Chilean sea bass out, local sablefish in

Mia Stainsby, Vancouver Sun, February 23, 2012 | Read the article »

Chatting with Robert Clark

Jill Thomas, islandchef.ca, January 27, 2010 | Read the article »
Robert emerged as a popular spokesperson for sustainable seafood when he collaborated with the BC Sablefish Association on a ground breaking publicity campaign to distinguish Sablefish from Alaskan Black Cod.

Other Notes

“I enjoy working with Wild Canadian Sablefish because it is sustainably harvested, has a delicious flavour and wonderful texture that lends itself to various cooking applications, and represents the finest in seafood protein choices. My guests really enjoy it.” – David Hawksworth

“Chefs who know quality use Wild Canadian Sablefish”