Atlantic halibut is native to the coasts of Newfoundland and Labrador, the Gulf of St. Lawrence, and Nova Scotia. On our counter, the pristine meaty flesh has a porcelain-white, translucent appearance. The fillets are from the largest flatfish species in the world. A lean, low-fat fish, it’s high in protein, B-vitamins and is a moderate source of Omega-3 fatty acids.
If you like Atlantic salmon, we’re sure you’ll like steelhead. It’s one of our top selling fish. A member of the salmonoid family, it genetically bears some resemblance to rainbow trout. Whole on our counter they have a silvery sheen with speckles and a lateral rainbow stripe. The flesh is orange like salmon, from a diet high in crustaceans. When cooked, the flavour is sweet and mild, like a cross between salmon and trout, and the meat is tender and succulent with medium flakes. A great fish to roast or grill whole for a small dinner party.
Albacore is the only species marketed as white meat tuna and in the past has been called “chicken of the sea.” Poach in olive oil and serve with white bean and grilled vegetable salad, or cube raw and add to rice or grain bowls. Eaten raw the meat is soft and buttery with a mild flavour. Cooked it has a steak-like texture and turns ivory or cream white. The meat is rich because of its high-fat content.
Skrei cod, a culinary delicacy, turns up on our counter between January and April. It’s a premium fish, and the fillets have pristine white flesh that’s lean and firm. When cooked the meat has a clean, fresh sea flavour and a firm texture with succulent flakes. Bake it simply with cherry tomatoes, olives, fresh herbs, and extra-virgin olive oil, it is delicious in a creamy chowder with shellfish and salt pork.
Lobsters were once so prolific on the East Coast of North America they were considered lowly food for the poor. Fast forward a couple of hundred years, and now they enjoy luxury status.
Considered the best in the world, these premium scallops are prized for their fresh, sweet ocean flavour and firm yet meltingly tender texture.
A highly prized oyster in Canada and considered one of the finest produced on the East Coast. The meat is plump, has a medium-firm texture, and ivory colour, with an excellent briny flavour with mineral notes, and a sweet, grassy finish.
Ora King salmon is thought to be the wagyu of the sea because of its high-fat content and the marbled fat lines that contrast beautifully with the bright orange flesh.
If fish soup or seafood salad is on the menu, squid should be on your shopping list. On our counter, whole squid is purple with a glossy sheen and has two fins on the upper body, large eyes, ten arms and two feeding tentacles.