Affinity Fish

This smoked fish box is meant to feed 4 people as an appetizer for a dinner party or event. The platter includes 3 packs of rotating smoked fish products that we make in house: hot smoked lake trout cured in Montreal steak spice, Georgian bay whitefish gravlax, hot smoked trout dip, or our cherry wood cold smoked lake trout. Also included in the package is an assortment of house made “tsukemono” or Japanese style pickles, house made crostini, and other seasonings to go along with the beautiful smoked fish. **These packages are available to pick up any time from 1-6 pm on the day that you book for.**Please don’t hesitate to reach out to info@affinityfish.com with any questions or concerns, and please advise us of any allergies that you or anyone in your party might have via our pre visit questions. Thanks so much for your support!

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Summer is here and so is our summer rendition of our Canadian omakase!With our East Coast tuna season in full swing and our boats on the Great Lakes fishing multiple times per week, we find it difficult deciding what to use on our Menus. Ontario produce is bursting at the seams with options as well. The hard part is deciding what to leave out.For the month of July diners can expect some exciting Otsumami (appetizers) for this Sushi menu including: a play on prosciutto and melon with our whitefish gravlax, Tosazu heirloom tomato Gazpacho with pacific octopus and black pepper oil, and finally Lake Huron Pickerel “Itozukuri” with Ontario corn, pimento peppers and corn dashi Tokoroten.The sushi pieces will be Sakura leaf cured lake trout, Haida Gwaii albacore tuna, land-locked coho salmon Ikura, and for our supplemental piece: Prince Edward Island Swordfish “Ohagi” with Takuan, Negi and sesame. Possibly a cantaloupe soft serve ice cream for dessert? We are super excited for this summer menu and we hope you are too! Looking forward to seeing you there!The format for this meal will be as follows:-$150, 12 course seasonal omakase with seasonal summer appetizers, nigiri sushi, and dessert.-20% gratuity / service fee charged per ticket on the day ($30). -Total ticket cost is $180.-6 course sake pairings available ($95) pairings with the savoury courses of the menu.-Additional dessert pairings available. -Full drink list available: beer, wine, Sake, mead, non-alcoholic beverages.

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We are super excited to announce our next collaboration dinner here at the shop:We will be welcoming @Shipra.to to do a collaborative tasting menu melding Indian, Pakistani, and of course Japanese flavours with our Canadian seafood and produce. Chefs Arush Singh and Syed Ahmed will be joining us for a few days. Back in 2019 while Matt was working at restaurant Pearl Morissette in Niagara, Arush came in to stage with him there for a few weeks. The two kept in touch over the years and as Arush eventually became the chef of his own kitchens (915 DuPont / Bonito’s Most Recently) they became a client of ours using our fish for events from time to time. Arush and Syed have been doing popups recently under a new guise: Shipra. Some words from chef Arush on the origin of the name:“Some of you have been following our journey for the past 2 years or so. We often heard the question, "Do you guys have a name for this pop up?" We never could settle on anything that felt right and we didn't want to take the cliched route of naming it after a spice, a utensil or a landmark.After a lot of brainstorming that led us absolutely nowhere, I realized the answer existed all along. A name that has been with me, with us, this whole while, and well before.My late mother's name, Shipra. She was and always will be my true inspiration, the one who introduced me to this beautiful world of cooking and the joy of cherishing a wholesome meal with your loved ones.We are not trying to reinvent the wheel. Our ethos is simple: cooking Indian & Pakistani food as we remember it from our childhood, with some refined tweaks while maintaining authenticity.We look forward to hosting you very soon”The Format for this meal will be as follows:-$180, 8 course seasonal, Sashimi and soba focused menu with Canadian produce and seafood.-20% gratuity / service fee charged per ticket on the day ($30). -Full ticket cost is $216.-6 course sake pairings available ($95) pairings with the savoury courses of the menu.-Additional Dessert pairings available

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For our fish butchery classes we accept a minimum of 1 guest up to a maximum of 8. We hold these classes every Tuesday at a 6pm time slot. The class usually lasts 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 (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***

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These fish roasts are aimed to serve 2-3 folks a substantial amount of fish and are made to be put with sides. These roasts are made gluten free, and are intended for you to cook at home (cooking instructions included). Similar to our holiday stuffed roast fish, we completely bone out a lake whitefish from our First Nations fishery that we work with in Lake Huron. After dry ageing we brine them with some konbu for some added umami and to ensure they stay moist though the cooking process. And finally we stuff them with a mushroom duxelles, and truss them. Cooking instructions will be provided in the package.We have made them available for pickup anytime between 1-6 pm each and every week from Wednesday to Saturday. Please don’t hesitate to reach out with any questions, concerns or special requests.

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With our bill fish and tuna season in full swing it means we accrue a lot of protein that is great for Hand rolls. Nakaochi refers to the tender meat found closest to the spine on Tuna, depending where you harvest this meat from it can have a wide variety of fat content and flavour. At Affinity we always try to mitigate waste as much as possible, especially for larger species like tuna and swordfish and, as it turns out, some of the most delicious meat on the animal. So we have decided to offer pre order Hand Roll Set for pickup.This Set includes the following and is designed to feed 4 people:-Premium Japanese Nori-Shari (sushi rice) -Chopped wild caught Bluefin Tuna Nakaochi from Nova Scotia.-Chopped Wild Caught Swordfish Nakaochi from Nova Scotia.-Minced chives, Takuan (house made pickles), sesame, Wasabi and our house smoked shoyu.This Set is perfect for a dinner party or celebration with friends. We have been wanting to do something like this for a while so we are excited that we can finally offer it. **These packages are available to pick up any time from 1-6pm on the day that you book for. Available every week from Thursday to Saturday**Please don’t hesitate to reach out to info@affinityfish.com with any questions or concerns, and please advise us of any allergies that you or anyone in your party might have via our pre visit questions. Thanks so much for your support!

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