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North Sea Fish Market — Crowfoot, Calgary
Freshly landed. Honestly sold.
Shop fresh fillets, shellfish, frozen seafood, pantry goods and subscriptions with full pricing and secure Shopify checkout.
Order online, pay online, pick up at the Crowfoot counter.
Every Wednesday
Seniors’ Day
10% off for customers 65+
A little thank-you to our senior neighbours. Visit us in store every Wednesday and save 10% on your purchase.
Store hours & directionsToday's Counter
What's on the ice right now, cut to order.
Fresh Fish
Fish fillets sold fresh, cut how you like.
Shellfish
Oysters, mussels, scallops and crab.
Frozen
Frozen-at-sea fillets and seafood, stocked year-round.
Pantry & Merchandise
Tins, cures, salt.
Subscription Boxes
A standing order, packed on ice and sent on your schedule.
Gabe's Kitchen
Chowder, salmon and halibut burgers — homestyle, heat and eat.
Blog
Recipes, cooking notes and news from the counter.
On the ice today
At the counter
Find us
North Sea Fish Market — Crowfoot
Our Crowfoot counter is where the day begins before sunrise — boxes opened, ice packed, boards written by hand. Come in, ask what landed, and we will cut it to the thickness you like while you wait. We are open Tuesday through Saturday 11am to 6pm, and Sunday 11am to 5pm.
Hours, address and directions- Monday
- Closed
- Tuesday
- 11am to 6pm
- Wednesday
- 11am to 6pm
- Thursday
- 11am to 6pm
- Friday
- 11am to 6pm
- Saturday
- 11am to 6pm
- Sunday
- 11am to 5pm
Calgary's fish counter
Where to buy fresh fish and seafood in Calgary
North Sea Fish Market is a family-run fish market in Crowfoot, northwest Calgary. We buy whole fish and fillets from trusted suppliers, keep them on ice, and cut every order the way you ask for it — by the pound, wrapped while you wait. Neighbours from Crowfoot, Arbour Lake, Tuscany, Royal Oak, Scenic Acres, Silver Springs and across Calgary shop the counter each week.
You can order online, pay online and pick up at the counter, or call 403-239-3888 and we'll have it packed and ready. Delivery is coming soon.
Cook it well
Notes from behind the counter
20 min
Pan-Seared Salmon with Lemon Herb Aioli
Crisp-skinned salmon fillet finished with a spoonful of lemon herb aioli. Twenty minutes, one pan, no fuss.
25 min
Miso-Glazed Sockeye Salmon
A sweet-salty miso glaze that caramelises under the broiler in six minutes. The easiest weeknight salmon we know.
25 min
Pan-Roasted Halibut with Brown Butter
Thick Pacific halibut, golden on the outside and just set through, spooned with nutty brown butter and capers.
30 min
Halibut Fish Tacos with Lime Slaw
Seared halibut, crunchy lime slaw and warm corn tortillas. Feeds four off a single pound of fish.
45 min
Classic Fish and Chips with Beer Batter
Haddock loins in a shattering beer batter, with the tartar sauce we sell at the counter.
15 min
Mussels in White Wine and Garlic
A pound of Newfoundland blue mussels, a splash of wine, and bread to mop the pot. Ten minutes start to finish.
15 min
Seared Scallops with Brown Butter
Hokkaido scallops with a hard gold crust and a barely-warm centre. Two minutes a side and don't crowd the pan.
20 min
Grilled Lobster Tails with Garlic Butter
Split, brushed and grilled shell-down. The fastest way to a special-occasion plate.
25 min
Sushi-Grade Salmon Poke Bowl
Cubed sushi salmon, warm rice, quick pickles. Built the way we'd eat it on a Saturday after close.
10 min
Gravlax Crostini with Capers and Dill
Five minutes of assembly and it looks like you tried. Our gravlax, capers, a little crème fraîche.
30 min
Whole Roasted Branzino with Lemon and Herbs
Cooked on the bone at high heat so nothing dries out. One fish per person.
40 min
Smoked Salmon and Corn Chowder
A thick, smoky pot that stretches a small piece of fish across four bowls.
90 min
Grilled Octopus with Lemon and Paprika
Simmered gently first, then charred hard. Tender inside, blistered outside.
20 min
Blackened Mahi Mahi
A dark spice crust in a screaming-hot pan. Open a window and have the fan on before you start.
20 min
Miso Black Cod (Sablefish)
The famous marinated sablefish. Two days of waiting, eight minutes of cooking, worth both.
15 min
Crisp-Bottomed Shrimp Gyoza
Fry, steam, fry. The three-step method that gives you a lacy golden base.
15 min
Butter-Basted Halibut Cheeks with Garlic and Thyme
The classic way with cheeks: a hot pan, foaming butter, garlic and thyme spooned over until they're just set. Eight minutes, start to plate.
20 min
Halibut Cheek Scampi with Lemon and White Wine
Treat cheeks like scallops: seared, then swirled into a garlic-white wine butter with parsley. Serve over pasta or with bread for the sauce.
25 min
Crispy Fried Halibut Cheek Bites with Tartar
Lightly battered cheek nuggets, fried three minutes, dipped in tartar. The best fish and chips you'll ever make without a fillet.
15 min
Pan-roasting a thick fillet
Crisp skin, translucent centre. The method our fishmongers use for cod, halibut and haddock.
30 min
Roasting a whole fish
Bream, bass and trout, cooked on the bone so nothing dries out.
10 min
Shucking and serving oysters
How to open them without losing the liquor, and what to serve alongside.
12 min
Steaming mussels, clams and crab
Fast, forgiving, and the best way to taste the sea in what you bought.
From the neighbourhood
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