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.
Renowned as a pioneer of sustainable seafood, Chef Rob Clark offers an inspiring gourmet twist on this traditional comfort food.
A delicious Hawaiian salad made with locally harvested Gorilla ogo.
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.
A delicious fish-wich with sautéed spinach, tomato, avocado and cherry pepper aioli.
Par Chef Franco Parreira | Photo : Guy Beaupré
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