It is the question we get most often, and the honest answer has two halves. One is about what "fresh" actually means at a Canadian fish counter. The other is about what is convenient for us, and we would rather say both.

Sea scallops vs bay scallops is not a size question. They are two species with two different lives, and only one of them is fished on our own coast. Here is what separates them and which one you actually want.

Wet scallops are soaked in phosphate so they hold water you end up paying for, and they will not brown properly. Here is what the soaking does, what Canadian rules actually require, and how to tell dry vs wet scallops before you buy.

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.

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.

Learn the real signs of fresh fish, including smell, texture, and colour, plus why properly frozen seafood can sometimes be the better option.

Buying seafood online can be excellent or disappointing depending on the supplier. Learn what actually matters before you order.

Fresh doesn't automatically mean better. Here's what actually determines seafood quality, and when frozen is the smarter choice.

Not all fish cook the same. Learn the difference between flaky and firm fish and how to cook each properly.

New to cooking seafood? These are the best fish for beginners and why they are easier to cook successfully.