Chef Tips
Tips, tricks and easy seafood recipes from our in-house experts
- Albacore Tuna
- Appetizer
- Arctic Char
- B-Corp
- BC Salmon
- Blue shrimp
- Canned Fish
- cedar boards
- Chowder
- Crab
- Curry
- Dungeness Crab
- Easy
- fish and chips
- fish batter
- gluten free
- Goodly Soup
- Grilling
- Haidacore Tuna
- Halibut
- Healthy
- Hokkaido
- Holiday
- Hosting
- Humboldt Squid
- King shrimp
- Lingcod
- Lobster
- Neon Flying Squid
- Pacific Cod
- Party
- Pasta
- Pastry
- Pink
- Poke
- Prawns & Shrimp
- Quick
- Recipe
- Rockfish
- Sablefish
- Salmon
- Sashimi
- Sauce
- Sauces
- Scallops
- Seaweed
- Shrimp
- Sockeye Salmon
- Sole
- Sports
- Spot Prawn
- Squid
- Starter
- Sushi
- Tacos
- Valentine's Day
- Wild caught salmon
- Andrea Alridge
- Brett Vibber
- Cassandra Anderton
- Charlotte Langley
- Chris Zielinski
- Claire Li
- David Speight
- Dino Renaerts
- Garett Kemp
- Giuseppe (Pino) Posteraro
- Guy Dean
- Helena Yuu
- J-C Poirier
- Jae-Anthony Dougan
- Jason Bangerter
- Julian Bond
- Karen Barnaby
- Laura C
- Nagi
- Nancy Wu
- Nathan Fong
- Ned Bell
- Randy Shore
- Rebecca Coleman
- Robert Belcham
- Robert Clark
- Ron Shewchuk
- Rosa Basile-Marrello
- Taka Omi
- Thompson Tran
- Wes Erikson
Chef: Julian Bond
Ocean Shrimp Summer Salad
Chef: Julian Bond
Skewered Grilled Spot Prawns
Chef: Julian Bond
Crab Cake Salad & Sauce
Chef: Julian Bond
Broiled Half Lobster with Compound Butter
Chef: Julian Bond
Hokkaido Scallops with Noodles and Sesame Ginger Dressing
Chef: Julian Bond
Classic Seafood Cocktail Sauce
Chef: Julian Bond
Grilled Avocados With Wild Ocean Shrimp
Chef: Julian Bond
Lobster Mac n Cheese Recipe
Pacific Cod Curry
Chef: Julian Bond
Tuna Tataki
Arctic Char and Quinoa Salad Recipe
Hot Smoked Spring Salmon Pâté
Salmon Wellington
Tempting Tuna Salad Sandwich
Sockeye Salmon Poached in Macro Kelp Miso Broth
Chef: Julian Bond
Sockeye Salmon Cedar Wraps with Salted Lemon and Nori Preserve
Cedar Wrapped Albacore Tuna with Macro Kelp
Egg Fried Rice with Canned Sockeye Salmon and Kimchi
Decadent Potato Salad (made from Gratin Potatoes) with Canned Albacore Tuna and Lobster
Chef: Julian Bond
Dungeness Crab and Chive Phyllo Pockets with Salsa Verde
Chef: Julian Bond
Sesame Shrimp Toast
Crispy Skin Artic Char, on French Lentils, Apple Cider Vinaigrette and Pomegranate Seeds
Chef: Julian Bond
One Pan Thai Pink Salmon
Chef: Julian Bond
Salmon Candy on a Baked Sweet Potato with Arugula and Avocado
Albacore, Cumin and Lime spiced Tacos with Homemade Pickled Chillies
Chef: Julian Bond
Ravioli of Spot Prawn and Buttered Leek with Smashed Minted Peas
Chef: Julian Bond
Roasted Celeriac Root and Seared Scallop Soup with Christmas Stuffing Croutons
Chef: Julian Bond
Blueberry and Star Anise Cured Sockeye Salmon
Chef: Julian Bond
Thyme Crusted Sablefish served on a refreshing Panzanella Salad
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