Atlantic Halibut

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.

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Albacore Tuna

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.

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Skrei Cod

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.

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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... read more

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.

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Hokkaido Scallops

Considered the best in the world, these premium scallops are prized for their fresh, sweet ocean flavour and firm yet meltingly tender texture.

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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... read more

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... read more
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