The HOOKED Pantry

Our best selling soup. Kristin worked out this recipe over time, wanting to yield a rich, creamy, chunky soup without all of the cream. This soup l...

A classic fish stock. We slowly cook white ocean fish bones with white wine, organic vegetables, tomato and water until rich and flavourful. This m...

We wanted our customers to enjoy the decadence of lobster bisque without all of the cream and butter. While there is some of both in each jar, thi...

Our most flavourful, fragrant and satisfying soup offering at Hooked. Kristin worked the idea of a tandoori salmon sauce into a soup about eight y...

This is the single most indulgent item we make at Hooked. Pretty ridiculous, actually… Shallots, butter, sherry, cream, and wild side-striped praw...

Our rillettes make a beautiful accompaniment to a charcuterie board, fishcuterie board, or just as a special treat. We slow bake our steelhead sal...

What can we say ...  it's a lime. (organic of course) ;)

Our salsa verde is Italian in origin and can be used as a marinade and a sauce. Made with basil, mint, parsley, capers, garlic and great olive oil,...

We decided to combine all of the things we love with smoked salmon: cream cheese, red onion, capers, lemon and dill. So we whip together cream che...

So much flavour in one sauce… Our chimichurri is bright, with a slight kick and a good punch of cilantro. Wonderful with salmon, even better with ...

Super strong organic horseradish pureed with a little rice wine vinegar until pretty much smooth. It’s exactly what you horseradish folks want wit...

So much flavour. This sauce is a killer marinade for tuna, salmon, pretty much every fish. As a dipping sauce for gyoza, shrimp, fried squid or ju...

We made our ginger lime mayo for our crab cakes, though we now have folks who buy it to use with pretty much every fish we sell. Our mayo, blended ...

One of our longest standing team members, Fred, came up with our dill riesling sauce in the earliest days of Hooked. It has become such a favourite...

The classic oyster accompaniment. We use an amontillado sherry, great sherry vinegar, hand minced shallot, and fresh peppercorn. It’s perfect. 4...

Miso, ginger, garlic, maple syrup, tamari… there are so many ingredients to this marinade. It is thick and rich and works perfectly with salmon or...

We eat this straight out of the bowl. It’s that good. Tons of cornichons, red onion, dill, our mayo… Seriously the best tartar sauce we’ve ever...

Fresh Organic Sturgeon Caviar. The colour of the eggs or 'berries' ranges from rich grey, black pearl, olive to chocolate velvet. Purely refined, t...

Salmon caviar is also known as Keta salmon caviar, and in Japan, salmon roe is known as “Ikura”. The medium sized eggs have a bold flavor, strong w...

The grains are Mandarin-orange in colour with a mild, fresh, fruity flavor, with a subtle anchovy-like taste. Add Danish Trout Caviar to scrambl...