Affinity Fish – Dedicated to the careful handling of Canadian Fish and Seafood

whitefish

burbot

trout

pickerel

Retail Shop

Affinity Fish is a fish monger that is dedicated to providing Canadians with higher quality fish and seafood through careful handling, minimizing animal suffering, and prioritizing sustainable fishing practices from our Great Lakes, East, and West Coasts to the table.

1581 Dundas St W
Toronto ON
M6K 1T9

Wednesday – Saturday
12PM – 6:30PM

Sunday – Tuesday
Closed

Lunch Service

Thursday to Saturday 12-5pm
*Walk in only, no reservations required*

Dinner Events

Private Events

To host a private event at Affinity Fish, please email us at info@affinityfish.com.

Wholesale

We service wholesale to restaurants around the GTA.
All of our fish come head-on, gills, guts, and bloodline removed, and dry-aged.

Regular Availability:
Lake Trout
Whitefish

Limited Availability:
Burbot (freshwater Ling Cod)
Pickerel (Walleye)
Smallmouth (Bass)
Cisco (Lake Herring)

Contact:
wholesale@affinityfish.com

Featured In

The Catch

affinityfish

Bringing back our Kappo Kaiseki format for the mon

Bringing back our Kappo Kaiseki format for the month of April with a focus on the Sakura blossom. This time of year in Japan is always super important especially so with kaiseki cuisine.

Highlights for this menu will include: Housemade agedashi tofu with panko fried maitake mushrooms, steamed Georgian bay whitefish wrapped in Sakura leaf, and a savoury monaka with burbot liver paste and lake trout gravlax. For desert we’ll be doing a stuffed meringue with sake kasu and yuzu curd.

We always love this time of year as it brings about such a bounty of amazing ingredients, so come and see it for yourself!

This Menu will be pescatarian and can be made gluten free. Please answer our pre visit questions on Tock to advise us of any other dietary restrictions you might have.

The Format for this Menu will be as Follows:
-$135 7 course counter style Kaiseki Sakura blossom focused menu.
-20% gratuity / service fee charged per ticket on the day ($27)
-Full ticket cost is $162.
-6 course sake pairings available ($75).
-Additional Dessert pairings available.
-full drink list available: Beer, Wine, Sake, Mead, Non Alcoholic beverages.

Switching back to our 5 course soba menu for the m

Switching back to our 5 course soba menu for the month of April. We literally cannot wait for winter to go away and warmer weather and longer days to come back to be the norm.

With the changing of season we also reap the benefits of a plethora of delicious wild foraged ingredients from our homeland.

Highlights for this menu include: Burbot “unagi kabayaki” inarizushi, yuan grilled Nova Scotia Swordfish with purple yam dengaku, a la minute dashi with freshly shaved bonito flakes and hay smoked asparagus.

For the main event we will be doing Zaru soba, with ramps, fiddleheads and P.E.I. Mussels broth with yuzu for dipping.

This is looking to be a great way to celebrate the changing of seasons so we hope to see you there!

Please don’t hesitate to reach out to info@affinityfish.com with any questions or concerns!

This Menu will be completely gluten free and pescatarian. Please answer our pore visit questions on Tock to advise us of any other dietary restri ctions you might have.

📸: @mattmatt_taylor

The Format for this Menu will be as Follows:
-$95 3 appetizers, main course of Zara soba, and desert. Menu will be focused on
-20% gratuity / service fee charged per ticket on the day ($19).
-Full ticket cost is $114.
-4 course sake pairings available ($50)
-Additional Dessert pairings available.
-full drink list available: Beer, Wine, Sake, Mead, Non Alcoholic beverages

We have decided to offer our fish butchery school

We have decided to offer our fish butchery school every Tuesday and Wednesday for the foreseeable future! Anyone can book a class a week ahead for the following Tuesday or Wednesday.

Check out the link in our bio to our @exploretock page to secure your spot!

For our fish butchery classes we accept a minimum of 1 guest up to a maximum of 8. We can book you in for Tuesdays or Wednesdays with the class starting at 6:30pm and usually lasting about 2 -2.5 hours depending on how many students there are and everyone’s skill level. The cost for the class per person is $200 + HST.

The class includes:
-Cutting boards, knives, pin boning tweezers, and aprons are all provided.
-2 whole fish (Rainbow Trout x 2 per student) to learn on and take home at the end.
-House-made seasonings to take home.
-cooking demo to show methods for cookery for dry aged fish.
-a snack will be provided with the cooking demo fish.
-Expert instruction from Matt and Jon with a combined time of 20 years of experience butchering fish throughout their careers in the restaurant industry.

***Please let us know if you or anyone in your party is left handed. We will be teaching a Japanese style of fish butchery where we utilize single bevel knives that are usually oriented to right handed users. We have left handed knives but just let us know ahead of time!***
***Please advise us of any allergies or special requests for anyone on your party***

New lunch menu launches this Thursday March 6! (To

New lunch menu launches this Thursday March 6! (Tomorrow!)

Most of the menu is staying the same besides the rice set which we have changed to have a sort Nashville hot chicken style dusting of our steak spice blend for the whitefish katsu that we make here at the shop, this will be paired with an onsen egg, ginger, takuan, and house made teriyaki.

We have also switched our sides to include a warm @broadforkproduce potato salad with hot smoked whitefish, shira ae dressing, and furikake.

As usual this menu will be available from 12-5pm from Thursday to Saturday for the remainder of the month. Hope to see you soon!
#nashvillehotfish #fishbyfish #freshwaterikejime #affinityfish

📸: @mattmatt_taylor

Our first Ontario made cider has officially graced

Our first Ontario made cider has officially graced our list / bottle shop!

@revelcider makes cider in Guelph, Ontario with native yeast strains, farm grown and foraged fruit to maximize the potential of flavour in each ingredient through fermentation.

Their collaboration with @bar_volo was the clear favourite of the sample that we tried. We have had mead on our drink list since we opened but we wanted to find a cider that was locally made, delicious and crushable. Swing by and pick one up from our bottle shop or try it at your next dinner event with us!
#ontariocider #locallymade #supportlocal

📸: @mattmatt_taylor

•Saikyoyaki Sablefish(Gindara)• More popularl

•Saikyoyaki Sablefish(Gindara)•

More popularly known as miso black cod, this native species can be found in both the west coast of Canada and the waters surrounding Japan.

With its extremely high fat content this fish lends itself perfectly to the grilling process as even when it is fully cooked through it remains moist and tender. The addition of marinating it in a “saikyoyaki” marinade for some time before grilling (overnight to 3 days, usually the longer the better), only adds to the deliciousness of this staple west coast fish.

The original method being derived, as most techniques were, out of necessity of a pre-refrigeration era. It has since been popularized by a certain worldwide group of restaurants that actually has just opened a location here in Toronto.

Our Black Cod / Sablefish is caught of the west coast of Vancouver Island by our friends @goodfish.co and it is a retail shop favourite here at Affinity. We also happen to sell some amazing locally made white miso from our friends @umisora2021 so you can get everything you need to make this delicious dish at home yourself!

P.S.
If you ask nicely maybe we’ll give you our recipe that we use for our dinner event and due west fest every year. 🤫

📸: @mattmatt_taylor

#misoblackcod #nobu #saikyoyaki #sablefish #fishbyfish #affinityfish

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Contact

1581 Dundas Street West
Toronto Ontario, M6K 1T9
Directions

416 516 8221
info@affinityfish.com
wholesale@affinityfish.com

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