PICKUP + DELIVERY
Wild Salmon is an amazing thing, truly a gift of nature. We are fortunate in Canada to have access to wild pacific salmon from early May to mid fall each year. At this time in the year, we are looking...
KOLAPORE SPRINGS RAINBOW TROUT Markdale, Ontario, Canada With its light, buttery flavour and delicate texture, these trout are a favourite among staff and customers alike. Cooking Methods:Pan frying, slow baking, poaching, grilling whole, en papillotte, hot and cold smoking Information:Kolapore...
Giant Ezo scallop, Yesso scallop, Japanese scallop Considered the best in the world, these premium scallops are prized for their fresh, sweet ocean flavour and firm yet meltingly tender texture. Hand-graded to ensure consistency in size, they are classified as...
By: Deborah Reid Hippoglossus hippoglossus On our counter, the pristine meaty flesh has a porcelain-white, translucent appearance. The fillets are from the largest flatfish species in the world, averaging 92 to 130 cm (3 to 4 ft.) in length and...
Salmo salar Bay salmon, Black salmon, Caplin-Scull salmon, Sebago salmon, Silver salmon, Fiddler, Outside salmon In the fall, when Pacific salmon is no longer available, it’s replaced through to spring by organic Cape d’Or Atlantic salmon. Whole on our counter...
SABLEFISH (BLACK COD, BUTTERFISH) Haida Gwaii, British Columbia, Canada Luscious, sweet and mild, with ample fat content, this is the responsible alternative to Chilean seabass. Cooking Methods:Broiling, high heat roasting, pan roasting, hot smoking, sashimi, sushi Information:Sablefish (more commonly known...
Hippoglossus hippoglossus On our counter, the pristine meaty flesh has a porcelain-white, translucent appearance. The fillets are from the largest flatfish species in the world, averaging 92 to 130 cm (3 to 4 ft.) in length and weighing less than...