Smooth Borders Start with Clean Paperwork: Why Live Oyster Import Documents Matter

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In the live shellfish business, freshness, temperature control, and logistics are always top of mind. But there is another factor that can determine whether a shipment moves smoothly across the Canada–USA border: paperwork.

For live oysters moving into the United States, the documents must tell the same story as the shellfish tags. When the information on the invoice, customs documents, bill of lading, health documentation, and shellfish tags does not line up, the shipment can be delayed, held for review, or placed under additional regulatory scrutiny. In a time-sensitive live seafood supply chain, even a short delay can create unnecessary risk, cost, and uncertainty for buyers and sellers.

Live oysters are not ordinary freight. They are a regulated food product, a perishable product, and a shellfish product subject to specific public health controls. Every carton or bag of oysters must remain traceable back to the approved harvest area, certified dealer, packing date, and shellfish control authority. The tag is the foundation of that traceability. It identifies where the product came from, who handled it, and how it entered commerce.

The supporting commercial documents must reinforce that same chain of custody. If the shellfish tag identifies one certified shipper or packer, but the customs invoice shows another party as the shipper, the result can create confusion for import officials. Even if the product itself is safe, legal, and properly handled, inconsistent documentation may make it appear as though the shipment has moved through an unapproved or unclear channel.

For importers, distributors, wholesalers, and foodservice buyers, this matters. A paperwork discrepancy can trigger questions from U.S. Food and Drug Administration, customs brokers, state shellfish control authorities, or other agencies involved in import review. Product may be placed on hold pending clarification. Additional documents may be requested. Buyers may be unable to release or distribute the product until the issue is resolved.

The best way to avoid these problems is to build a disciplined document review process before the truck leaves the dock.

At a minimum, live oyster export documentation should be checked to confirm that:

  • the product description matches the actual product;
  • the species, quantity, and pack size are consistent across documents;
  • the shellfish tags are complete, legible, and attached to the product;
  • the certified dealer or packer information matches the tags;
  • the invoice, bill of lading, and customs invoice identify the correct parties;
  • the buyer, consignee, and importer of record are accurately listed;
  • certification numbers are included where required;
  • the product is moving through approved and traceable channels.

This review may seem routine, but it is essential. In cross-border seafood trade, small administrative errors can become large operational problems. A wrong shipper name, missing certification number, inconsistent address, or mismatch between tag and invoice can slow down the entire process.

Smokey Bay Seafood understands this environment because we work in it every day. Moving live oysters and other seafood products between Canada and the United States requires familiarity with multiple regulatory bodies and systems on both sides of the border. Depending on the shipment, this may involve Canadian suppliers, the Canadian Food Inspection Agency, U.S. Food and Drug Administration, U.S. Customs and Border Protection, state shellfish control authorities, customs brokers, carriers, receivers, and certified shellfish dealers.

Our role is not simply to sell seafood. It is to help make sure the product, paperwork, logistics, and regulatory expectations align. That means understanding the importance of shellfish tags, maintaining traceability, working with certified partners, and helping customers navigate questions when they arise.

For B2B buyers, the benefit is confidence. When documentation is prepared correctly, live oyster shipments are more likely to move efficiently through the import process, arrive on schedule, and remain available for timely sale. When the paperwork is clear, regulatory officials can more easily verify the product’s source and status. When the chain of custody is properly documented, everyone in the supply chain is better protected.

In the live seafood business, quality begins at the source — but successful delivery depends on every step that follows. Proper paperwork is part of product quality. It protects the buyer, the seller, the carrier, and the end customer.

Eat Oysters, live and love longer.

Parasite Destruction and Raw Fish Safety: What Buyers Should Know

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Raw fish has become a major part of today’s seafood business, from sushi and sashimi to poke, crudo, and premium ready-to-eat seafood programs. For chefs, distributors, retailers, and foodservice buyers, the question is not only whether fish looks good, but whether it has been handled under a documented food safety program suitable for raw consumption.

One of the main concerns with raw or undercooked fish is naturally occurring parasites. These are not the same as spoilage bacteria, and they are not necessarily a sign of poor quality. Wild fish live in complex marine food chains, and some may carry parasites as part of their natural life cycle. The concern for human health arises when viable parasites remain in fish that is eaten raw.

The parasites most commonly discussed in raw fish safety include nematodes, often called roundworms, such as Anisakis and Pseudoterranova; cestodes, or tapeworms, such as Diphyllobothrium species; and, in some regions and species, trematodes, or flukes. Anisakis is particularly associated with marine fish and squid and can cause gastrointestinal illness if live larvae are consumed. Tapeworm risk is more often associated with certain freshwater or anadromous fish, including some salmonid species. For this reason, parasite controls are especially important when fish is intended for sushi or other raw ready-to-eat uses.

The accepted control method for many raw fish products is freezing to a validated time and temperature standard. Commonly recognized parasite destruction options include freezing and storing fish at -20°C or below for seven days; freezing at -35°C or below for 15 hours; or freezing at -35°C until solid and then holding at -20°C or below for 24 hours. The key point for buyers is that the temperature must be achieved throughout the product, and the process must be documented.

