40 Years of Good Food and Great People
In 1985, husband and wife Joe and Theresa Klassen opened the first Joey’s restaurant in the growing city of Calgary with one simple goal: to serve delicious and affordable seafood.
Now, 40 years later, we are proud to celebrate four decades of sharing that same passion with Canadians from coast to coast. Joey’s has grown into the largest seafood restaurant chain in Canada, and our commitment to quality has never changed.
Every piece of fish is still hand cut and hand battered in house, just like it was on day one. We are also proud to serve sustainably sourced seafood because doing what is right for our guests and the planet matters to us.
Thank you for making Joey’s part of your community for the past 40 years. Here is to many more.
In 1985, husband and wife Joe and Theresa Klassen opened the first Joey’s restaurant in the growing city of Calgary with one simple goal: to serve delicious and affordable seafood.
Now, 40 years later, we are proud to celebrate four decades of sharing that same passion with Canadians from coast to coast. Joey’s has grown into the largest seafood restaurant chain in Canada, and our commitment to quality has never changed.
Every piece of fish is still hand cut and hand battered in house, just like it was on day one. We are also proud to serve sustainably sourced seafood because doing what is right for our guests and the planet matters to us.
Thank you for making Joey’s part of your community for the past 40 years. Here is to many more.
SUSTAINABILITY AT OUR VERY CORE
At Joey’s Fish Shack, we love seafood and we care deeply about where it comes from. That is why we are committed to supporting fisheries that prioritize sustainability. We follow the guidance of global leaders in ocean conservation to help protect marine life for future generations.
We take pride in serving only the highest quality seafood. Much of it comes from sustainable fisheries in Alaska, which are known for their strong management practices. These fisheries use methods that reduce bycatch and avoid harming sensitive marine environments like coral reefs.
As of January 2022, about 70 percent of the seafood we serve meets the standards set by the Ocean Sustainability Project. Our goal is to reach full sustainability across our entire seafood supply, and we are steadily working toward that target.What about the remaining 30 percent?
Some species are already certified by other credible organizations, but do not yet align with the Ocean Sustainability Project’s criteria. Others are currently under review or are difficult to source due to availability or cost. We are actively exploring solutions and will continue to introduce new menu specials that reflect our commitment to responsible sourcing.
If you are interested in learning more about seafood sustainability and responsible aquaculture, we’ve included links below to some of the world’s most trusted certification organizations.