Move over, sushi. It’s time for salami of the sea

It’s not nose-to-tail dining, it’s tail-fin-to-gill: A Toronto chef brings his genius with marrow and off-cuts to coastal Italian cuisine

Does the future of the fisheries rest on dry land?

Fancy some Manitoba cod? How about Saskatchewan salmon?
A gentle slap of the sea for your food

The seaweed seasoning that’s giving a Quebec community an economic boost

The spices are part of an effort develop Nunavik’s economy
Feasting on Tofino

Feasting on Tofino

Eating locally is all very good, but why shouldn’t all of us get to indulge in regional treats?
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Please pass the P.E.I. mussels

The BP oil spill is killing the local fishery—and making the region’s chefs search for creative alternatives