Our Story

Jon Klip, Co-Founder. Jon has been working in the restaurant industry for the past ten years, spending two of those in Kyoto, Japan. Working closely with the fishmongers in Japan, he brings to the table a detailed understanding of the best fish handling techniques and practices. Since returning to his hometown, Toronto, he has been frustrated with the exceptionally low quality of local fish, and the reliance on international shipping from Asia and Europe to provide better seafood. Knowing that the quality of fish in Canadian Oceans, Rivers and Lakes is world class, Jon has taken it upon himself to garner change in the industry.

Matt Taylor, Co-Founder. Matt Taylor has worked in professional restaurants for over twelve years, gaining experience at some of the best restaurants in Canada; URSA Restaurant, Actinolite, Shoushin, The Restaurant at Pearl Morissette, and Sakai Bar. Through working at these restaurants, Matt became drawn to seafood, particularly when training at Shoushin. The three years he spent there helped him to develop a keen eye for quality in seafood, as well as an understanding of fish ageing practices. He aims to implement these learned skills on seafood from Canada. He has been shocked at the lack of access to, and the handling and care of Native fisheries. The desire to work with seafood from his home that is handled with the reverence and attention to detail that it deserves, is what drove him to start Affinity Fish.

The goal of Affinity Fish is to provide people in Canada with a higher quality of fish and seafood, through careful handling, minimizing animal suffering, and prioritizing sustainable fishing practices, fish by fish, from lake to table.