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…
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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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.
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.
Sustainability and sourcing
The case for land-based aquaculture
In a building set back from the Bay of Fundy, Atlantic salmon are swimming in saltwater tanks. They've never seen the ocean.…
Buying and freshness
Why we only sell dry-packed scallops
Most scallops sold in North America are wet, soaked in phosphate to hold water you end up paying for. Here is why…
Cooking and technique
How to cook haddock three ways (and make salmon jealous)
How to cook haddock three ways: crispy coated, pan-seared, and poached. Techniques that make haddock the most versatile fish in your kitchen.
Sustainability and sourcing
Land-based salmon farming: Why we only carry Sustainable Blue
We could carry five kinds of Atlantic salmon. We chose one. Here's the reasoning behind it.
Storage and freezing
The best frozen seafood to always keep in your freezer
Not all frozen seafood is worth keeping. Here's what to stock, why it holds up, and how to use it before the…
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.
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.
The case for land-based aquaculture
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.
Why we only sell dry-packed scallops
Most scallops sold in North America are wet, soaked in phosphate to hold water you end up paying for. Here is why we only sell dry-packed scallops, and how to spot the difference.
How to cook haddock three ways (and make salmon jealous)
How to cook haddock three ways: crispy coated, pan-seared, and poached. Techniques that make haddock the most versatile fish in your kitchen.
Land-based salmon farming: Why we only carry Sustainable Blue
We could carry five kinds of Atlantic salmon. We chose one. Here's the reasoning behind it.
The best frozen seafood to always keep in your freezer
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.