Chef's Corner

One of the most common questions we hear at North Sea is, “Is fresh seafood better than frozen?” It’s a great question — and one we love to answer, because the truth is, both have their place. As a chef and fishmonger, I work with both every day and understanding the difference can help you make the best choice for your kitchen, your budget, and your schedule.

When you buy fresh seafood from a trusted source, you’re getting fish that’s been expertly handled from the moment it left the water. At North Sea, our fresh fish comes in several times a week — always stored on ice and carefully inspected for quality, texture, and smell. Fresh seafood is unbeatable when you want that delicate, just-caught flavour and firm, clean texture. It really shines in dishes where the fish takes centre stage — think pan-seared halibut, raw tuna, or baked salmon with a squeeze of lemon.

But here’s the secret most people don’t realize some of the best seafood in the world actually starts out frozen. Many wild-caught species are flash frozen right on the boat, sometimes within hours of being caught. This process locks in freshness, nutrients, and texture at their absolute peak. When thawed properly, that seafood can be every bit as delicious and high-quality as the day it was pulled from the water.

Frozen seafood also gives you flexibility and convenience. You can stock up on your favourites — shrimp, scallops, or barramundi — and have them ready whenever inspiration strikes. It’s a smart, waste-free way to enjoy great seafood year-round, without worrying about what’s in season or when your next market trip will be.

So, when should you choose fresh, and when should you go for frozen? Fresh fish is perfect for those simple, clean-flavoured dishes — grilled, roasted, or raw — where the texture and freshness take the spotlight. Frozen seafood, on the other hand, is ideal for recipes like chowders, seafood bakes, curries, or pasta dishes, where the flavour is blended into a rich sauce and texture plays a supporting role.

There’s also a sustainability side to this conversation. Many wild fisheries operate seasonally, and freezing allows us to enjoy those catches responsibly all year long. It helps prevent waste, supports better resource management, and ensures nothing goes to waste. Meanwhile, fresh seafood supports local fishermen and keeps us connected to nearby waters — which is a big part of why we do what we do at North Sea. Both fresh and frozen seafood play important roles in a balanced, sustainable food system.

At North Sea Fish & Farms, we’re proud to offer both. Every item we carry — whether it’s a pristine fillet of fresh cod or a bag of flash-frozen wild pink shrimp — comes from partners who share our commitment to quality, sustainability, and transparency. We handle each product with the same level of care and respect, because we believe great seafood deserves it.

So, fresh or frozen? It’s not about which is better, but which is right for you today. If you’re planning a special dinner, go for something fresh and let it shine. If you’re stocking your freezer for quick, healthy meals, frozen is your best friend. Either way, when you start with quality seafood and treat it with care, you’ll taste the difference — every single time.

If you’re curious to see — or taste — the difference for yourself, stop by North Sea Fish & Farms and have a look at what just came in. We’ll help you find the right fish for your next meal, whether it’s straight from the ice or the freezer.

A quick, wholesome stir-fry that brings together tender steak, fresh green beans, and crisp apples for the perfect balance of fall flavour.

Another fall recipe has arrived. Pumpkin Spiced Trout combines warm autumn flavour with fresh steelhead for an easy weeknight meal. It’s the perfect way to enjoy the season.

Golden chicken thighs glazed with maple and Dijon, served alongside a sweet potato, apple, and onion hash. It’s simple to make, full of cozy fall flavour, and just the thing for Thanksgiving weekend.

Cozy fall seafood recipe with golden sole fillets, brown butter, sage, and smooth butternut squash mash.

An easy chili recipe with ground beef, beans, and pumpkin for a cozy fall-inspired meal.

Summer is in full swing, and that means BBQs, backyard hangs, and smoky, mouthwatering meals on the grill. But let’s be honest,  great flavour doesn’t have to come with a high price tag. Let us show you how to fire up the grill without burning through your wallet, using some of our favourite underrated cuts from North Sea Fish & Farms.

Chef Chabot's BBQ Tips:

1. Marinate for Value
Cheaper cuts thrive with a little love. Marinate blade, Denver, and hanger steaks for at least 4–6 hours (overnight is even better). Use acidic ingredients like vinegar, citrus juice, or yogurt to help tenderize.

2. Indirect Heat is Your Friend
For Spatchcock Chicken and bone-in thighs, use indirect heat. Start them away from the flame, then finish over high heat for crispy skin and juicy meat.