It is also important to understand the tuna category. Larger tuna species are commonly treated differently in raw fish guidance because they are generally recognized as having a lower parasite hazard than many other wild fish species. Species often listed as exempt from mandatory freezing requirements include albacore, yellowfin or ahi, bigeye, bluefin, blackfin, and northern bluefin tuna. That does not mean tuna has no food safety concerns. Tuna remains a scombroid species, meaning time and temperature abuse can create histamine risk. Freezing may control parasites, but it does not reverse histamine formation. Proper cold-chain control, receiving checks, supplier approval, and traceability remain essential.

Albacore

When discussing “which tuna has the most parasites,” the better answer is that parasite risk is not usually managed by ranking tuna species alone. Risk depends on species, harvest area, fish size, diet, handling, trimming, inspection, and whether the fish has been properly frozen. In general, parasite controls are a greater concern for many wild marine and anadromous fish than for the larger commercial tuna species. However, prudent buyers should still request written documentation, especially when purchasing product for sushi, poke, or raw ready-to-eat applications.

This is where supplier controls matter. Smokey Bay Seafood supplies frozen albacore tuna loins under a documented parasite destruction program for sushi and raw applications. The company confirms that its frozen tuna is held at -20°C or below for not less than seven days, with production controls that include deep freezing to -35°C or below until solid, followed by frozen storage. Finished inventory is maintained frozen, and product held at third-party cold storage is kept at temperatures that meet or exceed the recognized parasite destruction requirement.

For B2B seafood buyers, the takeaway is simple: raw fish safety is not a marketing claim. It is a control system. Ask for species identification, lot traceability, freezing records or supplier guarantee, cold-chain handling, and appropriate laboratory or specification documents. A reliable supplier should be able to provide these materials clearly and consistently.
Smokey Bay Seafood understands the expectations of sushi, poke, foodservice, and distribution customers. By combining responsible sourcing, documented freezing controls, technical specifications, and traceable lot records, Smokey Bay helps customers offer raw fish products with confidence.

Oysters: A seafood delicacy with a rich history and proven health benefits

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To some oysters are a flavourful taste of sea ocean flavour, and to others they are slimy goo in shells. Whether you love ‘em or hate ‘em, oysters are recognized globally as one of the pillars of seafood delicacy. In-fact oysters were part of the standard diet for thousands of years.

The first major node in the rich history of oyster consumption begins with the Greek and Roman Empire dating from 13th BCE to 5th AD. Although there is evidence that oysters were consumed by our early ancestors, they did not have the tools to properly open and shuck the oysters as life was primitive. Thus, the Romans are credited as the first group to truly cultivate oysters. They played such a significant role in the culture of the Greeks and Romans that oysters were written into the lore of the Greek gods. It is said that the Greek Goddess Aphrodite, the goddess of beauty and love, had emerged from an oyster shell when she was born. This is where the tale of oysters being an aphrodisiac originates from; however, this is yet to be scientifically confirmed.

But the true golden age of oyster consumption was in a much more modern time, the 18th and 19th century. Oysters became mainstream by becoming much more accessible and affordable. In the late 1800’s oysters were $0.01 each, which is equivalent to $0.25 today. Oysters went from being a delicacy that was only eaten by the wealthy to becoming a staple food and diet for the everyday person. This led to improved research in the scientific understanding of the nutritional contents of oysters. But on the contrary, the accessibility and affordability was due to overharvesting. Historically, oysters were harvested by hand using long tongs; but innovative fishermen began using dredges.

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These were iron mesh bags that were dragged along the ocean floor which allowed them to get oysters that were too deep for the tongs. It is believed that between 1880 and 1910, 160 million pounds of oyster were harvested per year.

The irreparable damage done in the 1800s and 1900s still affects us today, but the demand for oysters has not wavered. Due to overharvesting, 95% of the world’s oysters are farmed under strict management and sustainable practices. But the good news is that modern practices have provided clear details on the health benefits of oysters.

Inside the goop of oysters carries a load of important nutrients such as Vitamin B12, Zinc, Iron, and Selenium. B12 plays an essential role in red blood cell formation, cell metabolism, and nerve function. B12 also helps reduce the effects of a hangover! Iron and Zinc are essential nutrients for human function yet deficiencies in these two remain a global problem. Zinc plays a role in maintaining our immune system, cell growth, and skin repair healing. Another important factor of zinc is that it supports the cognitive function of taste and smell. Meanwhile Iron is what produces hemoglobin’s that carry oxygen in the blood. Finally, Selenium is a mineral that helps prevent cellular damage and supports thyroid function.

Another reason for considering oysters to be a part of your regular diet is that they are an excellent source of easy protein. For anyone that is trying to gain some mass, there are about 9 grams of protein in a single oyster. That means about six oysters equals to a 6 oz chicken breast in gram for gram protein. Now we’re not saying to replace the meat in your dietary plans for bulking, as we understand calories are important too. But oysters could be added on top of your diet plan as they are light and easy to consume! Oysters can stay good in the fridge for two weeks after the harvest date. We suggest buying and storing them, and then eating a few with your planned dinner meal.

Recently, in the last couple years, there was a new discovery that pacific oysters have an antioxidant called ‘3,5-Dihydroxy-4-methoxybenzyl alcohol’. It’s so new that more research needs to be done, but what it is is an antioxidant. There was a very recent study done in March 2024 that demonstrated that this antioxidant showed potential anti-aging in the brain of mice.

