Summertime is a great time to enjoy fish. It cooks quickly, doesn’t need long marinating times, and is a light meal that can be made on the stove or the barbecue. It can even be served raw. Albertans primarily rely on flash-frozen seafood choices. Processed and frozen within hours of catch, preserves its peak nutritional value and texture. Locally sourced seafood is limited to fishes such as pickerel, whitefish, and rainbow trout. Pickerel is a versatile, mild, flaky white f

Miso Roasted Sablefish There are only three ingredients that make up traditional miso: soybeans, salt, and koji (a type of fungus cultivated on rice and other grains). Allowing this mixture to age for months or years gives miso it’s generous umami flavours. Miso is a powerhouse ingredient to add savoury depth to any meal. The most complementary miso to use is Shiro miso (white miso). It is adaptable, being slightly lighter in flavour. Shinshi miso (yellow miso) is fermente

Tinned fish is having a bit of a moment right now. Lauded for being (relatively) inexpensive, jam-packed with nutrients, and incredibly...

This recipe first appeared in the Jan / Feb 2020 issue of Culinaire Magazine courtesy Natalie Findlay.