This Sablefish recipe comes from chef Robert Clark, whose experience fishing on the Gaspé Peninsula as a child led to his current role in the sustainable-seafood dining movement. Featuring primarily British...

Our resident Chef Robert Clark, created this gorgeous recipe for sablefish. Pan-Roasted Orange Maple Sablefish. “It’s a great ‘starter’ fish: rich, buttery, lovely,” says Clark. “And it’s hard to overcook.” For this reason sablefish is...

Cool off with this refreshing and easy recipe using pre-cooked pink ocean shrimp. Sweet to taste and unique texture, this shrimp rice roll recipe is sure to be a hit...

There is no doubt that when the summer heat waves come rolling in, we're all looking for ways to cool down and relax... so it's without a doubt that we...

Three simple techniques using our Spot Prawn Umami Bisque and Organic Ocean seafood to serve restaurant quality dishes to your family or friends.

Three easy presentations of our Spot Prawn Bisque, using our Fair Trade Certified Mexican Blue Shrimp.

This pasta dish is a favourite of ours and is ready in less than 30 minutes without compromising quality and taste. Using our Spot Prawn Umami Bisque makes it...

A simple and tasty risotto using our Spot Prawn Bisque

One of the simplest ways to create a restaurant quality bisque at home using our Organic Ocean Spot Prawn Umami Bisque.

Chef Robert Clark leads us through 10 simple techniques to incorporate Macro Kelp into your diet.

A simple and colourful version of the Vietnamese Banh Mi sandwich using our delectable wild BC Spot Prawns.

Check out this simple and easy gluten free calamari tempura  using our Humboldt Squid and Good Flour Co Tempura Batter Mix.