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.

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.

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

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

Chef Jason Parsons of Peller Estates Winery Restaurant prepares a tasty seafood dish while demonstrating the importance of Thisfish's traceability system for host Tracey Moore on CityLine.

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.

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.

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. 

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.