Puree Arctic char in food processer until smooth, transfer into mixing bowl. Add prepared ingredients and mix well and adjust with salt and pepper.  Arctic char should be tested before in sauté pan so that mixture is seasoned to your liking. Arctic char should be portioned evenly to insure even cooking. Shape Arctic char into burgers and pan sear or grill to finish.

Dice Yukon gold potato into small cubes, cook in salted boiling water under just tender. Set aside and allow potato to cool. Puree Laughing bird shrimp into a paste. Mix Lump crab meat together with remaining ingredients. Fold the potato gently into mixture. It is wise to taste a little, by cooking in a small pan before portioning and shaping.

Portion Steelhead and season with salt and sugar evenly and set aside @ room temperature over night or for 8-10hrs. This method allows excess moisture to be released, so that smoke can penetrate the fish. Blanch potatoes in salted water until they are fork tender, set aside.

Puree salmon in a food processor and place in a metal mixing bowl. Mix in prepared ingredients. Salmon sausage mixture should be tested in sauté pan for seasoning adjustments. Using a sausage maker or kitchen aid with sausage maker attachment, place sausage casing on spout.

This Pan seared Japanese dry scallop comes with crispy pancetta, quail egg and roasted tomato ragout. Serves 4 people.

Carefully using a pairing knife, make incision vertically down leek stalk, making sure only cutting to the centre. Clean and blanch leek for 2 minutes, and cool in cold water. Using pairing knife, cut each leek segment in to ribbons. Remove clear membrane on each piece, place aside. Remove top of each Japanese dry scallop, set aside.

Prepare Hollandaise by placing shallot, white wine, lemon juice, Worchester sauce and tabasco in a  sauce pan and reduce until almost dry, set aside. Place egg yolks in metal bowl. Whisk over boiling water, while carefully removing periodically so that mixture doesn’t get to hot and curdle.