This tiny fishmonger is a favourite of many Toronto restaurateurs and foodies (think Susur Lee, Joanne Kates). It’s no surprise: the product is extremely fresh, the selection impressive. Owner Gus Nikoletsos buys his seafood from suppliers in Boston and Miami, and specializes in North American and Adriatic varieties. Whole fish displayed on ice may include snapper, turbot, flounder and sole, Arctic char and sea bass. Such ready-to-grill fillets as tuna, tilapia and monkfish rest behind a glass counter. Both wild and farmed salmon are available, and everything can be skinned and deboned on-site. Closed Sunday.