Lions Gate Fisheries Ltd. harvests a variety of species of groundfish. These types of fish live on or near the bottom of waters near British Columbia’s Pacific West Coast. These include cod, rockfish, sablefish, sole, flounder and lingcod.
Our Vancouver facility is capable of being your wholesale seafood supplier of several groundfish species popular in domestic and international markets. Contact one of our sales team for a quote on your requirements.
Follow the links for information about each groundfish species available:
Pacific longspine thornyhead rockfish for kinki | Pacific yelloweye rockfish or “Pacific red snapper” | Pacific sablefish – "black cod" | Pacific Dover sole | Pacific cod – "gray cod" | Pacific arrowtooth flounder | Pacific lingcod
The Pacific longspine thornyhead is a deep-sea rockfish that can survive for five months between meals, lives up to 50 years, and has unusually bulbous eyeballs that give them the North American nickname of "idiot fish.” Longspine thornyheads are caught primarily for the Japanese market, where they are prized for their unique taste and served as kinki. The fish are marinated for days, often in sake or miso, then steamed, baked, or barbecued.
The Pacific yelloweye rockfish or “Pacific red snapper” is the largest West Coast scorpionfish and one of the longest lived, achieving a maximum of 120 years of age and sometimes attaining a length of 1 meter (3 feet) and a weight of 23 kilograms (50 pounds). This orange-yellow skinned fish is washed with pink on the back and sides, with paler undersides, and is prized in Vancouver's commercial and recreational groundfish fisheries for its large size and excellent meat quality. Yelloweye’s lean, medium-firm flesh has a fine flake when cooked, with a delicate, nutty, sweet flavour. Rockfish stays moist when cooked and is good for baking. Whole fish grill very well, and fillets are great for steaming or deep-frying.
Pacific Sablefish – “Black Cod” (Anoplopoma fimbria)
The Pacific sablefish is also known as “black cod,” a species of deep-sea fish that is exceptionally long lived with a maximum recorded age of 94 years. Averaging about 60 centimeters (24 inches) in length and 3 kilograms (7 pounds) in weight, the sablefish’s high fat content, soft-textured white flesh is considered a delicacy in many countries, and has a light, flaky texture and flavour similar to sea bass when cooked. Sablefish is great for baking, broiling, grilling, smoking, frying, or for serving as sushi or sashimi.
Pacific Dover Sole (Microstomus pacificus)
The Pacific Dover sole is a Pacific flatfish of the flounder family of groundfish. It takes its name from a resemblance to the common sole of Europe, which is often called Dover sole. Characterized by a light taste, Pacific sole is great for grilling on the bone.
Pacific Cod – Gray Cod (Gadus macrocephalus)
The Pacific cod is a true cod species, and is also known as gray cod or grayfish. An important commercial food species for North American and Japanese markets, this schooling bottom dweller is similar to Atlantic cod in appearance and grows up to 49 centimeters (20 inches) and a weight of up to 15 kilograms (33 pounds). Pacific cod’s lean, highly moist flesh has very large flakes and a delicate, mild flavour when cooked. Cod is great for baking, broiling, sautéing, boiling, steaming and deep-frying, and is wonderful in stews and chowders.
Pacific Arrowtooth Flounder (Atheresthes stomias)
The Arrowtooth flounder is caught wild from the Pacific Northwest waters off Vancouver Island and is an inexpensive flounder sometimes marketed as turbot, although it is not related to the more expensive European turbot. Arrowtooth flounder are a relatively large, brownish coloured flatfish with a large mouth, reaching lengths of up to 3 feet. Pacific flounder flesh is low in fat, a good source of B vitamins, and is soft-textured with a very mild flavour when cooked. Available whole or filleted, flounder are suitable for a variety of cooking methods although its delicate flavour is great for light sautéing or braising.
Pacific Lingcod (Ophiodon elongates)
The Pacific lingcod is not closely related to either ling or cod, but gets its name because it somewhat resembles those fish. A popular eating fish much prized by anglers, lingcod come in various shades of grey and has been observed up to a size of 152 centimeters (60 inches) and a weight of 59 kilograms (130 pounds). Lingcod flesh has a mild flavour, with large, soft, moist flakes when cooked. It is a great substitute for halibut in recipes requiring baking, broiling, frying, grilling, sautéing or steaming.