A Chef Julian Bond Classic - simple yet refined cured Salmon Gravlax.

Impress the guests at your next dinner party with Chef Clark's delicious poached pink salmon.

Artic Char skin is meant to be eaten - not thrown out.  Here is a simple technique to crisp up the skin on your Arctic Char or Salmon.

This whiskey and maple glazed salmon recipe makes for the perfect summer meal.

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

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

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...

The cut for sashimi is what makes that clean and satisfying mouth feel. So what's the secret? Chef Taka Omi from Sashimiya on Hornby St. breaks down the basics! Tune...

Ever wondered how to prepare your fish so that you can make the perfect sashimi? You're in luck! Chef Taka Omi from Sashimiya speaks to the desired texture you want...

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

University of British Columbia's Executive Chef David Speight walks you through the perfect summer dish. This is sure to be a crowd pleaser! Please enjoy responsibly, at least a fathom...

This recipe calls for Organic Ocean Lingcod and Goodly Foods Hearty Tomato Soup!

100 % plant-based soups were developed by celebrated Vancouver Chef, Karen Barnaby. Visit our catalog tab to buy...