Regent Fish Market
4020 East Hastings Street V5C 2H9 Burnaby, BC, Canada
Category
General Information
Locality: Burnaby, British Columbia
Phone: +1 604-298-9828
Address: 4020 East Hastings Street V5C 2H9 Burnaby, BC, Canada
Website: regentfish.com
Likes: 572
Reviews
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FRESH SHELL FISH. In today, Dungeness crab meat, Fresh Jumbo Scallops from East coast and Hand peeled shrimp meat
In today. Seabass from Greece, Branzini Fresh Dungeness Crab meat and live Crab. ... Fresh Jumbo Scallops from East coast. Fresh Spring Salmon. Wild sockeye Salmon and Coho Salmon
Special in today, Sockeye,Coho,King Salmon available. Icelandic cod available. ... Beef flat iron, ribeye, short ribs, Bulgogi in stock. Pork belly, pork Jowl, pork collar available. King crab, Fresh jumbo Scallops coming tomorrow again.
FRESH SHELL FISH. In today, Dungeness crab meat, Fresh Jumbo Scallops from East coast and Hand peeled shrimp meat
In today. Fresh Icelandic cod fillet, Fresh arctic char fillets from Yukon Rockfish, Rexsol, Black cod, Steelhead.... Salmon trio : Sockeye , Coho , Spring Salmon Alaskan Halibut fillets and Steak ====>>> 10% off
Fried wild prawns with salt, pepper and butter And Ahi tuna sashimi & salad Ingredients ... 1 lb. Of wild prawn from Argentina, shell on deveined. 2 pcs of Ahi tuna steak 6 oz. 150g spring mix Sauce : blue sauce, honey dejong mustard, balsamic graze. Horses radish wasabi
In today. Seabass from Greece, Branzini Fresh Dungeness Crab meat and live Crab. ... Fresh Jumbo Scallops from East coast. Fresh Spring Salmon. Wild sockeye Salmon and Coho Salmon
Special in today, Sockeye,Coho,King Salmon available. Icelandic cod available. ... Beef flat iron, ribeye, short ribs, Bulgogi in stock. Pork belly, pork Jowl, pork collar available. King crab, Fresh jumbo Scallops coming tomorrow again.
Specials Fresh European Seabass Branzini available now.
In today. Fresh Icelandic cod fillet, Fresh arctic char fillets from Yukon Rockfish, Rexsol, Black cod, Steelhead.... Salmon trio : Sockeye , Coho , Spring Salmon Alaskan Halibut fillets and Steak ====>>> 10% off
Happy New Year, 2019 Salmon trio : sockeye , chho, spring available. From Alaska. Halibut fillets, steaks, belly, collar => 10% off ... Fresh Icelandic cod, arctic char, rock fish available. Clam, salt spring mussel, miyagi oyster will be coming tomorrow.
Fried wild prawns with salt, pepper and butter And Ahi tuna sashimi & salad Ingredients ... 1 lb. Of wild prawn from Argentina, shell on deveined. 2 pcs of Ahi tuna steak 6 oz. 150g spring mix Sauce : blue sauce, honey dejong mustard, balsamic graze. Horses radish wasabi
Specials Fresh European Seabass Branzini available now.
Happy New Year, 2019 Salmon trio : sockeye , chho, spring available. From Alaska. Halibut fillets, steaks, belly, collar => 10% off ... Fresh Icelandic cod, arctic char, rock fish available. Clam, salt spring mussel, miyagi oyster will be coming tomorrow.
Christmas Specials
Weekly specials Halibut fillets, steaks and belly ===> 10 % off... Sockeye salmon whole fillet ===> 10 % off
Weekly specials Halibut fillets, steaks and belly ===> 10 % off... Sockeye salmon whole fillet ===> 10 % off
Year -End Store Hours Dec 22 Sat 10 to 6 pm Dec 23 Sun Closed Dec 24 Mon 10 to 6 pm ... Dec 25/26 Closed Dec 27-29 10 to 6 pm Dec 30 Sun Closed Dec 31 Mon 10 to 6 pm Jan 1 Tue Closed Jan 2 ~ 10 to 6 pm
Year -End Store Hours Dec 22 Sat 10 to 6 pm Dec 23 Sun Closed Dec 24 Mon 10 to 6 pm ... Dec 25/26 Closed Dec 27-29 10 to 6 pm Dec 30 Sun Closed Dec 31 Mon 10 to 6 pm Jan 1 Tue Closed Jan 2 ~ 10 to 6 pm
Fresh Herring is coming tomorrow. Halibut fillet and steak ==} 10% off... Fresh cod fillet from Iceland available.
Fresh Herring is coming tomorrow. Halibut fillet and steak ==} 10% off... Fresh cod fillet from Iceland available.
Sockeye, Coho,Spring salmon available. Fresh Halibut in Today. Fresh Uni, Oyster available. Fresh Ling Cod in Today.
Pre-order for fresh Herring please. It will be coming on next week.
Sockeye, Coho,Spring salmon available. Fresh Halibut in Today. Fresh Uni, Oyster available. Fresh Ling Cod in Today.
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