Four years later, the protégé of Canadian superstar chef Mark McEwan has gotten rave reviews for his inventive, obsessively local and made-from-scratch menu of rustic Italian fare, and now he's expanding into a mini-empire that includes a seafood version of his meat-centric restaurant and a traditional Italian bar, both rolling out over the next few months.
We spoke to the rising culinary star and newlywed about the evolution of local food, his tattoo collection, and the one event that changed his life forever.
How many tattoos do you have?
Six or seven. They all in some way describe me. I've always loved pin-ups and I have a pin-up on my leg and she’s kind of wrapped in grape vines and she’s eating a pig’s heart. I have a knife on the inside of my arm here, a butcher’s knife. My last one was a phoenix on my shoulder. It's an inspirational figure, it’s a bird of fire, it’s something that could never be killed or destroyed, it’s always the most powerful. Then I have a quote here on my wrist that says “Now is all we have.” And that’s something that I try to live by and make sure that I push myself every day, and realize that the past doesn't exist, and the future doesn't exist yet, and in order to change the path of where you want to go and reach your goals, you've got to do it now in the moment, every day, not procrastinate, not let up.
I've heard Bob Proctor, one of the teachers of The Secret, was a huge inspiration for you.
I was a very different person up until the age of 26. There was jealousy in me, there was negativity in me, there was ego and egotistical ways about me. Being introduced to a completely new way of thinking changed my entire life, it changed the path I was on, it changed everything.
Bob Proctor was the first person that I had the privilege of hearing speak, and after Bob Proctor I went to see Anthony Robbins, I went to see T. Harv Ecker, I bought all the books by Eckhart Tolle, I’m a big Robin Sharma fan -- I’ve had the honour of having him come for dinner a lot.
The introduction into my life of the way the mind works, it just completely took me back and I couldn’t understand why it took 26 years for me to figure that out, it just doesn’t get taught to people.
Tell me more about the concept behind Buca.
When we first opened we were adamant on ingredients, we were adamant on making sure we followed the traditional practices of Italy and its culture and its cuisine, and we’ve travelled many times to Italy and researched and all sorts of things like that. What we realized is that the country is so diverse, there’s so many different things that are being done within every town and city and province, it’s just an incredible thing.
So what we do is we kind of bring all those things that may be traditional and special and artisanal to the restaurant. We cure all our own meats here, all the animals are brought in locally, we work closely with the farmers, we do all the salting and the aging here, make all the bread and all the pasta and we do a (famous) Roman-style pizza which is something that we came to love through our travels... We have our own vinegar barrel in the back, we age our own Concord grapes to make a vinegar from Concord grapes in the balsamic style, so we try to keep in touch with Ontario and Canada and local ingredients and we really treat all the ingredients in the way the Italians would.
What does "Canadian" food mean to you?
The first thing that comes to my mind when I think of Canadian food is ingredients. I think that in the last five years Canada has come so far in being able to produce and forage, and collect the ingredients that the country has to offer. I remember when Buca first opened it was very difficult to try to find all the things that I was interested in, and I couldn't tell you how many hours I spent on the phone trying to call people and figure things out. Where nowadays, you’ve got guys like Alex (Cruz) at Société-Orignal, ambassadors like Derek Dammann at Maison Publique in Montreal, Jeremy Charles (at Raymonds), you’ve got guys all across Canada that are really deep into the ingredients and the bountiful products that Canada has to offer.
We’re seeing things come to our door that we could never have possibly imagined. I’m getting ingredients like agretti (wild grass that grows near the ocean) that are being foraged wild on the east coast that usually are only harvested in Italy and through these kinds of connections, I can say: "Guys, try to find this." And I’ll send them like a species information of a plant. In Italy they go crazy for it, wherever it grows, and they do anything imaginable with it, it’s a national treasure, where here no one ever heard of it. For the last two years, maybe three years that I’ve been trying to get it, now we get it regularly — when it’s in season, of course. Canada’s come to the point where we’re actually creating a demand for all these amazing things that we have.
So for me, 100 per cent of this country is about the ingredients, Canada to me says ingredients. We have so much and it’s not just ice and frigid temperatures. We have some really cool things to offer and it’s starting to really come out, it’s exciting, and it’s only going to get better. Because the demand keeps going up and the chefs are pushing that movement.
What is one of the first things you crave to eat when you return home from abroad?