3. Slice Across the Grain
Denver and hanger steaks are loaded with flavour, but slicing them wrong can make them tough. Always cut across the grain to keep bites tender.

4. Rest and Relax
Give your meat a breather after grilling. 5–10 minutes of resting time helps lock in juices.

Blade steak is often overlooked, but it's a secret weapon on the grill. This marinade brings bold, smoky, and slightly sweet flavours that pair perfectly with its rich beefy texture.

Remember, Alberta Blade Steak Available Online Now!

We can't be the only one seeing this viral one pan dumpling recipes everywhere, right? Well here is the North Sea take on it, featuring our Kapow Wagyu Beef Dumplings! 

Grab them and make this at home using the recipe below.

Wagyu Beef Ravioli Sliders with Smoked Chili Mayo 

Order the Wagyu Beef Ravioli here --> https://northsea.ca/products/pasta-wagyu-ravioli

In honour of Fresh halibut arriving at our Crossroads Market location, check out this new recipe! Known for its mild, sweet flavor and firm texture, halibut is a versatile fish perfect for grilling, baking, or pan-searing.

Learn more about our love for Halibut here.

As a chef and fish expert at North Sea Fish & Farms, I’ve had the pleasure of working with some of the finest seafood available. One of the most luxurious—and surprisingly versatile—ingredients we offer at our fish market in Calgary is caviar. Whether you’re a seasoned connoisseur or a first-time taster, knowing how to select, serve, and enjoy caviar can elevate your dining experience.

Choosing the Right Caviar

Not all caviar is created equal. While many associate caviar exclusively with Beluga, there are several high-quality options to explore:

• Beluga: The most coveted caviar, known for its large, buttery pearls and delicate briny flavor.
• Osetra: Rich, nutty, and complex, Osetra caviar has a medium-firm texture and is often a favorite among chefs.
• Sevruga: Smaller in size but big on flavor, Sevruga caviar is bold, salty, and more affordable than its counterparts.
• White Sturgeon: A sustainable North American option with a creamy texture and mild, oceanic taste.
• Trout & Salmon Roe: These vibrant, larger pearls offer a more approachable and budget-friendly way to enjoy caviar.

At North Sea Fish & Farms, we source only the finest, sustainably harvested caviar, ensuring every tin meets the highest standards of freshness and quality. When buying caviar, always check for firmness, freshness (never fishy-smelling!), and proper storage—it should always be kept chilled.

How to Eat Caviar Like a Pro

Traditionally, caviar is served ice-cold on a mother-of-pearl spoon (never metal, as it can alter the taste). A simple pairing with blini, crème fraîche, or toast points is a classic way to enjoy it. However, I love introducing diners to unexpected and playful pairings that highlight caviar’s luxurious texture and briny pop.

Beyond Tradition: Unique Caviar Pairings

1. Kettle-Style Potato Chips – The crunch and saltiness of a high-quality, thick-cut chip balance the creamy burst of caviar perfectly. Add a dollop of crème fraîche for a satisfying bite.
2. Fried Chicken – Believe it or not, the combination of hot, crispy fried chicken and cool, briny caviar is a match made in heaven. The contrast in texture and temperature creates an unforgettable experience.
3. French Fries – Think of it as an elevated “fish and chips” moment. A hot, crispy fry topped with crème fraîche and a spoonful of caviar is pure indulgence.
4. Soft Scrambled Eggs – The buttery richness of eggs enhances caviar’s delicate oceanic notes, making for a decadent breakfast or brunch option.
5. Oysters & Caviar – Take your oyster game up a notch by adding a spoonful of caviar on top—seafood heaven!

Where to Find the Best Caviar in Calgary

If you’re looking for high-quality caviar in Calgary, stop by North Sea Fish & Farms. We offer an exceptional selection of caviar, from classic sturgeon varieties to vibrant salmon roe, all curated by our expert team. Whether you’re hosting a dinner party, celebrating a special occasion, or just treating yourself to something extraordinary, we can guide you in selecting the perfect tin and even recommend pairings to enhance your experience.

So, next time you're craving caviar, think beyond the blini—because whether it’s on fried chicken, kettle chips, or classic toast points, this delicacy deserves to be enjoyed your way.

Visit North Sea Fish & Farms today and explore the finest selection of seafood in Calgary!