THIS FISH

Recipes

Steamed Lobster

Steamed Lobster

Cooking lobster is simple. While many people boil lobster, local fishermen in Southwest Nova Scotia steam their lobster to maintain its delicate flavour and texture.

Summer Halibut

Summer Halibut

This citrusy recipe brings out the distinctive sweetness of Pacific halibut, a tender and lean fish that's great for light summer meals. Sponsored by Pasco Seafoods.

Pan Fried Yellow Perch

Pan Fried Yellow Perch

Fresh from the waters of Lake Erie, yellow perch is a wonderful dish for every taste and occasion. It is considered the ultimate pan fried fish. These colourful fish are mild & sweet tasting with delicious white, flaky fillets. 

Steamed Haddock With Leeks, Carrots & Anise

Steamed Haddock With Leeks, Carrots & Anise

A healthy, light meal prepared with fresh haddock caught by Nova Scotia's finest fishermen. Recipe sponsored by Sobeys.

Thyme-Crusted Sablefish

Thyme-Crusted Sablefish

This simple recipe adds a savory herb to compliment sablefish's satiny sweet and buttery taste courtesy of its high oil content. Recipe courtesy of Pasco Seafood.

Lemon and Spice Scented Sockeye with Zesty Tartar Sauce

Lemon and Spice Scented Sockeye with Zesty Tartar Sauce

Try out this flavourful sockeye salmon recipe from Barb Barnes of Sobeys Kitchen. Lightly spiced with lemon, cumin and coriander, this sockeye recipe is perfect for the summertime barbeque.

Pan-Roasted Wild Black Cod Fillets with Grainy Mustard, Potato, Garden Pea and Pancetta Stew

Pan-Roasted Wild Black Cod Fillets with Grainy Mustard, Potato, Garden Pea and Pancetta Stew

The buttery black cod or sablefish compliments a savory stew -- great dish for the cold winter months and courtesy of Jason Parsons, Executive Chef, Peller Estates Winery Restaurant in Ontario, Canada.

Filleting a wild King Chinook salmon

Filleting a wild King Chinook salmon

Rob Clark, Executive Chef at C Restaurant in Vancouver, demonstrates how to properly fillet a wild Pacific Salmon.

Filleting a wild Silver Coho salmon

Filleting a wild Silver Coho salmon

Rob Clark, Executive Chef at C Restaurant in Vancouver, demonstrates how to properly fillet a wild Pacific Salmon.

Yogurt and Almond Lingcod

Yogurt and Almond Lingcod

From the shores of Vancouver Island, Captain Bob and Peggy Burkosky bring us a light and zesty lingcod dish from their book Cooking Fish & Brewing Tales.