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Shop > Our Producers > Finest At Sea

As a young boy, Bob Fraumeni was fascinated by the sea. He spent countless hours fishing in Gonzales Bay in Victoria, peering into the ocean, wondering what was down there. Although he wasn't born into a fishing family, he was drawn to the sea. As he got older, a teenage Fraumeni began hanging around the busy docks of Victoria's Harbour, which at the time had three fish processing plants in full operation.

In 1977, Bob bought his first boat, a 36-foot West Coast troller designed for Salmon fishing. However, even as he set out on his first trips, Bob Fraumeni knew the salmon industry was going downhill.

"I realized it was time to branch out to other fisheries - especially ground fish", Bob recalls. By 1984, Bob's company had grown and was established as a limited company called F.A.S. Seafood Producers Ltd., which stands for "Frozen At Sea".

F.A.S. now has 10 boats plying the seas, catching everything from Halibut up in Haida Gwaii to Albacore Tuna off the West Coast of Vancouver Island. Finest At Sea was established as a boutique-style seafood market here in Victoria.

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Shop > Our Producers > Finest At Sea

As a young boy, Bob Fraumeni was fascinated by the sea. He spent countless hours fishing in Gonzales Bay in Victoria, peering into the ocean, wondering what was down there. Although he wasn't born into a fishing family, he was drawn to the sea. As he got older, a teenage Fraumeni began hanging around the busy docks of Victoria's Harbour, which at the time had three fish processing plants in full operation.

In 1977, Bob bought his first boat, a 36-foot West Coast troller designed for Salmon fishing. However, even as he set out on his first trips, Bob Fraumeni knew the salmon industry was going downhill.

"I realized it was time to branch out to other fisheries - especially ground fish", Bob recalls. By 1984, Bob's company had grown and was established as a limited company called F.A.S. Seafood Producers Ltd., which stands for "Frozen At Sea".

F.A.S. now has 10 boats plying the seas, catching everything from Halibut up in Haida Gwaii to Albacore Tuna off the West Coast of Vancouver Island. Finest At Sea was established as a boutique-style seafood market here in Victoria.

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Finest At Sea

Finest At Sea

As a young boy, Bob Fraumeni was fascinated by the sea. He spent countless hours fishing in Gonzales Bay in Victoria, peering into the ocean, wondering what was down there. Although he wasn't born into a fishing family, he was drawn to the sea. As he got older, a teenage Fraumeni began hanging around the busy docks of Victoria's Harbour, which at the time had three fish processing plants in full operation.

In 1977, Bob bought his first boat, a 36-foot West Coast troller designed for Salmon fishing. However, even as he set out on his first trips, Bob Fraumeni knew the salmon industry was going downhill.

"I realized it was time to branch out to other fisheries - especially ground fish", Bob recalls. By 1984, Bob's company had grown and was established as a limited company called F.A.S. Seafood Producers Ltd., which stands for "Frozen At Sea".

F.A.S. now has 10 boats plying the seas, catching everything from Halibut up in Haida Gwaii to Albacore Tuna off the West Coast of Vancouver Island. Finest At Sea was established as a boutique-style seafood market here in Victoria.

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Great for pan-searing or grilling (the thick skin protects the delicate flesh from overcooking or falling apart). 

Frozen at sea.
Long line caught off Haida Gwaii.


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Firm texture, mild flavour, and very versatile. Skin and bones removed; ready for pan-searing, baking, grilling, and deep-frying. 

Frozen at sea.
Troll caught in the Hecate Strait.


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Mildly flavoured with a buttery, velvety texture. High in Omega-3s (similar to wild salmon). Excellent for grilling, smoking, and frying, and difficult to overcook.

Frozen at sea for freshness.
Trap-caught off Haida Gwaii.


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Salty-sweet spring salmon, hot-smoked for incredible flavour and a firm flaky texture.

227g; frozen.


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Milder in flavour and lower in fat than sockeye salmon, coho salmon benefits from quick, gentle cooking and light flavours like lemon, miso, herbs, and garlic.

Frozen at sea; pin bones removed.
Troll-caught off Haida Gwaii.


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Cured and smoked at a low temperature for a silky and delicate texture. Ideal for bagels, crepes, omelettes, and pasta with lemon butter sauce.

227g; frozen.


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Finest At Sea

$9.75

Wild BC sockeye salmon from Barkley Sound, canned by St. Jean's in Nanaimo for Finest at Sea.

150g.


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Vibrant colour and robust salmon flavour with firm texture. Pinbones removed; ready for pan-searing, baking, grilling, and deep-frying. 

Frozen at sea.
Seine-caught in the Barkley Sound.


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Vibrant colour and robust salmon flavour with firm texture. Bone-in, skin-on, approx 1.5" thick. Ideal for quick searing or grilling.

Frozen at sea for freshness.
Seine-caught in Barkley Sound.


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Finest At Sea

$22.99

Creamy chowder with wild BC salmon, halibut, shrimp, potatoes, celery, carrots, leeks, and more.

One litre, frozen.
Thaw overnight, then heat gently over low heat.


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Finest At Sea

$9.75

Wild BC albacore tuna from the northern Pacific, canned by St. Jean's in Nanaimo for Finest at Sea.

150g.


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