Atlantic Halibut

Atlantic Halibut 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 weighing less than 100 kg (220 lbs.). The meat has a firm texture, large moist flakes when cooked and a delicate, sweet flavour. Versatility is one of its many attributes. It doesn’t require chef credentials to prepare—sliced thin and eaten raw for sashimi or crudo, pan roasted in butter, or steamed with aromatics in a parchment pouch—it pairs perfectly with a world of flavours. The bones make an excellent, gelatin-rich, stock. A lean, low-fat fish, it’s high in protein, B-vitamins and is a moderate source of Omega-3 fatty acids. Atlantic halibut is native to the temperate and arctic waters of the northern Atlantic and is found off the coasts of Newfoundland and Labrador, the Gulf of St. Lawrence, and Nova Scotia. A...

Albacore Tuna

Albacore Tuna By: Deborah Reid Thunnus alalunga Longfin Tuna, Tombo Tuna We like B.C./Canadian albacore for its flavour, texture, and sustainability. On our counter, you’ll find pink loins to cut into steaks for grilling or to slice thin for sashimi. Whole, the fish averages 1 m (3 ft.) and weighs 5 to 13 kg (10 to 30 lbs.). The elongated, fusiform body has a pointy snout, large eyes, and long pectoral fins that run a third of the body length. The upper body is a deep blue that turns to silvery-white on the belly. 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. 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. The meat is high in protein, omega-3 fat, and the antioxidant selenium,...

Skrei Cod

Skrei Cod By: Deborah Reid Gadus morhua Arcto-Norwegian Cod We’re thrilled when 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. Whole, they average 100 cm (40 in.) in length and weigh 5 to 11 kg (11 to 24 lbs.), and are a greenish-brown colour with spots and a silvery underside. When cooked the meat has a clean, fresh sea flavour and a firm texture with large, succulent flakes. Bake it simply with cherry tomatoes, olives, fresh herbs, and extra-virgin olive oil. Marinate with coriander, chillies, and garlic and pan-fry for tacos. It’s delicious in a creamy chowder with shellfish and salt pork. Because it stores surplus fat in the liver and not in the muscles, it’s one of the leanest fish and is high in protein and Omega-3 fatty acids. Each January, after having spent five years or more in the Barents Sea in the Norwegian Arctic, Skrei cod swim south for 1000...

Caviar

Caviar By: Deborah Reid Huso Acipenser American Osetra A glistening mound of caviar elicits an automatic response in food lovers; their taste buds begin to water. The buttery, nutty, delicate flavour and the salty ocean spray when eggs burst on the palate, is a sublime pleasure. Purists love it unadorned, eating it straight from a mother of pearl spoon, or off the back of the hand. Others prefer it with classic garnish like toast points, small yeasted blini pancakes, sieved egg yolks and whites, brunoise of shallot, sour cream, or a sprinkle of chopped chives. Caviar is the cornerstone of any celebratory occasion and requires minimal fuss to serve. For too long it’s been synonymous with beluga, an endangered species whose caviar garners astronomical prices. But innovation in the market has changed that, and we’re proud to carry one of the most sustainable caviars in the world. Even better, it’s from Canada. Northern Divine caviar is sold in small tins ranging in size from 12 g...

Lobster

Lobster By: Deborah Reid Nephropidae Homaris (North Atlantic) American lobster 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. Live they run 25 to 50 cm (10–20 in.) in length, and weigh 450 g to 1.4 kg (1 to 3 lbs.). Their colour varies from olive to bluish-green with orange patches and black spots, and the two claws differ in size—the crusher is big and powerful, and the pincer is smaller. When buying live, allow 450 to 700 g (1 to 1-1/2 lbs.) per person and use immediately, or store in an open container in the refrigerator under a moist layer of damp paper towel or newspaper, ideally for no more than 24 hours. Before cooking, carefully remove the rubber bands around the claws, so the rubber flavour doesn’t permeate the delicate meat. When cooked the lobster shell turns a bright reddish-orange, and the shucked red and white meat is tender,...

Hokkaido Scallops

HOKKAIDO SCALLOPS By: Deborah Reid Patinopecten yessoensis 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 a dry scallop and have a natural 83% moisture content. (Poorer quality scallops are injected or plumped with preservatives or water to get a better price.) Their shells are mottled greyish-beige with pink hues, and must be a minimum 82 mm (3 in.) or more in length to harvest. We sell them by count on our counter, indicating the number of scallops per pound. Master sushi chefs worldwide prefer U10s (under 10 per pound), and their sweet, succulent flavour and creamy texture is ideal for sashimi or ceviche. In Japan they are traditionally eaten in curried soups or cooked on the half shell over a charcoal brazier. Skewer and grill over charcoal, and lightly baste with...

