Skipper Otto

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Skipper Otto Skipper Otto Community Supported Fishery has been committed to feeding Canadians with wild Canadian seafood for more than 16 years!

Cozy appetizer season starts here. 🦀This Hot Crab Dip combines wild Dungeness crab with smoked Gouda, cheddar and artich...
10/09/2026

Cozy appetizer season starts here. 🦀

This Hot Crab Dip combines wild Dungeness crab with smoked Gouda, cheddar and artichokes, baked until golden and bubbling.

Made with sweet, mild Dungeness crab caught by Canadian fisher Duncan Cameron.
Serve it hot with bread, crackers or veggies for a delicious taste of Canadian seafood this long weekend.

Find the recipe at the link in the story.

Your Thanksgiving table, but make it seafood. 🍂Buttery baked oysters. Sticky pomegranate orange sockeye. A creamy, cozy ...
10/08/2026

Your Thanksgiving table, but make it seafood. 🍂

Buttery baked oysters. Sticky pomegranate orange sockeye. A creamy, cozy fish pie that might just upstage the mashed potatoes.

10 recipes, zero fuss. Tap the link in the story and pick your showstopper.

What if buying seafood could help build a better seafood system? That’s the vision behind Skipper Otto. When our members...
10/06/2026

What if buying seafood could help build a better seafood system? 

That’s the vision behind Skipper Otto. When our members commit to us, we can make long-term commitments to independent fishing families, creating a direct, fair, and transparent path from boat to table. 

Our co-founder and CEO, Sonia Strobel, recently spoke with Future of Good about why we chose to build a different kind of business, and why, nearly 20 years in, we still believe business should serve local communities. (She’ll also be sharing more on this topic at Illuminate 2026! 💡)

📖 Read the full Future of Good story at the link in our bio to see how we’re building a sustainable future for Canadian seafood.

Buying Canadian is having a moment. For us, it’s been 18 years in the making. 🇨🇦The Canadian Press recently spoke with o...
10/01/2026

Buying Canadian is having a moment. For us, it’s been 18 years in the making. 🇨🇦

The Canadian Press recently spoke with our co founder and CEO, Sonia Strobel, about the growing interest in community supported fisheries and why more Canadians are thinking about where their food comes from.

When you become a Skipper Otto member, you’re doing more than buying Canadian seafood. Your commitment allows us to commit to independent fishing families before they even head out on the water.

It’s a model built on knowing who caught your seafood, supporting the people behind it and keeping more value in Canadian fishing communities.

We’re pretty proud to see that idea becoming part of a much bigger conversation about buying Canadian and our local food system.

And we couldn’t do any of it without our members.

Full article at the link in story.

Buying Canadian is having a moment. For us, it’s been 18 years in the making. The Canadian Press recently spoke with our...
10/01/2026

Buying Canadian is having a moment. For us, it’s been 18 years in the making.

The Canadian Press recently spoke with our co founder and CEO, Sonia Strobel, about the growing interest in community supported fisheries and why more Canadians are thinking about where their food comes from.

When you become a Skipper Otto member, you’re doing more than buying Canadian seafood. Your commitment allows us to commit to independent fishing families before they even head out on the water.

It’s a model built on knowing who caught your seafood, supporting the people behind it and keeping more value in Canadian fishing communities.

We’re pretty proud to see that idea becoming part of a much bigger conversation about buying Canadian and our local food system.

And we couldn’t do any of it without our members.

Full article at the link in story.

Sweet, crunchy, golden-brown, and dinner-party-worthy. This baked honey pecan salmon is the centrepiece your holiday tab...
09/29/2026

Sweet, crunchy, golden-brown, and dinner-party-worthy. This baked honey pecan salmon is the centrepiece your holiday table’s been missing. 🍯

As gathering season rolls in, this is one to add to your menu. A full side of wild sockeye salmon, brushed with honey mustard, coated in a crunchy pecan panko crust, and baked until perfectly tender. Just try not to go back for seconds..

Recipes on the blog -  link in story.


Myth: Fresh is always better than frozen.Reality: Fish can sit on ice for days and still be sold as “fresh.” Fish frozen...
09/24/2026

Myth: Fresh is always better than frozen.
Reality: Fish can sit on ice for days and still be sold as “fresh.”

Fish frozen at its peak? That’s a whole different story. Take our sockeye. It’s caught, hand-picked from the net and immediately chilled in an ice slurry, then vacuum-sealed and flash-frozen within a day. Because freezing done right is like hitting pause - locking in the fish at its best until you’re ready to enjoy it.

Fresh isn’t always about whether it’s been frozen. It’s about what happens between the water and your plate.

Shop the catch at the link in bio.

Crispy sushi rice….who isn’t in?This one starts with sushi-grade Albacore tuna, troll-caught by Canadian fishers far off...
09/22/2026

Crispy sushi rice….who isn’t in?

This one starts with sushi-grade Albacore tuna, troll-caught by Canadian fishers far off the west coast of Vancouver Island.

Each piece gets a layer of edamame purée, finished with a generous dollop of raw spicy tuna. Umami, spice, and all that crunch. We’ve officially found our new favourite seafood appetizer.

Get the full recipe via the link in our story.

Halibut doesn’t get much fresher than this. Doug Kostering and deckhands Susan and Josh headed out September 1, fishing ...
09/17/2026

Halibut doesn’t get much fresher than this. 

Doug Kostering and deckhands Susan and Josh headed out September 1, fishing off the northeastern coast of Vancouver Island. Three days later, their catch was back at the dock and cut fresh the very next day.

Now it’s available on The Dock.

This was Doug’s first trip back on halibut gear after a summer spent fishing salmon, and while he’ll be fishing halibut into the fall, this particular catch is limited.

If wild BC halibut is a favourite in your kitchen, get this while you can.

Order now - link in bio!

Twice a week. That's the goal.Not a meal plan, just two seafood dinners worked into the week you're already living. Quic...
09/15/2026

Twice a week. That's the goal.

Not a meal plan, just two seafood dinners worked into the week you're already living. Quick to cook, endlessly versatile. Keep something in the freezer and it happens on its own - like this scallop vongole spaghetti, ready in 20 minutes flat.

Made with our flash-frozen wild-caught scallops, harvested by Canadian fishers in BC waters, straight to your freezer.

Shop This Week's Catch → link in bio

Address

1505 W 1st Avenue
Vancouver, BC
V6J1E8

Opening Hours

Monday 9am - 4pm
Tuesday 9am - 4pm
Wednesday 9am - 4pm
Thursday 9am - 4pm
Friday 9am - 4pm

Telephone

+16047901215

Website

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