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.
Fish Tales| Tagged Seafood
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.
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!
With Christmas coming up, that means fish on the menu! One of the amazing things about what we do here at Oak Bay Seafood is our year-round seasonality, which means we have delicious fresh seafood for every season.
We have a wide variety of seafood for you to choose from, and we think this month’s piece really highlights that.
Here we take an in-depth look at the beauty of using whole fish, a delicate and simple scallop dish that is elegant and deep in flavour, and a sampling of salmon ideas for your Christmas meal.
Our special recipe is sparse on ingredients and full of crab flavour!
Halibut is an amazing fish, one of the most popular fish products that we sell. The meat is tender and succulent and makes for a great meal.