Grilled Halibut and Fresh Mango Salsa

With Halibut in season here is a real easy and really good recipe

What You Need:
Fresh Wild Pacific Halibut fillets – 4 (1/2 Lb each)
Olive oil – 1 tablespoon
For the Salsa:
Plum tomatoes, seeded & diced – 2 cups
Mango, peeled & diced – 1 1/2 cups
Red Onion, diced – 1/2 cup
Fresh cilantro, chopped – 1/2 cup
Garlic, minced – 2 cloves
Fresh lemon juice – 2 tablespoons
Cider vinegar – 1 tablespoon
Salt & Pepper to taste

Cooking Method:

Lightly oil grill grate. Brush fish with Olive oil, season with salt & pepper and place on grill. Cook for 3 – 4 minutes per side, or until fish can be easily flaked with a fork.

Combine tomatoes, mango, red onion, garlic, cilantro, lemon juice, vinegar, salt & pepper. Serve with halibut.


7seas: Proud sponsor of Chef Alex Chen’s quest for the Bocuse d’Or

7seas is a proud sponsor of Chef Alex Chen’s quest for the Bocuse d’Or. Chef Alex Chen is the Canadian representative vying for the 2013 Bocuse d’Or. Held every two years, the Bocuse d’Or, “le Concours mondial de la cuisine” or World Cooking Contest is one of if not the most distinguished world chef championships. Named for French chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France.

More about Chef Chen:

A culinary professional with a decade of experience at some of the finest hotel properties in North America, Chef Chen was responsible for all dining operations at The Beverly Hills Hotel, a Mobil Five Star, AAA Five Diamond property, which includes the world renowned and legendary Polo Lounge. He led a culinary team consisting of sixty cooks and nine sous chefs, his responsibilities also included menu creation, menu implementation, and kitchen operations for The Cabana Café, The Fountain Coffee Room, Bar NINETEEN12, In-Room Dining, Special Events, and Off-Site Catering.

Chef Chen joined The Beverly Hills Hotel as Executive Sous Chef in 2005. Prior to his arrival at the hotel, Chef Chen was appointed Senior Sous Chef at the Four Seasons Hotel Chicago, also a Mobil Five Star, AAA Five Diamond property. Before this assignment, he served at the Four Seasons Hotel Toronto, starting in 2001 as Chef de Cuisine in Studio Café, the extremely successful restaurant of the Four Season’s flagship property.

Chef Chen built his strong culinary foundation by studying culinary arts at Vancouver Community College in British Columbia, Canada, graduating with distinction and certification in 1999. Throughout his culinary career, Chef Chen has participated in numerous culinary competitions where he consistently placed first, a testament to his culinary talent.

Chef Chen is back in his hometown of Vancouver, BC and is dedicating the majority of his time to training for the Bocuse d’Or. He is also working with Moxie’s Classic Grill as a culinary architect. When he is not cooking or training, Chef Chen spends his time with his 3 1/2 year old daughter, Isabelle, his 1 yr old son, Ethan and his wife, Liz.

Growing up with a very large family, gatherings and special occasion are often celebrated through food. Eating well is a part of the Chinese culture. His mom, grandma and aunties are all very good home cooks. The kitchen is where where Chef Chen finds his peace, freedom to create and satisfaction for “hunger”. Robert Sulatycky will always be the most important figure who has shaped his career. He was the one Chef Chen apprenticed under and he introduced him to the world of Bocuse d’Or. He also loves cook books by Alain Ducasse, Thomas Keller and Joël Robouchon as they feature recipes which are classic yet modern.

His culinary style is a balance of both classic and modern techniques infused with big bold flavor. He has respect for the past while staying both current and modern. Depending on the season or the occasion, Chef Chen loves cooking most protein on the bones, whether it is a whole fish, leg of lamb, pork ribs or chicken. He also enjoys recreating childhood dishes by his mother or just whatever is in season at the market.

Follow Chef Alex Chen’s journey by following him on Twitter: @chefalexchen or Facebook: We will also update our followers on Chef Alex’s journey every few weeks leading up to the January 2013 competition.

BC Chum Salmon Fisheries to be MSC Certified in 2012

BC Chum is to be added to the province of British Columbia’s MSC certified fisheries list in 2012. BC Sockeye Salmon (2010) and BC Pink Salmon (2011) fisheries are already MSC certified.

What is MSC certification and why is it important? From the British Columbia Ministry of Agriculture. “The Marine Stewardship Council is an international non-profit organization that recognizes, via a scientifically-based certification and ecolabelling program, well managed wild-capture fisheries. Of the numerous approaches to fisheries eco-certification, MSC is the only one that is fully consistent with the United Nations’ Food and Agriculture Organization (FAO) guidelines for ecolabelling, and is considered the international “gold standard” for fisheries sustainability.”

For more on the The Marine Stewardship Council visit their site here.

For more on BC Fisheries that have achieved Marine Stewardship Council (MSC) Certification visit British Columbia Ministry of Agriculture’s site here.

Fresh Stikine Spring Salmon – Trace It!

A fresh shipment of Stikine Spring Salmon is here. Trace this fish to where it was caught by using Trace It on our home page and entering code SS71C2144(code is case sensitive). Get about information the fish, who caught it, the area it was caught in, and the fishing method used.

