From crudo to ceviche and aguachile, 'cooking' seafood with citrus is a traditional way to beat the heat.

Celebrate Canada Day with this coast-to-coast menu of Canadian recipes. Oh Canada, our home and Native land!

Studying sturgeon and land-based fish farming at the International Centre for Sturgeon Studies at Vancouver Island University. And caviar!

Fiddleheads are a spring delicacy across Canada and finding wild fiddleheads in New Brunswick is a passion for many foragers.

A bold bit of Britain by the sea and a haven for young, creative chefs and food producers, Victoria is a dining destination. By CINDA...

A bit of grilled food, spicy salsa and crunchy vegetables, wrapped up in a tortilla, makes a fun, portable and endlessly adaptable meal.

Sonia Strobel of Skipper Otto is connecting consumers across Canada with traceable fish landed by small scale fishing families.

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.

Everything you ever wanted to know about buying, shucking and eating BC's beautiful bivalve — Vancouver Island's Pacific oyster.

Curious about how to cook local herring and other Pacific pilchards? Try these recipes from top BC chefs.