INGREDIENTS

• 1 lb Sockeye Salmon Fillet
• Soya sauce 250ml
• Ginger purée 50ml
• Honey 50ml
• Rice vinegar 50ml
• 1 garlic clove, finely chopped
• Half a green onion, finely chopped

DIRECTIONS

1. Mix together all the ingredients into a marinade. 
2. Marinate the sockeye salmon for 20 minutes.
3. Bake salmon at 425F for 12min – 15 minutes in the oven. Taking the salmon out halfway through to glaze it with the marinade remnants.
4. Plate it with a lemon & sesame seeds.

INGREDIENTS

• 1 lb arctic char fillet
• 3 tbsp chopped fresh dill
• 1-2 cloves garlic, finely chopped
• ½ tsp cracked salt & pepper
• 1 lemon sliced

DIRECTIONS

1. In a bowl, mix together the dill, garlic, salt & pepper then rub it on the flesh of the Arctic Char.
2. Preheat the oven to 375 degrees. Place the arctic char on a baking sheet, with the skin facing down.
3. Bake for 15-20 minutes until it flakes easily with a fork. Serve with a lemon wedge.

1. In a large bowl combine the maple syrup, brown sugar and soy sauce. Whisk well and add the black pepper.
2. Prepare the salmon by rinsing with cold water and patting dry with a cloth or paper towel.
3. Pour half of the glaze over the salmon portions and put in fridge to marinate for 30 minutes. Save other half for finishing.
4. Pre-heat your B.B.Q. to 375 degrees and place you cedar plank on the grill. Note: Cedar plank should be pre-soaked.
5. Brush plank with olive oil and place salmon portions directly on the plank. Pour marinade over salmon and close the lid.
6. Allow to cook for 10-12 minutes (depending on the thickness of the salmon) undisturbed. Avoid opening the lid as much as possible to maintain the maximum amount of cedar flavor.
7. While the salmon cooks in a side saucepan reduce second half of the glaze in thicker syrup.
8. Remove plank and plate salmon portions. Drizzle a spoonful of the glaze over the salmon and serve.

INGREDIENTS

• 1lb Fresh Shell-on, Deveined White Shrimp
• 1lb Fully Cooked and Seasoned Crawfish
• 1lb Small Lobster Tails ½ lb Smoked Sausage (cut on bias)
• 1 lbs Mini Red and White Potatoes
• 2 pc Sweet Corn (cut into quarters)
• ½ lb Whole White Mushrooms
• 1 Small White Onion (quartered)
• 2-3 Cloves of Garlic (smashed)
• 2-3 Sprigs of Thyme (on the stem)
• 1 Lemon (quartered)
• 2 Bay Leaves
• “Slap Ya Mama” Cajun Seafood Boil Seasoning

DIRECTIONS

1) In a large pot, bring 6 liters of water to a full rolling boil.

2) Add in 1/3 bag of seafood boil seasoning, garlic, onions, thyme and bay leaves Let boil for 10 minutes 3) Add in potatoes and boil for 5 minutes.

4) Add in Sausage and Mushrooms boil for 5 more minutes.

5) Add in Corn pieces, Lobster Tails and boil another 5 minutes.

6) Add in Shrimp and boil for another 5 minutes.

7) Turn off heat and add bag of ice to the pot to stop cooking process throw in lemons and let soak for 10 minutes.

8) Drain all water and serve with cocktail sauce and fresh lemons wedges.

INGREDIENTS

• 1/2 lb Cooked Lobster Meat (Chopped)
• 2 stalks Celery (Finely Chopped)
• 1 tbsp Red Onion (Finely Diced)
• 1/2 cup Mayonnaise
• Juice of 1/2 lemon
• Sea Salt and Pepper to taste
• Pinch of dill for extra flavour

DIRECTIONS

1) In a large bowl combine the lobster meat, celery, onion and mayonnaise.

2) Mix well until all ingredients are well coated with mayonnaise.

3) Add the lemon juice and salt and pepper and give another good stir.

4) Fill a hot dog bun with the lobster roll mix and serve. Makes 4 nice sized lobster rolls.

INGREDIENTS 
• 1lb Fresh Marinated Fish (Salmon or Catfish)
• 1/2 lb Shredded Slaw Mix
• 2 oz. Kraft Zesty Lime Dressing
• 2 oz. Private Stock Aioli (we recommend Chipotle)
• 12 6” Flour Tortilla Shells

DIRECTIONS
1. Bake fish at 375F for 12-15 minutes until fully cooked.
2. Break up fish into bite-sized pieces and place roughly 2oz. down the middle of a warm tortilla.
3. In a separate bowl add the lime dressing to the slaw and mix well.
4. Top the fish with the slaw mix and drizzle some of the aioli over each of the tacos.
5. Serve with fresh lime for a quick and delicious meal!

