How BC’s Ocean Shapes Exceptional Dining
The cold, powerful waters off the coast of British Columbia shape more than the landscape. They define a way of eating, a way of sourcing, and a way of respecting the ocean that has long provided some of the finest seafood in the world. These frigid currents produce fish and shellfish with exceptional texture, flavour, and integrity, qualities that elevated, award-winning restaurants across the province depend on. At the centre
of this relationship between sea and table stands Finest at Sea, widely regarded as the undisputed purveyor of British Columbia’s ocean bounty.
For chefs who build menus around precision and restraint, the quality of seafood is not simply an ingredient choice. It is the foundation of everything that follows. At Marilena Cafe & Raw Bar, that foundation is evident the moment a dish arrives at the table. Voted Canada’s 100 Best Restaurant #39 in 2025 and #1 Best New Restaurant in 2024, Marilena has earned praise for elegant dining, polished service, and an exceptional wine list. At the heart of its success is a seafood-driven menu that reflects both global technique and West Coast sensibility.
Executive Chef Kristian Eligh brings a deeply personal connection to the ocean. An avid free diver and fisherman, Eligh returned to his hometown with a culinary vision shaped by the coast. His menus draw inspiration from memorable West Coast cuisine, with an emphasis on local and globally sourced seafood paired with high-quality, sustainable ingredients that adhere to the highest standards. From refined nigiri and sashimi at the Japanese raw bar to showstopping presentations such as the La Tour seafood tower, the menu celebrates purity, balance, and respect for the product.
That respect extends upstream to the purveyors who make this calibre of dining possible. For Eligh, working with Finest at Sea is not a convenience but a necessity. As he explains, “You would think be surrounded by the Ocean on an island, seafood would be readily available for wholesale. The truth is that most of the sustainable seafood we purchase flows through provincial and federal inspection off island, meaning most of the fresh seafood comes back our way from mainland suppliers.”
“Finest at Sea is our primary LOCAL supplier, which can supply us with next day delivery, ensuring premium quality and convenience. Their live tanks also help keep all of the premium shellfish (Atlantic Lobster, Dungeness Crab, Local Clams and Mussels) we use, fresh to our door. Having a fish monger like FAS ten city blocks from the restaurant, with a commitment to excellent customer service and product helps us keep a fresh inventory of the very best local seafood everyday of the week.”
The story of Finest at Sea begins decades before it became a trusted name in professional kitchens. As a young boy growing up in Victoria, Bob Fraumeni spent countless hours fishing in Gonzales Bay, peering into the water and wondering what lived beneath the surface. Although he did not come from a fishing family, the sea held a powerful pull. As a teenager, he gravitated toward the busy docks of Victoria Harbour, where multiple fish processing plants operated at full capacity, absorbing knowledge simply by being present.
In 1977, Fraumeni purchased his first vessel, a 36-foot West Coast salmon troller. Even then, he recognized that the salmon industry was facing challenges. “I realized it was time to branch out to other fisheries – especially ground fish,” he recalls. By 1984, his growing operation became F.A.S. Seafood Producers Ltd., standing for Frozen At Sea. The philosophy was simple and rigorous: freeze fish within minutes of being caught to preserve absolute freshness.
Today, Finest at Sea operates ten large offshore fishing vessels, including the FV Ocean Pearl, the largest vessel in the British Columbia fishing fleet. These boats fish everything from halibut in Haida Gwaii to albacore tuna off the west coast of Vancouver Island. Equipped with cutting-edge deep-cold freezing systems reaching minus 60 degrees Celsius, the fleet ensures that quality is locked in at sea, not compromised by time or transport.
After years of supplying exclusively to the Asian market, Fraumeni recognized a growing local demand for wild seafood of known origin. Finest at Sea was established as a boutique-style company with locations in Victoria and Vancouver, bringing professional-grade seafood directly to chefs who value transparency and consistency.
For Eligh, that consistency is essential. “Sustainability is a must on the Marilena menu. We are only sourcing seafood with this designation and FAS makes this easy for us. Trust and consistency are key with any great supplier and Jennifer and the team at FAS ensure that we are always looked after with the best product available.”
In a province as rich in ocean resources as British Columbia, partnerships like this define the dining experience. As Eligh notes, “Marilena has been open for over 2.5 years now and I think with our food program, guests have come to expect consistency along with a certain level of execution. Having a supplier like Finest at Sea that sees value in providing the same consistency from a purveyor perspective, helps emulate the same result on the plate.”
From the icy Pacific to the refined calm of the dining room, Finest at Sea connects ocean and enjoyment with precision, care, and an unwavering commitment to quality. For the restaurants that shape British Columbia’s culinary reputation, it is not simply a supplier. It is a cornerstone.