Oysters have come a long way from ancient luxury to modern culinary yet have always been consumed in the same way. And although historical over-harvesting has necessitated a shift towards sustainable farming practices, today’s methods are helping to replenish oyster populations while highlighting the impressive nutritional benefits. With valuable nutrients like Vitamin B12, Zinc, Iron, and Selenium, oysters offer both a rich history and promising benefits. Whether viewed through the lens of tradition or modern science, oysters remain a fascinating and vital part of our seafood heritage.

Bibliography

  1. “The History of Oysters: Its Rise as a Delicacy and a Staple Food Beloved by Many.” Food Worth Writing For, May 8, 2020. https://foodworthwritingfor.com/2018/07/31/the-history-of-oysters-its-rise-as-a-delicacy-and-a-staple-food-beloved-by-many/.
  2. Isa, Mari. “The Great Oyster Craze: Why 19th Century Americans Loved Oysters.” MSU Campus Archaeology Program, December 17, 2021. https://campusarch.msu.edu/?p=4962#:~:text=From%201880%20to%201910%2C%20oysters,an%20ample%20supply%20of%20oysters.
  3. Hausheer, Justine E. “Oyster Hatcheries Help the Industry Adapt to Climate Change.” Cool Green Science, March 8, 2023. https://blog.nature.org/2022/02/01/oyster-hatcheries-help-the-industry-adapt-to-climate-change/#:~:text=Share%20this%20article&text=To%20continue%20to%20meet%20growing,scallops%20consumed%20worldwide%20are%20cultivated.
  4. Kubala, Jillian. “Oysters: Nutrition, Risks, and How to Cook Them.” Healthline, June 13, 2023. https://www.healthline.com/nutrition/oysters#protein.
  5. “Vitamin B-12.” Mayo Clinic, June 28, 2024. https://www.mayoclinic.org/drugs-supplements-vitamin-b12/art-20363663#:~:text=Overview,meat%2C%20fish%20and%20dairy%20products.
  6. “Office of Dietary Supplements – Iron.” NIH Office of Dietary Supplements, August 17, 2023. https://ods.od.nih.gov/factsheets/Iron-Consumer/#:~:text=Iron%20is%20a%20mineral%20that,iron%20to%20make%20some%20hormones.
  7. “Office of Dietary Supplements – Zinc.” NIH Office of Dietary Supplements, October 4, 2022. https://ods.od.nih.gov/factsheets/Zinc-Consumer/#:~:text=Zinc%20is%20found%20in%20cells,to%20grow%20and%20develop%20properly.
  8. “Office of Dietary Supplements – Selenium.” NIH Office of Dietary Supplements, March 21, 2021. https://ods.od.nih.gov/factsheets/Selenium-Consumer/#:~:text=professional%20fact%20sheet.-,What%20is%20selenium%20and%20what%20does%20it%20do%3F,free%20radicals%20and%20from%20infection.
  9. Chen M;Liu M;Chen J;Liu X;Tang L;Wang C;Yu Z;Zhang Y;Tian J; “Potential Function of 3,5-Dihydroxy-4-Methoxybenzyl Alcohol from Pacific Oyster (Crassostrea Gigas) in Brain of Old Mice.” Molecular nutrition & food research, March 24, 2024. https://pubmed.ncbi.nlm.nih.gov/38522025/.

Here’s how to tap into culture and commerce near Puget Sound

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A generational investment opportunity is available in Anacortes, WA. that combines rich cultural history with the prospect of lucrative local and international commerce in the marine and aquaculture sectors.

Sebastian Stuart LLC takes its name from the original cannery complex built between the 1940s and 1970s. A 38,000 square foot warehouse, pier and dock centrally located in this historic fishing community. Now ready to be transformed into a vertically-integrated seafood company, a storefront market or any other host of opportunities afforded by operating near the pristine waters off of Washington State.

“This is a fantastic opportunity to grow with this legacy property because of its many positive benefits for the marine and aquaculture industries and the community as a whole,” said Patrick Warren, president and CEO of Sebastian Stuart, LLC.

Investment opportunity in aquaculture

Sebastian Stuart LLC is seeking sale or investment in the property. The LLC holds title to the property and maintains decades-long lease agreements with government agencies and regulators with respect to foreshore aquaculture rights and access.

In addition to the built environment the property consists 2.4 acres of foreshore steeped in Pacific Northwest history and tradition.

Versatile waterfront development potential

Located near the intersection of 12th Street and D Avenue the development options specifically within the marine and aquaculture industries are numerous.

Prospective investors might desire involvement in live dungeness crab industry or shellfish hatchery aquaculture for geoduck, sea urchin or clams. Ideal for fish offloading, storage of fishing equipment or boat mooring. A larger seafood conglomerate involved in the entire supply chain from harvesting to distribution could see this as a logical strategic investment.

Alternatively one of the property’s warehouses could be retrofitted to become  a public market similar to the numerous vendors seen on Granville Island in Vancouver, B.C.

“There are very few properties like this in North America that have so much potential within the sphere of seafood production and sales, one that has access to unlimited amounts of fresh seawater and access to Puget Sound and in close proximity to the I-5,” Warren says.

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There is endless potential for the Anacortes property, from aquaculture ventures to waterfront markets and marine research. Additional roof work and repairs were done in 2023, since this aerial. Photo via Smokey Bay Seafood Group

This property allows access for overseas investors into one of the largest shellfish producing areas in the world.  The demand for seafood grows annually. In these uncertain times with international trade this property is a gateway to the American market. Also located between two major International airports YVR and SEA any seafood landed or produced here is logistically central.

