Sushi at home is easier than you think, but the rice is tricky. The difference between a memorable roll that makes you smile & salivate vs. one you'd like to...

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...

What goes in the perfect Poke Bowl? That depends on what you prefer but here's a few of our favorites!

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 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. 

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...

Toronto Chef Helena Yuu saucing up Organic Ocean Trap caught Humpback Shrimp! Inspiration from Chef Ryan Lister of Liberty Commons!

Chef Chris Zielinski, Culinary Director at Maple Leaf's Sport & Entertainment, drops the VIBE hammer with a quick and easy Organic Ocean Haidacore™ Poke Recipe! 

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