What's Your Canadian Seafood Cooking Level?

Discover where you stand as a Canadian seafood cook. In just 4 quick questions, we'll assess your knowledge of techniques, ingredient selection, and flavour mastery. Get personalized tips based on your results—plus a exclusive guide to help you cook like a professional chef at home. Find out what separates good seafood from extraordinary seafood.

When cooking Canadian salmon, what's the most common mistake you make (or worry about)?

I'm not sure—I usually just cook it until it looks done I sometimes overcook it, leaving it dry and flaky I cook it carefully but don't always nail the timing I use a thermometer and remove it slightly early—residual heat finishes it perfectly

How do you typically season Canadian seafood before cooking?

I add whatever spices sound good—lots of flavour is better I use salt and pepper, maybe some garlic Light salt and pepper before cooking, then finish with lemon and butter I season strategically—lightly before cooking, then finish with fresh citrus and fleur de sel to layer flavours

When buying seafood at the fishmonger, what do you typically do?

Grab whatever looks good and head to checkout I check that it smells okay and looks fresh I ask about freshness and try to buy within a day or two of catch I ask the catch date, inspect the flesh, check the smell, and build relationships with trusted fishmongers

Which Canadian seafood dish have you actually cooked or would most like to master?

I haven't cooked much Canadian seafood—it feels intimidating I've made simple grilled or baked fish, but nothing too fancy I've tried pan-seared salmon or lobster rolls with decent results I regularly cook multiple Canadian seafood dishes with confidence—I'd love to explore Arctic char or halibut cheeks

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