Dirty Apron Cooking School recently played host to a media/chefs tasting of some fairly new seafood products from Haida Wild.
At each of the 4 chef stations I had a chance to sample their salmon and other products as well as try some passed around canapes.
![Miso Sablefish](https://vancouverfoodster.com/wp-content/uploads/2016/05/haida-wild-3-225x300.jpg)
Miso Sablefish
![Haida Gwaii Beer Battered Halibut,](https://vancouverfoodster.com/wp-content/uploads/2016/05/haida-wild-1-225x300.jpg)
Haida Gwaii Beer Battered Halibut
![BC Spot Prawn Ceviche,](https://vancouverfoodster.com/wp-content/uploads/2016/05/haida-wild-2-225x300.jpg)
BC Spot Prawn Ceviche
![Chinook Salmon Gravlax](https://vancouverfoodster.com/wp-content/uploads/2016/05/IMG_2795-1-e1464022187103-225x300.jpg)
Chinook Salmon Gravlax
![Albacore Tuna Tataki.](https://vancouverfoodster.com/wp-content/uploads/2016/05/IMG_2797-1-e1464022264213-225x300.jpg)
Albacore Tuna Tataki
Loved the Miso Sablefish on a crispy rice cake, followed by the Haida Gwaii Beer Battered Halibut, the BC Spot Prawn Ceviche, the Chinook Salmon Gravlax, and the Albacore Tuna Tataki.
Haida Wild Seafoods is a seafood supplier that is based in the Haida Gwaii, oceanwise products that are supplied to local restaurants and such. You can also find them on twitter @HaidaWild
By: Richard Wolak