• Give a heartfelt gift this Valentine’s Day

    Now that you have captured your mate’s heart, look after it with Lure, Chef Ned Bell’s cookbook featuring sustainable seafood recipes from the West Coast By SeaWestNews If you are looking for a gift from the heart, for the heart, this Valentine’s Day, Lure, a new cookbook featuring sustainable seafood recipes from the West Coast, […]
    • February 9, 2018
  • How to fillet a whole fish with Jaimie Oliver’s video

    In the following video, watch the chef teach us how to fillet a whole farmed fish at home. Jaimie Oliver is proud to trace his ingredients right back to its source, including farmed fish. Nothing is as profound as Jaimie’s Food Revolution movement, which puts the entire focus on what our children are being fed […]
    • February 6, 2018
  • Chef Ramsay’s Crispy Skin Salmon

    Hell’s salmon – partial to chicken, Ramsay, for his part, will put Crispy Skin Salmon on the menu at his bright, 300-seat Hell’s Kitchen Restaurant on the Las Vegas Strip. “With wild salmon only available for shorter periods during the summer, the restaurant’s grand opening as part of the Caesars Palace casino and resort appears to […]
    • February 2, 2018
  • Chef Randle’s Maple Chipotle Salmon

    Chef Trevor Randle for the BC Agriculture in the Classroom Foundation and the Chef Instructor at Maple Ridge Secondary School created this lovely recipe for BCSFA. Seafood fans take heart-healthy note and get cooking with this finfish from BC aquaculture: Some seafood may be difficult to work with, but the one that makes life easier, […]
    • February 1, 2018
  • The 10 most awesome gifts from the ocean

    This week you have just a few last moments to find those special tokens of appreciation for the brilliant people in your life. Why not celebrate with some of our beautiful British Columbia’s gifts from the ocean? Without further ado, here are a few hints… Ned Bell’s Lure Cookbook “Eating sustainable seafood is about opening […]
    • December 16, 2017
  • Chef Sid puts a twist on grilled salmon

    Chef Sid and his wife, Minnie (L) are proud supporters of British Columbia’s seafood.  Salmon is a fish every culture gravitates to in British Columbia. Most people start out using salmon in their traditional recipes from “back home” and quickly make salmon their fish of choice for every recipe. Commercial Drive, Vancouver’s most eclectic […]
    • December 1, 2017
  • Seafood Festival – Chef Dang’s Geoduck Rockefeller

    BC Seafood and Shellfish Festival Chef Quang Dang, West Restaurant, South Granville quotes: “We celebrate everything from our terroir, from our region, we have always had very strong relationships with our farmers and fishermen.”   “Pristine seasonal ingredients are sourced to deliver superbly conceived dishes offering modern interpretations of classics.” Chef Quang Dang loves cooking […]
    • November 14, 2017
  • Fish can be curried too – Chef Sid and BC salmon

    Fish is a huge part of many cultures and here Chef Sid shows us his grilled North Indian BC salmon. Chef Sid of Siddhartha’s Indian Kitchen on Commercial Drive Vancouver, “We get so much salmon here, and fresh, and always easily available.” ;
    • November 14, 2017
  • Chef Andrazza’s Naked BC Oysters

    Fanny Bay BC Oysters Bar is Vancouver’s only 100 per cent tide to table restaurant here on Cambie. Chef Andrazza is passionate about his local seafoods and takes immense pride in showcasing the bounty of our ocean. From oysters in all its glory to mussels, salmon, oysters, clams, and geoduck, you will be awed by […]
    • November 14, 2017
  • Chef Rail’s BC Spot Prawns and Tuna

    BC spot prawns season is a huge favourite amongst Vancouver and Vancouver Island chefs. Chef Aaron Rail, White Whale Restaurant, Courtenay, “We are a casual restaurant with a focus on local ingredients, we have an abundance of beautiful local seafood here, lots of farmers and fishermen.” White Whale is a fantastic restaurant in Courtenay, British […]
    • November 14, 2017
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