When you think about sustainable seafood, you probably think about what kind of fish it is, where it comes from, and how it was harvested. These are the kinds of questions that we have been encouraging consumers to ask when dining out and shopping for seafood for nearly two decades. But seafood sustainability isn’t just about the fish or shellfish you are eating. It’s also about the people behind the seafood on your plate Continue reading

Read our take on the question of frozen vs. fresh seafood. Continue reading

Find out what makes Organic Ocean’s wild B.C. spot prawns so delicious. Continue reading

You go into a deli and see on the menu “The lox salmon breakfast bagel is a must try!” Next to it is a photo of a bagel, with cream cheese, and thinly sliced salmon lox - but is it really lox? Odds are, it’s not - so what’s the difference between lox and smoked salmon? 

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While few foods can rival a sliver of raw fish, home cooks want to know if seafood is safe to eat like that. You’ve probably been told that you just need to buy some “sushi-grade” fish, and while walking through a fancy supermarket you might have seen the popular types of fish for sushi labeled Sake, Amaebi, Hotate, etc., to really drive home that it’s truly sushi and sashimi quality fish that you’re buying. Unlike beef, did you know there’s no governing body that grades fish that way?  Continue reading