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?
The seaweed seasoning that’s giving a Quebec community an economic boostThe spices are part of an effort develop Nunavik’s economy
Feasting on TofinoEating locally is all very good, but why shouldn’t all of us get to indulge in regional treats?
Please pass the P.E.I. musselsThe BP oil spill is killing the local fishery—and making the region’s chefs search for creative alternatives