Spencer Watts shows how crusts and coatings add tantalizing texture to rich tuna and fresh, tangy oysters.

Watch Chef Spencer Watts trying out some of his favourite “hidden” seafood recipes. Sea perch is a beautiful fish with delicate white meat.

Spencer Watts showcases the many faces of salt, like soya and miso. Starting with sweet, sustainable Pacific Coast black cod brined in maple and soy, then caramelized in butter, and served over creamy butternut puree.

Chef Spencer Watts shows how the burst of acidity from lemon, lime, orange and grapefruit adds enticing flavor to mild mahi-mahi and sweet scallops.

Seafood loving chef Spencer Watts gets casual and formal with monkfish and clam recipes that feature some of his favorite libations – beer and wine.

Chef Spencer Watts is making a cookbook all about fish. Here he cooks up some swordfish and scallop recipes that feature some of his favorite nuts.

Fish loves spice and Chef Spencer Watts loves fish so he brings the delicious world of spice to halibut and lobster along with some cooling sides.

Chef Spencer Watts has many great recipes that marry seafood and fresh herbs. For escabeche, mackerel is marinated in cumin vinegar, pan-fried, and served with herb salad and roasted vegetables.

Sturgeon and prawns meet wines and liqueurs in Chef Spencer Watts’ kitchen as he brings seafood and booze together in delicious culinary concoctions.

Chef Spencer Watts dishes on delicious ways to stuff rainbow trout and oysters and how to use them to stuff in a sandwich or even an avocado parcel.

Chef Spencer Watts show us that seafood may be great on its own, but when you bring different kinds together it makes for some great eating.

Chef Spencer Watts gets saucy with seafood, making a mascarpone sauce and crab sauce for salmon and orange aioli and clarified butter for crab.

Butter and fish are best friends. Chef Spencer Watts brings bacon butter, brown butter, maple butter and chimichurri butter to this fishy party.

Seafood loving chef Spencer Watts breaks bread and pastry with Canadian cod and squid to make soup, calzones, and two versions of fried calamari.

Chef Spencer Watts makes salmon and prawns pop with flavor as he works with any seafood kitchen’s must-have ingredient: delicious flavored oils.