Appetizer
Spicy Smoked Salmon Dip
WCS Double Smoked Sockeye Strips blended with cream cheese, jalapeño, garlic, and fresh dill - a rich, crowd-pleasing dip ready in 5 minutes.
5 min
Recipes
Simple, seasonal recipes built around our wild-caught and smoked seafood. New recipes added regularly.
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Cook Like a Local
A growing collection of simple recipes built around our most-loved products. Check back often - we’re adding new ones all the time.
Appetizer
WCS Double Smoked Sockeye Strips blended with cream cheese, jalapeño, garlic, and fresh dill - a rich, crowd-pleasing dip ready in 5 minutes.
Fresh
WCS Wild Sockeye Lox on a toasted naan crust with herbed cream cheese, capers, and red onion - an elegant no-fuss flatbread in 15 minutes.
Fresh
Sushi-grade albacore tuna marinated in soy and sesame, served over rice with cucumber, edamame, mango, and a drizzle of spicy sriracha mayo.
Appetizer
A stunning board featuring WCS candied salmon, smoked sockeye strips, and maple nuggets alongside cheeses, crackers, seasonal fruit, and pickles.
Fresh
WCS Halibut roasted in an ancho-lime marinade, flaked into charred tortillas with a bright fresh peach salsa, avocado, and shredded cabbage.
BBQ
WCS Salmon Burgers grilled and loaded onto buns with butter lettuce, tomato, and a tangy house-made dill and garlic mayo.
BBQ
Wild salmon fillets slow-grilled on soaked cedar planks, finished with a jalapeño-lime-herb butter and served with charred corn on the cob.
BBQ
WCS BC Spot Prawns grilled shell-on and finished in garlic herb butter, alongside a fresh peach, avocado, goat cheese, and balsamic salad.
Comfort
A hearty chowder built on WCS Peppered Candied Salmon with baby potatoes, corn, carrots, celery, and fresh dill in a rich cream broth.
Fresh
WCS Spot Prawns sautéed with garlic, chili, and white wine, tossed through spaghetti with sun-dried tomatoes, fresh arugula, and lemon zest.
Fresh
WCS Sockeye Salmon fillets simmered in a coconut red curry with bell peppers, fresh ginger, lime, and fish sauce - ready in 20 minutes.
Fresh
A whole WCS Sockeye fillet baked in a whole-grain honey mustard and garlic glaze, served with a vibrant lemon-dressed seed slaw.
Kitchen Knowledge
Handling premium wild seafood well is the difference between good and great. A few things to know before you cook.
Never thaw seafood at room temperature or under hot water. Overnight in the refrigerator preserves texture and keeps the fish safe. For a quick thaw, seal the bag and submerge in cold running water for 20-30 minutes.
Surface moisture is the enemy of a good sear. Pat fillets thoroughly dry with paper towel before they hit the pan. This helps develop a golden crust and prevents steaming - especially important for salmon and halibut.
Wild salmon has less fat than farmed and cooks much faster. Aim for an internal temperature of 125-130°F (52-54°C) for a silky, just-set centre. Carry-over heat will finish the job once you plate it.
Premium wild seafood needs very little. Salt, pepper, and good butter or olive oil are almost always enough. Bold marinades and sauces are best reserved for our heartier products like black cod, keta, or spot prawns.
Our hot-smoked products are fully cooked and ready to eat straight from the package. Cold-smoked (lox-style) salmon is cured but not cooked - enjoy it as-is on bagels, boards, or pasta without any heat required.
Our candied salmon is sweet, smoky, and intensely flavoured - a little goes a long way. It’s exceptional on a charcuterie board, crumbled over a salad, or alongside sharp aged cheddar. Avoid pairing with other sweet or overpowering flavours.
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