Sometimes it can be a little intimidating using seafood, knowing exactly how to cook each product, from cooking times to flavour pairings. However two relatively simple seafood products to use are halibut and ready-made cold smoked fish. Halibut is a very forgiving fish when cooked, and cold smoked fish is ready to eat but can also be used in a variety of dishes to add smokiness and delicious flavour.
We won’t argue that canned salmon is just like fresh salmon—nothing can beat that—but we will say, if you’ve never tried canned salmon, or have been put off by it, it’s time to give it a chance.
It’s affordable, sustainable, and most importantly, delicious! To help convince you, we’re going to explain a little about what goes into the process of making canned salmon and tell you about some of the tasty things you can do with it.
While for many the classic image of a Christmas feast is of a golden roasted bird - specifically a turkey, front and centre with a glutton of trimmings festooning it, there has often been a place for fish and seafood at the centre of the table.
Here we take a look at a few global traditions as well as ideas for delicious meals made with seafood, from scallops to salmon.
Pacific halibut are some of the largest fish and are native to the north Pacific, occurring in the northeast from the Bering Sea and Alaska to California, but are most abundant off the coasts of British Columbia. They have a flat, diamond-shaped body and can attain a length of over 8 feet and a width of over 5 feet.
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.