James's early years were shaped by his deep connection to the seafood industry. He learned the art of smoking salmon at the age of 17 in France, mastering a technique that delivers a delicate, rich flavor while maintaining lower sodium levels than most smoked salmon products.

 

James's career expanded as he owned and operated several fish plants and smokehouses in Vancouver, teaching his children the traditional methods of brining, hand pin-boning, and smoking salmon. Family trips to places like Bella Coola to source premium salmon and his close relationships with Indigenous fishermen have further enriched his expertise and dedication to quality.

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James worked alongside his father, William Hilborn, a pioneer in the seafood industry who owned and operated Oakland Industry Seafood and Pacific Seafoods, and was the creator of Treasure Island Smoked Salmon. With this deep-rooted expertise, James continues the family tradition, now working alongside his daughter Jaime. His four other children and six grandchildren also contribute—helping with seafood events, sales, and tending to our commercial fishing vessels.

 

Together, they carry forward the family legacy, ensuring every product reflects their shared commitment to taste, freshness, and sustainability.

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At The Seafood Club, supporting local Canadian businesses is at the heart of what we do. We take pride in sourcing from trusted local suppliers, fostering relationships that help sustain our community and celebrate Canada's rich seafood heritage.