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    <loc>https://www.fisherfolk.ca/recipe/lemon-mushroom-pickerel-fillets-2n3xb</loc>
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      <image:title>Recipes - VIETNAMESE COLDWATER SHRIMP SUMMER ROLLS - Make it stand out</image:title>
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      <image:title>Recipes - VIETNAMESE COLDWATER SHRIMP SUMMER ROLLS - Make it stand out</image:title>
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    <loc>https://www.fisherfolk.ca/recipe/z00w6d43uq4um7eoj1ildmdpnu07st</loc>
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    <loc>https://www.fisherfolk.ca/recipe/lemon-mushroom-pickerel-fillets</loc>
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      <image:title>Recipes - LEMON MUSHROOM PICKEREL FILLETS - Make it stand out</image:title>
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      <image:title>Recipes - LEMON MUSHROOM PICKEREL FILLETS - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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    <loc>https://www.fisherfolk.ca/recipe/tuna</loc>
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    <lastmod>2022-07-20</lastmod>
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    <loc>https://www.fisherfolk.ca/recipe/snow-crab</loc>
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    <lastmod>2022-07-20</lastmod>
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      <image:title>Recipes - SPICY ASIAN CRAB NOODLE SALAD</image:title>
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    <loc>https://www.fisherfolk.ca/recipe/trout</loc>
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    <lastmod>2020-07-23</lastmod>
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    <loc>https://www.fisherfolk.ca/recipe/shrimp</loc>
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    <loc>https://www.fisherfolk.ca/recipe/lobstarolls</loc>
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    <lastmod>2022-07-20</lastmod>
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      <image:title>Recipes - LOBSTA ROLLS</image:title>
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    <loc>https://www.fisherfolk.ca/recipe/halibut</loc>
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    <lastmod>2024-04-14</lastmod>
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      <image:title>Recipes - FISH IN A BAG WITH LEMON, FENNEL, OLIVES AND WHITE WINE SAUCE</image:title>
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    <loc>https://www.fisherfolk.ca/recipe/haddock</loc>
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    <lastmod>2024-04-14</lastmod>
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      <image:title>Recipes - PANKO CRUST HADDOCK + TARTAR SAUCE</image:title>
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    <loc>https://www.fisherfolk.ca/recipe/fishtacos</loc>
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    <lastmod>2024-04-13</lastmod>
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      <image:title>Recipes - CORNMEAL CRUSTED FISH TACOS WITH GUACAMOLE AND ASIAN SLAW</image:title>
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    <loc>https://www.fisherfolk.ca/recipe/canadianfish-pie</loc>
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      <image:title>Recipes - CANADIAN FISH PIE</image:title>
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  <url>
    <loc>https://www.fisherfolk.ca/recipe/cocktail-sauce</loc>
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    <lastmod>2024-04-13</lastmod>
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      <image:title>Recipes - CARROLL AND CO’s COCKTAIL SAUCE</image:title>
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  <url>
    <loc>https://www.fisherfolk.ca/recipe/bloodyorangeglaze</loc>
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    <lastmod>2024-04-13</lastmod>
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      <image:title>Recipes - CARROLL AND CO’s BLOODY ORANGE GLAZE</image:title>
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      <image:title>Home - HALIBUT</image:title>
      <image:caption>Wild-caught off the coast of Nova Scotia, this halibut is firm, mild, and meaty. Great for grilling, pan-searing, or letting bold flavours shine! (Available Wednesday)</image:caption>
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      <image:title>Home - RAINBOW TROUT</image:title>
      <image:caption>Fan-Favourite! A light and mild fish that you could never get tired of. (Available Wednesday)</image:caption>
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      <image:caption>Fan-Favourite! It’s wonderful taste and aroma never dissapoints. (Available Wednesday)</image:caption>