INGREDIENTS:
- 1/2 lb Lobster Meat (chopped)
- 1/4 Cup Flour (to thicken sauce)
- 500ml Philadelphia Herb and Garlic Cream Cheese
- 500ml 2% Milk or use Cream for extra richness
- 125ml Butter (unsalted)
- 8oz Cheese Curds
- Salt and Pepper to taste
- 500g Pack Orecchiette Pasta (cooked al dente)

DIRECTIONS:

1. Heat the milk in a small saucepan, but don’t boil it. In a large pot, melt butter and add the flour.
2. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk, lobster and cook for a minute or two more, until thickened and smooth.
3. Add cream cheese and whisk until smooth on medium heat.
4. Add the sauce and the cheese curds to the warm cooked pasta.
5. Stir well. Optional: Put in baking dish, top with more cheese and buttered bread crumbs and bake for 10 minutes at 400F.

INGREDIENTS 

• 1 Red Pepper (chopped)
• 1 Small Onion (chopped)
• 1 Medium Tomato (diced)
• 1 Chorizo Sausage (sliced)
• 1 Skin-On, Boneless Chicken Breast (cubed)
• ½ lb Mussels (washed)
• ½ lb Pasta Clams (washed)
• ½ lb Whitefish (cubed)
• ½ lb Shrimp (peeled and deveined, tails removed)
• ½ cup White Wine
• 3 cups Chicken Stock
• 2 Large Cloves of Garlic (diced)
• 2 Bay Leaves
• 3 Stems of Thyme
• 2 cups Paella Rice
• 2 pinches Saffron
• 1 Tbsp Smoked Paprika
• ½ Cup Fresh Chopped Parsley
• 4-6 Lemon Wedges
• Sea Salt
• Cracked Black Pepper
• 2 Tbsp Olive Oil

DIRECTIONS

1. Preheat frying pan with 2 Tbsp. olive oil.
2. Add Chicken, season with salt and pepper, fry 3-4 minutes till chicken cooked & nicely browned.
3. Add in Chorizo, fry 1-2 minutes.
4. Add onions, peppers, tomato, garlic, saffron & paprika; sauté for 4-5 minutes.
5. Add wine, toss in bay leaves and thyme and simmer 1-2 minutes. 6. Add Paella Rice, and stir in well with all ingredients
7. Add 2 cups of chicken stock & stir well, cover & let simmer 4-5 minutes.
8. When most of the liquid absorbed add the remainder of the chicken stock, stir well.
9. Add in clams, place right down in the pan so they get maximum heat exposure.
10. Add in mussels, shrimp & fish.
11. Cover & let simmer, stirring regularly for 5-7 minutes till all liquid is absorbed in the rice.
12. Let stand covered for 3-4 minutes. Plate the paella, sprinkle with fresh parsley and garnish with lemon wedges.

INGREDIENTS

- 1 lb Fresh Bay Scallops
- ½ lb North Atlantic Ice Shrimp
- 1 Large Tomato (Diced)
- /½ Red Onion (Diced)
- ½ Cup Fresh Lime Juice

- ½ English Cucumber (skinned, seeds removed and diced)
- Sea Salt and Pepper

DIRECTIONS

1) Lay out diced raw seafood in a baking dish. 
2) Add juice from the Lemons and Limes, place in the refrigerator to “Cook” for 3 hours.
3) Add all the other ingredients to the seafood and citrus mix. 
4) Mix well and place back in the freezer for another hour.   
Serve with tortilla chips.

INGREDIENTS

• ½ Cup Mayonnaise
• ¼ cup Bread Crumbs (or crushed soda crackers)
• 1 Tbsp Dijon Mustard
• 1 Tsp Worcestershire Sauce
• 1 tsp Hot Sauce
• Salt and Pepper
• ¼ cup Canola or Vegetable Oil
• 454g Can Blue Crab Meat (Phillips Brand if available)
• 1 Scallion (Finely Chopped)
• 1/2 Red Pepper (Diced, seeds removed)
• ¼ Cup Italian Parsley (Diced)

DIRECTIONS

1) In a large bowl break up the crab meat, add scallions, red pepper and parsley and mix well.
2) Add in mustard, hot sauce, mayo and Worcestershire sauce and mix very well.
3) Add in breadcrumbs until the mixture is tight enough to form.
4) Cover the bottom of a heavy bottomed frying pan in oil and heat oil.
5) Form the mixture into 3-4oz cakes and add to hot oil.
6) Fry each cake for 2-3 minutes until golden brown, carefully turn and cook the same on the opposite side.
7) Serve hot with your favourite aioli or tartare sauce.