From an international commerce perspective EU countries such as Holland, Italy and Spain have a thriving import business for live shellfish from the West Coast – specifically manila clams. Asia and America’s demand for live dungeness is constant.

This property could also be a lynchpin for a non profit group to transform it into a marine institute or heritage-type facility, similar to renowned organizations such as the Gulf of Maine Research Institute, the Pacific Maritime Heritage Center or Northwest Maritime Center.

Assessed at $1.5 million USD a decade ago, the property is in need of upgrades and the lease requires a base level of remediation for rotted pilings. About 40% of the structures has to be modified or grated to be in accordance with Washington’s Department of Natural Resources regulations around light penetration to the ocean bed.

“With $2 million worth of investment upgrades to this facility, you have a $5-million to $7-million property,” Warren says.

Explore investment details and next steps by contacting Sebastian Stuart LLC at [email protected].

Written by the Western Investor (https://www.westerninvestor.com/specialfeatures/heres-how-to-tap-into-culture-and-commerce-near-puget-sound-11345679)

Why is Dungeness Bay Crab better?

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For over a dozen years Smokey Bay Seafood has been exporting crab from the Pacific Northwest. The crab we source comes from both the USA and Canada as the fishing area crosses the international boundary. The body of water, Puget Sound, and the Strait of Juan de Fuca are shared by both countries. Differences in crab is not its nationality. But the marine environment from which it is harvested.

This blog post aims to give some general background on the Dungeness crab industry in our region and the key factors Smokey Bay considers when packing and shipping Dungeness crab.

The first thing we consider is whether the crab was caught in a sheltered coastal waters, such as a bay or an inlet such as Puget Sound or if it is ocean crab harvested in the open water off the continental coastline such as the West Coast of Vancouver Island, or the Oregon coast. If the crab comes from an area that is more sheltered, there tends to have more nutrients in the water and the crab is hardier, harder shell with more meat content. If the crab comes from a more open ocean environment, it tends to have a softer shell and less meat fill. These are general rules of thumb, there are exceptions. Typically, Ocean Dungeness crab is more for domestic sales, and has a cheaper price point than Bay Dungeness crab. Bay crab tends to go for export markets at a premium price. In addition to be sold live Ocean crab is often cooked and frozen then sold either whole or in sections.

Smokey Bay Dungy Crab Anacortes (4)

The Smokey Bay crab packing plant in Anacortes Washington focuses primarily on live Bay crab for its customers. Some export markets call our type of Dungeness purple or black crab as opposed to the term white or yellow crab for the open Ocean variety.

Dungeness crab are trapped in a baited box cage that allows the crab to come in but not get out. The Crab Fisher drop their trap to the ocean floor and attaches a rope and float to identify and retrieve it later. Cages can be left for a day or a few days. The bait used varies – octopus, squid, mink carcasses, butter clams or fish heads. Smokey Bay Seafood sells crab bait to fishermen and the choice of bait is a subjective choice for the crabber depending on success they’ve had with previous types of bait in the location that they are fishing.

In order for a crab to be legally harvested, it must weigh more than one and a half pounds. The size grade for crab is typically three categories. One and a half to 2-pound crab (standard 1.7-pound average), 2 pound up crab (large 2.2-pound average), and ocean run crab. The standard crab is the usual size for domestic sales, the large crab is typically exported, and ocean run crab is a mix of sizes, and typically sold to local retail or traded with other crab Packers. A Dungeness crab is seldom over 2.7 pounds.

The Dungeness crab business is divided into live crab, and frozen whole cooked crab or sections. Smokey Bay business is live crab. The industry itself is divided into commercial and tribal harvest. Smokey Bay works with both the commercial and tribal Dungeness crab fishery. All Dungeness crab is Wild caught there is no aquaculture for crab.

Smokey Bay Dungy Crab Anacortes (3)

The market price for live Dungeness crab varies weekly. It’s a volatile market especially recently as the governmental management of the fishery has frequent openings and closings, which can radically affect supply from week to week. Price for live dungeon crab can vary throughout the year from as low as $6.50 a pound to as high as $13 a pound based on minimum order of 675 pounds.

The Crab Fisherman empties his crab traps into large totes, which are then offloaded at our crab packing facility and promptly put in wet storage tanks filled with clean ocean water. We are lucky in that we are able to use clean ocean water rather than reconstituted marine water. This is because our facility is on a pier above the ocean water. There are also crab packers located further inland that use salt and water mix to hold their crab. Regardless of the water source, all water is constantly circulated in the tanks and kept clean by a mix of filtration and UV light, filtration can be made from a medium of sand, charcoal, and even oyster shell.

Once our crab is received at the plant, it is banded with elastic rubber bands around their claws, to prevent them from being aggressive with their cohorts. It also serves to keep the quality of the crab and claw intact. The Crab is held in tanks circulating ocean water and can be kept in good condition for a few weeks if necessary. But is usually just held for a few days prior to shipping.

Then 24 hours prior to shipping the water is reduced in temperature to 2°C. This is the initial stage to prepare the crab for transport and air shipment. As the crabs body temperature is reduced it goes into a dormant/sleep state. Crab is held in the cold water tanks right up until an hour or so from departure of the packing plant. Then the banded crab is removed from the tank and put into Styrofoam cases by hand stacked into rows claws up, 45 pounds per case (20.4 Kg per case), newsprint and gel packs are then placed on the crab. The lid is sealed, and a hole is made in the lid of the case where oxygen is pumped in using a hose and scuba tank.

