Ned is a well-known Canadian culinary talent who has forged a path as a chef advocate, keynote speaker and educator, and now owner and chef at Naramata...

Randy Shore is the author of Grow What You Eat, Eat What You Grow and the diner-driven cookbook Home & Away. Click Read more to see the full recipe!

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Claire Li, Sustainability Director at Gindara Sablefish, shows her talent as a home chef in an excellent step by step video. Super easy to follow and so delicious! Follow @clirby for...

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

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 Taka, owner/chef of Sashimiya, shares a peak into the art of preparing Organic Ocean Lingcod. Follow along and set your taste buds on an adventure not soon to...

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

Chef Taka of Sashimiya shares his tips on preparing Organic Ocean's Humboldt Squid.

Cassandra Anderton shares 10 quick sauces for fish.

Chef Karen Barnaby prepares a delicious lingcod dish using ingredients everyone has in their pantry. Learn more about Goodly Food's and their mission at:

https://hellogoodly.ca/

In this video, Chef Pino shows us how to prepare a simple and delicious Sablefish dish.