The Uncanny Sardine

  Fresh sardines are a delight; canned sardines, not so much. Robert Clark, the executive chef of C, Nu, and Raincity Grill restaurants in Vancouver, British Columbia, demonstrates a delicious dish

Birch Syrup-Glazed Pacific Sardines on Toast with Potato Hash

Smoked Albacore Pâté

Here’s a quick and delicious spread for bagels, or to enjoy as a dip with sliced vegetables, bread or crackers.

Old Tom Gin-Poached Pacific Halibut

You’re all set with a side of steamed rice, your favorite fresh salsa, and a Tom Collins cocktail.

Blue Ribbon Fishing on the Yakima River

The Yakima River, a tributary of the Columbia River, is home to Washington’s only Blue Ribbon fishery, estimated to contain more than 1,000 wild—not stocked—fish per river mile.

Salmon Poached in Verjus

From our Ingredient feature The Virtues of Verjus by Peter Szymczak in the January/February 2011 issue of Northwest Palate.

Whole Fish with Fennel

Courtesy of Kevin Gibson, Evoe, Portland, Oregon Recipe: Whole Fish with Fennel Summary: Keeping it simple

Seared Albacore Tuna Salad

Courtesy of Chef Robert Belcham, Refuel, Vancouver, B.C.

Albacore Tuna Cassoulet

From the July/August 2010 issue Northwest Palate Courtesy of Chef Mark Bodinet, Cedarbrook Lodge, Seattle, WA

Poached Albacore Tuna with Chartreuse Lettuce Sauce

Courtesy of Courtney Sproule, din din Catering, Portland, OR