That’s the pomodoro, man. It’s the best. I say that in every interview. Good tomato sauce that’s been harvested when it was in season, garlic, olive oil and pasta. We always have jars at home.
What’s your favorite food to make for yourself at home after a boozy night out?
I’m a big breakfast fan. I love eggs. Runny eggs and toast and sausage, for me it doesn’t get better than that. At night, if I’m out and we’re partying I would have to say Chinese. That salty tang of everything — I guess you could say MSG — it hits the spot. Nobody goes home drunk and cooks for themselves.
What's your favourite poison?
I guess it depends what I’m doing. I’m not particular, I like everything. If we’re out I like Jameson, I like vodka, I love a good cocktail. At the same time, I love a good wine, depending on what I’m eating. I love champagne and I’m a huge coffee drinker. I probably have about six espressos a day.
What would be in your emergency "survival pantry"?
It’s easy. Tomatoes, olive oil, pasta, bread would be good -- because you could let it go stale -- wine vinegar, prosciutto, you could carve that thing for months. That’s kind of how the Italians survived was actually that. Dried, preserved and cured. Done.
What is the wildest thing you've done in a kitchen, culinary or otherwise?
That’s a tough question man, the kitchen is very sacred for me. I would have to say the craziest thing I've ever seen in a kitchen was at One with chef McEwan. With the [Hazelton] hotel and the construction and all that, we would always have problems with the hoods and HVAC systems. One day I guess they weren't working properly. Who knows what happened, but it started getting really hot in the kitchen, so hot that the exit sign right by the door started to melt, and it triggered the hood and the sprinklers, so on a Saturday night at about 7 o'clock, everything popped... it’s just like gushing, so it was like all-out panic. The fryers were filled with water in a split second. So all the linen went down on the ground to block the kitchen from the water from going in the dining room, the fire department came, nobody could shut off the water, it was complete mayhem. The whole restaurant had to be evacuated and there probably about 250 people inside the restaurant. All the food was garbage. All the chefs were soaked.
What is the best restaurant that no one’s ever heard of?
There’s one place that comes to mind in Italy, but it’s not a restaurant, it’s just a little food stand. So out in front of the food market in Florence, there’s a woman, I forget her name, she’s a vendor, like with a hot dog cart, and what she sells is something called lampredotto. My mouth is watering just talking about it. It’s the most incredible thing. Lampredotto is a type of tripe, so there’s the typical tripe and then there’s the lampredotto. In the anatomy of cow, it’s the fourth stomach, it’s a lot smaller. I've been trying to get it here for years. So basically what she specializes in is paninis with this chopped up tripe in it and it’s braised and the bun is done banato, so it’s dipped in the juice, and then you get lampredotto, salsa verde and chilies in a bun, and I’m telling you that’s the first stop I make when I go to Florence, even if it’s 9 a.m., I’m eating a lampredotto sandwich with beer. It’s the most incredible thing.
What would you be doing if you couldn’t be a chef?
I’m big on doing things with my hands. I love the idea of teamwork, and leadership, so it’s tough to say. I love the outdoors, I love agriculture so anything involving the land and my hands.
What is your favourite cheap food thrill?
I’m a big fan of The Burger's Priest. When I’m like really ready to kill it… I’ve gotta stay away though, because it can get crazy because I’ll go and I’ll smash like three or four burgers.
What is the most memorable food city in the world?
I would have to say Greece. Athens. Don’t get me wrong though, there were so many in Italy, even Spain was incredible, but I think that what topped it off about Greece and what made that come to my mind was the market. The market in Greece was something that I had never seen before. What I saw in Greece was just raw, it was like hardcore and it was probably the most intense market in terms of food and ingredients. And I've been to a lot of markets, even in Italy. Greece was crazy. We were videotaping in Greece, that’s how much action there was. People like yelling at each other, there’s animals getting tossed around, people doing butchery right beside everybody. It was intense.
Which Canadian restaurants have you been to and would recommend?
My favourite place to eat would be Maison Publique in Montreal. Derek Dammann is a genius. The way he treats Canadian ingredients is absolutely outstanding. They’re like a shining star.
What's the most unusual and delicious food that you would suggest people try?
Something interesting would be the sanguinaccio that we do here at the restaurant... It’s a chocolate-blood gianduia. Traditionally, blood is used many many ways in the sweet department, the dolce in Italy, and chocolate and blood specifically together are an outstanding combination.
