Go behind the scenes with the fishers, food lovers, and changemakers building a better seafood system. From sourcing insights to cooking tips, this is where we share what we’re learning—and why it matters.
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.
Most seafood markets in Canada carry several types of Atlantic salmon. We carry one. This article explains the standard we apply.
Atlantic Canada haddock nearly disappeared in 1993. Here’s the recovery story, why supply is still tight, and what it means.
In a building set back from the Bay of Fundy, Atlantic salmon are swimming in saltwater tanks. They’ve never seen the ocean. They never will. This is land-based aquaculture.
How to cook haddock three ways: crispy coated, pan-seared, and poached. Techniques that make haddock the most versatile fish in your kitchen.
We could carry five kinds of Atlantic salmon. We chose one. Here’s the reasoning behind it.
Not all frozen seafood is worth keeping. Here’s what to stock, why it holds up, and how to use it before the week gets away from you.
Learn the real signs of fresh fish, including smell, texture, and colour, plus why properly frozen seafood can sometimes be the better option.
Buying seafood online can be excellent or disappointing depending on the supplier. Learn what actually matters before you order.