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      <image:title>Home - BLUEFIN TUNA</image:title>
      <image:caption>Known as “Wagyu of the Sea” Bluefin Tuna is incredibly buttery, rich, and highly sought after for its clean taste. Wild-caught in Nova Scotia, Bluefin Tuna makes for any amazing meal! (Available Thursday)</image:caption>
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      <image:title>Sustainable Fish &amp; Seafood Delivery Toronto</image:title>
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      <image:title>Sustainable Fish &amp; Seafood Delivery Toronto</image:title>
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      <image:title>Sustainable Fish &amp; Seafood Delivery Toronto</image:title>
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      <image:title>Sustainable Fish &amp; Seafood Delivery Toronto</image:title>
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  <url>
    <loc>https://www.fisherfolk.ca/shrimp</loc>
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    <lastmod>2020-07-06</lastmod>
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      <image:title>Shrimp - SWEET &amp; SOUR SHRIMP</image:title>
      <image:caption>Prep time: 10 min Total time:  30 min Ingredients Carroll &amp; Co. Tonic Syrup - 3 Oz. Ginger - 1 Tbsp (chopped) Garlic - 1 Clove (chopped) 1/2 Chili - Chopped Soy Sauce - 1 tsp 1/4 Orange - Squeezed 6 sprigs Cilantro - Chopped Shrimp - 1/2 lb. Salt &amp; Pepper - Pinch each Panko Bread Crumbs - 1/2 Cup 1 Egg - Beaten Oil - 3 Tbsp Directions 1. For the glaze: sauté garlic and ginger in a saucepan over medium-high heat until aromatic (be careful not to burn).  2. Add Tonic Syrup, juice from orange, soy sauce and reduce slowly on low heat. 3. In a bowl mix Panko, Cilantro, Salt and Pepper. In a separate bowl beat 1 egg.  4. To crust shrimp first dip into beaten egg, then into the bowl containing the Panko and completely cover.  5. Heat Oil in frying pan over medium-high heat and place shrimp in until golden brown, then flip to the other side until golden brown.  6. Remove shrimp and place on a paper towel to drain as much oil as possible before serving. When ready to serve toss with or drizzle glaze over shrimp. Enjoy!</image:caption>
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    <loc>https://www.fisherfolk.ca/glazes-sauces</loc>
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    <lastmod>2024-12-01</lastmod>
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      <image:title>Glazes &amp; Sauces - COCKTAIL SAUCE Yield: 1/4 Cup Prep time: 10 min Total time: 15 min Ingredients Carroll &amp; Co. Bloody Mix 3 Oz Tomato Paste | 1 Tbsp 1 Lime | Juice Water | Splash Brown Sugar | Sprinkle Prepared Horseradish | 1 Tbsp Directions Combine all ingredients in a mixing bowl and stir. Ready to serve and able to refrigerate for up to 3 days.</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5ef0dca68b06a83de496341f/1593213428839-D7R3248V6W3OKJJJ9HO0/BLOODY-ORANGE-GLAZE.jpg</image:loc>
      <image:title>Glazes &amp; Sauces - BLOODY ORANGE GLAZE</image:title>
      <image:caption>Yield: 1/4 Cup Prep time: 10 min Total time: 20 min Ingredients Garlic | 1 Clove (diced) Ginger | 1 Tbsp (diced) 1 Orange | Juiced Brown Sugar | 3 Tbsp Carroll &amp; Co. Bloody Mix 5 Oz Directions 1. In a sauté pan sauté garlic and ginger over medium-high heat until aromatic (be careful not to burn). Add juice from orange, then add brown sugar. Simmer for 5 minutes 2. Add Bloody Mix and reduce heat to med. Remove from heat and let cool slightly. 3. Glaze your fish of choice and bake in the oven at 350°F for about 15-20 minutes. Save a small amount of glaze to glaze before serving. Enjoy!</image:caption>
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    <loc>https://www.fisherfolk.ca/haddock</loc>
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    <priority>0.75</priority>
    <lastmod>2020-07-06</lastmod>
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      <image:title>Haddock - PANKO CRUST HADDOCK + TARTAR SAUCE Yield: 6 pieces Prep time: 15 min. Total time:  30 min. Ingredients Carroll &amp; Co. Bloody Mix | 1 Oz. Mayonnaise | 2 Tbsp Sour Cream | 1 Tbsp Pickle | 1 (diced) Onion | 1/4 (diced) Haddock | 6 Oz. Piece (cut into strips) Salt &amp; Pepper | Pinch each Panko Bread Crumbs | 1/2 Cup Italian Parsley | 1/4 Bunch (Chopped) 1 Egg | Beaten Oil | 3 Tbsp Directions 1. For Tartar Sauce, mix Bloody Mix, Mayonnaise, Sour Cream, Pickle, Onion, Salt and Pepper together in a bowl and let set in fridge for about an hour before serving.   2. Mix Panko, Parsley, Salt and Pepper together in a second bowl and in a separate bowl beat 1 egg. 3. To crust fish, first dip into beaten egg and then in to the second bowl containing the Panko and completely cover. 4. Heat Oil in frying pan over medium-high heat and place the fish in until golden brown, then flip to the other side until golden brown. 5. Remove fish and place on a paper towel to drain excess oil before serving. Enjoy!</image:title>
