B.C. Seafood Recipes
Did You Know?
Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
B.C. has more than a handful of fabulous chefs. Check out some of their award winning recipes - all of which showcase the quality of our seafood.
- Marinated B.C. Spawn on Kelp and Pacific Herring Appetizer
- Dungeness Crab Salad with Frisee and Spiced Lime Curd
- West Coast Seafood Salad with B.C. Geoduck
- Baked B.C. Sablefish in Parchment
- Baked Wild B.C. Salmon with Butternut Squash, Apple, Celery Root and Hazelnut Butter
- Seared Scallops and Poached Oysters with a Soy Ginger and Hijiki Broth
- B.C. Albacore Tuna Tataki
- Pacific Sardines on Brioche Toast with Ratatouille
- Seared Pacific Lingcod with a Fricassee of Mussels, Manila Clams and Chorizo with Parsley Oil
- Poached B.C. Spot Prawns with Spinach and Creamed Leeks
- Seared Pacific Halibut with Kumquat and Cumin Beurre Blanc
- B.C. Farmed Salmon in Orange Chili Butter
- Sake Kasu & Maple-marinated Wild BC Sablefish with a Potato and Bull Kelp Omelet and Pickled Radishes
- Garlic & Chili-fried Wild B.C. Salmon
- Wild B.C. Sardines with Fennel Orange Salad