Seafood mislabelling in Canada
DNA testing has repeatedly found that close to half the seafood sampled in Canada is not the species on the label. The number is bad. What is more useful is where it concentrates, because…
Afishionado
Fishmongers • HFX • NS
Afishionado
Fishmongers • HFX • NS
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Go behind the scenes with the fishers, food lovers, and changemakers building a better seafood system.
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Cooking and technique
Five fish cooking techniques, and how to practise them
Knowing why fish sticks is not the same as being able to cook it. These are the five things you do with…
Cooking and technique
Cooking fish at home: most recipes are solving the wrong problem
There is no shortage of fish recipes. There is a shortage of the four or five things that decide whether any of…
Buying and freshness
Why buy frozen fish, and why we do not sell fresh
It is the question we get most often, and the honest answer has two halves. One is about what "fresh" actually means…
Sustainability and sourcing
Ocean Wise certification: our floor, not our ceiling
Ocean Wise recommended is the lowest bar we will sell under, not the highest thing we can say about a fish. Here…
What to serve with scallops
A scallop cooks in three minutes and waits for nobody, so the real question is not what goes with it but what…
Buying and freshness
Sea scallops vs bay scallops: two different animals
Sea scallops vs bay scallops is not a size question. They are two species with two different lives, and only one of…
Buying and freshness
Dry vs wet scallops: what to look for when buying
Wet scallops are soaked in phosphate so they hold water you end up paying for, and they will not brown properly. Here…
Sustainability and sourcing
Where does shrimp come from? Ours has two answers
Where does shrimp come from? Ours comes from two very different places, one wild and one farmed. Here is what sits behind…
Cooking and technique
Grilled shrimp skewers: how to nail them every time
Grilled shrimp is the best thing on a summer grill and the easiest to ruin. Here is how to pick, skewer, and…
Seafood mislabelling in Canada
DNA testing has repeatedly found that close to half the seafood sampled in Canada is not the species on the label. The number is bad. What is more useful is where it concentrates, because that part is actionable.
Five fish cooking techniques, and how to practise them
Knowing why fish sticks is not the same as being able to cook it. These are the five things you do with your hands, what each one feels like when it works, and how to practise it deliberately.
Cooking fish at home: most recipes are solving the wrong problem
There is no shortage of fish recipes. There is a shortage of the four or five things that decide whether any of them work, and a recipe is structurally incapable of telling you those.
Why buy frozen fish, and why we do not sell fresh
It is the question we get most often, and the honest answer has two halves. One is about what "fresh" actually means at a Canadian fish counter. The other is about what is convenient for us, and we would rather say both.
Ocean Wise certification: our floor, not our ceiling
Ocean Wise recommended is the lowest bar we will sell under, not the highest thing we can say about a fish. Here is what the labels actually promise, what they deliberately leave out, and the questions worth asking after the logo.
What to serve with scallops
A scallop cooks in three minutes and waits for nobody, so the real question is not what goes with it but what you can have finished before it hits the pan. Portions, pairings and the order of operations.
Sea scallops vs bay scallops: two different animals
Sea scallops vs bay scallops is not a size question. They are two species with two different lives, and only one of them is fished on our own coast. Here is what separates them and which one you actually want.
Dry vs wet scallops: what to look for when buying
Wet scallops are soaked in phosphate so they hold water you end up paying for, and they will not brown properly. Here is what the soaking does, what Canadian rules actually require, and how to tell dry vs wet scallops before you buy.
Where does shrimp come from? Ours has two answers
Where does shrimp come from? Ours comes from two very different places, one wild and one farmed. Here is what sits behind each bag, and why the country on the label tells you less than you would think.
Grilled shrimp skewers: how to nail them every time
Grilled shrimp is the best thing on a summer grill and the easiest to ruin. Here is how to pick, skewer, and time it so it stays sweet and juicy.