Sunshine and Salmon

Open fire cooking, charcoal grilling, outdoor cooking… Dan and I look so forward to what this summer weather brings in terms of how and what we cook from the shop. We are smack dab in the middle of the wild salmon run and the quality that we are seeing is truly ‘the top’. Lately we’ve been lightly marinating sockeye in a little sake, mirin and ginger, then grilling it over medium-low charcoal heat skin side down (usually for about 6-8 minutes). This gets the skin super crispy without charring, and keeps the top of the filet rare. I use our Newfoundland flake salt to finish and eat with a simple salad of greens from our pals Sean + JJ at Longshot Farm*.
When we don’t feel like cooking, sea bream crudo is at the top of my list. We bring home filets from the shop, thinly slice (the team can also do this for you at the shop, just ask!), and serve as a composed plate with whatever I’ve got on hand: avocado, arugula, seedlings, boiled new potatoes, local tomatoes… Chop some fresh herbs, season with flaked salt, great olive oil and you’ve got the most perfect summer dinner. Along with a bottle of chilled rosé of course;)

Enjoy the sunshine. We look forward to talking dinner with you soon.
Kristin and Dan

*Longshot Farm offers a weekly farmshare that you can pick up in shop. The produce is non-certified organic and is BEAUTIFUL. Here’s the link to order: https://www.longshot.farm/weekly-farm-shares
Longshot is also at the Leslieville Farmer’s Market every Sunday from 9am-2pm (Jonathan Ashbridge Park).

The key to everything we do at Hooked is RESPECT:

We are proud to deal personally with our fishers, processors and fish farmers, both locally and nationally.  This enables us to know exactly where our fish was caught, how and when. We handle all of our own freight to ensure that we have control of our fish from the moment the boat arrives at the dock, both on Western and Eastern shores.

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