While not many people can afford to buy, or has access to, whole animals, it's pretty easy and inexpensive to buy a whole fish and butcher it yourself. It may seem daunting at first, but with some tips and techniques given to you by chef Alessandro Vianello, from Fairmont Waterfront's ARC restaurant, you'll be a pro in no time, using all parts of the salmon and expanding your culinary repertoire.

To win a salmon butchery class for two at Fairmonth Waterfront's ARC restaurant with chef Alessandro Vianello, tell us which ocean protein is not Ocean Wise certified.

• Gooseneck barnacles
• Striped bass
• Pacific razor clams
• Eel