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I am a trained fisheries scientist. I’ve done a lot of research in this space and am very familiar with the science. I have a Bachelor’s and a Master’s degree, plus additional research and consulting experience in seafood and fisheries. I have spent the last decade in the seafood industry, with my boots on the ground, visiting fish farms and fisheries all around the world to gain first-hand knowledge of how the seafood industry operates. 

Perhaps more importantly, I’m passionate about finding sustainable seafood solutions. I want to protect our oceans and believe that blue foods can address some of the world’s hunger and malnutrition crises. 

Read more about my story here. 

YES! My entire career has been dedicated to learning about sustainable seafood, figuring out how we can fish and farm without damaging the ecosystem, and use seafood to feed the world. After a Bachelor’s degree, a Master’s degree, and a decade in the industry, I am happy to report that sustainable seafood absolutely exists. If you’re still not convinced, check out this blog post.

I’m a firm believer that the best ways to buy seafood is directly from fishmongers/experts that you trust. I currently live in the Niagara region and get most of my seafood from Tide & Vine and Fresh Catch. That being said, I do occasionally buy seafood from retailers like Costco and Sobeys. When I go the grocery store route, I always look for seafood that’s been third-party certified by either BAP, ASC, or MSC. 

Learn more about where I recommend to buy seafood.

If you want full access to my “best seafood retailer database” you can access it inside the Seafood Simplified Course!

You sure can! Many people think seafood is a luxury food item, but it’s actually one of the most affordable and accessible proteins on the planet. Check out this blog post for more tips for buying seafood on a budget. 

I have a curriculum called “Eating from the Ocean” that is the ultimate resources for learning about sustainable seafood. I spent years learning the science, visiting the sites, and condensing everything into a format that is easily accessible. You can access this learning program in two ways: an online course which contains several hours of video trainings and dives DEEP into the science of sustainable seafood. Or, a digital guide that provides a quicker overview of the sustainable seafood basics.

Can I let you in on a secret? I was once right there with you. In my earlier twenties, I had no idea how to cook. It took a few years, but now I consider myself a pretty good chef. And since I went through the joinery myself, I know exactly where you’re at. 

There’s an entire section of my blog dedicated to seafood handling, cooking tips, and recipes. 

If you want even more support, check out Seafood Simplified. I created this course with my badass fishmonger friend, Trish, who created a handful of lessons teaching you how to handle, prep, and cook seafood with confidence. 

I am a sucker for mussels. Especially a giant pot of coconut curry mussels with french fries....🤤

It's so hard to pick! I really love Portugal, Spain, Greece, and New Zealand. All of these regions have AMAZING seafood, plus great wine regions and fascinating history and culture.

Check out the SEAFOOD TRAVEL or FOOD AND WINE TRAVEL sections of my blog for more inspo!