Catch of the Week #34

Scott Campbell pan-fried his sockeye salmon from last week’s share! Please send us your photos! We love to share what Catch of the Week subscribers cook up each week.

Catch of the Week-Week #34


*** Pick Up This Thursday, November 10th (Friday, November 11th for Noggins Greenwich) from 3pm***
Please note that Friday, November 11th is Remembrance Day. All locations EXCEPT Noggins Greenwich will be closed.
This Week’s Catch…
Fish Only 
Atlantic Cod Gadus morhuaWild Caught
Harvest method: hook and line
Fisher: John Boutlier on the F.V. Maple Leaf
Location: Port La Tour, Barrington Passage,NS
Cut: fillet

The colour of cod varies depending on its habitat, ranging from reddish brown to pale grey-green. It can be identified by a small barbell that extends from the chin of the fish to its whiskers. It has three dorsal fins, an almost square, broom-shaped tail and a disproportionately large heard on a streamlined body that allows it to swim at moderate speeds. On average, cod weigh 11 to 26 pounds (5 to 12 kg). It has large, tender flakes that make for an incredibly juicy, delicious fish – perhaps the reason it has long been one of the most famous fish species.

Please click on the links below to learn a bit more about cod in our corner of the world:

Fish  and Shellfish Mix
Malagash Oysters

Harvest method: farmed
Farmer: Bay Enterprises Ltd
Location: Malagash Road, Malagash, Nova Scotia.

Crassostrea virginica is a species of true oyster native to the eastern seaboard and Gulf of Mexico coast of North America. Every oyster in this expansive area is then named for the area in which it is grown.

Bay Enterprises is a family oriented operation, something that Charles truly values. The Purdy farm has been in Charles’ family for three generations and will move into the fourth generation. His daughter, Rachel, is preparing to take over the farm in the near future.

“Growing oysters is such a joy to us, it’s just like having this nice chocolate cupcake all the time, and getting this award is just like having this beautiful vanilla frosting put on top of it.  It made it perfect and complete,” Purdy said on Thursday.  “My family started growing oysters in 1867, got their own leases in 1899, and ever since, we’ve been working toward this day. The whole family, all the ancestors would be so pleased.” Charles Purdy

Congratulations to Charles and Nancy Purdy and their daughter, Rachel, owners of Bay Enterprises Ltd. in Malagash! Bay Enterprises was named Producer of the Year at the annual Taste of Nova Scotia awards on Thursday!!

Read more here:

Storage and Handling
Hook and line caught cod- your cod will be thawed from frozen. For best results please consume by Sunday. From a food safety perspective re-freezing is fine although the texture and overall quality will suffer.Malagash Oysters- Your oysters will be happy in the fridge under a moist paper towel or dish towel cup side up (to ensure the brine doesn’t leak out) for up to four weeks.

How to shuck an oyster:

***PLEASE NOTE*** If at all possible please pick up your shares on Thursdays (Fridays at the latest).  We have partnered with pick up locations to have your share available to pick up until Saturday where possible, but it is still best to pick it up as soon as you can to ensure that it is in the same state as when we drop it off!

We are still offering an option where subscribers could add on an extra pound of fish or shellfish available for the current week’s share for $18. We have hidden the images in our shop as ADD ONS are exclusively available to our Catch of the Week subscribers. Please click on the links below:


Orders must be in by 9:00am Wednesday morning in order for us to have everything ready to be packed Wednesday at noon. Thanks!!

PLEASE sign for your share and double check the label to ensure you picked up the correct one!!!

The Grainery closes at 2:00pm on Saturdays. Please ensure you pick up your shares between Thursday at 3:00pm and Saturday at 2:00pm.

The Dal Club Pub is not open on Saturdays. Please ensure you pick up your share by 8:00pm Friday evening.

Noggins Corner Farm Market subscribers can pick up shares Friday from 3pm until Saturday at close.


***Our REFERRAL PROGRAM is here!!***
Are you enjoying Catch of the Week? Tell a friend (or two) about us and when they sign up for a subscription and pass along your name you’ll get 50% off your next week’s renewal.Simply ask them to visit our website , subscribe to Catch of the Week and look for a link at the CHECK OUT to take them to a form where they can tell us that you referred them.


Pass the link along to get them started:

Email if you have any questions at all!!


