Welcome to Lapointe Fish Limited, a name to trust for quality fresh fish and seafood. Since 1867 our commitment to quality, knowledge of the product, and customer service is what has made Lapointe Fish a house hold name in the Ottawa-Carleton, Gatineau region. Lapointe Fish Ltd. has been owned and operated by the Vivian family for over hundred and forty years and is now currently being run by the third generation, who grew up watching their grandfather and fathers run a fresh fish business. When Eric Vivian Sr. bought Lapointe Fish Ltd in 1965, there was only a sole retail shop on the Byward Market. Over forty years later, Lapointe Fish has expanded to offer Ottawa residents numerous seafood grills and retail stores, sushi counters, and wholesale services, all over the region of Ottawa. It is our belief that our continued commitment to ensure quality product, service and knowledge has led to the continued patronage of our loyal customers. Whether you would like to purchase some fish to cook at home, or treat yourself out for an intimate dinner at one of our grills, Lapointes is your headquarters for quality fresh fish and seafood!

In the mood for sushi? Lapointes offers daily made sushi at various locations across the Ottawa/Gatineau region as well as sushi-grade product if you feel like making your own sushi at home! We are also pleased to offer catering and wholesale services to the greater Ottawa / Gatineau region.  Only the best will do at Lapointe Fish! WATCH: A Calgary man heads to the ER after some bad homemade sushi caused him severe pain. Heather Yourex-West explains what creatures ended up inside the man's stomach, and how to prevent a similar nightmare. If you like to make sushi at home, you may want to think twice about doing that.An Alberta man made sushi at home using raw wild salmon he bought at a Superstore and within an hour he was in the emergency room, according to a newly released study.His stomach pain was severe, but the cause perplexing. The 50-year-old patient had x-rays and a CT scan, which showed his body was reacting to something. But it was during an endoscopic procedure – when a doctor uses a tiny camera – that a creepy diagnosis was made.

Worms one-to-two centimetres long were feeding on the lining of his stomach.READ MORE: 53 people in 9 states sickened after eating raw tunaThe man was suffering from Anisakiasis, a parasitic disease caused by worms (nematodes) that can attach to the wall of the esophagus, stomach or intestine.The physicians believe this is the first Canadian case involving raw salmon. People can become infected by eating raw seafood and fish, according to the report.A skilled and trained sushi chef can recognize the distinctive “watch coil” of larval worms, but a home chef may not and could inadvertently ingest the nematodes also known as round worms, according to researchers.  The case, from August 2014, is detailed in the Canadian Journal of Infectious Diseases and Medical Microbiology. The lead author is Dr. Stephen Vaughan, an infectious disease specialist with Alberta Health Services.READ MORE: Man complains of headache, doctors find tapeworm larva living in his brainCatherine Thomas, director of external communication for Loblaw Companies Limited, which owns Superstore, told Global News in an email, “fish, like any raw meat, requires careful handling by retailers and consumers.

We have extremely rigorous policies and procedures to ensure the safety of the food in our stores. We do not market any of our fish for raw consumption.”The doctors say it is highly unlikely that sushi prepared in a Canadian restaurant or grocery store would contain any parasites because of safe food handling and legislation.If you want to make sushi at home they recommend you freeze the fish for seven days at ‒20 degrees Celsius before you prepare the salmon or at a colder temperature for a shorter period of time.jiro dreams of sushi vancouver theatres © 2016 Shaw Mediaasami's sushi shop onlineAll of our fish is caught in British Columbia waters, and is processed in federally inspected facilities, in British Columbia.jiro dreams of sushi guardian

The salmon is wild caught in the Stikine River, by Great Glacier Salmon. Great Glacier Salmon uses gill nets to harvest high oil content Stikine River spring, sockeye and coho salmon. Sets last only 20 minutes, unlike other areas of catch that can take 8-10 hours. These quick sets yield live salmon, which are bled on board and then hand butchered and belly iced in insulated totes within less than 24 hours of being caught. sushi conveyor belt atlantaThe plant is a HAACP federally approved federal plant that produces its own hydro electricity, enabling the on-going production of ice and the running of a self-sufficient fish processing plant.sushi maker tupperware portugal We sell only albacore tuna from British Columbia.  jiro dreams of sushi san antonio

The tuna is frozen whole at sea, and frozen as quickly as possible. They are cut and filleted from frozen, using saws and grinding wheels. When thawed for consumption, the fish is essentially as fresh as it was when it was caught. Our tuna is considered Sashimi grade, and is also very high in omega-3 oils. The sole, cod, and snapper, are also caught in the wild and prepared under the strictest environmental regulations in British Columbia. NUTRAFARMS INC. DOES NOT SUPPLY FARMED FISH Nutrafarms Inc. wild Sockeye Salmon is caught in the Stikine River, one of Canada’s northernmost salmon rivers. Many of us prefer the rich red colour and firm, flavorful taste of Sockeye. These sustainably harvested fish are a super-healthy source of protein, rich in omega-3 essential fatty acids, and natural antioxidants. Sockeye is a nearly unrivalled food source of bone-saving, cancer-curbing, vitamin D, with a whopping 1,100 IU per 6-oz serving, or nearly triple the US RDA. Our flash-frozen portions and fillets come vacuum-sealed for superior quality and convenience.

The Nutrafarms Inc. Coho Salmon, also known as Silver Salmon, has less fat than the Sockeye or Chinook, as well as, a paler flesh colour. Mature coho salmon have a pronounced red skin color with darker backs, and average 28 inches in length, and 7 to 11 pounds in weight. Nutrafarms Inc. recognizes top quality fish when we see it. Trust us when we say, you’ll see it in our Albacore Tuna; Tuna so fresh you’ll never see it available in markets. In addition to its level of purity, our Albacore Tuna is classified as sashimi quality loins, proving to be much more favourable by fish lovers, especially when compared against the common yellowfin, or bluefin tuna, found in sushi bars. Nutrafarms Inc. Albacore Tuna is sustainably troll-caught and the loin is quickly flash-frozen to preserve it at the peak of freshness. We select younger, smaller Tuna (usually under 12 lbs) for optimal tenderness and purity. Predatory fish, such as Tuna, accumulate mercury over time.

Tests by an independent laboratory show that the smaller, younger Albacore averages substantially less mercury than its older, larger counterparts – which dominate the fresh and canned Tuna market (about 0.08 vs 0.34 ppm). True cod is known for its mild and sweet flavour with a perfect flake which allows for a variety of preparations. It is low in calories and an excellent source of protein as well as being a good source of vitamin B6, potassium, and omega 3 fatty acids. Nutrafarms Inc. true cod is harvested in the Northern Pacific. It is considered a well-managed species and was certified sustainable by the Marine Stewardship Council standard in 2006. To ensure its sustainability, fishing restrictions, quotas and permits are strictly enforced and fisheries will even be closed to avoid over fishing. Nutrafarms sole is offered in fillets. Our wild sole from the Pacific has a delicate taste, and firm-texture. Since flatfish quality can vary immensely, wild sole has uniform color and lacks bruises.