Tap Kosher Market sources fish from several freshwater lakes, including Lake Huron, Lake Erie, and Lake Winnipeg. They carry a variety of fish, including salmon, tuna, marlin, cod, halibut, turbot, sea bass, snapper, flounder, and tilapia. The fish are caught fresh and are not treated with preservatives. Tap ensures quality and freshness by shipping the fish in insulated foam boxes to keep it well iced, and aims to turn inventory within 2 days of receiving it.

1. Tap
Kosher Market
Fish
Friedman'sFish
1) Source:freshfish - lake Huron
mark.friedman18@rogers.com
The questionsagain:
1) What is the original source of yourfish?YoumentionedLake Huronasone source.Anyothers?
the freshwaterfishI usuallygetfromdifferentlakes.Imostlytryto buyfromlake huron,
because Ifindthat theyare of the bestquality.Thatdoesnot meanthat I wouldnotbuyfromlake eerie
or lake Winnipegif the fishisonlyavailable there.
2) What typesof fishdo you carry? Please name me 5-10 varieties.
infreshwaterfishwe carry whitefish,pickerel andtrout.
we also carry 3 kindsof salmon Atlantic,pacific and organic by the way pacificis mostly wildcaught.
we also carry yellowfintuna, as well as blue marlin,black cod, halibut, turbot, Chileansea-bass
sea bream, redsnapper, flounder,tilapiaand many others.
3) Is it factual andaccurate for us to claimthatthe fishare not treatedwithpreservativesor
additives suchasCarbonMonoxide andthe like?
all these fishare caught freshthere wouldnotbe a needforpreservatives.
farmedfishsuchas atlanticsalmontroutas well astilapiaare all farmedtheywouldbe fed
coloringandanti-bioticstonoteffectthe restof the crop.
mostsalt waterfishare caught wildandwouldonlybe affectedbypollution.

2. 4) Do you buythe fishdirectlyfromfishermen/dayboatsetc.?
all fishinOntarioare inspectedfederallyanddistributedbyliscenceddistributors
that the fisheriesdept.cantrack.it is illegal tobuydirectfromthe fisherman.
5) How do youensure the qualityandfreshnessof yourfishintermsof shippingittothe store and
preservingit?
all fishare usualyshippedinfoamboxesthatare well icedandinsulated.
the objective istofindsuppliersthatturnthere inventorywithin2days.
buyingthe fishwhole andwe filletingitonsite garanteesthatyouwill getthe bestquality
possible.asfaras knowingwhatyouare goingto sell thatwill onlycome withexperience.
Store:
Dive intoTap's trove of treasuresfromthe sea.Our wide selectionfeaturesadiverse varietyof fish,
includingAtlanticsalmon,yellowfintuna,redsnapper,Chileansea-bass,blackcod,andmuchmore.
Caughtin Lake Huron, our fishis justas freshas itlooks.None of ourwildcaughtfish is treated
chemically,soyoucanrest assuredthat the onlycatch you're gettingisthe one foundinthe water.
Sailinginstraightfromthe harbourto your home,ourseafoodissure to floatyourboat.
Alternative:
Here'sthe Catch: Tap's abundant selectionof seafoodisguaranteedfresh.Hailing mainly fromLake
Huron,none of our wildcaughtfishistreatedchemically.Fromthe harbourtoyour home Tap takes
great care to provide yourfamilywiththe best.We delightinsupplyingyouwiththe choicestfishfor
your Shabbostable andall weeklong.
Where do we getour fish?
The Great Lakes: Comprisedof aninterconnectedseriesof five freshwaterlakes onthe borderbetween
Canada andthe UnitedStates,the GreatLakesconsistof LakesSuperior,Huron,Eerie,andOntario.An
importantsource forfishing,the GreatLakesare the largestgroupof freshwaterlakesonplanetEarth.
Much of our fishiscaught inLake Huronand Lake Eerie.

3. Lake Winnipeg:Locatedinthe province of Manitoba,thislake isthe largestwithinthe bordersof
southernCanadaand itssoutherntipisjustnorth of the city of Winnipeg.Elongatedinshape and
borderedbyremote sandybeaches,large limestone cliffs,andbatcaves,Lake Winnipegis home to
manyimportantcommercial fisheries.
Meat
List of top 10 foodsyou'll be sellinginthe deli
heksher- mashgiach/name of personandaffiliation
recipe
chef@exquisitegourmet.com
10 itemsfromMr. Perl (focusonthese)
1. Differentkugels - mango,driedcherry,pineapple,potato
2. famouschoppedliver- Mr. Per'sfamouschoppedliver
3. stuffedcabbage rolls
4. kishka
5. knishes
6. preparedsalads - coleslaw,potatosalad,etc.
7. sweetandsourchicken
8. sesame chicken
9. deli cold-cuts
10. beef stewandalsocholent
11. _________________________
Kashrus - COR - major organization(stand-alone) originalkashrutorganizationof
Toronto- big name rabbis - heavyweightheksher...follow CRClistof acceptedheksherim
4166359550
Mashgiach instore - don't know name yet
differentmashgiachiminkitchen - mainone isDeanGoldberg
AdjectivesforMeat
Tap intoHeritage (onoldfashionedkosherbutcher/deli sign)
See:https://www.behance.net/gallery/Criatipos-Looking-for-Adventure/12956685
Tap intoHeritage
Shabboskodesh

