Your Guide To Wild-Caught Groundfish in B.C.

Throughout the fresh season, BC’s groundfish are highly sought after across the world for their unparalleled quality. Groundfish are harvested by Canadian commercial fishing families who are devoted to harvesting their catch with sustainable fishing methods in well-managed fishing zones. As a leading seafood processor, Intercity Packers Meat & Seafood is dedicated to sourcing from reputable producers and fishermen to continue this commitment to quality.

Product Highlights

• Sourced from local, BC waters
• Ocean Wise and MSC options
• Processed by ICP seafood experts
• Overnight shipping from vendors for optimal freshness
• Exacting standards for food safety and quality control
• Multiple custom-cut specifications that offer 100% yield

History of the BC Groundfish Fishery

Out of the groundfish species, the first Canadian commercial fishery opened around 1860 for Pacific Lingcod, which the First Nations have been fishing for thousands of years. In 2009, the Canadian longline fishery for Pacific Halibut was certified by MSC. Currently, the longline fishery for Sablefish that are a bycatch from Pacific Halibut are under assessment to become MSC certified as well.

Get To Know The Fresh Groundfish Species Caught Along from BC’s Coast

The BC Coast is rich with many species of Groundfish, however, consumer demand and availability has resulted in Intercity Packers’ focus on offering these key species during the fresh season.
*Landings increase with Halibut season due to being a bycatch.
**Less consistent availability in the Winter due to poor weather.

Pacific Halibut

Size Range: 10-60+lb | Available Fresh Cuts: H&G, Fillets, Portions
Fresh Season: March-December | Notes: Mild Flavour, Firm Texture
Profile: Pacific Halibut is sought-after for its lean, mild, and sweet flesh. The texture is firm, flaky with minimal bones. Halibut is a valuable MSC commercial fishery and recognized as one of the best managed fisheries in the world.

Sablefish

Size Range: 4-10+lb | Available Fresh Cuts: H&G, Fillets, Portions
Fresh Season: All Year* | Notes: Mild Flavour, Medium-Firm Texture
Profile: Sablefish is a smooth, buttery, mild tasting fish. The fish have a rich, high fat content, which helps keep this fish moist during cooking.

Ling Cod

Size Range: 10-15+lb | Available Fresh Cuts: H&G, Fillets, Portions
Fresh Season: All Year** | Notes: Mild Flavour, Firm Texture
Profile: Lingcod are unique to the west coast of North America, with the centre of abundance off the coast of British Columbia. Lingcod offers a mild, slightly sweet flavour and a firm, flaky texture.

Rockfish

Size Range: 2-5+lb | Available Fresh Cuts: Whole, Fillets
Fresh Season: All Year | Notes: Sweet Flavour, Medium-Firm Texture
Profile: Rockfish have a delicate, sweet flavour and the meat is lean. The texture will vary from medium to firm with a fine flake, depending on the size of the fish. There are over 35 species that fall under the “Rockfish” term in BC, with two common species being Ocean Perch and Yellowtail Rockfish.

Sole

Size Range: 1-3+lb | Available Fresh Cuts: Whole, Fillets
Fresh Season: All Year** | Notes: Sweet Flavour, Medium-Firm Texture
Profile: Sole is known for a mild flavour profile and thin fillets that are quick to cook. Two of the most common species include Petrale and Dover.

Get To Know The Team Processing Groundfish At Intercity Packers

The seafood processing team at Intercity Packers can custom-cut seafood to a variety specs, depending on your menu’s requirement.

• 25+ ream members
• 12+ Years for average tenure

Our expert team excels at meeting customer demands efficiently while maximizing yield. The first shift starts at 5 AM every shipping day to process Just In Time (JIT) orders for same day delivery. Some custom specifications can only be achieved by hand-cutting, however our capabilities are supplemented with top of the line automation where possible.

Key Fish Butchery Terms & Cut Breakdown

TERM	EXAMPLE
Whole (WHL) - Zero processing has been done to the fish, so the head, fins and guts are intact.
Headed & Gutted (H/G) - The head and guts are removed from the fish.
Fillet (FLT) - A side of a fish that is removed by cutting parallel to the spine. In the case of Halibut, due to the large size, each side of the halibut is cut in half again to yield 2 fillets per side. Depending on the noted specification, fillets and portions can be: - Skin-on or skinless - Bone-in or boneless.
Portion (PTN) - Fillets are hand-cut into portions at a specific, requested weight. - Hotel-Cut - Belly and tail are removed to get a square shaped portion. - Center-Cut - Portions from the center of the fillet. - Tail - The tapered, tail end of the fillet.

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ABOUT INTERCITY PACKERS

In 1972, Intercity Packers Meat & Seafood started out by supplying beef, pork, lamb, chicken and game products to local restaurants in Vancouver. We are now Canada’s leading supplier of the highest quality meat and seafood products to restaurants, healthcare and education customers across Canada with 3 dedicated locations. Our trained staff have years of experience in butchery and seafood processing. Our facilities are federally inspected by the CFIA and SQF certified, therefore employing the highest standards for food safety and quality assurance. With continuous innovation and the latest technology in the industry we source and produce safe, consistent, and leading-edge new products for our customers to meet evolving market trends and consumer preferences.