Nobody knows fresh fish like Nick. According to him, the best tasting ones come from the best feeding grounds, like the George's Banks. This large sandbar is located 50 miles off the coast of Boston, where the Labrador Current travels from Nova Scotia and converges with the warmer Gulf Current from the south. The result is one of the richest fisheries in the world, producing meatier, more flavorful fish.
Nick works directly with the fishermen, personally inspecting every single catch before he makes a purchase. His fresh selections are then shipped directly to Canoe. It's Nick's diligence and hard work that lay the foundation for some of Chef Gould's most inspired seafood dishes.
