Peter Fu’s love of seafood comes from a strong family tradition of eating seafood everyday. “I remember fishing with my father, starting at a very young age. Lunch and dinner would primarily be our catch of the day.” This respect for seafood led to his decision to enter into the Ocean University of Zhejiang China specializing in ocean catch and seafood processing. This translated into a lifelong pursuit of the best seafood in the world.
After having spent many years in China with a large national Seafood Corporation, Peter made the decision to set up his own seafood business in China and Vancouver in 1992. Moving to Vancouver and staying true to his roots, he opened up shop under Frobisher International Enterprise Ltd.
Looking at the market 30 years ago, Peter noticed a very small sustainable shrimp industry. At the time, shrimp wasn’t very popular. Peter decided to concentrate his energy on the very inconsistent shrimp industry and make it sustainable. “I was always interested in the future of shrimp and how I can do this to ensure that shrimp stocks will be around forever with little impact on the environment.” In his new surroundings, not knowing anyone and speaking very little English, he dutifully set out knocking on restaurant doors, one by one, to introduce Vancouver to the finest sustainable shrimp available on the market.
Today, Peter has grown to be one of the top seafood providers on the West Coast. Having built up very strong support with products for the Asian community under the 3Fish brand, efforts are now underway to grow the business under the “Ocean Mama” brand. This brand will specialize in frozen, value-added breaded and battered seafood products, along with a variety of fish fillets, shrimp and squid for the retail and food-service trade.
“Even today I still love eating seafood and the fishing industry. I love seafood so much that I want to show other people these delicious products. I hope you will enjoy Ocean Mama products as much as I do!”
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Peter Fu’s love of seafood comes from a strong family tradition of eating seafood everyday. “I remember fishing with my father, starting at a very young age. Lunch and dinner would primarily be our catch of the day.” This respect for seafood led to his decision to enter into the Ocean University of Zhejiang China specializing in ocean catch and seafood processing. This translated into a lifelong pursuit of the best seafood in the world.