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…
Afishionado
Fishmongers • HFX • NS
Afishionado
Fishmongers • HFX • NS
The journal
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Go behind the scenes with the fishers, food lovers, and changemakers building a better seafood system.
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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…
Nutrition and health
Seafood meal prep: 5 high-protein meals for your week
Seafood meal prep does not have to end in dry, rubbery fish. Here are five high-protein salmon, shrimp, and tuna meals that…
Sustainability and sourcing
Capelin and cod: the fish that feeds the comeback
Capelin and cod tell one story, not two. The small forage fish is the main prey for Northern cod, which is why…
Sustainability and sourcing
Where does haddock come from: two fisheries, one deliberate choice
We carry two haddock products and they come from two different places. That's not an inconsistency. It's a sourcing decision built on…
Sustainability and sourcing
Sustainable salmon in Canada: Why we only carry one type
Most seafood markets in Canada carry several types of Atlantic salmon. We carry one. This article explains the standard we apply.
Nutrition and health
Mercury in fish: which ones carry it, and how much
Mercury in fish is real, and it is almost entirely concentrated in a handful of species most people never buy. Here are…
Cooking and technique
How to cook scallops: the perfect sear
How to cook scallops so they sear like a restaurant's instead of steaming in the pan. It comes down to buying dry…
Sustainability and sourcing
Atlantic Canada’s haddock comeback
Atlantic Canada haddock nearly disappeared in 1993. Here's the recovery story, why supply is still tight, and what it means.
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.
Seafood meal prep: 5 high-protein meals for your week
Seafood meal prep does not have to end in dry, rubbery fish. Here are five high-protein salmon, shrimp, and tuna meals that hold up all week, and the ones to skip.
Capelin and cod: the fish that feeds the comeback
Capelin and cod tell one story, not two. The small forage fish is the main prey for Northern cod, which is why Canada is holding the capelin line as the cod recovers, and why the ocean has to be read as a system.
Where does haddock come from: two fisheries, one deliberate choice
We carry two haddock products and they come from two different places. That's not an inconsistency. It's a sourcing decision built on the specific qualities of each fish and what it's actually being used for.
Sustainable salmon in Canada: Why we only carry one type
Most seafood markets in Canada carry several types of Atlantic salmon. We carry one. This article explains the standard we apply.
Mercury in fish: which ones carry it, and how much
Mercury in fish is real, and it is almost entirely concentrated in a handful of species most people never buy. Here are the measured numbers by species, what Health Canada actually advises, and who genuinely needs to be careful.
How to cook scallops: the perfect sear
How to cook scallops so they sear like a restaurant's instead of steaming in the pan. It comes down to buying dry scallops and then getting out of their way. Here is the full method.
Atlantic Canada’s haddock comeback
Atlantic Canada haddock nearly disappeared in 1993. Here's the recovery story, why supply is still tight, and what it means.