Smokey Bay Dungy Crab Anacortes (7)

Oxygen is pumped in the case and the hole is sealed with a thick sticker. The Styrofoam cases of crab are promptly loaded onto the delivery truck for a 3-hour journey to either Vancouver International Airport YVR or Seattle Tacoma International Airport SEA. The Dungeness crab arrives at the airport in the evening for overnight or early morning flights departing to Texas (DFW, AUS, MSY), Singapore SIN, Taiwan TPE, Vietnam SGN HAN, Toronto YYZ.

Typical order size range in the 15 to 30 x 45 pounds case range. We have capacity to pack up to 70 x 45 pounds cases each day. Our customers pick up crab at the destination airport’s air cargo facility the following morning. The transit time for our crab is kept to under 24 hours. Once our crab is received, it is either distributed directly to food service or retailers, some have wet storage tanks to hold the live crab for distribution throughout the week. Mortality is kept to a minimum. However, an allowable loss of up to 5% is an acceptable industry standard. Though in most instances this seldom is needed.

Smokey Bay, reputation for quality crab has kept us in good shape with our customers over the past 15 years. If you have any questions, please feel free to ask.

Albacore Tuna: What to know when buying

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Albacore Tuna, species name thunnus alalunga, is ubiquitous in that it is found in all the world’s oceans. The commercial fishing of albacore is focused on the Pacific Northwest, the South Pacific, Indian ocean, North and South Atlantic. As a rule of thumb, the colder water albacore has higher fat content and is a smaller fish about 10 to 35 lbs each versus its warmer water counter part 60 to 80 lbs.  However, both warm and cold water albacore are in high demand and used for various cooking applications.

It doesn’t take long for us to realize how prevalent and valued this species is in our domestic food system. From canned tuna at your corner store to sashimi, sushi, poke, and pan seared steaks and sandwiches, it is one of the most widely consumed fish in North America. The albacore tuna that Smokey Bay sells is a blast frozen -36 C IVP (individual vacuum pack) loin from larger sized Albacore.  Each loin ranges from 3 to 5 lbs or 5 to 8 lbs and is sold in 30 lbs case. The grade is AA which is suitable for both raw and cooked consumption.It has white flesh and mild flavour.

 

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Buy Albacore Tuna or get a Price Quote

 

The commercial sales of Albacore tuna are influenced by various factors: the freshness of the catch, the method of fishing, and the management of the fishery. Here are essential characteristics and qualities of Albacore tuna that buyers, distributors, and chefs might find relevant:

Flavour and Texture:
  • White Flesh: Albacore tuna is known for its pale, white flesh. It has a mild flavor compared to other tuna species.
  • Firm Texture: The texture of Albacore is firm and meaty, making it suitable for various culinary preparations.
  • Fat Content: Tuna grades are often classified by their fat content as either lean or fatty. Lean cuts have less visible marbling and lower fat content, resulting in a firmer texture.
Sustainability and Quality:
  • Global Distribution: Albacore inhabits tropical and temperate regions across most oceans, including the Atlantic, Indian Ocean, Indo-Pacific, and the Pacific Ocean.
  • Fishery: The Albacore tuna fishery Smokey Bay Seafood sources from employs sustainable practices, such as hook and line gear (trolling) to minimize by-catch.
  • Quality Preservation: Immediate stunning, bleeding, and freezing at -30°C preserve the flavor and texture of Albacore.
Cooking
  • Once you have cut Smokey Bay albacore tuna loins you can eat raw or you can cook them in various ways such as grilling, pan-searing, or oven-baking. Remember, when cooking Albacore Tuna Loins, it’s important not to overcook them to maintain their delicate texture.

Smokey Bay Seafood imports albacore tuna from a dedicated premium fish plant. For nearly a decade our customers have loved our tuna loins primarily because of the quality, flavour, size, and price.

Smokey Bay is confident that all our products are of the highest ethical and health standards.  Each importation we do is accompanied by a Captains Catch Certificate that describes the fishing method and equipment used.  All our albacore is Dolphin and Shark Safe, meaning that mitigation measures are in place to prevent the unnecessary, cruel, and wasteful harvest of these protected species.  Certificates of Origin determine the pedigree of the fish, along with our own company audit, prevents any IUU fish from entering our supply chain.  Government certified health certificates are provided; and laboratory testing is done to check for histamine and heavy metals on each import we do.

This is further backed up by Canadian Food Inspection agency audits and sampling which is done periodically throughout the year as part of our Safe Food for Canadians Regulation license. You can be assured if the seafood is deemed good enough for consumption in Canada it is good enough to eat anywhere in the world.

Unlocking the Potential of Superba Krill in Aquaculture

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Superba krill, harvested in some of the most remote and pristine waters of the Southern Ocean, is an unsung hero in the world of aquaculture. This nutrient-packed crustacean has proven to be an invaluable resource for aquaculturists worldwide, including those cultivating shrimp such as Litopenaeus vannamei (white prawn). With Smokey Bay Seafood, based in Vancouver, Canada, exporting Superba krill to farms around the globe, it’s time to explore what makes this small but mighty resource so special.

How is Superba Krill Harvested?

Superba krill (Euphausia superba) is sustainably harvested in the remote Southern Ocean, often near Antarctica. These cold, nutrient-rich waters support massive populations of krill, a cornerstone species in the marine food chain. To preserve their exceptional quality, krill is commonly frozen whole, in-shell, into convenient 10 kg blocks immediately after harvest. This method locks in freshness and ensures the nutritional profile remains intact during transportation and storage.

