MSC, ASC & Ocean Wise: A Canadian guide to seafood labels
Most guides treat these as the wild one, the farmed one and the Canadian one. They are three different instruments doing three different jobs, and one of them is not a certification at all.
Afishionado
Fishmongers • HFX • NS
Afishionado
Fishmongers • HFX • NS
The journal
Blog
Go behind the scenes with the fishers, food lovers, and changemakers building a better seafood system.
Filter
Buying and freshness
Oily fish vs lean fish: What you need to know
Oily fish vs lean fish is all about fat content and flavour. Oily fish like salmon and mackerel are rich and full…
Sustainability and sourcing
Seafood traceability in Canada: From catch to plate
You deserve seafood you can trust. Here is how seafood traceability in Canada works, why it matters for your health and oceans,…
Sustainability and sourcing
What is sustainable seafood and why it matters for Atlantic Canada
From the cod collapse to aquaculture innovation, sustainable seafood in Atlantic Canada is key to our future. Learn what it means, why…
Species guides
Ultimate guide to salmon: types, sourcing and sustainable choices
Salmon is the fish Canadians eat most often and the one they understand least. This ultimate guide to salmon covers the species…
Buying and freshness
Haddock vs cod: what’s the difference and which should you cook?
Haddock and cod look almost identical at the counter. Once you understand the differences in flavour, texture, nutrition, and sustainability, you'll know…
Nutrition and health
Is haddock good for you? Nutrition, health benefits, and what the science says
Is haddock good for you? Yes, and the numbers back it up. Here's a full breakdown of haddock nutrition, health benefits, and…
Food history and culture
Smoked haddock: a guide to the fish that built a culinary tradition
Smoked haddock is cold-smoked Finnan haddie, hot-smoked Arbroath smokies, Cullen Skink from a Moray fishing village, kedgeree from colonial India by way…
Cooking and technique
The ultimate guide to seasoning fish: Salt, timing & flavour
The ultimate guide to seasoning fish covers everything from salt types to timing, helping you avoid common mistakes and cook fish with…
MSC, ASC & Ocean Wise: A Canadian guide to seafood labels
Most guides treat these as the wild one, the farmed one and the Canadian one. They are three different instruments doing three different jobs, and one of them is not a certification at all.
Oily fish vs lean fish: What you need to know
Oily fish vs lean fish is all about fat content and flavour. Oily fish like salmon and mackerel are rich and full of omega-3s, while lean fish like cod and halibut are lighter and versatile. Knowing the difference helps you choose the right fish for your next meal.
Seafood traceability in Canada: From catch to plate
You deserve seafood you can trust. Here is how seafood traceability in Canada works, why it matters for your health and oceans, and what to look for on labels.
What is sustainable seafood and why it matters for Atlantic Canada
From the cod collapse to aquaculture innovation, sustainable seafood in Atlantic Canada is key to our future. Learn what it means, why it matters, and how to choose wisely.
Ultimate guide to salmon: types, sourcing and sustainable choices
Salmon is the fish Canadians eat most often and the one they understand least. This ultimate guide to salmon covers the species actually on sale here, why wild Atlantic is not among them, how farmed salmon is raised, and how to tell a real sustainability claim from a vague one.
Haddock vs cod: what’s the difference and which should you cook?
Haddock and cod look almost identical at the counter. Once you understand the differences in flavour, texture, nutrition, and sustainability, you'll know exactly which to reach for and why.
Is haddock good for you? Nutrition, health benefits, and what the science says
Is haddock good for you? Yes, and the numbers back it up. Here's a full breakdown of haddock nutrition, health benefits, and how it compares.
Smoked haddock: a guide to the fish that built a culinary tradition
Smoked haddock is cold-smoked Finnan haddie, hot-smoked Arbroath smokies, Cullen Skink from a Moray fishing village, kedgeree from colonial India by way of Victorian breakfasts, and an omelette at the Savoy that outlived the novelist it was named for. It's one of the more well-travelled fish on the planet.
The ultimate guide to seasoning fish: Salt, timing & flavour
The ultimate guide to seasoning fish covers everything from salt types to timing, helping you avoid common mistakes and cook fish with confidence.