Today was a crappy day. Headache, body aches, rain, sleep deprived.
I dragged myself into work and realized quickly it was not a great idea. At lunchtime, I called it quits and made my way home for an afternoon nap.
But not before I made a quick stop at Kensington Market. I'm sure if I had asked my doctor, she would have agreed.
My brother was coming over for dinner and I had originally planned on sending Dustin to grab some fish for dinner. I figured I'd make the quick stop before my nap.
I love going to Hooked. I like spending a little more money for the extra quality of fish, quality of service, and for that general fuzzy feeling I get when I leave there knowing I've done something good for the world and myself. Supporting sustainable fish is delicious.
I was hoping for some wild salmon that would taste good raw, hoping to slice it up and add it to our sushi DIY dinner.
Of course they had some beautiful King Chinook available, but the really fun part? They've now partnered with ThisFish: an online tool that traces the origin of your seafood from ocean to plate. Now, when Hooked stamps your bundle with their labels, they scribble down a number for you to trace your fish!
Evan Martin is a fisherman from Sidney, BC, and he caught my King Chinook that I ate for dinner. It was harvested off Kyoquot Sound between April 21st and 24th, was sold in Richmond BC, travelled to Hooked Inc. in Toronto, and then to my belly. How cool is this?! (Click the image below if you want to see the full summary of my fish trace on ThisFish.info.)
And how cool is sushi DIY? I came up with this concept a few years ago, when I was tired of standing in the kitchen making maki roll after maki roll and then having it not taste quite as good as when I first made it.
I use the packages of Korean style nori. They're small rectangles perfect for a little magical bundle of sushi ingredients. Like a miniature handroll. And the rest of the ingredients are up to your imagination.
After a ridiculously long afternoon nap, I made the sushi rice in the cooker, cut up cucumbers, avocados, kani (imitation crab meat), green onions, and the King Chinook wild salmon that Evan was so nice to catch for me. A little spicy mayo, wasabi, and soy sauce. Delicious! So many options at dinner time. And so much less work than making each maki roll for dinner!