When you sign up for our SUBSCRIPTION PLANS, you will receive a share of fresh seafood, sustainably-harvested by small scale fishermen every week! Collect your share from neighbourhood hubs across HRM every THURSDAY from 3 pm until your hub closes on Saturday Plus Truro locations from 4:30 pm and FRIDAY from 3 pm for Antigonish, Greenwich, Sackville, and Moncton, NB
PICK UP LOCATIONS
Dalhousie University Club Pub, 6259 Alumni Crescent, Halifax.
Thursday: 3pm-8pm, Friday: 8am-8pm
Getaway Farms in the Hydrostone, 5544 Kaye St, Halifax.
Thursday: 3pm-7pm, Friday: 10am-7pm, Saturday: 9am-6pm
Healthy Selection, 1509 Bedford Highway, Bedford.
Thursday: 3pm-7pm, Friday: 10am-7pm, Saturday: 10am-5pm
Humani-T, 1479 South Park St., Halifax.
Thursday: 3pm-10pm, Friday: 7am-10pm, Saturday: 8am-10pm
Humble Pie, 77 King St, Dartmouth.
Thursday: 3pm-6pm, Friday: 10am-6pm, Saturday: 9am-4pm
Local Jo, 2959 Oxford St, Halifax.
Thursday: 3pm-6pm, Friday: 7:30am-6pm, Saturday: 9am-6pm
Noggins Corner Farm Market, 10009 Highway 1, Greenwich, NS B4P 2R2
Friday: 3pm-7pm, Saturday: 8am-8pm
The Grainery Food Co-op, 2385 Agricola Street, Halifax.
Thursday: 3pm-6:30pm, Friday: 2:30-6:30pm, Saturday: 10am-2pm
Sequoia Natural and Organic-Downtown, 114 Highfield St, Moncton, NB E1C 5N7
Stirling Farms Market, 325 Main St., Bible Hill, NS B6L 5G9
Thursday: 4pm-6pm, Friday-Saturday: 9am-6pm
The Old Apothecary Cafe, 1549 Barrington St., Halifax.
Thursday: 3pm-6pm, Friday: 8am-6pm, Saturday: 8am-10pm
The Sackville Commons Co Op, 64 Main St., Sackville, NB E4L 4A7
Vacheresse Meats, 24 St. Andrews Street. Antigonish, NS B2G 2H1
Friday: 3pm-6pm, Saturday: 9am-12pm
“I do my best to feed my family quality and sustainable food week in and week out. The catch of the week program represents value, consistency, and a diverse offering of health conscious nutrient dense seafood that every one in my home devours. Thanks to Afishionado I don’t have to think about my late week meals, they provide my family with world class seafood and recipes.”
– Catch of the Week subscriber Chef Ted Grant