Spice up your summer dinners with our halibut steaks! These lean, mild and sweet tasting fish are caught off the coast of Codroy, Newfoundland and are perfect for a grill night. They’re thicker and firmer than other white fish, and […]News
by Kendra Sturdee, Co-op Student Summer 2023 Have you ever stopped to consider the journey your favorite seafood took before it ended up on your plate? Or wondered what goes on behind the scenes on an aquaculture farm? Well, as […]Supplier Spotlight
We are proud to source our black tiger shrimp from Selva Shrimp. They specialize in producing high-quality, sustainable shrimp for seafood consumers. They are committed to reducing their environmental impact and ensuring the welfare of the shrimp. To get to […]News
Hi, my name is Sam and I run the retail program at Afishionado. That includes our shop in Bedford, the online store, and the subscription program. I grew up in Bedford and have lived near the ocean my entire […]News
What is “sushi grade” fish? Technically, there’s no such thing as sushi grade fish. The term is used as effective marketing jargon to sell raw fish in North America. Japanese chef Yuji Haraguchi recalls using the term in the early […]News
Philadelphia Rolls Recipe The recipe we are sharing with you today is for Philadelphia rolls, a salmon based sushi roll! Ingredients – Makes 2 Servings 3-4 oz raw Sustainable Blue salmon (can be thawed from frozen) or Afishionado Nova Lox […]News
Linguine with clams is a simple, affordable and classic Italian dish. This dish pairs well with a tossed salad or some warm crusty bread. This recipe calls for Littleneck clams, which are readily available at our Bedford retail location. […]News
This roasted Arctic Char recipe with seasonal, local brussels sprouts and acorn squash is just what you need for the fall season! The honey-Dijon glaze adds a nice depth of flavor to the mild and delicious fish. The fish and […]Recipe
The classic fresh vs frozen debate has taken the world of seafood by storm for decades. Traditionally, fresh seafood has dominated in the public eye, but we have come a long way since the mushy fish sticks that are typically […]News
Dear Fish Friends, We have been receiving a number of emails inquiring about the details of Sustainable Blue Atlantic salmon, so we decided to write a blog post answering some FAQs! HOW ARE THEY RAISED? Sustainable Blue fish are raised […]News
Written for Afishionado Fishmongers by: Laurie Starr It’s hard to believe but this past January marked my five year anniversary at Afishionado. Time has flown, dragged, and sometimes, stood completely still (thanks, COVID). When I first started with this company […]Recipe
Written for Afishionado Fishmongers by: Cassidy Collins, BSc Nutrition As more people realize the urgency of the climate crisis, they are looking for ways to help reduce their impact on the environment. One way to do this is through eating […]Recipe
Hi there fellow seafood lovers! My name is Keely, I am the winter 2022 co-op student here at Afishionado Fishmongers. I was so excited to find out we were receiving smelts because it is such a nostalgic meal for me! Growing up in the most northern part of New Brunswick, a quaint town named Dalhousie, my family like many others consumed smelts left and right when they were in season. Everytime my parents visit, they bring up several pounds of smelts to family members here because there's nothing like a North Shore smelt, which is why you should get yours now while they’re in season. The best part: they’re already gutted and beheaded!
I can see where these would be an intimidating ingredient to use, but there are several different ways to cook smelts. My family's favourite way to enjoy them is pan fried, it is easy and delicious! Today I will share this special recipe with you all. Use this for your next party horderves, family night, date night or girls night.
This recipe can be adjusted to what best suits your living situation, this would typically feed two adults. If you have a family, simply double the ingredients, our 3 lb bags would be perfect for families. Unfortunately the season for smelts is short so we will not have fresh for very long, however, we have several packs of 0.5 lb, 1lb, and 3lb frozen smelts, all you’d have to do is thaw them!
What is a Big/Little Fish subscription? We came up with the idea of seafood subscription boxes a couple of years ago because we had so many friends coming up to us saying, “I wish I could get to your shop […]News
Fish newbie, not sure what box to choose? We’ve put together some easy boxes to get you started on your fish journey. Get your first box 20% off using the code thankyou20 at checkout. Family Value Box: Feeding your family […]Recipe
Try these easy shrimp tacos for your next Taco Tuesday. Our Coldwater Shrimp comes peeled, deveined, and cooked, so this recipe can come together in under 20 minutes! Everyone can choose their favourite toppings and enjoy this simple and healthy meal.
Bay Enterprises Ltd. is a family shellfish farm in Malagash, NS, run by the Purdy family; Charles, Nancy, and their daughter Rachel. Charles Purdy says his ancestors received their own shellfish farming leases in 1899; they have been fishing oysters […]News
Benefits: Learning to cook whole fish can save you time and money. Whole fish requires minimal prep time, has flexible cooking methods, and costs around half the price of filleted portions. Compare and Save Whole Rainbow Trout $10/lb vs. Rainbow […]News
Written for Afishionado Fishmongers by: Cassidy Collins, BSc Nutrition It’s a new year, and everywhere you look there is information about nutrition, health, wellness, and how to “start your year right”. Whether you made a New Years’ resolution to eat […]Supplier Spotlight
Kirk Havercroft is the CEO of Sustainable Blue, a one-of-a-kind land-based salmon farm in Centre Burlington, Nova Scotia. Kirk is from the UK, and graduated from university in 1994, specializing in finance and accounting. While he was job searching, he […]Recipe
This recipe is quick, easy, and perfect for a camping trip! Our team member Kerry Melanson went camping this summer and brought along some Scout Canning goods to ensure they got their fish fix, even on the go!
Wesley (Wes) Hearn is the Sales and Processing Manager manager at Hamilton’s, a land-based fish farm that cultivates rainbow trout in Bridgetown, Nova Scotia. The farm was started by Roland Hamilton in 2018, and they have been expanding ever since. […]Recipe
Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much. Anchovies, cream, leeks, and Parmesan do magical things when baked with pasta. Anchovies bring more than just salt to the table; they add loads of umami to this rich and creamy dish.
Recipe by Chris Morocco, Photograph By Laura Murray, Food Styling By Rebecca Jurkevich.