From behind the counter
Seafood Recipes & Cooking Notes
Everything here is cooked with fish we actually sell. Each recipe links straight to the product, so you can order it for pickup and cook it the same day.
Recipes
20 minutes · serves 2
Pan-Seared Salmon with Lemon Herb Aioli
Crisp-skinned salmon fillet finished with a spoonful of lemon herb aioli. Twenty minutes, one pan, no fuss.
Shop: Sockeye Salmon Fillet (Fresh — Wild) · Atlantic Salmon (Fresh — Farmed) · Lemon Herb Aioli
25 minutes · serves 4
Miso-Glazed Sockeye Salmon
A sweet-salty miso glaze that caramelises under the broiler in six minutes. The easiest weeknight salmon we know.
Shop: Sockeye Salmon Fillet (Fresh — Wild) · Redspring Salmon Fillet (Fresh — Organic)
25 minutes · serves 2
Pan-Roasted Halibut with Brown Butter
Thick Pacific halibut, golden on the outside and just set through, spooned with nutty brown butter and capers.
Shop: Halibut Fillet (Fresh — Wild Pacific) · Capers Nonpareil (Spain) · Chilean Seabass Fillet (Fresh — Wild)
30 minutes · serves 4 (8 tacos)
Halibut Fish Tacos with Lime Slaw
Seared halibut, crunchy lime slaw and warm corn tortillas. Feeds four off a single pound of fish.
Shop: Halibut Fillet (Fresh — Wild Pacific) · Mahi Mahi (Frozen, Wild) · Cilantro Lime Hot Sauce
45 minutes · serves 4
Classic Fish and Chips with Beer Batter
Haddock loins in a shattering beer batter, with the tartar sauce we sell at the counter.
Shop: Haddock Loins (Frozen, Atlantic) · Cod Cheeks (Frozen, Newfoundland) · Beaver Seafood Tartar Sauce
15 minutes · serves 2 as a main, 4 to share
Mussels in White Wine and Garlic
A pound of Newfoundland blue mussels, a splash of wine, and bread to mop the pot. Ten minutes start to finish.
Shop: Blue Mussels (Newfoundland, Cooked) · White Clams (Wild, Cooked)
15 minutes · serves 2
Seared Scallops with Brown Butter
Hokkaido scallops with a hard gold crust and a barely-warm centre. Two minutes a side and don't crowd the pan.
Shop: Hokkaido Scallops U10 · Hokkaido Scallops 10/20 Count · Scallops 40/60 Count
20 minutes · serves 2
Grilled Lobster Tails with Garlic Butter
Split, brushed and grilled shell-down. The fastest way to a special-occasion plate.
Shop: Lobster Tails · King Crab Legs (Frozen) · Snow Crab Clusters (Frozen, Newfoundland)
25 minutes · serves 2
Sushi-Grade Salmon Poke Bowl
Cubed sushi salmon, warm rice, quick pickles. Built the way we'd eat it on a Saturday after close.
Shop: Sushi Salmon (Atlantic) · Yellowfin Tuna 8oz (Ahi, Sushi Grade)
10 minutes · serves 6 as an appetizer
Gravlax Crostini with Capers and Dill
Five minutes of assembly and it looks like you tried. Our gravlax, capers, a little crème fraîche.
Shop: Atlantic Salmon Gravlax (Frozen) · Smoked Sockeye Salmon (Sliced) · Capers Nonpareil (Spain)
30 minutes · serves 2
Whole Roasted Branzino with Lemon and Herbs
Cooked on the bone at high heat so nothing dries out. One fish per person.
Shop: Euro Bass / Branzino (Frozen) · Snapper Fillet (Fresh — Wild)
40 minutes · serves 4
Smoked Salmon and Corn Chowder
A thick, smoky pot that stretches a small piece of fish across four bowls.
Shop: Candied Smoked Steelhead Nuggets (Frozen) · Clam Meat (with Juice)
90 minutes · serves 4 as a starter
Grilled Octopus with Lemon and Paprika
Simmered gently first, then charred hard. Tender inside, blistered outside.
Shop: Octopus Tentacle · Squid Tubes (Frozen, Newfoundland)
20 minutes · serves 4
Blackened Mahi Mahi
A dark spice crust in a screaming-hot pan. Open a window and have the fan on before you start.
Shop: Mahi Mahi (Frozen, Wild) · Snapper (Frozen, Wild) · Pacific Sole (Frozen, Wild)
20 minutes · serves 4
Miso Black Cod (Sablefish)
The famous marinated sablefish. Two days of waiting, eight minutes of cooking, worth both.
Shop: Sablefish (Frozen) · Chilean Seabass (Frozen)
15 minutes · serves 2
Crisp-Bottomed Shrimp Gyoza
Fry, steam, fry. The three-step method that gives you a lacy golden base.
Shop: Shrimp Gyoza
15 minutes · serves 2
Butter-Basted Halibut Cheeks
The classic way with cheeks: a hot pan, foaming butter, garlic and thyme spooned over until they're just set. Eight minutes, start to plate.
Shop: Halibut Cheeks (Fresh — Wild Pacific)
20 minutes · serves 2
Halibut Cheek Scampi
Treat cheeks like scallops: seared, then swirled into a garlic-white wine butter with parsley. Serve over pasta or with bread for the sauce.
Shop: Halibut Cheeks (Fresh — Wild Pacific)
25 minutes · serves 3–4 as a starter
Crispy Halibut Cheek Bites
Lightly battered cheek nuggets, fried three minutes, dipped in tartar. The best fish and chips you'll ever make without a fillet.
Shop: Halibut Cheeks (Fresh — Wild Pacific) · Beaver Seafood Tartar Sauce
Cooking Notes
Short methods — the way we'd tell you at the counter.
15 minutes
Pan-roasting a thick fillet
Crisp skin, translucent centre. The method our fishmongers use for cod, halibut and haddock.
30 minutes
Roasting a whole fish
Bream, bass and trout, cooked on the bone so nothing dries out.
10 minutes
Shucking and serving oysters
How to open them without losing the liquor, and what to serve alongside.
12 minutes
Steaming mussels, clams and crab
Fast, forgiving, and the best way to taste the sea in what you bought.