Shrimp with Bacon, Marinated Tomato and Creamy Basil Vinaigrette

Shrimp with Bacon, Marinated Tomato and Creamy Basil Vinaigrette Serves 4 as an appetizer Ingredients: Shrimp 24 pieces wild shrimp, 16/20 count or larger, peeled 1 tbsp grapeseed or vegetable oil Vinaigrette 2 large egg yolks ¼ cup sherry vinegar 1 tbsp dijon mustard 2 bunches basil 1 cup extra virgin olive oil Tomatoes: 2 lbs heirloom tomatoes, cut into wedges 2 tbsp sherry vinegar 2 tbsp extra virgin olive oil ½ lb slab bacon, cut into cubes and roasted until crisp 1 box arugula seedlings Method: Vinaigrette 1. In a blender, combine the first four ingredients with a good pinch of salt. 2. In a slow, steady stream, incorporate the oil. If the mixture gets too thick, let out with a tablespoon or 2 of water. 3. Taste for seasoning and reserve. Tomatoes 1. Toss the tomatoes with the sherry vinegar, oil and salt. Let sit a good 20 minutes. Shrimp 1. Heat a large pan over medium high heat. Toss the shrimp in oil and season well. Add to the pan. 2. Let cook until the shrimp begin to turn...

Seared Sea Scallops with Chermoula, Chorizo, Cured Tomatoes & Arugula

Seared Sea Scallops with Chermoula, Chorizo, Cured Tomatoes & Arugula Serves 6 Ingredients: Chermoula 3 cloves garlic, sliced 1 cup cilantro, washed, leaves only, chopped 1.5 tsp cumin, toasted and ground 1/3 cup extra virgin olive oil 1 large lemon, juice only 1-2 tsp salt 1 tsp smoked paprika 1/4 tsp cayenne Garnish 1 cup semi cured/sundried italian tomatoes, best quality 2 pieces semi cured chorizo, diced 1 cup arugula seedlings Scallops 6 pc U10 dry scallops or 18 pc U20/30 scallops 2 tsp grapeseed oil butter sea salt & fresh ground black pepper Method: Chermoula 1. In the bowl of a food processor, pulse together the garlic, cilantro and cumin until it has formed a coarse puree. 2. Add in the olive oil, lemon juice and spices. Taste for seasoning. If too lemony, add a little more olive oil to round out the flavour. Reserve. Garnish 1. Heat a frying pan to medium high. Once very hot, add the chorizo and cook until just crisp. Remove from the pan, reserving the fat....

Hooked Cioppino

Hooked Cioppino Serves 8 Ingredients: 1 large cooking onion, fine dice 4 cloves garlic, finely minced 1 tsp fresh thyme or marjoram 1 whole red chili, finely minced or 1/2 tsp chili flakes 1/4 cup olive oil 5 large ripe Roma tomatoes or 2 cups tomato puree 1 cup fish stock 2 cups white wine, dry, unoaked 1 lb Monterey market squid (including tentacles) cleaned, with bodies sliced into thin rings 1 lb wild Baja shrimp or Oceanwise certified farmed Florida white shrimp, peeled and deveined 2 lbs little neck or Manila clams 2 lbs PEI blue/Saltspring Island Gallo mussels Loaf crusty Italian ciabatta Great quality extra virgin olive oil for drizzling Method: 1. Heat a large heavy pot (6-8 litres) over medium heat. Add the olive oil, onions, garlic, thyme and chili. Cook until translucent (about 8-10 minutes), stirring frequently to avoid browning. 2. Add the tomatoes fish stock and wine, cover and let cook at a steady simmer a further 2-3 minutes. 3. Stir the soup base, adding the squid,...

Manila Clams with Manzanilla or Amontillado Sherry

Manila Clams with Manzanilla or Amontillado Sherry Adapted from Moro the Cookbook Serves 4 Ingredients: 4 tbsp olive oil 2 cloves garlic, finely chopped 2 lbs manila clams, rinsed 2/3 cup manzanilla sherry 1 bunch Italian parsley, washed and chopped lemon crostini Method: 1. Heat a large, heavy sauté pan over medium heat. Add the olive oil and garlic. Let fry a minute until it begins to colour. 2. Add the clams and toss with the garlic and oil. Season with a little salt. 3. Pour in the sherry and add half the parsley, shaking the pan. 4. Cover and let cook a minute or two, until the clams have opened. Tasted for seasoning. 5. Sprinkle on the rest of the parsley. 6. Ladle into bowls and serve with...