Celebrating 24+ years in Penticton and 6+ years in West Kelowna, Buy The Sea promises you’ll “Taste the Difference” of fresh, sustainable fish.

We are a fresh seafood market and fish n’ chip shop allowing you to cook it yourself or enjoy Buy The Sea’s famous fish n’ chips and other menu items. Owners Samantha and Mike Stokes and their team happily share their seafood knowledge through cooking tips and free recipes. Our focus is on offering our customers great service and also providing a large variety of premium quality seafood.  Buy The Sea gets seafood direct overnight from boat to store, three to five times weekly. Offering South Okanagan’s largest selection of sockeye salmon, halibut, marlin, spot prawns, oysters, pickerel, ahi tuna and other choices, Mike says, “We know our fish, where it’s from, how it was caught, and how to cook it.” Enjoy Buy the Sea’s lovely recipe highlighting BC’s beautiful salmon in time for cherry season. See buythesea.ca for more recipes and other information.

~ Roslyne Buchanan



Caramelized Salmon with Okanagan Cherry Salsa

Salmon, rich in Omega-3 fatty acids, teams up with Okanagan Cherries for a healthy entrée.
(Serves 4)
1-1/2 lbs salmon with skin
3 Tbsp brown sugar
1 Tbsp orange peel, grated
½ tsp black pepper, coarsely ground
1 ripe mango or papaya – seeded, peeled, & chopped
1 cup fresh Okanagan cherries, drained & halved
2 Tbsp fresh mint, and basil or cilantro, chopped
2 tsp balsamic vinegar
¼ tsp crushed red pepper

Thaw fish if frozen.  Stir together brown sugar, orange peel and pepper.  Place fish, skin side down, in a shallow pan.  Rub sugar mixture over fish.  Cover and refrigerate 2 – 8 hours.

Remove fish from pan, draining off any juices.  Place salmon skin side down on grill over medium heat.  Grill for 15 – 25 minutes or until salmon flakes easily.  Do not turn fish. Meanwhile, toss together mango or papaya, cherries, mint, basil or cilantro, vinegar and red pepper.