How To Make Perfect Poke - Fish Friday

How To Make Perfect Poke - Fish Friday

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.

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Hokkaido Scallops — 30/40 count, sashimi grade, IQF frozen, 1lb bag

Hokkaido Scallops

$42.95
Wild BC Halibut Portion — 6oz skin-on fillet, flash frozen, sustainably caught

Wild Halibut Portion

$26.25
Wild BC Sockeye Salmon - 6oz portion, frozen, healthy, sustainable, omega 3

Wild Sockeye Salmon Portion

$17.95
Cold Smoked Wild Sockeye Salmon - Sliced 227g Frozen

Cold Smoked Sockeye Salmon - Sliced

$23.95
Wild BC Sablefish Portion — 6oz skin-on fillet, flash frozen, sustainably caught

Wild BC Sablefish Portion

$15.85
Wild BC Lingcod Portion — 6oz skin-on fillet, flash frozen, sustainably caught

Wild Lingcod Portion

$14.85
Wild BC Albacore Tuna —loin, frozen at sea, sustainably caught

Haidacore™ Wild Albacore Tuna Loin

$35.50
A smoked Wild Sockeye Salmon fillet on a wooden board, skin-on, boneless, preparing for cooking.

Wild Sockeye Salmon Fillet

$49.95
A plate of cooked Arctic Char served on a bed of rice, garnished with green herbs, accompanied by a glass of white wine.

Arctic Char Portion

$13.40
A plate containing cooked wild blue shrimp over rice with garnishes, including a slice of lime and cilantro leaves.

Wild Blue Shrimp

$35.95
Wild BC Spot Prawn Tails

Wild BC Spot Prawn Tails

$39.85
Hot Smoked Wild Pink Candy - frozen, 1lb pack, nugget

Wild Pink Salmon Candy

$26.46
Steelhead Portion

Steelhead Portion

$15.85
Wild BC Coho Salmon - 6oz portion, grilled, sustainably caught

Wild Coho Salmon Portion

$16.95
Wild BC Rockfish Fillets

Wild BC Rockfish Fillets

$9.35
A cooked Petrale Sole fillet on a plate, garnished with lemon and herbs.

Wild Petrale Sole Fillet

$10.86