Let's Talk Fish
We like fish, and we’re eager to share our knowledge and passion with the public. We hope to educate the public on the importance of sustainable seafood, as well as behind the scenes information about the inner workings of a sustainable seafood monger.
Have an idea for a blog post? Let us know!
“… but is it sustainable?” I think this is the single most popular question that we encounter at Afishionado; and, to be honest, it’s kind of a tricky one to answer. Not because I don’t believe any one of our products to be fundamentally unsustainable, but because the term “sustainable” seems to mean different things
By: James Crofton Let me take you on a journey. A seemingly impossible journey that starts in a small backwater stream of the Fraser River. It is late spring and the rivers in BC all begin to swell from snow melt high in the mountains. Far up the Fraser river a small Coho salmon fry
Afishionado is a community-minded fishmongers that is dedicated to bringing the fishing traditions of Nova Scotia back to the plates of consumers. For us, knowing the story behind the fish we sell is important. We follow Ocean Wise www.oceanwise.ca/ certification as our main guide, a classification that ensures responsibility to a fishery’s abundance and catch
This month’s featured oyster for our monthly Oyster Box Club was none other than the Foxley River. This is a beloved oyster by all, not only for its creaminess and delicate balance of sweet and salty, but for its perfectly formed shape, deep cup, full meat, and shuck- ability. In the words of Martin O’Brien
Over the course of the last year, maintaining Catch of the Week as a premiere first subscription service has become a challenge. Recently, the availability of fresh-caught, local, wild species has been declining. Access to large, pelagic fish that have been caught using a method we support has been an issue. The logistics of serving
Pictured: Chef Cody Wallace, Shuck Seafood + Raw Bar Meet Chef Cody Wallace. While photographing some delicious cajun shrimp for our featured recipe this week, we had a chance to sit down with Chef Cody and talk about his experience in the food industry, love for the east coast, and beliefs about sustainable (sea)food. Originally