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Cooking fish

Food writer Karen Anderson is the owner of Calgary Food Tours. She offers these simple ways to cook fish.

Sustainable Fish Sources in Alberta

Edmonton: Ocean Odyssey Inland  is an independent fish shop that works with sustainable fisheries for their supply

Calgary and Edmonton: Skipper Otto Small Farm Central is a community supported fishery that delivers fish directly to their customers in Alberta several times per year

The Ocean Wise app is available on iTunes


For Salmon fillets - Make Asian Zip Salmon - place them on a double layer of foil and glaze them with a mix of 2 T. honey, 1 t. chili paste, 1 t. sesame oil and barbecue on medium-high for about 10 minutes.


For a firm white fish like halibut or sablefish - Give them a Quinoa Cozy - dip pieces in egg and then roll them in cooked quinoa and bake at 450°F on parchment paper for 10 minutes and serve with mango salsa.


For Haddock or Cod - cut the fillets into 1inch by 3inch long pieces, dip them in a sun-dried tomato salad dressing, roll them in a mix of Panko or regular bread crumbs and parmesan cheese and bake these homemade fish sticks at 425°F for 10 minutes. Kids of all ages love these.


For East meets West Halibut cheeks (season is March - November) - Sauté 1 t. Schezuan peppercorns in a dry skillet until fragrant then add ¼ c. butter, 1 T. each chopped shallots and garlic and cook till fragrant and then add a paste of 1 t. 5-spice powder, 2 T Soy sauce and ¼ c. maple syrup. Once this mix is heated through turn it down till just before you need it then reheat and add the halibut cheeks to cook for about 5 minutes with a lid on, turning so they are covered in the sauce. Sprinkle with fresh chives and serve chives and parsley on top.


For Terrific Tilapia - steam fillets in a steamer basket with chopped ginger and green onions on top for 5 minutes and just before serving pour a mix of hot soy (1/4 c./fillet) and sesame oil (1/4t./fillet) on top.

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