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4590 Koksilah Rd
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Pacific Cod Cakes
These cod cakes are made with tender flaky Pacific cod, fresh spinach, potatoes, and red peppers and have a classic light batter for a crisp coating. Try them sandwiched in buns with tartar sauce and lettuce; they're sure to delight!
Ingredients: wild Pacific cod, mashed potatoes (potatoes, vegetable oil, dry skim milk, butter, soy protein, spice), red bell peppers, water, toasted wheat crumbs, spinach, batter mix (wheat flour, sugar, baking soda, salt, dry skim milk, corn flour, dried whole eggs), dried onion, lemon juice, garlic powder, spices, sea salt.
Pan-fry: cook from thawed on medium heat for four minutes on each side, turning gently. Cook to a minimum internal temperature of 145*F.
Oven: cook from frozen. Preheat oven to 375*F and bake for 15 minutes to a minimum internal temperature of 145*F.
Our pork and lamb are sourced from a few different small-time producers on Vancouver Island, including Tannadice Farms and Drunken Owl Farm. Our chicken is sourced locally from small producers between Duncan and Saanich. We are careful to source from producers that use humane practices and/or are pasture-based.
The fish we use is directly sourced from local fisherman, all from Oceanwise's recommended sustainable fisheries. With keeping our markets narrow we’re able to promote the best of what BC has to offer as well as do our part in seafood sustainability.
With small batch production, the attention to detail you get is going to be greater than anything being produced at scale. We are able to make sure that the taste of everything we make is consistent and exactly what you’d expect from a premium product such as ours. Small batch production preserves quality, ensures authenticity, and helps keep us sustainable as we know exactly the amount of ingredients we need for every batch.