Recipes

Maple Glazed Sockeye Salmon with Butternut Squash, Goat Cheese and Sage Risotto

Maple Glazed Sockeye Salmon with Butternut Squash, Goat Cheese and Sage Risotto

Eastern Canada meets Western Canada with this savory recipe of maple-glazed B.C. sockeye salmon and squash rissotto which is courtesy of Jason Parsons, Executive Chef, Peller Estates Winery Restaurant in Ontario, Canada.

Chef Rob Clark

Chef Rob Clark's Wild Sockeye Salmon Melt

Renowned as a pioneer of sustainable seafood, Chef Rob Clark offers an inspiring gourmet twist on this traditional comfort food.

He’eia Fishpond Limu Salad

He’eia Fishpond Limu Salad

A delicious Hawaiian salad made with locally harvested Gorilla ogo.

Spiced Pistachio-Crusted Halibut with Roasted Artichokes, Prosciutto and Baby Arugula

Spiced Pistachio-Crusted Halibut with Roasted Artichokes, Prosciutto and Baby Arugula

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.

Tartare de pétoncles aux fraises

Tartare de pétoncles aux fraises

Par Chef Franco Parreira | Photo : Guy Beaupré

Steamed Lobster

Steamed Lobster

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


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