With Valentine’s Day coming up, use this special opportunity to show your love through food. From shrimp to scallops to salmon, take your pick from these delicious recipes and spoil your loved ones with a seafood feast!
Butter and Wine Shrimp Recipe
Though it sounds fancy, this recipe is really quick and easy. Along with your sidestripe or humpback shrimp, all this recipe calls for is parsley, butter, lemon, and a few good glugs of white wine.
Ingredients:
1 lb Skipper Otto sidestripe or humpback shrimp
1 tbsp parsley
2 tbsp butter
1⁄2 lemon
Salt & pepper
Bread and wine to serve
1⁄4 cup white wine
Directions:
1. Peel shrimp, rinse, then repeat
2. Heat frying pan to med-high heat.
3. Add butter, half the parsley & a pinch of salt. Cook for 1 minute.
4. Add shrimp, cook for 1 minute, then flip.
5. Add white wine and cook for 1 minute.
6. Remove from heat and plate. Squeeze lemon and sprinkle remaining parsley. Add salt & pepper.
7. Serve with a crispy baguette and a chilled wine.
Steamed Scallops with Garlic Butter
This is a recipe straight from Joel and Melissa Collier’s repertoire. Pink and spiny scallops are incredibly versatile and can be cooked using any of your favourite scallop, clam and mussel recipes.
Ingredients:
1 lb Skipper Otto pink and spiny scallops
1/2 cup garlic butter
Optional Mignonette Dressing:
125 mL red wine vinegar
25 mL good maple syrup
A half to a whole small diced shallot
1 teaspoon chopped fresh dill
Salt and coarse cracked pepper to taste (should be little peppery)
Instructions:
Place frozen scallops in a steamer after the water has come to a rolling boil. Steam until most of them open (approx 4 to 6 min). Cooking time varies with the number of scallops you’re cooking. Careful as they do get chewy if overcooked. If you’re doing a large pot, toss/stir the scallops to cook all of them evenly. When they are cooked to your liking, remove and serve. Dip your steamed scallop in garlic butter. You can also add some seasoning, like chili powder, to your butter to add some more flavour.
If you’re having issues separating the scallop from the shell, use the top half of the shell and scoop under the scallop (between the scallop and the shell). This is a great way to bring them to a party. Steam them at home, put all the meat in the fridge and clean the shells so you can use them to serve on later. At the party, serve them up on a shell over a tray of ice. We love the Mignonette sauce on this one. ** Be sure to keep them chilled or limit their time at room temperature to under 10 min.
Excerpted from: wildscallop.org
Seared Albacore Tuna Recipe
Making a special meal can often be time consuming. Be easy on yourself! This delicious meal whips together in mere minutes. Add a side dish and you’ve got a main course. This healthy seared albacore tuna pairs well with a cabernet sauvignon – perfect for date night.
Ingredients:
1 lb Skipper Otto albacore tuna loin
4-6 tbsp sesame seeds
2 tbsp canola oil
Salt and pepper
Dressing:
1 ½ tbsp soy sauce
1 tbsp honey
½ tbsp of grated ginger
2 tbsp mirin
½ tbsp rice wine vinegar
Instructions:
Slice the tuna in half. Put sesame seeds on a plate, roll the tuna pieces in seeds to cover. Place a frying pan on a med-high heat & add the oil. Place the fish in the hot pan, laying the fish down away from you using tongs. Do not crowd the pan. Sear each side for 20-30 seconds. The seeds will turn golden brown when ready. Rest tuna for 5 minutes. Take a sharp knife and slice into rounds. Plate the tuna, top with dressing, and sprinkle with green onion.
Wild BC Salmon this fresh doesn’t need much enhancement! Lightly dress the fillets with a citrus glaze using lemon, salt, and butter.
Ingredients:
Skipper Otto Chum Salmon Fillets
Two 5 oz Skipper Otto chum salmon fillets
1 tbsp kosher salt
Half a lemon
1 tbsp Canola oil
Knob of butter
Seasonal Salad, Example
The great thing about salads is that you can make them any way you want – with whatever veggies you have on-hand. The ingredients listed below were what Chef Ned used in the video recipe. A lemon vinaigrette is a nice compliment to the citrus-glazed salmon.
Butter lettuce
Canned chickpeas, rinsed
Roasted red pepper hummus
Sun-dried tomatoes
Black olive tapenade
Baby tomatoes
Lemon vinaigrette
Dried olives for garnish
Directions:
1. Bring a cast iron or stainless-steel pan to high heat, add the oil.
2. Sprinkle the salt over the salmon fillets on both sides.
3. Lay the salmon fillets in the pan – be careful not to splatter yourself.
4. Cook 2 to 3 minutes on the first side.
5. Flip the fillets and add the knob of butter.
6. Squeeze the lemon juice into the pan and continue cooking for about 2 minutes.
7. Tilt pan and using a big spoon to glaze the salmon with the lemon and butter… mmm, you’ll be salivating at this point.
8. Put together a seasonal salad using the veggies and ingredients your family enjoys. Add the vinaigrette.
9. Serve the wild chum salmon fillets over a bed of the salad you made, and finish with your favourite garnish.
Tuscan butter makes everything better, especially shrimp. The sauce is so good, you’ll be tempted to eat it straight out of the pan, and we won’t judge you.
Ingredients:
2 tbsp. extra-virgin olive oil
1 lb. Skipper Otto sidestripe or humpback shrimp
Kosher salt
Freshly ground black pepper
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. halved cherry tomatoes
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
1/4 c. basil, thinly sliced
Lemon wedges, for serving (optional)
Directions:
1. In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.
2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
3. Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
5. Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving.
