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Monday 8am - 4pm Tuesday 8am - 4:30pm Wednesday 8am - 4:30pm Thursday 8am - 4:30pm Friday 8am - 4:30pm

Northern Divine Aquafarms Ltd

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Sechelt, BC
Northern Divine Aquafarms Ltd

Now some of the world's finest caviar hails from a new home and native land. The World's Only Certified Organic Sturgeon & Caviar Producer. Enjoy Naturally!

Sustainably farmed and wildly delicious, Northern Divine offers a great choice for consumers seeking high quality caviar while supporting ethical food production practices. Now some of the world’s finest caviar hails from a new home and native land — a culinary classic, purely Canadian. Classic caviar has a new pedigree. From the land of crystal waters and majestic mountains comes an original bree

d of caviar. Slightly larger, plump and luscious, dashing with a splash less salt. Purely refined, tastefully sublime, expressly created for astute palates that wish to embrace fresh sensations. Your Natural Choice

Wild sturgeon are severely depleted. Connoisseurs can make a difference by choosing eco-friendly products. Northern Divine Caviar offers great choice for consumers who are concerned about their world and environment. Our farmed sturgeon are raised accordingly to ethical food production processes, and our fine caviar is savored simply with a clean, delicate flavor and finish.

03/27/2023

Happy Easter Sunshine Coast! Come down to the farm and grab some sturgeon eggs to accompany your East Eggs this holiday. Email [email protected] for details.

02/16/2019

It was all hands on deck yesterday as we produced 70kg of Ikura (the beautiful red salmon roe, pictured here). 85kg was produced the day prior and there are still about another 90kg to process in the coming week!
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Producing this Ikura is a long process done in the most sanitary of conditions. Yesterday, the whole process took 8.5 hours for three of us to produce 70kg! While wearing rubber boots, smocks, hair nets, sleeve guards, and face protection you complete a number of steps to finally get the Ikura to a tub. First you rub the egg sacs to separate the eggs, then stir the eggs in a salt brine before tweezing out bits of broken eggs and membrane, lastly you spoon the eggs into 250 gram tubs while a fourth person comes in to label and flash freeze the tubs; then you repeat the process! It’s important to note that before repeating, all equipment that was used needs to be washed, including the floor area, work counters and sinks. After all tubs were filled, the day ended with the whole production room (walls, floors and work surfaces) being foamed down, scrubbed and sanitized, ready to go for the next production day.
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Last, but not least, is the first step; the seining and processing of the salmon. It takes place the day prior, in outdoor winter conditions! The processing takes a skilled hand and is an important first step in producing the Ikura. Overall, it’s a long process but well worth it to bring this delicious product to market!

12/31/2018

Top hats 🎩 aren’t just for rabbits! Wishing everyone a magical New Years Eve.

12/23/2018

Wishing everyone a Merry Christmas! We hope that you “cut out” new and wonderful memories this holiday season.

11/28/2018

Every one always has that one hard to buy for person on their list, why not gift them Northern Divine caviar or smoked sturgeon? Our caviar needs no introduction but did you know we also have smoked sturgeon available? We haven’t been posting enough about this amazing product, custom canned by . Smoked sturgeon is absolutely delicious in a salad or festive dip; you could also gift it, packaged within a unique serving dish!
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You can find this truck load of smoked sturgeon at the second annual at . We will be there the first weekend of the market (Friday, November 30 - Sunday, December 2). Come by and say hi while soaking up the wonderful holiday ambiance at John Henry’s beautiful waterfront property!

11/22/2018

Out of sight, out of mind... have no fear though, we have been busy making caviar! You will see this vintage toy truck next week fully loaded with caviar tins. We already have the best tasting caviar so it’s fun to find novel props to style it with. See ya soon!

10/31/2018

This is scary... a group of witches have arrived and we don’t have any tricks or treats! To avoid having any nasty spells cast upon us, we will appease them with caviar. Happy Halloween! Drive safe and watch out for excited children (and adults) in costume.

10/16/2018

You’ve seen lots of photos of our caviar as a finished product, however, we have yet to post a photo of what the sturgeon eggs look like prior to extraction; so here we are, laying it open for all to see. The eggs actually fill the whole cavity and are wrapped around the sturgeon’s vital organs. Five kilos of eggs take up a lot of space! Note the use of ice even at this stage... ice is our best friend!

10/02/2018

Here’s a forest of green sea asparagus to brighten your day! A few clumps of this sea asparagus were collected from the beach; using floating aquaponic beds they have now been nurtured into a farm to table product at Northern Divine Aquafarms. We use an aquaponics system which allows the roots of the plants we grow to act as living biological filters, removing nitrogen from the recirculated water. In addition to allowing us to grow some amazing sea asparagus, watercress, and lettuces, this aquaponics system is a key component to our land based Sturgeon farm. They say it takes a village to raise a child; in our case, it takes aquaponics coupled with an extensive recirculated water system to help raise our 💯 percent organic sturgeon.

09/21/2018

Sturgeon eggs are like a box of chocolate, you never know what (colour) you’re going to get! Northern Divine caviar can range in colour from golden to mottled olive to black (with the same delicious taste no matter what the colour).
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The golden caviar you see here is being repacked into smaller tins from a one kilogram tin. Caviar is best after it has had a chance to age at least one month, compressed into large tins. This process, along with with proper refrigeration, ensures a shelf life of up to one year. Once the caviar is repacked the shelf life can vary slightly depending on the size of the tin. Generally speaking, the smaller the tin, the shorter the shelf life.

09/18/2018

Home is where the heart is! We ship worldwide but our biggest customer base is Canada, with British Columbia leading the way. We are extremely proud of our caviar and even more so knowing that fellow Canadians have adopted Northern Divine as their brand. We are beyond grateful to all who purchase our caviar and to all the chefs, bloggers, and hotels who champion us!

Address

7333 Sechelt Inlet Road
Sechelt, BC
V0N3A4

Opening Hours

Monday	8am - 4pm
Tuesday	8am - 4:30pm
Wednesday	8am - 4:30pm
Thursday	8am - 4:30pm
Friday	8am - 4:30pm

Website

http://www.northerndivine.com/

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