The Role of Superba Krill in Shrimp Farming

A key application of Superba krill in aquaculture is as a premium feed ingredient for broodstock in L. vannamei farming. Here are some reasons why:

• Nutrient Density: It is rich in essential omega-3 fatty acids (EPA and DHA), high-quality proteins, and natural pigments like astaxanthin. These nutrients promote better fertility, egg quality, and overall broodstock health.
• Palatability: Shrimp are highly attracted to krill, ensuring consistent feeding and optimal nutrient absorption.
• Improved Growth Rates: Regular inclusion of krill in feed results in healthier larvae and juveniles with higher survival and growth rates.
• Natural Pigmentation: Astaxanthin in krill enhances the coloration of shrimp, an important factor for market appeal.
Applications Beyond Shrimp Farming

While shrimp farming is a popular use for Superba krill, its applications extend to other sectors of aquaculture and even beyond:

1. Fish Farming: Krill is an excellent feed ingredient for carnivorous fish species such as salmon, trout, and seabass, enhancing growth, immune response, and pigmentation.
2. Pet Food: High-quality krill meal is used in premium pet foods for dogs and cats due to its digestibility and rich omega-3 content.
3. Human Nutrition: Krill oil, extracted from Superba krill, is a popular dietary supplement packed with EPA, DHA, and antioxidants.
4. Cosmetics: The astaxanthin in krill is prized in cosmetics for its anti-aging and skin-brightening properties.
Sustainability

Superba krill harvesting is regulated for environmental sustainability and ecosystem balance. Strict quotas and standards to protect krill populations and the species that depend on them are set by the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR). Responsible companies, including Smokey Bay Seafood, adhere to these standards to ensure that krill harvesting remains sustainable and minimizes environmental impact.

Challenges of Krill Harvesting

While Superba krill is a valuable resource, its harvesting presents challenges that require careful management:

• Ecosystem Impact: Krill are a keystone species, serving as a critical food source for whales, seals, and penguins. Overharvesting could disrupt the Antarctic food web.
• Climate Change: Warming oceans and reduced sea ice already threaten krill populations, compounding the pressure from harvesting.
• Operational and Regulatory Concerns: Harvesting in remote waters is resource-intensive, and gaps in monitoring or enforcement could allow unsustainable practices.
• Ethical Considerations: Environmental advocates highlight the risks of depleting such a critical species in a fragile ecosystem.
Smokey Bay Seafood: Your Trusted Source for Superba Krill

At Smokey Bay Seafood, we take pride in supplying premium-quality, sustainably caught to CCAMLR standards, Superba krill to aquaculturists around the world. Our commitment to sustainability, quality, and reliability ensures that our krill products consistently meet the high standards of the global aquaculture industry.

Final Thoughts

Whether you’re rearing white prawns, cultivating salmon, or exploring innovative uses in pet food or human nutrition, Superba krill offers unmatched benefits. This versatile, nutrient-rich resource continues to unlock new possibilities across industries, proving that big things really can come in small packages.

For more information about Superba krill or to explore partnership opportunities, contact Smokey Bay Seafood today.

Some Sources:

https://thefishsite.com/articles/paper-backs-benefits-of-krill-in-aquafeeds

https://www.superbakrill.com/blog/what-are-the-krill-oil-health-benefits

https://www.akerbiomarine.com/the-power-of-tiny-krill-0-0

Why Whelk Meat? Gym Rats Go Crazy for New Super Food

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Whelk (species Buccinum undatum), a type of sea snail harvested from Canada’s Atlantic coast, is making waves among fitness enthusiasts and health-conscious individuals—and for good reason. This unique mollusk is not only a culinary delicacy but also a nutritional powerhouse, perfect for those seeking a balanced diet packed with benefits.

One of whelk’s standout features is its incredible protein content. A 100-gram serving contains approximately 48 grams of protein, fulfilling 95% of the recommended daily value. This high-quality, easily digestible protein supports muscle repair, growth, and recovery, making whelk an ideal choice for athletes, gym-goers, and anyone focused on rehabilitation or physical activity.

In addition to protein,whelk is rich in essential vitamins and minerals. It provides significant levels of vitamin B12, iron, magnesium, and potassium, all crucial for maintaining energy levels, supporting oxygen transport, and optimizing cellular function. A 100-gram serving offers 30 mg of iron (377% of the daily recommended value) and 172 mg of magnesium (123% of the daily value), helping to boost overall health and vitality.

Whelk is harvested sustainably in Canada’s North Atlantic, particularly off Newfoundland and Labrador, where it has been commercially fished since 1986. Fishermen use long-line baited traps at depths of 45 to 60 m

 

eters. After landing, the whelks are deshelled, cooked whole, and packed in 3-lb (1

.362 KG)  food-grade tubs (6 tubs per case, 18 lbs per case ) topped with brine water to preserve freshness. Frozen and shipped by reefer trucks to Smokey Bay Seafood in Vancouver, this succulent product is distributed down the West Coast from British Columbia to California.

