Fishmongers • HFX • NS
Fishmongers • HFX • NS
The journal
Go behind the scenes with the fishers, food lovers, and changemakers building a better seafood system.
Pat fish dry before cooking and every other variable gets easier. A wet surface physically cannot exceed 100 degrees, which means it steams while your pan wastes its heat making vapour. Here is the…
Should you cook fish on high heat or low heat? This guide explains what works best and why.
Should you marinate fish or not? This guide explains what actually happens when you marinate fish and when it’s worth it.
How long does fish last in the fridge? Learn safe storage times, how different fish behave, and how to keep seafood fresh…
Thawing fish the right way protects texture and moisture. Learn the best methods, what to avoid, and how to get better results…
Freezing protects seafood quality when done properly. This guide explains what really happens to fish when it freezes, thaws, and refreezes.
Discover the best seafood cookbooks for beginners, technique, and everyday cooking. Trusted picks to help you cook fish with confidence.
Curious about where your seafood comes from? This guide explains the fish trade in simple terms, with book and media recommendations to…
Is “sushi grade” fish legit or just a label? We break down what it really means, how to safely eat raw fish…
Skin-on vs skinless fish can change how your meal tastes, cooks, and nourishes. Learn when to use each and how to make…
Pat fish dry before cooking and every other variable gets easier. A wet surface physically cannot exceed 100 degrees, which means it steams while your pan wastes its heat making vapour. Here is the science, the method, and the exceptions.
Should you cook fish on high heat or low heat? This guide explains what works best and why.
Should you marinate fish or not? This guide explains what actually happens when you marinate fish and when it’s worth it.
How long does fish last in the fridge? Learn safe storage times, how different fish behave, and how to keep seafood fresh longer.
Thawing fish the right way protects texture and moisture. Learn the best methods, what to avoid, and how to get better results every time.
Freezing protects seafood quality when done properly. This guide explains what really happens to fish when it freezes, thaws, and refreezes.
Discover the best seafood cookbooks for beginners, technique, and everyday cooking. Trusted picks to help you cook fish with confidence.
Curious about where your seafood comes from? This guide explains the fish trade in simple terms, with book and media recommendations to help you learn more.
Is “sushi grade” fish legit or just a label? We break down what it really means, how to safely eat raw fish at home, and the best sashimi-ready seafood from Afishionado.
Skin-on vs skinless fish can change how your meal tastes, cooks, and nourishes. Learn when to use each and how to make the most of both.
