Fire up the grill and enjoy this tasty Montreal spiced tuna loin.

Chef and owner Thompson Tran of the Wooden Boat Food company shares a great summertime Vietnamese-inspired recipe.

Our Chief Culinary Officer, Chef Robert Clark, shows just how simple it is to make poke with our award winning poke marinade and our Haidacore tuna.

Spice up a weeknight meal with Chef Jean-Christophe (J-C) Poirier's BBQ spiced sablefish with romesco sauce. 

Learn how to prepare rockfish ‘en papillote’ from acclaimed Chef Jean-Christophe (J-C) Poirier of Vancouver's St. Lawrence Restaurant.

Watch our Chief Culinary Officer  - Chef Robert Clark - show us the easiest way to cook spot prawns.  Guaranteed to create a delicious dining experience in under a minute.

Celebrate Cinco de Mayo with Helena Yuu's Blue Prawn and Scallop Ceviche.

Lemon linguini combines seasonal vegetables with Organic Ocean's premium seafood for a delicious spring pasta dish.

Try Chef Robert Clark's take on the classic nicoise salad.

Thanks to our dear friends at Ocean Wise for the video. Follow along as legendary Chef Rob Clark divulges the secrets to cooking the perfect BC Spot Prawn!

Ready for a quick healthy meal that is sure to impress? Helena Yuu takes the stress out of the kitchen, taking you through step-by-step how to make better than okay...

Learn to make salmon teriyaki, with homemade teriyaki sauce. Filling and nutritious, this meal is perfect for a big appetite. Pack it with your favourite vegetables for a meal that'll...