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    COLD FISH: From crudo to ceviche and aguachile, 'cooking' seafood with citrus
    Cinda Chavich
    • Jun 29
    Cooking

    COLD FISH: From crudo to ceviche and aguachile, 'cooking' seafood with citrus

    From crudo to ceviche and aguachile, 'cooking' seafood with citrus is a traditional way to beat the heat.
    INGREDIENT: All about BC's wild and wonderful sturgeon
    Cinda Chavich
    • Jun 1
    Food

    INGREDIENT: All about BC's wild and wonderful sturgeon

    Studying sturgeon and land-based fish farming at the International Centre for Sturgeon Studies at Vancouver Island University. And caviar!
    LOCAL INGREDIENT: A pilgrimage for prawns
    Cinda Chavich
    • Apr 28
    Food

    LOCAL INGREDIENT: A pilgrimage for prawns

    A real delicacy – with a premium price tag – the wild spot prawn is a unique species, found only in west coast waters.
    SPREADING THE NET: BC's Community Supported Fishery goes national
    Cinda Chavich
    • Apr 23
    Food

    SPREADING THE NET: BC's Community Supported Fishery goes national

    Sonia Strobel of Skipper Otto is connecting consumers across Canada with traceable fish landed by small scale fishing families.
    GEODUCK or KING: BC's incredible giant clam
    Cinda Chavich
    • Apr 17
    Food

    GEODUCK or KING: BC's incredible giant clam

    Eating the world’s rudest clam - the giant geoduck clam’s grotesque appearance may rob it of its rightful place as king of the sea.
    ALL ABOUT OYSTERS: Heaven on the half shell
    Cinda Chavich
    • Apr 9
    Food

    ALL ABOUT OYSTERS: Heaven on the half shell

    Everything you ever wanted to know about buying, shucking and eating BC's beautiful bivalve — Vancouver Island's Pacific oyster.
    TUNA: The  sirloin of the sea
    Cinda Chavich
    • Apr 9
    Food

    TUNA: The sirloin of the sea

    Figuring out how to buy sustainable tuna can be confusing. Here's a primer, with a focus on the safest bet — BC albacore tuna.
    Recipes: Cooking BC herring, sardines and anchovies
    Cinda Chavich
    • Apr 7
    Cooking

    Recipes: Cooking BC herring, sardines and anchovies

    Curious about how to cook local herring and other Pacific pilchards? Try these recipes from top BC chefs.
    SMALL FRY: IN PRAISE OF SARDINES, HERRING AND ANCHOVIES
    Cinda Chavich
    • Apr 6
    Food

    SMALL FRY: IN PRAISE OF SARDINES, HERRING AND ANCHOVIES

    Millions of small pichard fish school in Canadian coastal waters. Learn all about how they're caught, salted, canned, cooked and enjoyed.
    DIG DEEP: IN SEARCH OF THE ELUSIVE WEST COAST CLAM
    Cinda Chavich
    • Apr 6
    Travel

    DIG DEEP: IN SEARCH OF THE ELUSIVE WEST COAST CLAM

    I trek out to a rocky beach on Vancouver Island to dig for a dinner of littleneck clams, and unearth the history of this indigenous feast.
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