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!

Learn more through the links below!

https://arsenalpulp.com/Contributors/S/Shore-Randy

https://www.facebook.com/randyshorecooks/

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 more goodies!

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

https://www.thefishcounter.com/

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 says the spot prawns shells are essential in maximizing flavor in your dishes! Check out WILD Arizona Cuisine on FaceBook and pay a visit next time your in Phoenix! 

Chef Taka of the Fairmont Pacific Rim shares a peak into the art of preparing Organic Ocean Lingcod. Follow along and set your taste buds on an adventure not soon to forgetten! 

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

https://www.thefishcounter.com/

Chef Taka of the Fairmont Pacific Rim - shares his secret tips to prepare Humboldt Squid!

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 simply prepare a delicious Sablefish dish.