Cedar Plank Salmon Burgers

This recipe is the second instalment in a series of quick and delicious ways to prepare seafood by Dietitian, Tori Wesszer of Fraiche Nutrition. Tori’s nutrition philosophy embraces moderation and quality, while her recipes and nutritional advice centre around sustainable and enjoyable healthy eating. Her values around food and sustainability are closely aligned with ours at Haida Wild. We […]

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West Coast Charcuterie Platter

On Haida Gwaii, salumi di mare, or charcuterie of the sea is not a trend. It is how things have always been done. On the West Coast, smoked seafood is a fairly normal accompaniment to your preserves, cheese and crackers. On Haida Gwaii,  Jilt and other traditional methods of preserving fish (smoking, salting, drying) have always […]

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Hot Smoked Salmon Dip with Paprika Aioli

The key to this recipe, besides the hot smoked salmon of course, is smoked paprika. Different than regular paprika, smoked paprika is potent and smokey. When combined with regular paprika it gives the aioli a balanced smokey and sweet aroma. If you have never made your own homemade aioli, you might be surprised how uncomplicated it actually […]

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Halibut with Mango Salsa & Coconut Rice

Haida Wild is very excited to be collaborating with Dietitian, Tori Wesszer of Fraiche Nutrition on a series of quick and delicious ways to prepare seafood. Tori’s nutrition philosophy embraces moderation and quality, while her recipes and nutritional advice centre around sustainable and enjoyable healthy eating. Her values around food and sustainability are closely aligned with ours at […]

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