Includes Sole Meunière Recipe!
There are many kinds of fish that fall under the umbrella of “white fish”, including cod, sole, and halibut. There’s also a type of white fish called whitefish – thought that’s not one we usually stock. But what does it mean when a recipe calls for “white fish”?
Alexandra Morton — known as the Jane Goodall of BC salmon — has dedicated her work to chronicling the BC wild salmon population, and fighting for its conservation. Here we take a look at preserving BC's wild salmon population, which are in integral part of BC's wilderness.
Sardines don’t get the praise they justly deserve. They are a nutrient-rich, small, oily fish which are a good source of Omega 3 Fish oils, and having a can or two stocked up in your pantry means you can always create a tasty dish in a pinch.
Salmon have a ton of variety and a curious lifestyle. They come back to their home stream to mate at the end of their life cycles and swim in other bodies of water in between. Sockeye salmon particularly is one of the most popular varieties you’ll find in Victoria, due to it’s versatility and deliciousness! You can bake it, broil it, grill it, or poach it, making this type of salmon perfect for all kinds of different recipes.
Arctic Char is a favorite of tourists and local Victorians alike and is similar to salmon, but with its own unique flavor. Read on to find out more about both of these fish, where to find them, and how to cook them.
Did you know that shrimp come in many forms? Did you know that salmon isn’t only pink? The waters of British Columbia are filled with a variety of different of amazing options, many available for you to enjoy at Oak Bay Seafood.
You can pick up fresh selections of your favorites to cook at home (check out the salmon recipe below!) or opt for our takeout options and shuck the whole idea of cooking altogether.
Save time, eat sustainable and healthy foods, and get quality you can count on every time. There is no excuse not to enjoy superior quality seafood this summer!
Microplastics are tiny pieces of plastic, usually less than the size of a sesame seed, that are present in many different products. They can be found in items from single use bags to plastic bottles for water sold in stores, and even plastic food containers.
Studies show that some people may consume over 100,000 particles of microplastics per year - but the health repercussions are still widely unknown.
When it comes to food service, single use plastics are used more often than the average household in order to keep things sterile, but there are other ways to do this without dealing with microplastics.
Let’s explore the ways microplastics affect the fishing community and why it’s important to use more sustainable products in food service.
From the most addictive street food delights to the heights of fine dining, we’re proud to be able to draw on the bounty of local shellfish at our doorstep, including Mussels, Oysters and Clams.
With such a bounty to choose from, you’ll be spoiled for options when it comes to preparation and cooking. This is exactly what we’re going to focus on in this month's post. We’ll look at how to make the most of mussels, ceviche, two streetfood inspired oyster recipes, and highlight Kusshi Oysters.
Crab can be a daunting seafood when it comes to preparation, but it’s nowhere near as complicated as you think, and an incredibly satisfying process that will lead to some truly delicious fresh seafood for you to prepare as you please.
Here’s how to go about cleaning, cracking, and shelling crab at home.
It’s a new year, and if you ask us, eating more delicious locally sourced fish should absolutely be on your resolution list - but we may be a little biased there!
This month, we’re focusing on some simple, timeless flavours, showing that there’s still plenty of taste and elegance to be found even in staple dishes.
First up, we’re putting a feature spotlight on canned salmon, and why it should be promoted from afterthought to kitchen essential.
Next, we have a novel take on an Italian classic with a look at some ideas for making seafood lasagne. And finally, we’re going to be chowing down on some chowder, something that is a key part of our menu and product range!
