How can eating locally sourced fish contribute to the health of humans, local fish populations, and the Great Lakes ecosystem, and help mitigate the impact of climate change? How can one eat sustainably while on a budget? And how can one tell if the fish they buy is from Ontario?

Nathan Lujan hosts a digital conversation with Affinity Fish co-founders Jon Klip & Matt Taylor, and Indigenous supplier Jordane Chegahno on their work to encourage people to eat premium freshwater fish from the Great Lakes. This conversation will explore the wealth of local freshwater resources in the Great Lakes region, highlight the importance of sustainable fish stocks, and discuss the value of eating local to environmental sustainability efforts.  

Speakers: 

Jon Klip & Matt Taylor

Jon Klip, Co-Founder of Affinity Fish. Jon has been working in the restaurant industry for the past ten years, spending two of those in Kyoto, Japan. Working closely with the fishmongers in Japan, he brings to the table a detailed understanding of the best fish handling techniques and practices. Since returning to his hometown, Toronto, he has been frustrated with the exceptionally low quality of local fish, and the reliance on international shipping from Asia and Europe to provide better seafood. Knowing that the quality of fish in Canadian Oceans, Rivers and Lakes is world class, Jon has taken it upon himself to garner change in the industry.

Matt Taylor, Co-Founder of Affinity Fish. Matt Taylor has worked in professional restaurants for over twelve years, gaining experience at some of the best restaurants in Canada; URSA Restaurant, Actinolite, Shoushin, The Restaurant at Pearl Morissette, and Sakai Bar. Through working at these restaurants, Matt became drawn to seafood, particularly when training at Shoushin. The three years he spent there helped him to develop a keen eye for quality in seafood, as well as an understanding of fish ageing practices. He aims to implement these learned skills on seafood from Canada. He has been shocked at the lack of access to, and the handling and care of Native fisheries. The desire to work with seafood from his home that is handled with reverence and attention to detail that it deserves, is what drove him to start Affinity Fish.

Matt Taylor, Co-Founder of Affinity Fish. Matt Taylor has worked in professional restaurants for over twelve years, gaining experience at some of the best restaurants in Canada; URSA Restaurant, Actinolite, Shoushin, The Restaurant at Pearl Morissette, and Sakai Bar. Through working at these restaurants, Matt became drawn to seafood, particularly when training at Shoushin. The three years he spent there helped him to develop a keen eye for quality in seafood, as well as an understanding of fish ageing practices. He aims to implement these learned skills on seafood from Canada. He has been shocked at the lack of access to, and the handling and care of Native fisheries. The desire to work with seafood from his home that is handled with reverence and attention to detail that it deserves, is what drove him to start Affinity Fish.

Jordane Chegahno

Jordane Chegahno is a member of the Robichaud Commercial Fishing team that works closely with Affinity Fish to supply sustainably sourced fish from the traditional territory of the Saugeen Ojibway Nation Traditional territorial waters. 

Recorded June 8, 2023