How to Slice Organic Ocean Sockeye for Sashimi
The cut for sashimi is what makes that clean and satisfying mouth feel. So what's the secret? Chef Taka Omi from Sashimiya on Hornby St. breaks down the basics! Tune...
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Chef Robert Belcham of Campagnolo Vancouver with excellent advice on handling Organic Ocean Haidacore - Sashimi Quality - Tuna.
Chef Vibber of WILD Arizona Cuisine knows a thing or two about spot prawns. He's even hauled them up himself off the F.V. Organic Ocean 1! Trust him when he...
Chef Taka of Sashimiya shares his tips on preparing Organic Ocean's Humboldt Squid.