Fish Tales| Categorized Under Recipes

What To Know About Cooking Halibut

One of the tastiest and easiest to find fish, is halibut. Not only is it delicious, it’s also a nutritionally beneficial option, being a rich source of essential fatty acids, protein, minerals like zinc and calcium, and useful vitamins A, E, and D. In addition to its nutritional value, as a non-oily fish it will be lower in both calories and saturated fats in comparison to other fish such as salmon. 

When it comes to cooking halibut, the most important thing to keep in mind is that halibut is a fish that can dry out quickly if cooked for too long. This means for the most part, it’s better to cook it with quicker methods such as frying, grilling, or roasting, or cook it in a liquid to retain moisture.

Halibut is also an excellent choice, due to its firm and subtly flavoured flesh, for cooking via the ceviche method, where the fish is cooked in an acid such as citric acid from a lemon or lime. Just remember that if you’re planning on making ceviche it is essential that you use a well sourced, high quality, fresh cut of halibut. 

All About Shellfish: From Kusshi Oysters to Mussels

What’s your favourite kind of shellfish? The term “shellfish” refers to a broad spectrum of different aquatic (water-dwelling) invertebrates, and they aren’t technically fish at all. This category includes things such as oysters, mussels, clams, scallops, and shrimp, all of which are a delectable addition to your table.

All About Smoked Fish

Smoked fish is something that the Pacific Northwest is famed for, and as such we think it’s the perfect product to highlight this month!

Here at Oak Bay Seafood, we’re proud to be able to carry on that tradition with a wide range of the very best smoked fish and seafood, so read on to find out more about the process, a great pasta recipe, and some of the amazing fish and seafood you can order directly from us.

Using White Fish in Recipes

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”?

Cooking with Sardines

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.

All About That Sockeye - Plus An Arctic Char Recipe

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. 

Enjoy Spot Prawns and Salmon this Summer

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!

Avoiding Microplastics for Sustainable Seafood

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. 

Spotlight On Shellfish: Oysters, Mussels, and Clams

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.