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It's wild how our salmon tastes. With a firm dense fillet, deep colouring and rich flavour, Sustainable Blue salmon looks and tastes just as delicious as wild salmon. 

Like wild salmon, our salmon is a leaner meat, meaning it cooks faster than the farmed salmon most home cooks are used to. In the time it takes to cook a fillet of regular farmed Atlantic salmon to a delicious medium rare, a Sustainable Blue fillet will dry out and have lost much of its depth of flavour and luscious texture.

So what's the secret to cooking the perfect Sustainable Blue salmon? As a general guide, watch your fish closely and be prepared to reduce your cooking time to ensure you don't lose any of that tender, delicious flavour. 

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“I want to feel good about the fish I serve and I want my customers to feel good about the fish they’re eating. It’s that simple.”

Chef Michael Smith

Host of Chef Michael's Kitchen – Food Network

A Talk with Chef Michael Smith.

Chef Michael Smith is one of Canada’s best-known chefs and the host of Food Network shows Chef Michael’s KitchenChef at Home and Chef Abroad seen in more than 100 other countries. As a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle, he has been serving up our responsibly-raised Atlantic salmon for years including most recently at his innovative five-star hospitality and dining experience, The Inn at Bay Fortune.