A real delicacy – with a premium price tag – the wild spot prawn is a unique species, found only in west coast waters.

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

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

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.

Figuring out how to buy sustainable tuna can be confusing. Here's a primer, with a focus on the safest bet — BC albacore tuna.

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

Millions of small pichard fish school in Canadian coastal waters. Learn all about how they're caught, salted, canned, cooked and enjoyed.

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.