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holidays, ocean wise, ocean wise champion - April 29, 2021

HOW TO: Fresh Mussels 101

Here's a new culinary challenge for our chefs at home. Have you tried cooking live #PrinceEdwardIsland mussels at home yet? It may be easier than you think!

RECIPE: CERTIFIED ANGUS BEEF® FILET MIGNON + HALIBUT

SERVES 4 INGREDIENTS: Surf + Turf 2 (6-8 ounce) Certified Angus Beef ® Filet Mignon steaks 1 1/4 teaspoons salt, divided 1/2 teaspoon plus 1/8 teaspoon black pepper 2 (4-6 ounce) Pacific Halibut portions 2 teaspoons canola oil, divided Lemon Dill Sauce 1 cup dry white wine, chardonnay recommended ⅓ cup shallots, minced ½ cup unsalted butter, cut into ½-inch cubes, chilled 3 tablespoons dill, chopped fresh 2 teaspoons lemon zest 3 teaspoons lemon juice kosher salt, to taste PREPARATION Lemon Dill Sauce - make ahead of time. In a small saucepan, heat wine and shallots over...

RECIPE: CERTIFIED ANGUS BEEF® FILET MIGNON AND SCALLOPS

By searing both the beef and scallops in the same pan, you create a great base for a simple pan sauce built upon these flavors. It’s important to pat the scallops dry to get a good sear.

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ocean wise - March 18, 2021

HOW TO: Baked Salmon Wellington

Picture this: decadent, creamy spinach filling atop a sockeye salmon portion, which is all encased by a flaky puff pastry. The creamy filling bastes the salmon to perfection while baking “en croute.” We are proud to produce this Ocean Wise product right here in Richmond. Just bake and serve!

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holidays, ocean wise, ocean wise champion - February 20, 2021

HOW TO: Make Your Own Salmon Gravlax At Home

Mix the quick cure in a small bowl. Generously season salmon with the quick cure on both sides. Wrap salmon in saran wrap tightly and refrigerate for a minimum of an hour to overnight. Rinse off cure with cold water. Pat dry before slicing.

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