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.
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
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.
Food history and culture
Nova Scotia fish cakes: the dish with no origin story
Nobody invented the fish cake. It turns up wherever salt cod and potatoes met, which is most of the North Atlantic, and…
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.
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
Cooked vs raw shrimp, and why we carry both
Cooked vs raw shrimp is not a detail, it is the whole decision. Our two shrimp are different animals in different states,…
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.
Nova Scotia fish cakes: the dish with no origin story
Nobody invented the fish cake. It turns up wherever salt cod and potatoes met, which is most of the North Atlantic, and the thing that makes it ours is not the fish at all.
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.
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.
Cooked vs raw shrimp, and why we carry both
Cooked vs raw shrimp is not a detail, it is the whole decision. Our two shrimp are different animals in different states, doing different jobs. Here is how to tell which one your recipe wants, and why we carry both.