Simple Cod Piccata

Serves 2-3


1 lb. cod fillets

1/3 cup flour
1/2 tsp salt
2-3 tbsp extra virgin olive oil
2 tbsp oil, divided
3/4 cup chicken stock
3 tbsp lemon juice
1/4 cup capers, drained
2 tbsp fresh parsley, chopped
  1. Stir the flour and salt together in a shallow bowl. Rinse off the fish and pat dry with a paper towel. Dredge the fish in the almond flour mixture to coat.
  2. Heat enough olive oil to coat the bottom of a large skillet over medium-high heat along with one tablespoon oil. Working in batches, add the cod and cook for 2-3 minutes per side to brown. Remove to a plate and set aside.
  3. Add the chicken stock, lemon juice, and capers to the same skillet and scrape any browned bits off the bottom. Simmer to reduce the sauce by almost half. Remove from heat and stir in the remaining tablespoon of oil.
  4. To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.

Cod Cakes


  • 4 peppercorns
  • 1 bay leaf
  • 1 lemon, cut into eighths
  • 1 pound cod fillets, or other white flaky fish
  • 2 tablespoons unsalted butter
  • 2 ribs celery, trimmed, peeled and diced
  • 1 medium-size yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 heaping tablespoon mayonnaise, homemade or store-bought
  • 2 teaspoons Dijon mustard
  • 2 eggs
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons Old Bay seasoning, Lawry’s Seasoned Salt or 1 teaspoon paprika and 1 teaspoon red-pepper flakes, or to taste
  • 1 ‘‘sleeve’’ unsalted saltine crackers, crushed, or 1 heaping cup panko bread crumbs
  • ½ bunch parsley, roughly chopped
  • ¼ cup neutral oil, like canola


  1. Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
  2. Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
  3. In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
  4. Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
  5. Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.


This Saturday, November 12th 6:00pm-9:00pm The Flying Apron Inn and Cookery is hosting a “Meet Your Farmer Dinner”
Hana will be there along with Lance and Kathleen Bishop from Wild Mountain Farm in Canning, NS and Sean Myles, co-founder of Annapolis Cider Company, Wolfville, NS
Take a look at the Facebook event for more details!

DEVOUR! 2016 was a huge success! It just keeps getting bigger and better. Below, Hana is pictured hanging out at L’Acadie Vineyards chatting about, what else?, oysters! She also spent some time at the Wolfville Farmers’ Market and the “A Fish Called Sustainable” panel. A busy weekend for Afishionado!

Did you know we have an oyster bar for your wedding or next event?

Please contact us at with any questions about booking this sweet rig for your very own oyster bar!

Hana and Aryam serving up oysters at the Saraguay Club last Friday!


Shucked Oyster Platters

Order one of our shucked oyster platters and let us do the work for you!
Available for pick up or delivery. You can your guests can shuck, slurp and savour your way across the Maritimes
  • Taste of the Sea Platter 25 oyster platter with all the fixings $80
  • Oyster Lovers Platter 50 oyster platter with all the fixings $150
  • Get Me Shucked Package 100 oyster platter with all the fixings $285
Oysters are available to order anytime!

Subscription 101

1. How to “SKIP” a week If you’d like to SKIP a week log into your account. Look for a blue button that says EDIT (found under your account info on the left side of the screen. EDIT will take you to the next page where you will see an option to SKIP. Please ensure this is done the Saturday  BEFORE the Thursday you would like to SKIP by 9:00pm or you will be automatically charged for the upcoming week.

2. Putting your subscription on “HOLD”
If you are heading out on vacation and need to put your subscription on hold for more than one week, please email and we can put your subscription on HOLD

3. How To Cancel Your Subscription
You can cancel your subscription at anytime. Simply log in to your account through our website select EDIT which will take you to a page where you can change all of your account information: credit card info, address, pick up location, share type and size and CANCEL your subscription. This must be taken care of by Saturday evening at 9pm in order to cancel the upcoming week’s share.

Mea culpa: last week we mistakenly translated haddock as bacalau when of course it should have been eglefino. Bacalao is cod! Thanks to Julia Sagebien for the note!

If you have ANY questions or concerns call Caroline at 902-222-7828


Please be sure to give the Membership Agreement and the FAQ page on the website a good read. If you have any questions at all you can always give us a shout at: hello@afishionado.



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