The Bluenoser
The Afishionado Box

$125

98 in stock

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The Bluenoser
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homestyle fish cakes prepared
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The Afishionado Box - Image 6

Store seafood in your freezer at -18 °C (0 °F) or colder.
For best quality, do not refreeze once thawed.

ocean wise symbol
The Bluenoser
The Afishionado Box - Image 2
The Afishionado Box - Image 3
homestyle fish cakes prepared
The Afishionado Box - Image 5
The Afishionado Box - Image 6

The Afishionado Box

$125

  • Breaded Haddock: 1 × 2.5 lb pack
  • Haddock Fillets: 2 × 1 lb packs
  • Sustainable Blue Salmon: 4 × 6 oz portions
  • Sea Scallops: 2 × 0.5 lb packs (8 oz each)
  • Fish Cakes: 2 packs (6 × 3 oz)
  • 9.25 lb total
  • $3.68 per serving

98 in stock

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Five products, one box, and a pretty good introduction to what Atlantic Canada seafood actually tastes like. Crispy breaded haddock for the nights you want easy. Plain haddock fillets for when you want to cook. Sustainable Blue salmon for when you want something worth the effort. Sea scallops for when you want to impress someone — or yourself. Fish cakes because comfort food made from real fish deserves a place at the table. This is the box we’d send to someone who’s never ordered from us before.

Ocean Wise RecommendedOcean Wise Recommended

❄️  Individually Quick Frozen pieces (IQF)

*Fish Cakes are not Ocean Wise Recommended

Ingredients: Varies by component (see individual listings). All contain premium seafood; breaded/fish cake items include wheat/gluten/egg. Full nutrition on packaging.

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Store seafood in your freezer at -18 °C (0 °F) or colder.
For best quality, do not refreeze once thawed.

ocean wise symbol

What's in the box?

Sustainable Blue Salmon

4 Portions (6 oz each)

4 Servings

> See Product Details

Breaded Haddock

1 Pack (2.5 lb)
13 servings (6 oz each)

> See Product Details

Atlantic Haddock

2 Packs (2 lbs total)
5-6 servings (6 oz each)

> See Product Details

Sea Scallops

2 Packs (1 lb total)
4 servings (4 oz each)

> See Product Details

Fish Cakes

2 Packs (2.25 lbs total)
6 servings (6 oz each)

> See Product Details

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Sustainable Blue Salmon

These two 6 oz portions of salmon come from Sustainable Blue in Nova Scotia, known for raising salmon with no antibiotics or hormones.

Rich in omega‑3s and protein, this salmon has a mild, buttery flavour and tender, flaky texture. Perfect for grilling, baking, or pan-searing. It’s a fast, wholesome meal you can feel good about from start to finish.

Thaw first:
Place sealed portions in the fridge for 6–12 hours, or submerge in cold water (still sealed) for 30–60 minutes. Pat dry before cooking.

Oven

  1. Preheat to 400 °F (204 °C)

  2. Lightly oil and season the salmon

  3. Place on a lined baking sheet, skin-side down

  4. Bake for 12–15 minutes, or until the fish flakes easily with a fork

Pan-Sear

  1. Heat a bit of oil in a non-stick pan over medium-high heat

  2. Place salmon skin-side up and cook for 3–4 minutes

  3. Flip and cook skin-side down for another 4–5 minutes, until cooked through

Air Fryer

  1. Preheat to 390–400 °F (200–204 °C)

  2. Lightly oil and season the salmon

  3. Place in the basket skin-side down

  4. Cook for 8–10 minutes, or until tender and opaque

Done when:
Salmon flakes easily and reaches an internal temperature of 125–135 °F for a moist finish.

Sustainable Blue is a closed-containment land-based salmon farm located in Centre Burlington, Nova Scotia.

They raise Atlantic salmon without antibiotics or pollutants, using recirculated ocean water and a zero-discharge system that protects wild stocks and the surrounding ecosystem.

This is local, responsible aquaculture done right.

Breaded Haddock Fillets

Afishionado Breaded Haddock is a go-to for busy nights and hungry families. Made with sustainably caught fillets and coated in a light, golden breading, it cooks up perfectly in the oven or air fryer.

It’s simple, satisfying and always hits the spot. From freezer to plate in minutes, this is real seafood made easy.

Air Fryer (recommended)
  1. Cook from frozen
  2. Preheat air fryer to 400°F (205°C)
  3. Arrange breaded haddock in a single layer, without overlapping
  4. Cook for 16–18 minutes, flipping halfway through
  5. Cook until the internal temperature reaches 158°F
 
Oven Baked
  1. Cook from frozen
  2. Preheat oven to 425°F (220°C)
  3. Remove haddock from packaging and place evenly on a baking sheet
  4. Bake for 20–22 minutes, flipping halfway through
  5. Cook until the internal temperature reaches 158°F
 
Helpful Tip
Avoid overcrowding the pan or basket to keep the coating crisp and evenly cooked
  1. Quick oven dinner with fries and peas
  2. Haddock Caesar wrap with crunchy romaine
  3. Fish sandwich with tartar and lettuce

Haddock Fillets

These boneless, skinless haddock fillets are mild in flavour with a tender, white texture that flakes beautifully.

