Chef Clark's protein packed spin on the classic tuna melt. An easy meal for any day of the week!

Try Chef Robert Clark's delicious and healthy baked wild salmon with citrus. 

Chef Rob Clark of The Fish Counter breaks down the do's and don't of cooking Organic Ocean's Hokkaido Scallops.

Chef Rob Clark from the Fish Counter on Main Street, speaks to the benefits of 'Traditional' Sockeye cans. Traditional meaning bones and skin in!