First off I would like to apologize, as this is my first blog update for November.  However I have a valid excuse. My Wife and I are brand new parents to a healthy baby boy born just a few weeks ago.  Needless to say I took some time off!  We received many gifts and we appreciated them all.  This set of baby cutlery has to be one of my favourites. I am looking forward to watching him grow and seeing him take his first bites of seafood. 

This month is Ocean Wise month. We proudly display the ocean wise logo on High Liner products that are approved by the Vancouver Aquarium. In 2014, High Liner is committed to offering 100% sustainable seafood with the help of our sustainability partners.  We are currently very close to that goal at over 95% of our products certified as being fully sustainable.  To find out more about our sustainability efforts visit our sustainability website. 

So, in honour of Ocean Wise Month I've created a delicious creamy mussel chowder soup. Our P.E.I. fully cooked frozen mussels in the shell are Ocean Wise approved.  This soup hits a home run on a cold winter day, providing the ultimate comfort.  Pair this with some warm garlic toast/ French baguette and it's ready to shine on your soup/appetizer menu. 

Recipe can be found here:
http://www.highlinerfoodservice.com/en/culinaryconnections/hearty-mussel-chowder

Prep Tips:

1. When creating your fish stock/broth use a combination of white fish bones, white fish heads and crustacean shells. 

2. Clam juice can be used in place of fish stock but be careful of the salt content in the clam juice, if you go this route.   

3. You may want to sauté your garnishes separately and add them to the soup to order.  This will help you control the consistency of each soup that gets served. 

4. Fish chowders should be served within 2 days. Consider freezing soup base and pulling a bit out each day to ensure the highest quality.

Stay tuned for more Ocean Wise approved recipes! Until then stay hungry my friends...