Local seafood supplier with a refrigerated van

Independent restaurants, caterers, grocery and fish shops, and institutional kitchens such as care homes.

You sell at a mark-up per kilogram or case over your buying price. Margins per sale are modest, so repeat weekly orders from several customers on a tight route matter most.

• Knowing seafood species, quality and freshness
• Cold-chain and food safety habits
• Building relationships with chefs and buyers
• Route planning and early starts

• Check whether you need a Safe Food for Canadians licence from the CFIA, especially if you import or sell across provincial borders
• Check provincial and local public health rules for storing, handling and repacking seafood
• Some provinces have their own rules for buying directly from fish harvesters, so check with your provincial fisheries department
• Commercial general liability, product liability and commercial vehicle insurance
• Spoilage risk if the cold chain breaks, plus unpaid invoices from customers
• Check GST/HST registration and WCB/WSIB coverage once you hire a driver
• Startup costs depend heavily on whether you buy a van and build cold storage or lease and rent space; initial stock and working capital for supplier payments also add up

Startup costs are estimated at typically around $70,000 to $200,000, depending heavily on whether you buy a van and build cold storage or lease and rent space. Initial stock and working capital for supplier payments also add up.

Check whether you need a Safe Food for Canadians licence from the CFIA, especially if you import or sell across provincial borders. Also check provincial and local public health rules for storing and repacking seafood, and any provincial rules for buying directly from fish harvesters.

Monthly revenue is estimated at typically around $12,000 to $60,000, depending on your customer base and volumes. The estimate starts at about 30 hours a week. Watch for spoilage if the cold chain breaks and unpaid invoices from customers.