The Stikines, the first Spring salmon of the year, are great for the BBQ. Consider this great fish for your entertaining menu. Food service customers please place orders with your rep. Retail customers, visit a 7seas retail location nearest you.

What sets Stikine Spring salmon apart from other spring salmon? These Springs come from the Stikine River, approximately 610 km long, located in northwest British Columbia. The length of the river is greatly beneficial to the salmon’s quality. All wild salmon stop feeding when they enter their native freshwater, and build up fats and oils beforehand to sustain them through this period.

Stikine salmon build up a much higher fat and oil content in anticipation of the longer fast. This translates into a fish with enhanced flavour and texture, and a superior fish on your tables. Their red meat, high oil and fat content and superior texture make Stikine salmon a highly regarded product among discerning customers.

7 seas is pleased to offer Stikine Spring salmon, a fish who’s habitat is carefully controlled for sustainability and environmental well-being. Additionally, Stikine Spring salmon are wild, and the harvesting techniques present an attractive alternative to other wild salmon that may be harvested in a more aggressive manner that can be damaging to the fish’s appearance and quality. For more on the harvesting and processing please go here.

With controlled harvesting and efficient transportation & distribution channels, Stikine spring salmon can be served in Seattle or Vancouver from live in as little as 48 hours with air freighted product.

Keep an eye out for some recipes coming soon. Also, for more on the Stikine salmon story go here.

Copper River Sockeye is here!

The first fresh sockeye salmon of the season is here. 7 Seas is now featuring fresh air flown World Famous Copper River Sockeye. Hurry, because it will be gone in a few weeks.

Why all the fuss? What makes this fish world famous? Copper River Sockeye Salmon is caught in the waters of the Copper River Delta near the town of Cordova, Alaska. The river is a long river, forcing the Copper River Salmon to store large amounts of fat in order survive their long journey to the spawning grounds. It is this fat that gives the fish its rich flavour and it is the fat that is high in omega-3 oils making Copper River Sockeye Salmon a healthy addition to any diet.

Food service customers contact your reps for pricing and availability. Retail customers please visit a 7seas retail market nearest you.

In the 7seas Kitchen: Stikine Spring Salmon

Stikine Spring Salmon was featured in the 7seas Kitchen on Wednesday.

The fish was seared in a pan skin side down seasoned with salt and dill. Chef Ted Kim then placed the fish in the oven to finish the cooking. Real simple. Seasonal vegetables on the side and you are set.

Gary “fillet Jazz” Kushnir & 7seas President George Heras were on hand to enjoy the first of the season Stikine Spring.

Wild BC Spot Prawns: Don’t Miss out!

Wild BC spot prawn season is upon us! The much anticipated fishing season began on May 3rd, 2012 and is expected to last for a number of weeks. Make sure you don’t miss out! Food service customers please place orders with your rep. Retail customers, visit a 7seas retail location nearest you.

What is it about these spot prawns that make it so popular? These prawns are wild, fresh, local and sustainable.

Wild BC spot prawns are a great catch. Along with GREEN Ocean Wise rating, these prawns as listed as a BEST CHOICE with SeaChoice and Seafood Watch.
The fishery is kept sustainable by enforcing catch and trap limits through monitoring programs, limiting the number of licenses and the number of traps per license, having license holders funding scientific research, and restricting the fishery to trap gear . For more, visit the Wild BC Spot Prawn fishery’s website.

How to prepare? Find 12 great spot prawn recipes from Vancouver’s top chefs here.

Another Spot prawn recipe from our friends at BC Seafood ( here.

Fish of the Week: Coho Salmon

Starting Friday, Coho Salmon will be on special at all of our retail locations. With a promising weather forecast for this weekend make sure you don’t miss out.

Thanks to a tweet from our friends at the Monterey Bay Aquarium Seafood Watch (follow them on twitter @SeafoodWatch) we thought it would be great to promote Coho salmon.

As mentioned, Wild Coho Salmon is versatile, delicious, and sustainable. The meat is leaner than other salmon species, but still has modirate to high levels of Omega 3 fat. Coho salmon is good on the grill or baked in the oven. For sushi connoisseurs Coho is a good choice for sashimi.

Here is a recipe for Roasted Coho Salmon with Lemon Herb Breadcrumbs from Seafood watch. Click here for Recipe

The Best Fish & Chips on the West Coast

Come and try the best fish and chips on the west coast and baja style fish tacos to die for at the 7seas Fish Market & Grill in Langley. What makes it so good? The product we use is of highest quality and from sustainable sources.

Looking for something different? Try our clam chowder, authentic Greek fisherman’s soup (Kakavía), smoked salmon salad sandwich, shrimp with avocado on a croissant, turkey breast panini with cranberry sauce, wild pacific salmon skewer, lobster poutine, fish burgers and more.

While you wait for your food, check out the on site fish market where you will be able to access great seafood from one of BC’s leading seafood suppliers. Take home salmon, tuna, halibut, blackcod, prawns and shrimp, mussels and oysters, smoked products and so much more. In doing so, you can rest assured that the product you take home is of the highest quality and from sustainable sources.

Address: 2 – 6131 200th Street Langley, BC (Next to Dairy Queen) Phone: 604 532-7727

Hours of Operation: Monday-Sunday: 11:00-7:00