WILD FROZEN WHELK IN SHELL

Preparing whelk is simple and versatile. If you are receiving the whelk in 3 lbs tubs you may want to partially thaw the product, divide it into smaller portions, and store it in Ziplock bags for future use. For a quick and delicious meal, thaw it in the fridge for about 12 hours, then thinly slice and marinate in ginger, sesame oil, green onion, and garlic before giving it a quick fry. The result? A flavorful and nutrient-dense snack or main dish.

Incorporating whelk into your diet offers a flavorful and nutrient-dense option, particularly beneficial for those focused on muscle development and overall health. Its high protein content, coupled with a rich array of vitamins and minerals, makes whelk a valuable addition to a health-conscious lifestyle.

 

Some sources:

https://www.nutritionadvance.com/whelk-nutrition-benefits/

https://foodstruct.com/food/whelk

https://waves-vagues.dfo-mpo.gc.ca/library-bibliotheque/212579.pdf

https://www.dfo-mpo.gc.ca/fisheries-peches/ifmp-gmp/whelk-buccin/2021/index-eng.html

Having your ducks in a row: Seafood Supply Chains

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From rural remote to dense and urban, the seafood we sell is shepherded along with critical control points prone to mishaps. Does the seafood supply chain sound complicated? Well it is.

Our company, Smokey Bay Seafood, has to cast its line further than the sea to get seafood from the ocean deep to the dining table. From rural remote to dense and urban, the seafood – live shellfish, fresh and frozen seafood – that we sell is shepherded along with critical control points prone to mishaps. Does the seafood supply chain sound complicated? Well it is.

Picture in your mind’s eye a remote sand bar off the Coast of Vancouver Island, and a person with a rake and shovel sifting for clams or picking oysters on a foggy winter morning, or a crabber handling a winch on an aluminum skiff on choppy seas in Puget Sound. Then imagine sitting at a table at the Hotel de l’Opera in Hanoi. Vietnam or Casa Carmela in Valencia, Spain, a bowl of steamed clams or some cracked crab claw placed in front of you.

One might ask ‘how did it get here?’ but one rarely does. Usually we are too hungry or occupied to think about the steps undertaken for the privilege of dining on seafood from our Pacific Coast. Personally I rather focus on the journey from the plate to my mouth instead of the entire seafood supply chain.

A google search on the origin of the term ‘having one’s ducks in a row’ reveals a multitude of possible origins. From shipbuilding, to bowling alley, from Mother Nature to Carnivals, having one’s ducks in a row is a term that applies beyond these origins. Evidently having one’s ducks in a row means things have to line up in order to flow, to be right.

The first step in the seafood supply chain involves no fuel, no line, no fish, it is purely digital and legal. Determining if the raw material, the fish or shellfish itself, is permitted for the purposes intended for. I do not in this case mean IUU (Illegal, Unreported and Unregulated), something discussed in previous blog posts. Rather I mean is the stage the fish at in compliance for the next stage in the value chain.
For example in Washington State a Shellfish Harvester is not permitted to sell directly to an exporter, distributor, or retailer unless they are, as in Smokey Bay’s case, a licensed shellfish shipper or shellfish packer on the Food and Drug Administration (FDA) interstate shellfish list.

Another example is Dungeness crab for export markets, no matter how fresh, how good, how alive and wholesome the crab is, it cannot be exported to China unless it is packed in a plant approved by the National Oceanic and Atmospheric Administration (NOAA). While for countries such as Singapore, and Taiwan a State registered plant is sufficient.

THE DUCKS

First DuckTherefore, the first duck is to know your regulatory requirements. The source, logistics and customer can all be aligned but if it doesn’t meet the requirements of either the local or the export country then nothing can be done.

The second duck is the terms of sale and financing considerations. Where and when is the seafood and the money exchanging hands? This will depend on where you are situated in the value chain. For Smokey Bay it depends on what type of seafood – live, fresh or frozen, where it is going – USA, EU, UK, Asia, Canada.

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For example live manila clams CIF Europe (Cost, insurance, freight) are prepaid 72 hours prior to shipping from Vancouver. Live crab is CIF Vietnam prepaid 72 hours prior to shipping. Fresh oyster meat to Toronto is different with a free on board (FOB) Vancouver payment in 21 days Live Dungeness crab is cost and freight to Los Angeles on a 7-day payment. And frozen Albacore Loins are FOB Vancouver payment 30 days.

For less than truckload shipments, LTL, no financing is generally needed, for truck loads or ocean containers a letter of credit, or an escrow account might be needed. Export development financing and insurance especially when shipment values are quarter of a million dollars or more. An amount easily hit with a 40 foot ocean container of Smokey Bay black cod, or frozen scallops on the half shell.

Once you determine the regulatory space, and terms of sale, the next step is the logistics process. Moving from the seafood packing plant to the buyer. Often the fish will be bought and sold one more time before getting to the wholesaler or retailer.

So the third duck is usually driving a truck, flying a plane or perched on ocean container cargo ship. For logistics the main considerations are departure schedules, cut off times, transit time, temperature control, and costs. You might also need to consider customs clearance. Whether to use air cargo or land transport is a decision based on a few more factors such as transit distance, quantity shipped, and the needs and capabilities of the customer. Ocean freight is used for frozen seafood, generally further afield and can be a technical and financial exercise to arrange.

The fourth duck is quality control and customer satisfaction. For Smokey Bay our customers are both producers and distributors. Quality control starts at harvest, and is again monitored and managed at the packing plant. Quality in paperwork and logistics is the surest way to avoid snags, along with the quality control at receiving.

