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.

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.

Most seafood markets in Canada carry several types of Atlantic salmon. We carry one. This article explains the standard we apply.

Atlantic Canada haddock nearly disappeared in 1993. Here's the recovery story, why supply is still tight, and what it means.

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.

We could carry five kinds of Atlantic salmon. We chose one. Here's the reasoning behind it.

Is local seafood always better for the environment? This guide explains how seafood carbon footprint really works.

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.

See how fish moves from ocean to plate in Canada. Learn about bleeding, icing, filleting, vacuum packs, IQF, and a monitored cold chain for safe, traceable seafood.

You’ve likely seen the term “ocean to plate” on seafood menus or websites — but what does it really mean, especially here in Atlantic Canada? This article demystifies the journey of seafood, highlights traceability and sustainability, and shows how you can trust locally-sourced Atlantic Canadian fish and seafood.