I just love Sunday mornings, the best day of the week for me and the family to enjoy a leisurely breakfast, and what better way than starting the day with a bagel topped with lox. Take the time to really enjoy your Sunday breakfast, as always have fun in the kitchen and enjoy family time, happy Sunday!

The Fall has arrived, and Chef Mark wanted to make a dish that was suitable for this time of year. He handpicked some delicious fall vegetables, including squash, carrots, Brussels sprouts and beets, to be oven-roasted and paired with fresh striped bass. There’s no better way to enjoy the cooler weather than with this recipe.

Ocean Raised Podcast by Forever Oceans: The Art of Cooking Seafood with Chef Jacques Pépin.

Chef Jacques Pépin is a world renowned chef, author, culinary educator, television personality, and artist. He has appeared on various American television programs, including More Fast Food My Way, and has written for The New York Times, Food & Wine and other major publications. Now he’s sitting down with host Chef Rick Moonen to discuss his culinary journey, the connection between art and cooking, aquaculture, and what he is up to next.

Chef, writer, restaurateur, TV personality and host and producer of Travel Channel’s Bizarre Foods franchise, Andrew Zimmern, joins host, the “Godfather of Sustainability,” Chef Rick Moonen. The two share culinary stories and talk about how to educate consumers to help the future of sustainability and aquaculture.

Chef Andres Prussing from the Forever Oceans Culinary Board is creating a dish from his childhood. It was created in the South of Chile on the island of Chiloe. Cancato is a way to cook the fish, using firm fish like Mackerel or Salmon. The Etymology of the word comes from the Mapuche language KangKatu and KangKa which mean “Roast (asado) meat’. This expression then passed to the Spanish “Canca” (asado) Roast and “Do Canca’ or (roast) and was designated for the action of roasting the fish in a live flame.