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.

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.

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.

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...

Guy Dean offers some awesome tips on how else you can prepare our poke marinade with our signature cubed tuna or how to use the marinade with other seafood or...

Make the perfect poke in 30 minutes or more! Tune in to see the secret ratio and more!

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...

Chef Robert Belcham of Campagnolo Vancouver with excellent advice on handling Organic Ocean Haidacore - Sashimi Quality - Tuna. 

 

 

Chef Vibber of WILD Arizona Cuisine knows a thing or two about spot prawns. He's even hauled them up himself off the F.V. Organic Ocean 1! Trust him when he...

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