Goldwater Seafoods was formed in the spring of 2002. Since then, the company has been steadily growing a customer base and networking to secure supplier support. The company's expertise lies mainly in the shellfish sector, but personnel are well versed and experienced with most types of Atlantic groundfish caught in local waters. Company resources are such that Goldwater Seafoods prides itself in creating an intimate and personal relationship with all clients, both suppliers and purchasing customers. We carry and ship small to medium sized quantities of inventory, so that quality and personal touch are not compromised. Product inquiries and issues involving shipments are addressed immediately in a personable and friendly manner, seven days a week.

Goldwater Seafoods is proud to utilize a live holding facility, located at the "hub" of lobster fishing districts in southwestern Nova Scotia. This facility is a federally registered seafood processing plant, approved on the EU shipper list and the International Shellfish Shippers List. This facility operates 365 days a year and maintains a full time staff. It has a holding capacity of 300,000 lbs. of live lobster and 10,000 lbs. of shellfish species such as various types of clams and oysters. The holding areas are totally refrigerated with backup generators. Fresh seawater is pumped into the system 24 hrs. a day. The facility has main access to routes to the Halifax International Airport, allowing us to ship expediently, and ensuring optimal quality and freshness.	Shellfish Holding Area Lobster Holding Area
In order to maintain the high quality products we are known to provide, it is of utmost importance to secure a healthy, thriving ocean. Sustainable fishing practices will not only provide for our present demands, but those of future generations. We specifically source products that yield the best quality possible, and of paramount importance is the method by which they were harvested. Our haddock, halibut, tuna and swordfish are all fished using hook and line techniques. Harpooned swordfish are sourced whenever possible.
Goldwater Seafoods promotes sustainable fishing practices to ensure the quality products we provide will always be available for generations to come.

The ethics and values of Goldwater Seafoods are strongly reflected in our personnel

Mr. Tom McLane has a degree in Marine Biology (B.Sc.) and 25 years experience in fisheries research in association with the Canadian government. His goals include providing the highest quality seafood available, delivered promptly to our customers.
tom@goldwaterseafoods.com

Mr. Stacey Symonds has a degree in Economics from St. Mary's University, in Halifax, Nova Scotia. For 20 years Mr. Symonds has been directly involved in the lobster fishery in southwest Nova Scotia. Other areas of expertise include live lobster, tuna and scallops.
stacey@goldwaterseafoods.com

Ms. Jennifer Johnston has a background in marketing and retail, and a passion for the environment. Jennifer found her niche in marketing and promoting quality food at farmers' markets. She is now thrilled to be representing Goldwater Seafoods in Ontario. If you are in Ontario, Jennifer looks forward to bringing you the best seafood Nova Scotia has to offer.
jennifer@goldwaterseafoods.com




Mr. Craig Crowell has 16 years experience in the fishing industry, 6 years with various plant facilities throughout the province and for the last 10 years as QMP manager at the facility in southwest Nova Scotia. He oversees a staff of four and is chief comptroller of large inventories of lobster and shellfish species. He provides expertise in handling, maintaining and shipping live seafood.
craig@goldwaterseafoods.com

Mr. Patrick Woo graduated with a degree in Oceanography (B.Sc.) and also has more than 30 years of experience with the Department of Fisheries and Oceans Canada. Formerly, he owned and operated a restaurant in Halifax, Nova Scotia and provides unparalleled knowledge in the field of quality control.
patrick@goldwaterseafoods.com