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    <lastmod>2022-05-02</lastmod>
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    <lastmod>2020-07-06</lastmod>
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    <lastmod>2020-07-06</lastmod>
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    <loc>https://www.fisherfolk.ca/canadianfish-pie</loc>
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    <lastmod>2020-07-06</lastmod>
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      <image:title>Canadian Fish Pie - CANADIAN FISH PIE</image:title>
      <image:caption>Ingredients Mashed potatoes - 8 to 10 medium yellow fleshed Ontario potatoes, 2 tbsp of butter, half cup of milk Fish filling - 10 lrg BC spot prawns, 8 oz Lake Erie Pickerel, 6 oz of NS cold smoked haddock, 8 OZ of NS haddock 1 onion, 2 celery stalks, 1 cup of whipping cream, 3 tbsp of flour, 1 cup of milk, 1 tbsp of thyme, 1 tsp of nutmeg, 5 whole peppercorns, 4 bay leaves Peel potatoes cover with water and a sprinkle of salt bring to a boil and simmer. Cut fish into 1 inch pieces, shell spot prawns and devein. Place seafood in bowl and put to the side. Dice the celery and one half of onion. Coarsely chop the other half of the onion Take large nonstick fry pan and place seafood and prawns in fry pan cover the whole surface. Turn burner on to simmer for a few minutes. Pour cup of milk over fish and place bay leaves and 5 peppercorns and coarsely chopped half onion in milk. Leave on simmer for approx 8 minutes (just enough so fish and prawns are beginning to turn opaque) Use a slotted spoon to gather all the fish out of pan and place in a bowl and set to the side. Put fry pan with milk and fish juice to the side. Get another pan and dot the pan with 1 tablespoon of butter and heat till just till bubbling and place diced celery and onion in pan. Add thyme and nutmeg. Fry for approx 8 minutes until onion and celery are just translucent but still crunchy. Move pan to the side and bring fish milk pan to the front. Take peppercorns and bay leafed out and discard. In a cup place 1/3 a cup of cream and 3 tablespoons of flour and whip until smooth and continue whipping slowly adding the rest of the cup of cream making sure to avoid lumps. When the flour cream mixture is fully combined turn the fish milk juice to simmer and whisk slowly adding the flour cream to the mix until sauce is thickened. Then add the onion and celery and toss into sauce. Turn off heat. After approx 40 to 50 minutes potatoes should be cooked through. Grab a colander and place potatoes in and drain. Use a ricer to put potatoes through and put back into pot and finish off with potato masher adding remaining butter and milk. Mash till you are satisfied with the fluffy peaks. Now place all fish in 8 by 8 inch pan and pour sauce generously over fish and prawns .Grind fresh pepper over mixture. Now evenly distribute mash potatoes over the fish. Put in oven on 350 for 30 minutes. Open oven and place a few pads of butter on mash potatoes and turn up to 400 to 450 to crisp up the top for 5 to 10 minute or until golden brown. Turn off oven take pie out and let it sit for 10 and let the aroma travel through the house.</image:caption>
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    <lastmod>2024-04-14</lastmod>
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    <lastmod>2020-12-14</lastmod>
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      <image:caption>8. Wrap your fish using the parchment paper to steam your fish in the oven. Steam in your oven at 375F for 15mins, open the parchment and let bake uncovered for an additional 10mins</image:caption>
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      <image:caption>3. Peel your garlic and crush the cloves with the back of your knife.</image:caption>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Easy Smoked Trout Upside down Puff Pastry Pies</image:title>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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    <lastmod>2025-06-05</lastmod>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Vietnamese Coldwater Shrimp Summer Rolls</image:title>
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      <image:title>Chimichurri Halibut with Green Garlic Rice and Bok Choi - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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