'Grilled' is a new regular chef interview that runs every other week. Who would you like to hear from next? Let us know at email@example.com.
Or follow us on Twitter
Also on HuffPost:
Electric Mud - Medium Priced
"Up until recently, Toronto suffered from a serious lack of legit BBQ. Electric Mud, brainchild of the creators of Grand Electric, is helping change that, with a slate of sit-down, take-out and delivery options that is bringing the heat of the South to the Great White North." - News editor Michael Bolen <a href="http://www.electricmudbbq.com/" target="_blank">Website</a>
Momfuku Noodle Bar - Medium Priced
"Eat the pork belly buns that changed the food world forever and get full and drunk for less than $40." - News editor Michael Bolen <a href="http://momofuku.com/toronto/noodle-bar-to/" target="_blank">Website</a>
Sushi Kaji - Very Expensive
This tasting menu only restaurant is "arguably the best sushi joint in Toronto," says acting Living editor Claire Sibonney."It's worth the splurge for the all-out tasting menu ($150) that will have you begging for mercy by your last few courses. The restaurant is located in an Etobicoke strip mall, a reminder you're paying for the super fresh and creative food, not the flashy decor." <a href="http://www.sushikaji.com/top.html" target="_blank">Website</a>
Grand Electric - Medium Priced
In the word's of HuffPost Music editor Joshua Ostroff: "The greatest taco joint of all time ever." <a href="http://www.grandelectricbar.com/" target="_blank">Website</a>
Pizzeria Libretto - Medium To Low Priced (Prix Fix Is A Steal)
HuffPost Style editor Chloe Tejada says Libretto is her favourite resto in Toronto because it has a "simple menu that doesn't change too often, thin crust pizza that has so much flavour and savoury goodness." Also, "their pudding is to die for." News editor Michael Bolen thinks Libretto has the closest imitation in the city of the blissful pie he experienced in Naples. <a href="http://pizzerialibretto.com/" target="_blank">Website</a>
Lahore Tikka House - Low Priced
This cheap spot in Little India is the probably the best food you'll get on paper plates in the city. And it's worth going just for the nan bread, which is easily the best News Editor Michael Bolen has ever had in Toronto. Sneak into the hallway kitchen to see the daring cooks throw the dough onto the walls of the volcanic tandoor ovens. <a href="http://www.lahoretikkahouse.com/" target="_blank">Website</a>
Bar Isabel - Expensive
This Spanish sensation has taken the Toronto food world by storm. And for good reason. News editor Michael Bolen says the octopus is the "single greatest thing" he's eaten all year in Toronto. <a href="http://barisabel.com/" target="_blank">Website</a>
Cafe Polonez - Medium Priced
According to Business editor Daniel Tencer (Polish by birth), Cafe Polonez is "the best Polish restaurant in Canada, now that <a href="http://www.yelp.ca/biz/mazurka-montr%C3%A9al-2" target="_blank">Mazurka</a> in Montreal is history." <a href="http://cafepolonez.ca/" target="_blank">Website</a>
King's Noodle House - Low Priced
If News editor Michael Bolen could only eat one thing for the rest of his life it would probably be the BBQ pork from King's Noodle House. Just walk in and grab a pound from the takeout counter. Ridiculously cheap, ridiculously delicious. <a href="http://www.yelp.ca/biz/kings-noodle-restaurant-toronto" target="_blank">Website</a>
Guu - Medium Priced
Proof that Japanese is about way more than sushi, Guu has spread from Vancouver to multiple Toronto locations. Cheap, but delicious dishes and a rocking atmosphere explain why. Parentdish editor Kristy Woudstra says "every dish is better than the next and I sort of like people shouting at me in Japanese while I smile at them like a goof." <a href="http://guu-izakaya.com/" target="_blank">Website</a>
Bitondo - Very Low Priced
Managing editor for News Jen MacMillan votes for this Toronto institution "mostly for the ambience of a 1980s pizza joint." Website (they don't have one, but there's always <a href="http://www.yelp.ca/biz/bitondos-pizzeria-toronto" target="_blank">Yelp</a>.
