Food Guide › Fishmongers

Kristapsons

Why try to be a jack of all food trades when you can be the master of one? In business since 1953, this family shop sells nothing but smoked salmon. A shipment of farmed coho salmon from B.C. arrives every week, immediately cold-smoked by owner Andris Grinbergs and his team at the Queen Street location. This process preserves more of those all-important omega-3 fatty acids and gives the fish a moist texture. And such clients as Pusateri’s, Terroni and Bruno’s can attest. A second sliver of a place at Yonge and Lawrence caters to the uptown crowd.
Hours:
Call ahead to order; closed Sunday
Location

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More locations (2)

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