Fresh Ideas Start Here (FISH), British Columbia’s purveyor of sustainable, local seafood, is transforming festive hosting with FISH’s Holiday Seafood Collection by executive chef Welbert Choi. Featuring a delectable array of entrées and canapés, from BC Salmon Wellington, Ikura & Smoked Salmon Cheesecake, to Miso FISH Pie, and Caviar Kits, each dish was created with gatherings, potlucks, and New Year’s Eve celebrations in-mind. Customers can pre-order now online, for pick-up and/or delivery starting on December 1, 2024.
Customers who pre-order from now until December 1, 2024 will also qualify for a special 10 percent early bird discount on all items in FISH’s Holiday Seafood Collection.
“Our Holiday Seafood Collection takes the guesswork and stress out of preparing for any holiday event,” explains Jenice Yu, CEO and owner of Fresh Ideas Start Here. “Each dish comes with simple, easy-to-follow instructions and is guaranteed to shine on dining tables this season. Our BC Salmon Wellington has been a holiday favourite for years, and we’re excited to bring it back. A new standout? Chef Welbert’s Spot Prawn and Melted Leek Arancini – it was definitely a staff favourite during taste tests.”
Crowd pleasers include FISH’s popular FISHcuterie Boxes (from $88), which features a variety of seafood, perfect for grazing, such as smoked salmon, shrimp prawn cocktail, maple wild sablefish candy, and more. The Luxurious Caviar Kit (from $100) is an indulgent holiday offering for the season and highlights two caviar options – Kaluga Queen Caviar selected Chef Roger Ma: Classic Ossetra or Northern Divine Caviar, certified organic and produced in Sechelt, BC – alongside accompaniments such as crème fraîche, diced egg white, diced egg yolk, blini, green onions, smoked wild salmon lox, and one Mother of Pearl spoon.
For the seafood mains, the BC Salmon Wellington ($44), a FISH signature, features BC spring salmon wrapped in a golden pastry with spinach and ricotta. The Ikura & Smoked Salmon Cheesecake ($85) is a savoury twist on a classic, featuring cream cheese, ikura (wild BC Chum salmon eggs), and smoked salmon. The hearty Miso Fish Pie ($45) is filled with ling cod, peas, and corn, and topped with a flaky pastry.
FISH’s reheat and serve canapé selections makes for great small bites at events and parties and includes: Curried Halibut Cheek Empanadas; Gochujang Honey Glazed Shrimp and Crab Meatballs; Teriyaki Fish Sausage Roll; Spot Prawn and Melted Leek Arancini; and Smoked Salmon Gougeres, among others.
“We’re really proud of our new creations this year, and can’t wait to see them on our customers’ holiday tables,” adds Yu.
FISH Burnaby is open Monday to Friday, from 10 a.m. to 7 p.m., and Saturday to Sunday, from 10 a.m. to 6 p.m.