Hopgood's Foodliner - Expensive
"For a true taste of the East Coast, go with four people and try the whole menu of seafood (and donair) goodness." - Business reporter Sunny Freeman <a href="http://hopgoodsfoodliner.com/" target="_blank">Website</a>
Bairrada Churrasqueira - Medium To Low Priced
"Lovely backyard patio, my dad is a huge fan of their suckling pig. Also, quite cheap considering how much food you get." - Entertainment editor Chris Jancelewicz <a href="http://www.bairrada.ca/" target="_blank">Website</a>
Acadia - Expensive
"Cajun-inspired art on a plate that looks too delicate to be filling, but it is." - Business reporter Sunny Freeman <a href="http://acadiarestaurant.com/" target="_blank">Website</a>
Tacos El Asador - Low Priced
For Central American fare, it doesn't get much more authentic than Tacos El Asador. A fave of a number of HuffPost editors. Website (no website, but there is always <a href="http://www.yelp.ca/biz/tacos-el-asador-toronto" target="_blank">Yelp</a>)
Richmond Station - Medium To Expensive
HuffPost managing editor Kenny Yum doesn't eat out much, but he's a big fan of Richmond Station's rib-stuffed burger served with their "perfect fries." <a href="http://richmondstation.ca/" target="_blank">Website</a>
Burger's Priest - Low Priced
"Plus one million points for decadence," says HuffPost Business editor Daniel Tencer. Associate editor Emma Prestwich agrees this spot is "worth all the hype," but she prefers the vegetarian "Option," better-known as that "fried mushroom thing." <a href="http://www.theburgerspriest.com/secret-menu/" target="_blank">Website</a>
Barque - Medium Priced
Entertainment editors Chris Jancelewicz thinks Barque is the " best BBQ in the city." Others may disagree, but it's certainly further evidence of a the good things happening with low and slow meats in Toronto. <a href="http://www.barque.ca/" target="_blank">Website</a>
Buca - Expensive
According to acting Living editor Claire Sibonney, Buca provides "artisanal and innovative Italian that never disappoints. They make every single thing on their menu from scratch, and work wonders with seasonal ingredients in unusual and delightful combinations. Oh, and the novelty of getting to cut your own thin-crust pizza with scissors provided at the table never wears off." <a href="http://www.buca.ca/" target="_blank">Website</a>
JaBistro - Expensive
This one isn't exactly cheap, but the fish is exceptionally fresh, according to more than one HuffPost editor. If you're tired of standard sushi, this is a great place to expand your Japanese horizons. <a href="http://www.jabistro.com/" target="_blank">Website</a>
Hawker Bar - Medium To Low Priced
Business reporter Sunny Freeman saw legendary Toronto chef Susur Lee and his sons dining at this casual (cardboard menus) Ossington hotspot serving up Singaporean street food, including some of the best Laksa in the city. <a href="http://hawkerbar.com/" target="_blank">Website</a>
Foxley - Medium To Expensive
"Amazing food without the pretentious atmosphere or service. The menu is interesting because of the flavour pairings, not because the chef uses foam or serves microscopic portions.Time-tested and true." - Blogs editor Angelina Chapin. <a href="http://www.yelp.ca/biz/foxley-bistro-and-bar-toronto" target="_blank">Website</a>
Chinese Traditional Bun - Low Priced
"A grungy basement restaurant and murder scene at Dundas and Spadina. It's also the greatest steam buns and dumplings joint outside of Northern China (and maybe inside, too.)" - Music editor Joshua Ostroff Website (they, unsurprisingly, don't have one, but there is always <a href="http://www.yelp.ca/biz/chinese-traditional-bun-toronto" target="_blank">Yelp</a>)
Ruby Watchco - Expensive
"The brainchild of Chef Lynn Crawford serves a menu of Upscale family style meals that change daily." - Business reporter Sunny Freeman <a href="http://rubywatchco.ca/" target="_blank">Website</a>
Gusto - Medium Priced To Expensive
"An amazing kale salad, well-executed Italian classics and $1/oz. wine." - Business reporter Sunny Freeman <a href="http://gusto101.squarespace.com/" target="_blank">Website</a>
Utopia - Low Priced
Travel editor Brian Trinh likes this low-price student joint because of the "patio in the back, friendly service in the front and good food all around." His favourite? The "killer sweet potato panini." <a href="http://utopiacafe.ca/home" target="_blank">Website</a>
Canoe - Expensive
"Consistently ranked one of Canada's best restos, need we say more?" - Business reporter Sunny Freeman <a href="http://www.oliverbonacini.com/canoe.aspx" target="_blank">Website</a>
OddSeoul - Medium Priced