Add your favourites to your next order and try making some of these scrumptious seafood dinner recipes! What are your favourite seafood recipes and what do you like to pair with them? Share them with us on our Facebook page!
Feel good about the food you serve and join thousands of others to support small scale Canadian fishing families with Skipper Otto. Click hereto become a member and enjoy the best seafood in Canada!
2023 prices are shown here. Prices do fluctuate each year. Higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.
Arctic Char is caught between the months of November and March. We usually carry it from December onwards and often sell out by late spring or early summer.
PRODUCT
SEASON
Artic Char
NOV-MAR
PRODUCT
PRICE
Artic Char portion
$27 – 32 per lb
Shellfish
Our wild, pink and spiny scallops are individually frozen and packed into 2lb packages. They can be cooked from frozen in one of your favourite clam or mussel recipes. We also offer cans of smoked scallops. In Vancouver, we offer live options at various False Creek Fishermen’s Wharf pick-ups during the year. Mussels are a special treat and one we offer every week during their season, while live Dungeness crab and beach oysters are usually available a few times a year.
2023 prices are shown here. Prices do fluctuate each year. The higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.
Scallops are caught between Nov-Feb each year but we aim to keep them in stock year round. Live Mussels are available at weekly pick-ups between July-March. Live Dungeness Crab is available at on 2-3 occasions only between Aug-March. Live beach oysters are available on 2-3 occasions only between Nov-March.
PRODUCT
SEASON
Scallops
JAN-FEB
Oysters
JAN-FEB
Mussels
JUN-APR
Dungeness Crab
JUL-SEP
PRODUCT
PRICE
Scallops
$24-$29 per 2lb box
Beach Oysters (Fishermen’s Wharf only)
$13.75-$19.50 per dozen
Mussels (Fishermen’s Wharf only)
$8.95/lb
Dungeness crab (Fishermen’s Wharf only)
$20-22 per lb
Salmon
We carried a wide mix of salmon products in the 2023 season. While specific offerings can vary from year to year, we always have lots of salmon to choose from. Our mainstay products are flash-frozen, boneless, skin-on fillets and portions – in sizes between 1lb and ½ lb each. We also carry hot smoked and cold smoked salmon and a variety of canned salmon products too.
2023 prices are shown here. Prices do fluctuate each year. Higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.
Salmon is caught between the months of June-October on the BC coast but we aim to keep it in stock year-round.
PRODUCT
SEASON
Sockeye Salmon
JUN JUL
Chinook Salmon
AUG SEP
Coho Salmon
JUL AUG
Chum Salmon
OCT
Pink Salmon
JUL AUG
PRODUCT
PRICE
Sockeye salmon fillets
$24-$27/lb
Chinook salmon fillets
$27-$30/lb
Coho salmon fillets
$26-$29/lb
Pink salmon fillets
$15-$18/lb
Candied pink salmon strips
$17-$19 per 1/2 lb package
Maple sockeye nuggets
$22-$24 per 1/2 lb package
Peppered sockeye salmon
$21-$22 per 1/2 lb package
Sockeye salmon lox
$12-13 per 100g package
Hot smoked sockeye
$20-$22 per 1/2 lb package
Canned salmon
$8-$14 per can
White Fish
Specific offerings can vary from year to year, but our mainstay products are flash-frozen, boneless, skin-on fillets and portions – in sizes that are usually around 1lb each. Lingcod fillets are usually available in both 1lb and ½ lb portion sizes. Lingcod cheeks are in roughly 1lb portion sizes. Halibut and sablefish collars are low cost options for stews and soups. Hake was not available in 2023.
2023 prices are shown here. Prices do fluctuate each year. Higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.
Halibut is caught between the months of March-November, lingcod in May, sablefish in the summer and rockfish late spring and summer. We aim to keep halibut, lingcod and rockfish in stock year-round while sablefish can be available mostly in the late summer and fall.
PRODUCT
SEASON
Halibut
MAR-NOV
Sablefish
JUL-SEP
Lingcod
MAY-JULY
Yellowtail Rockfish
JUN-SEP
PRODUCT
PRICE
Halibut fillets
$37-$40/lb
Sablefish fillets
$27-$30/lb
Lingcod fillets
$20-$23/lb
Yellowtail rockfish fillets
$13-$16/lb
Halibut collars
$10-$13/lb
Sablefish collars
$8-$11/lb
Lingcod cheeks
$28-$31/lb
Tuna
Our albacore tuna is flash-frozen at sea to ensure it is sushi-grade. We carry both full and ½ loins which range in weight between a little over 1 lb and a ½ lb. We also offer thin sliced cold smoked tuna lox in 100g packages and three types of canned products – regular, no salt and smoked tuna varieties. Unlike some other tuna species, albacore is a smaller species which is low in mercury which makes it safe to eat more frequently!
2023 prices are shown here. Prices do fluctuate each year. Higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.
Albacore tuna is caught between the months of June and September but we aim to keep it in stock year-round.
PRODUCT
SEASON
Albacore tuna
JUL AUG
PRODUCT
PRICE
Albacore tuna loins
$24-$27/lb
Sliced cold smoked albacore tuna
$9-$10 per 100g package
Canned albacore tuna
$7-$9 per can
Prawns
Our wild, flash-frozen spot prawn tails are special – even as spot prawns go. These prawns are caught live, quickly tailed and packed into 6 oz or 1 lb tubs aboard the boat, topped up with sea water, then frozen at sea to capture their just-caught freshness and negate the need for any preservatives. Our tubs of spot prawn tails are easy to thaw in minutes and perfect for your favourite shrimp or prawn recipes.
2023 prices are shown here. Prices do fluctuate each year. Higher price ranges reflect the inclusion of shipping costs for locations outside of Metro Vancouver.