Halibut Season is coming to an end soon, so try this great recipe from our friends at Thrifty foods. Fresh Wild Pacific Halibut fillets – 4 (5 oz each) Butter – 3 tablespoons Red bell pepper, finely chopped- 1/4 cup Fresh parsley, chopped – 1 tablespoon Garlic, minced – 1 clove Fresh lemon juice –
With Halibut in season here is a real easy and really good recipe What You Need: Fresh Wild Pacific Halibut fillets – 4 (1/2 Lb each) Olive oil – 1 tablespoon For the Salsa: Plum tomatoes, seeded & diced – 2 cups Mango, peeled & diced – 1 1/2 cups Red Onion, diced – 1/2
A fresh shipment of Stikine Spring Salmon is here. Trace this fish to where it was caught by using Trace It on our home page and entering code SS71C2144(code is case sensitive). Get about information the fish, who caught it, the area it was caught in, and the fishing method used. The Stikines, the first
Stikine Spring Salmon was featured in the 7seas Kitchen on Wednesday. The fish was seared in a pan skin side down seasoned with salt and dill. Chef Ted Kim then placed the fish in the oven to finish the cooking. Real simple. Seasonal vegetables on the side and you are set. Gary “fillet Jazz” Kushnir
Wild BC spot prawn season is upon us! The much anticipated fishing season began on May 3rd, 2012 and is expected to last for a number of weeks. Make sure you don’t miss out! Food service customers please place orders with your rep. Retail customers, visit a 7seas retail location nearest you. What is it
Starting Friday, Coho Salmon will be on special at all of our retail locations. With a promising weather forecast for this weekend make sure you don’t miss out. Thanks to a tweet from our friends at the Monterey Bay Aquarium Seafood Watch (follow them on twitter @SeafoodWatch) we thought it would be great to promote
This recipe is courtesy of 7seas’ own Ted Kim. This is a meatless dish so why hamburger used in the name? Taste it and you will know why! What You Need: Medium Beach Oysters – 1 Doz Mayonnaise – 1/3 cup French salad dressing – 3 tablespoons Panko bread crumbs – 7 tablespoons Shallots or
What You Need: Spiny Lobster Tail – 1 tail (12oz) Qualicum Bay scallops – 1 lb sliced Fresh Savory Clams – 8 – 10 pieces Fresh Shrimp – 1/2 lb Clams – 1 can (6 1/2oz) chopped including juice Onions – 1 cup, minced and saute Potatoes – 5 Med, diced Light cream – 2
What You Need: Wild Baja Scallops – 1lb Unflavored pumpkin puree – 1 can (15oz) Chicken broth – 1 cup Chives – 8, chopped Chopped hazelnuts – 4 tablespoon Corn Kernels – 1 cup Extra Virgin Olive Oil – 1 teaspoon Honey – 1 tablespoon Salt & Pepper – to taste Cooking Method: Toast hazelnuts
George is back with a great recipe for sockeye salmon. A great dish, simple to prepare, perfect for a BBQ with friends or a quiet dinner for two. Fresh Alaskan Sockeye is our Current Feature check it out here. What You Need: Fresh Alaskan Sockeye Salmon fillet – cut into portions Cucumber – 1 Green
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