"Korean street food that goes way beyond bibimbap. It's loud and fun and reasonably priced, with giant platters of meat and a dish that is a spectacular copy of a Big Mac." - Living editor Rebecca Zamon <a href="http://www.yelp.ca/biz/odd-seoul-toronto" target="_blank">Website</a>
Bent - Medium To Expensive
"Susur Lee and his son's beautiful Fusion tapas resto. Ask for the surprisingly reasonably priced chef's menu and you won't be disappointed. " - Business reporter Sunny Freeman <a href="http://www.bentrestaurant.com/" target="_blank">Website</a>
Sukho Thai - Medium Priced
"For someone who hasn't been to Thailand yet, I'm told this is the real deal. For vegetarians at least, the tofu nuggets, curries and pad Thai dishes are flavourful, spicy incredibly addictive. The restaurant owners have a few other (equally delicious) restos, including the overly-popular Khao San Road and a newer tapas joint, Sabai Sabai." - Associate Living editor Arti Patel <a href="http://www.sukhothaifood.ca/menuSukho.html" target="_blank">Website</a>
Campagnolo - Medium To Expensive
Stylelist editor Sarah Kelsey likes Campagnolo for its "amazing Italian food and bone marrow." Oh, and the "awesome wine selection." <a href="http://campagnolotoronto.com/" target="_blank">Website</a>
The Black Hoof - Medium To Expensive
The Black Hoof has long been favourites among Toronto foodies. The hoof will always be Living editor Rebecca Zamon's #1, and not just because they let her bring her 2-week-old son in so she could eat her first cured/raw meat in 10 months. <a href="http://theblackhoof.com/" target="_blank">Website</a>
Wish - Medium To Expensive
Travel editor Brian Trinh: "Wish is another favourite, though I like it mostly for its clean, intimate atmosphere. Menu changes seasonally (or at least it gives the impression that it does with frequent new additions) and the service is attentive and friendly." <a href="http://wishintoronto.com/" target="_blank">Website</a>
Enoteca Sociale - Medium To Expensive
"The pasta-focused sister resto to Pizza Libretto offers Roman flare and local ingredients." - Business reporter Sunny Freeman <a href="http://sociale.ca/" target="_blank">Website</a>
Ascari Enoteca - Medium Priced
"This east end cool and modern resto came personally recommended by Top Chef Canada winner Carl Heinrich of Richmond Station. Less busy and better food than some of the city's other Italian hotspots." - Business reporter Sunny Freeman <a href="http://www.ascarienoteca.ca/" target="_blank">Website</a>
Ki - Expensive
"Impeccable sushi. Pork belly is ridiculous. A bit overpriced, but you get what you pay for." - Entertainment editor Chris Jancelewicz <a href="http://www.kijapanese.com/" target="_blank">Website</a>
THR & Co - Medium To Expensive
"A warm neighbourhood feeling, with amazing cocktails, great music and wonderful locally sourced food. A fave right now." - Walletpop editor Ilona Biro. <a href="http://thrandco.com/" target="_blank">Website</a>
Udupi Palace - Medium To Low Priced
A top pick for well-priced Indian from Business editor Daniel Tencer. <a href="http://www.udupipalace.ca/" target="_blank">Website</a>
The Host - Medium Priced
Another top pick for well-priced Indian from Business editor Daniel Tencer. What can we say, the man likes Indian. <a href="http://www.welcometohost.com/" target="_blank">Website</a>
"Simple, hearty and delicious, the food at Union never disappoints. The ingredients are locally sourced, which allows the chef to change the menu every week. The elk sliders are one of the only staples and they are a must. Plus, Union staff mix the best negroni in the city." - Parentdish editor Kristy Woudstra <a href="http://www.union72.ca/" target="_blank">Website</a>
Bestellen - Expensive
Into practically all-meat meals? Lifestyle managing editor Lisa Yeung thinks Bestellen is the spot for you. Yes, we are aware of the irony of the scallop photo. <a href="http://bestellen.ca/" target="_blank">Website</a>
NEXT: Most Canadian Foods
Poutine — French fries generously slathered in gravy and cheese curds — is a classic Canadian treat that is said to have originated in Quebec in the 1950s. Since then, it has been adapted in many weird and wonderful ways from <a href="http://crownsalts.com/gardemanger/" target="_blank">gourmet versions with lobster</a> and <a href="http://www.restaurantaupieddecochon.ca/menu.html" target="_blank">foie gras</a> to —believe it or not — a doughnut version. It's also inspired <a href="http://smokespoutinerie.com/" target="_blank">a crop of trendy "poutineries"</a> and a <a href="http://www.huffingtonpost.ca/2013/03/14/doughnut-poutine-psycho-donuts_n_2875921.html" target="_blank">"poutition"</a> to make it Canada's official national dish.
