing leads to smaller ice crystal formation, leaving the quality of your seafood pristine and delicious.
True Sustainability Isnt Just About Fishing Methods
We support shipwrights, anchor makers, and our processing team who smoke and fillet fish in our on-site facility every day. Keeping your seafood local isnt just about feeding people locally, its about working with local businesses. Tradespeople. Restaurants.
People weaving traps by hand.
Old school shipyard with third generation teams, etc.
Offloading dock?
Have your own fish you would like us to process? Smoking, fileting or steaking, candied options... We offer a wide variety of custom processing methods. Calculate the estimated cost for your order below. We still custom price everything upon order.
In order for fish to be accepted for processing, a Tidal Waters Sport Fishing Licence number must be provided. Fish must be dressed (gutted). The following prices are based on incoming weight.
The following prices are based on incoming weight.
IMAGERY WILL BE ADDED HERE AS WELL.
Pack for flight/travel is a huge piece that is missing. Smoking takes place from Sep -Dec. Summer fish comes in all summer and then we do a lot of the processing. No smoking/custom processing during peak summer months.
Our founder started this business in a garage, and the rest is history.
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