By William W. L. Cheung Restaurant menus across the West Coast of Canada will soon see an influx of squid and sardine dishes, while the popular sockeye salmon makes a slow exit. As it turns out, climate change may have something to do with this. Restaurants update their menus all the time and this often […]
Seafood companies in Canada are calling on the federal government to bolster the standards around the traceability of seafood products across the country. A group of 26 grocery chains, seafood industry stakeholders, and experts want the government to commit to a timeline and plan to fulfil its mandate to implement boat-to-plate traceability for seafood. The […]
More than 400 Canadian restaurants, grocery stores, and seafood suppliers will be serving up delicious offerings in the Ocean Wise Seafood Festival through the month of February. All month long, partners will serve up their best dishes and products in support of ocean conservation. Every festival item purchased will help in the fight against overfishing, […]
A new “DNA investigation” by Oceana Canada has found that the presence of mislabelled seafood products is still a big problem in Canada. The charitable organization, part of an international advocacy group dedicated to ocean conversation, carried out a new study in cities across Canada where it has previously sampled seafood from grocery stores and restaurants. The […]
By Sophie Mir Here are some of the leading menu trends to watch on Canadian menus. Marine Eats Offering savoury umami flavour complexity and a wide array of vitamins, minerals and trace elements, aquatic-based ingredients are emerging on menus in two ways. First, operators are shining a light on new seaweeds and other marine-based ingredients, […]
Sponsored by Club House for Chefs Served with a Sriracha Lime Aioli and completed with Club House Cardamom, the queen of all spices, this Spiced Scallop, Shrimp & Lobster Cake appetizer is the perfect crown for topping off your summer seafood menu this year. This recipe was created for Club House for Chefs by Craig […]
By Scott Wallace When chefs become infatuated with an ingredient, it tends to filter down into our daily lives, and there’s no shortage of new trends. But with seafood, most diners know only a few highly valued and well-known species, like Atlantic lobster, halibut, sockeye salmon or Chilean seabass, while the true diversity of the […]
Press Release This year’s summer Alaska salmon harvest officially begins today, May 16th, bringing first of the season Alaska salmon from sea to table. Alaska king salmon is harvested in limited quantities throughout the year, and the summer season opening brings more king and sockeye salmon to grocery stores and restaurant menus nationwide, to be followed by pink, keta, then coho salmon […]
The 12th annual BC Seafood Festival held in the Comox Valley welcomes its most extensive list of chefs from British Columbia, Canada, and around the world to celebrate the bounty of BC Seafood Press release An award winning list of local, national and international celebrity chefs has now been announced for the 12th annual BC Seafood Festival, a 10-day celebration […]
By Laura McGuire Trending seafood and fish dishes are giving many Canadians cause to dine out. Some of these items, like poke bowls and seafood boils, hail from different U.S. regions, while others such as conservas originate from farther regions of the world. What’s driving fish and seafood innovation? One catalyst is consumers’ increasing need […]