There are some snacks that define a nation, but not many that taste good to only those who live there. What do we love? The fact they leave our fingers dyed red after we've had a whole bag. Ketchup has never tasted so salty, non-tomatoey and outright good. Our U.S. friends may go nutty over Doritos, but we love our ketchup chips. Did you know that <a href="http://www.thestar.com/business/2013/02/28/heres_why_you_cant_buy_chicken_and_waffle_chips_in_canada.html" target="_hplink"> Lay's dill pickle and Munchies snack mix are also exclusively Canadian?</a>
What could be more Canadian than syrup that comes from the maple tree, whose iconic leaf has come to symbolize Canada and its national pride? Quebec is the largest producer of maple syrup in the world, accounting for about 75 to 80 percent of the supply. Maple syrup — <a href="http://www.dailymail.co.uk/health/article-1372549/Maple-syrup-joins-ranks-broccoli-blueberries-new-stop-shop-superfood.html" target="_blank">recently elevated to "superfood" status</a> — is a classic sweet topping on pancakes and waffles. Still, that hasn't stopped some people from thinking of surprising savoury pairings such as <a href="http://www.toromagazine.com/lifestyle/food/toro-tv/c3df4a2e-74ba-c154-9172-99d497567a76/Caplanskys-Maple-Bacon-Donuts/" target="_blank">maple-bacon doughnuts</a>.
It's no secret that Canadians are <a href="http://www.huffingtonpost.ca/2013/03/15/tim-hortons-new-bacon-taste-test_n_2884834.html" target="_blank">obsessed with bacon</a>. The delicious cured pork product can be made oh so many ways, including ever popular strip bacon and peameal bacon, often referred to as "Canadian bacon" abroad. In fact, Canadians are so passionate about their favourite food that <a href="http://bacontoday.com/the-people-of-canada-choose-bacon-over-sex/" target="_blank">many would probably choose it over sex.</a>
A butter tart is a classic Canadian dessert made with butter, sugar, syrup and eggs — filled in a buttery (yes, more grease) pastry shell, and often includes either raisins or nuts. They can be runny or firm — so it's hard to mess them up when you're baking. <a href="http://www.canadianliving.com/food/baking_and_desserts/best_butter_tarts.php" target="_blank">Also, they never seem to go out of style.</a>
BeaverTails, or <em>Queues de Castor</em> in French, is a famous trademarked treat made by a <a href="http://www.beavertailsinc.com/" target="_blank">Canadian-based chain of pastry stands</a>. The fried-dough treats are shaped to resemble real beaver tails and are often topped with chocolate, candy, and fruit. These Canadian delicacies go hand in hand with skiing, and even <a href="http://www.huffingtonpost.ca/2013/01/17/beavertail-at-inauguration_n_2495957.html" target="_blank">gained White House recognition during U.S. President Barack Obama's 2009 trip to Ottawa.</a>
These legendary Canadian no-bake treats originated in (surprise!) <a href="http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html" target="_blank">Nanaimo, B.C.,</a> and are typically made with graham-cracker crumbs, coconut, walnuts, vanilla custard and chocolate. Need we say more? Common variations include peanut butter and mint chocolate.
No one likes to think of Rudolph the Red-Nosed Reindeer as dinner, but game meat is abundant in Canada and can be found in butchers, restaurants and homes across the country. Among other popular Canadian game is boar, bison, venison, caribou and rabbit.
B.C. Pacific salmon — commercially fished or farmed — includes many different species such as Chinook, Chum, Coho, Sockeye, Cutthroat, Steelhead and Pink. They can vary in colour and taste from Atlantic salmon, and are found in fishmongers and restaurants across Canada.