Jim & Emile Foster on Pelican, Family Business & Making Seafood Approachable

Known for their passion for great seafood and approachable cooking, Jim and Emile Foster have built Ottawa’s Pelican Seafood Market & Grill into a local favorite. Now, they’re sharing that expertise with a wider audience on Gusto TV’s This Is My Fish. We caught up with the father-and-son duo to talk about running a family business, filming for TV, and making seafood less intimidating for everyone.

What was it like filming at Gusto Studios? Any fun or unexpected moments?

Jim Foster: It was déjà vu for me—I’d done some TV before, but it had been a while. It was really exhilarating to see Emile experience it for the first time.

Emile Foster: It was nerve-wracking! I had to learn to be super animated and demonstrative. There were funny moments when we had to “always be moving” on set—so we’d just shuffle oysters around or pretend to massage something.

What’s the most rewarding part of sharing your seafood knowledge with a wider audience?

JF: A lot of people are intimidated by fish. It’s great when you can break through that fear and show them how easy it is with quality ingredients. I always say, talk to your fishmonger—whether it’s at a grocery store or a place like Pelican.

EF: I love showing that working in this industry can be positive and fun. It’s not just smelly or low-status work—it’s a craft.

How would you describe each other’s approach to seafood?

EF: We both agree that simple is best. Let the seafood shine, focus on how you cook it.

JF: A lot of the time when we’re eating fish, it’s together at the cottage. It’s salt, pepper, olive oil—it’s easy and delicious.

Any seafood recommendations?

JF: One of our favorite tricks is putting mussels in a cast iron pan with kosher salt on the barbecue—they roast in their own juices and it’s super tasty.

What do you hope younger generations take away from watching This Is My Fish?

JF: I hope they get engaged with what they’re eating. Instead of passively ordering online, go pick something fresh, talk to the person behind the counter, or try a recipe.

EF: I want people to understand why specialty places like Pelican exist. It’s not just about price—it’s about sourcing, handling, and caring for the product in a way that keeps it great.

Tell us about how you each got started at Pelican Seafood Market & Grill.

JF: I started back in 1982 as a part-time job and just kept coming to work. By 1990, I bought into the company with a partner. It’s been great to see it grow and evolve over the years.

EF: I’m Jim’s son, so it was an easy first job—bussing tables! Over the years I did everything: dishwashing, kitchen work, managing the seafood market. I’ve been at Pelican consistently for seven years now.

What’s your favorite part about working there?

JF: The people. We have around 75 or 80 employees, and there’s always this young, fresh energy. Watching them learn, get better, figure out how to interact with customers—it’s really rewarding.

EF: For me, it’s the problem-solving. It’s not always about fixing problems but improving things before they become problems. I studied engineering, and this gives me a lot of that same satisfaction, with even more autonomy.

If you could host a seafood dinner with any dream guests—living or dead—who would they be?

EF: Anthony Bourdain for sure. He talked about seafood so much in his writing. And maybe an Ottawa Senators player. We’ve had some in before, but I’d love to see them back.

JF: I’d invite the Rolling Stones too. Imagine them and Bourdain at a seafood boil—that’s a party.

Jim and Emile’s journey shows that with the right attitude, seafood can be simple, delicious, and for everyone—whether you’re buying it fresh at the market or learning to cook it at home with a little help from “This Is My Fish.”