Photo: Maple Smoked Salmon Grain Bowl with Warm Dijon Dressing from Larry’s Catch © Courtesy of Larry’s Catch
Canada is home to some of the richest fishing grounds in the world—so why aren’t Ontarians eating seafood?
Growing up as the son of a lifelong fisherman, Glen Creaser was accustomed to seafood being part of everyday life and, most days, part of dinner. But when he moved from Nova Scotia to Ontario, his seafood consumption dropped drastically.
“It’s safe to say that I had been really taking having a fisherman for a father for granted,” he said.
It wasn’t just the lack of availability that surprised him; it was how difficult it was to determine where seafood came from, how it had been caught, or whether the person selling it knew much about it at all. So he started calling home.
A Catch from Home
Creaser began asking his father, Larry, to send seafood from Nova Scotia. Before long, his personal orders grew to include friends and family, then strangers looking for the same thing: good Canadian seafood with a clear connection to the people who caught and produced it.
Those shipments eventually became Larry’s Catch, a Canadian seafood company built on the idea that consumers shouldn’t have to live by the ocean to enjoy the high-quality seafood available off Canada’s coasts.
“We want to bring seafood back into Ontario’s diet by delivering sustainable seafood directly from our Canadian fishermen,” he said.
Fish and shellfish can be excellent sources of lean protein and nutrients, while fatty fish such as salmon are particularly valued for their omega-3 fatty acids. Making seafood easier to buy—and easier to understand—can help Ontarians make it a more regular part of their meals.
Who Caught Your Dinner?
Larry’s Catch partners with trusted suppliers and prioritizes Canadian fishing communities. They know their suppliers well, and they think you should too!
In Middleton, Nova Scotia, L.J. Robicheau & Son Fisheries, a family-owned seafood supplier founded in the 1960s by Llewellyn “Old Lew” Robicheau, brings three generations of expertise and prioritizes sustainable practices to ensure healthy fish stocks and ecosystems.
In Saulnierville, the Comeau family business, founded by brothers Bernardin and Clarence Comeau in 1946 in the small fishing village of la Baie Sainte-Marie, has kept its Acadian roots close as they’ve grown, creating a lasting legacy in seafood excellence.
RELATED – Here’s the Catch: Three Reasons to Choose Seafood
Elsewhere in Nova Scotia, the German family has been devoted to lobster fishing for over 20 years, passing down their expertise through generations. Owned and operated by two brothers, their fishery focuses on traditional, sustainable practices. Their deep-rooted passion ensures the highest quality catch, delivering the finest Atlantic lobster from their boats to your table.
On the West Coast, the Heras family has worked in the Canadian seafood industry since the 1960s, when John Heras immigrated to Canada from Greece and joined his father aboard a fishing boat in Ladner, British Columbia. Today, the family continues to operate 7 Seas Fish Market while working with sustainability organizations including Ocean Wise and the Marine Stewardship Council.
Maple Smoked Salmon Grain Bowl with Warm Dijon Dressing from Larry’s Catch
Ingredients
- Hot Smoked Maple Sockeye Salmon Nuggets
- 1 cup quinoa or farro
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 tbsp olive oil
- Salt and pepper
- Handful of arugula or greens
- ¼ cup feta, optional
Dressing
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp maple syrup
- Salt and pepper
Directions
- Cook quinoa or farro according to package instructions.
- Toss zucchini and pepper with olive oil, salt, and pepper, then roast at 425°F for 15–20 minutes.
- Warm salmon gently in a pan or oven (optional).
- Whisk dressing ingredients and warm slightly in a pan.
- Build bowl with grains, roasted vegetables, greens, and salmon.
- Drizzle with warm dressing, add feta if using, and serve.
