seafood

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

Fancy some Manitoba cod? How about Saskatchewan salmon?

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

Eating locally is all very good, but why shouldn’t all of us get to indulge in regional treats?

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