“We believe that small boats, responsible fishing practices, and direct relationships between fisher and consumer are the only way to move forward.”
Fall for our Classes
Once the days start getting shorter and the weather cools, we find many of our customers who typically grill their fish are suddenly at a loss… How to keep eating beautiful fish through the colder months without stinking up the house!?! While we obviously have a vested interest in having you maintain your healthy fish eating habits all year long, we understand the issue at hand.
Enter the HOOKED COOKING CLASS!!!
Seriously. Our classes are packed with information, cooking tips and techniques and great instruction. Munchies, at least 3 different fish dishes to enjoy, plus recipes emailed after class. The goal of a Hooked class is to get you eating more good fish, more often. Registration is open and we still have a few spots available in a few classes. We’d love to host you at Hooked!
While our classes are a blast, know that we are here to help in the shops, every day. There are so many ways to cook every type of fish indoors, with terrific results and zero lingering odours.
A few key points…
1. Always start your fish from room temperature. Pull fish from the fridge at least 20-30 minutes before cooking. Trust us.
2. Season your fish with sea salt, both skin and flesh sides. Marinating is great too, just no longer than 2 hours if you still want to taste the actual fish.
3. Set a timer. Fish isn’t cheap and it’s such a shame to overcook it. We advise setting a timer for a few minute BEFORE you think the fish will be done. That way if it isn’t fully cooked, you can let it continue cooking until perfectly cooked.
4. To check for doneness, we recommend sticking a paring knife or metal skewer into the thickest part of the fish. Hold it there for 3-4 seconds, then touch it to the inside of your wrist. Filets should feel ‘just hot’. Whole fish needs to feel ‘very hot’ against the skin (it must be fully cooked to come off the bone)
Have a look at our favourite indoor, no-stink methods for great fish:
Broiling: we love this method for fattier fish like mackerel and black cod. It’s quick, easy and once you get a sense of timing, yields terrific results.
Slow Baking: one of the best cooking methods, hands down. Salmon, halibut, steelhead, rainbow trout… So good, SO simple.
Sous vide/Immersion Cooking: this method is amazing for fish (and meats and vegetables…), everything is fully contained and cooking can be done anytime as reheating is a snap.
Steaming: sea bream, branzino, pacific cod, ling cod, pickerel… so many options! Add ginger and scallions to your steamer basket and finish your fish with soy, sesame oil, chilies and cilantro.
En Papillotte: literally the simplest dinner solution, all in one package. Thinly shaved vegetables, butter, a few herbs, sea salt and a filet of fish on top, wrapped up in parchment paper and roasted in the oven.
Braising: coconut curry, tandoori sauce, provençal, simple tomato sauce… Just add sliced or chunks of fresh fish or shellfish, cook through for a minute or two and serve.
Oven Roasting: high heat is best (unless you’re slow baking). Salmon, halibut, ling cod, branzino, black cod…
Ask us about any of these cooking methods, our team is waiting to help make tonight’s dinner exceptional.
Kristin + Dan
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.
In The Shop This Week
Wild Ahi Tuna, General Santos, Philippines
Wild Mahi Mahi, General Santos, Philippines
King Salmon, South Island, NZ
Red Sea Bream (Thai Snapper), South Island, NZ
Shellfish & Oysters
Nova Scotia Lobster, Nova Scotia
Oysters: Plenty of choices, both East and West
Clams, Fanny Bay, B.C.
Selva Shrimp, Mekong Delta, Vietnam, Previously Frozen
Bay Scallops, Catarina Bay, Mex. Previously Frozen
Side Stripe Prawns, B.C., Previously Frozen
U10 Scallops, Hokkaido, Japan, Previously Frozen
Japanese Flying Squid, Japan, Previously Frozen
Double Cold Smoked B.C. Steelhead Salmon
Citrus Cured Cape D’Or N.S. Salmon
Wild Cold Smoked BC Salmon
B.C. Arctic Char Pastrami
Hot Smoked Ontario Rainbow Trout
Hot Smoked Nova Scotia Mackerel
Hot Smoked Ontario Whitefish
Crab and Lobster Bisque
Provençal Fish Soup
East Coast Chowder
Tandoori Salmon Chowder
Fish Pies (large + small)
Hot Crab Dip
Smoked Trout Dip
Spanish Marinated Mussels
Fish and Lobster Stock
Poached & Picked Lobster Tails & Claws
Raw Shelled Jumbo Lobster Tails
Pickled Ontario Beets
Ontario Spicy Dill Pickles
Ontario Organic Vegetable Giardiniera
Smoked Salts and Seasoning Blends
Sauces and Marinades
Dog Crack (baked & dried fish skins)
“I am a fourth generation fisherman from British Columbia, fishing is a great way to make a living but very marginal a lot of the time. Hooked pays us fair prices for our catch and in return we can take the time and care to provide superior quality fish. Without this kind of support we would be forced into fishing for large companies, providing a untraceable, less cared for and non sustainable catch.”
“We are a family fishery with family members on the boat and in the plant We love our product and are very proud of it. Hooked is a perfect extension of Taylor Fish Company … they love our fish as much as we do. They are proud of it, they take care of it and represent it as if they are part of our family.”
888 Queen Street East
Toronto, ON M4M 1J3
206 Baldwin Street
Toronto, ON M5T 1L8
1246 Danforth Avenue
18 Ripley Avenue
Toronto ON M6S 3N9
OPENING OCTOBER 2019
Monday to Friday 11 am to 7 pm
Saturday 9 am to 6 pm
Sunday Noon to 5 pm
August Civic Holiday Hours
Regular hours all weekend including Monday (11am – 7pm)