A favourite in fish cakes, chowder, or simply pan-fried with garlic and butter. They’re versatile, nutrient-rich, and easy to work with.

Thaw first:

  • Place sealed fillets in the fridge for 6–12 hours

  • Or submerge in cold water for 30–60 minutes

  • Pat dry before cooking

Pan-Fry

  1. Lightly season (and flour if desired)

  2. Heat oil or butter in a pan over medium-high

  3. Cook 3–4 minutes per side, until golden and flakes easily

Bake

  1. Preheat oven to 400 °F (204 °C)

  2. Place fillets on a lined baking sheet, seasoned to taste

  3. Bake 10–12 minutes, until cooked through

Sourced from George’s Bank off Nova Scotia, this haddock is Ocean Wise recommended for its sustainable management and traceable supply chain.

Large Sea Scallops

Sweet and tender. Straight from the North Atlantic.

These large Canadian sea scallops are dry-packed and individually quick frozen (IQF) to preserve their natural flavour and firm texture.

With no added water or chemicals, they sear up beautifully. Perfect for simple, elegant meals at home.

Thaw first:

  • Place scallops in the fridge overnight, or

  • Submerge sealed bag in cold water for 30–45 minutes

  • Pat very dry before cooking for the best sear

To cook:

  1. Heat a non-stick or cast iron pan over medium-high

  2. Add oil or butter until hot and shimmering

  3. Sear scallops for 1.5 to 2 minutes per side until golden crust forms and centres are just opaque

  4. Rest for a minute, then serve immediately

Scallops cook fast—don’t walk away.

  1. Seared scallops with lemon butter and roasted veg
  2. Scallop risotto with fresh herbs and white wine
  3. On a salad with crispy bacon and a soft egg

These scallops are wild-caught off the coast of Eastern Canada, where the cold, clean Atlantic waters help develop their signature sweetness and firm texture.

Harvested with care and frozen at peak freshness, they’re a true taste of the coast.

Shrimp Pasta

Pacific White Shrimp

These IQF (individually quick frozen) raw Pacific White Shrimp are a versatile staple with a clean, delicate flavour and satisfying bite.

With 21-25 shrimp per pound, they’re perfectly sized for grilling, sautéing, or tossing into pasta, stir-fries, or shrimp cocktails.

Thaw first:
Place shrimp (still in packaging) in the fridge overnight, or submerge in cold water for 20–30 minutes. Pat dry before cooking.

To cook:

Sauté

  1. Heat oil or butter in a pan over medium-high

  2. Add shrimp in a single layer

  3. Cook 2–3 minutes per side, until pink and opaque

Grill

  1. Toss with oil and seasoning

  2. Thread onto skewers

  3. Grill over medium-high for 2–3 minutes per side

Boil (for shrimp cocktail)

  1. Bring salted water to a boil

  2. Add shrimp and cook for 2–3 minutes

  3. Drain and chill immediately in ice water

Shrimp are done when they turn pink and curl into a loose “C” shape—avoid overcooking for best texture.

homestyle fish cakes prepared

Fish Cakes

These homestyle fish cakes are full of flavour and made the traditional way.

Crafted with a blend of salt cod and pollock, they have a high fish-to-potato ratio that keeps things hearty and satisfying. Each pack includes 6 patties, 3oz each. Ready to go from freezer to frying pan in minutes.

Pan-Fried Frozen Fish Cakes (Recommended)
  1. Heat 1–2 tbsp oil or butter in a skillet over medium heat.
  2. Add frozen fish cakes (single layer, no overcrowding).
  3. Cook 5–7 min per side until golden and crispy (10–15 min total).
  4. Flip once bottom is browned; lower heat if needed.
  5. Serve hot when centre is hot (74°C/165°F internal).
Oven-Baked Frozen Fish Cakes
  1. Preheat oven to 200°C (400°F).
  2. Place frozen fish cakes on a parchment-lined baking sheet (no need to thaw).
  3. Lightly brush or spray tops with oil or melted butter for crispiness (optional).
  4. Bake 18–22 minutes, flipping halfway, until golden and crispy outside, hot in the centre (74°C/165°F internal).
  5. Serve hot.
  1. Brunch plate with scrambled eggs, greens, and toast

  2. Over mixed greens with a poached egg and mustard vinaigrette

  3. Topped with kimchi and served with jasmine rice and sesame dressing

We source our salt cod and pollock from Tyne Valley, Prince Edward Island. It’s a small fishing community known for its care, craftsmanship, and strong connection to the sea.

Every fish cake reflects the pride and tradition of the people who harvest from those waters.