Thankfully concepts of quality control have evolved from being an upstream endeavor. Traditionally preventive controls (HACCP) and quality management programs (QMP) were tracked up to the point your company was situated in the value chain and no further. For example, once the fish was sold down the line, it was thought of no more.

The final duck, considers the quality of the business we are selling the seafood too. If the customer is purchasing seafood from us to resell, then they themselves need to have proper cold storage equipment, and procedures in place to ensure quality and prevent spoilage. To have a quality product you need quality businesses supporting you up and down the line.

It’s a lot of ducks to line up, but with them lined up the seafood flows.

Depth of the Sea: Fishing in the Deep Sea

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The European Academies Science Advisory Council warned of the “dire consequences” for marine ecosystems and against the “misleading narrative” that deep-sea mining is necessary for metals required to meet the transition to a low-carbon economy.

The deep sea is generally defined as the depth at which light begins to dwindle, typically around 200 meters (656 feet).

Picture a parched desert, where for kilometers around there is mostly nothing growing, every few hundred meters an edible vegetable plant blooms, fragile and rare. While beside the desert is a natural garden where vegetables, and fruits grow in abundance.

I believe most of us would feel a bit guilty, sad or bad knowing we were eating a salad made from an ecological rare desert vegetable when the option is there to eat juicy tomatoes and arugula without devastating the garden from which it was grown.

I like using land based analogies for making a point about oceans. Humans are land based creatures after all, so it is a relatable way to get a message across. The deep ocean is like a desert, it is not that productive, normal processes of growth of sea life is very slow. The sea life at great depth lives naturally a very long time, some live up to 150 years or more. Annual growth rates for deep ocean biomass is usually less than 1 per cent. Fish live in complete darkness with no sunlight to help accelerate growth.

“The deep sea is the world’s worst place to catch fish” says marine ecologist Dr. Elliott Norse, founder of the Marine Conservation Institute in Bellevue, Washington USA. “Deep-sea fishes are especially vulnerable because they can’t repopulate quickly after being overfished.

This summer the deep sea has received more notoriety than usual because of the demise of the OceanGate submersible Titan. By now the cause for implosion of the ill-fated sub has been well combed over with the verdict being a nonchalance for safety by its creator and captain combined the jerrybuilt of its structure and controls. Basically it was a combination of mindset and material that directly led to the sub’s and crew’s tragic end.

Diseno-sin-titulo

When considering any activity at great ocean depth you need your head screwed on straight and serious investment in infrastructure to reduce risks. But the sparseness of deep sea fisheries make such investments costly given the return on such investments. This fact offers perfect segue into another land based analogy – mining.

“With slow-growing fish, there’s economic incentive to kill them all and reinvest the money elsewhere to get a higher return-on-investment. Killing off life in the deep sea one place after another isn’t good for our oceans or economies. Boom-and-bust fisheries are more like mining than fishing,” Dr. Norse said.

Last month July 2023 deep sea fishing and mining interests collided. Ireland and Sweden joined ten other countries calling for moratorium on extraction of metals from seabeds as a UN-backed authority prepared for crucial talks.

I find this debate interesting personally because prior to entering the seafood business I worked in mineral exploration for the world’s largest gold mining Placer Dome company with mining operations in ecologically sensitive areas all over the world. This mining company which at the time seemed as permanent as granite dissipated in 2006.

Last month, the European Academies Science Advisory Council warned of the “dire consequences” for marine ecosystems and against the “misleading narrative” that deep-sea mining is necessary for metals required to meet the transition to a low-carbon economy.

Environmental considerations aside, mining is an expensive endeavor especially if you are doing it deep underwater. The economic incentive for competitive extraction is questionable. To be competitive at today’s gold prices which are approaching an all time high you would need to keep your cost of extraction to below $890 an ounce.

I doubt you can do that safely at ocean depth. If we use the cost to be a passenger on the Ocean Gate sub as a yardstick for a pricing model that indicates its true costs, $250,000 per person for what was to be an 8 hour tour. In this case even more investment would have been needed for success.

mariana-trench-animals-1024x937

I can’t see any resource activity at deep ocean justified either environmentally or economically. As for tourism I need to do more research. But personally I think visiting the Titanic for entertainment a bit crass. It’s a graveyard and some reverence is needed there, as for the creatures of the ocean deep.

Though some of the fish we sell come from the ocean deep such as black cod (150 to 300 meter). We are sourcing within a managed quota based fishery operating for decades.

Albacore (300 to 400-meter depth) is arguably a deep water fish. However, these are not ecological sensitive zones and the stocks replenish with a life span of 12 years. In contrast Orange Roughy, a popular seafood our company avoids, lives for over 200 years (1500-meter depth) and was thankfully delisted by Canada’s largest retail chain Loblaw’s. I would feel terrible eating any fish or animal that has a centuries long life span.

Smokey Bay Seafood avoids selling fish harvested from fragile environments. All the seafood we sell can be traced to its source. The seafood we sell is from regional, coastal, small scale fisheries on both Pacific and Atlantic Coasts: Dungeness crab, Pacific oysters, manila clams, wild sea scallop, sea urchin and whelk for instance. All this seafood comes from ocean depths and regions abundant as the garden I mentioned in the introduction to this blog post.

Canada

#309 – 896 Cambie Street
Vancouver, BC V6B 2P6

United States

114 W Magnolia St.
Bellingham, WA 98225

Contact

1 (604) 568-4310
[email protected]

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