4. Ein kemach,einToirah
Cholent
Mango Kugel
stuffedcabbage rolls
Kishka
Bubbe'sKnishes
PotatoSalad
Sesame chicken
Salami
CornedBeef
Deli
Peppers
ThinkGood andIt Will Be Good
Tracht gut vetzeingut
We Want MashiachNow!
Love your fellow asyourself
Tongue
Salami
No LashonHara
Toronto
Heimishe
Achdut
Hashemmelech,Hashemmalach,Hashemyimlochleolamvaed
Am Yisrael chai
PineappleKugel
In a place where there are noleaders,standupbe a leader!

5. Herschel Perl isa visionary,aHolocaustsurvivor,andalong-time kosherfoodsuppliertothe Toronto
Jewishcommunity.BorninTranslyvania,Romaniain1925, Perl spentthe war ina concentrationcamp.
Arrivingonthe shores of Canada in1950 withnothing,butthe clothesonhisback, he wenton to found
Toronto'sfirstkosherbutchershopfromscratch. His company,H. Perl Products, rose tobecome one of
the major Canadiansuppliersof kosherdeli products,andforyears it hasbeenthe largestready-made
take-outkosherfoodbusinessinToronto.Torontonianshave longassociatedthe Perl name withthe
highestqualityfoodaswell astrustedkashrus. Tapisproudto include thisfamed Toronto
establishmentinthe Tapfamily. A richtapestryof identity,culture anddeep-rootedstandardsisnow
accessible underone roof.

6. FoodFacts
Fish:
Salmon -
The salmonis a leaper.Thisadventurousfishstartsoutfromthe ocean andtravelsup the same riverof
itsbirth- sometimeshundredsof miles - tospawn.Fightingagainstthe current,the salmonoftenleaps
out of the water as itswimsupstreamtoheightsof upto 10 feet! Salmondwell alongboththe North
AtlanticandPacificcoastsas well as in the Great Lakesof NorthAmerica.Borninfreshwater,they
migrate to the oceanand thenreturnto freshwaterto reproduce.
Salmonisrich in flavordue inlarge part to its abundance of fat.In slicesof smokedsalmon,it'seasyto
see the pale fatbetween the ringsof pinkmuscle.Salmon isafirm, meaty,andflavourful fish andavery
popularone at that. It can be enjoyedraw,especiallyinthe Japanese style of sushi orsashimi,aswell as
broiled,smoked,baked,grilled,pan-seared,orpoached.A versatilefish,salmonpairswithmany
differentfoods.
YellowFinTuna -
Yellowfin (alsoknownasAhi) isamongthe largestspeciesof tuna,reachingweightsof over180 kg.
However,itisstill dwarfedbyits giganticcousins,the AtlanticandPacificbluefintunas.
Mainlyfoundindeepoffshore waters,these speedyspecimenssometimesswimtowardthe shore when
suitable conditionsexist.Theytendto travel inschoolsof similarlysizedcompanionsandoftenhangout
inthe WesternPacific,the CaribbeanSea,andthe IndianOcean.
Thisfishis popularly featuredin Japanese cuisine where itisusually consumed searedand raw inthe
formof sushi andsashimi. Howeveritisalsotastesfantasticwhencooked.Yellowfinisfrequently
enjoyedbroiled,grilled,andinthe formof fishburgers!
Didyou knowthat YellowfintunaishighinOmega-3fattyacids,whichare good foryour heart?
Yellowfinalsotastes greatbaked.Bakingyellowtintunaallowsittoretain itsfirmtexture andflavor.
Bakedyellowfinisbestservedwithoutheavysaucesand pairedwithanyof yourfavorite greenveggies.
Blue Marlin
Thiscobalt blue beauty...isnotkosher.
Black Cod
Thisice fishis one cool customer.BlackCod makesitshome inthe chillywatersoff the coastof Alaska
and inthe watersbetweenNewZealandandAntarctica.
Alternativelynamed SablefishorButterfishandknownforitsoily,smoothtexture,thisfishisahealthy,
guilt-free,deliciousdinneroption.Longastaple of simchasand popularlyfound insmokedformat

7. alongside the 'lox'at the kosherdelicatessen,BlackCodhasswam upstreaminreputation,becominga
wildlypopulardish.
Thisfishis oftenbestenjoyed smoked, grilled,orsauteed.More recently,atrendbeganinJapan of
glazingBlackCod inMiso,makingfor a sweetflavor forwhich foodiesandgourmands can'tgetenough.
It isalso consumedrawas sushi orcrudo. Its fattytexture makesBlackCoda prime candidate for
smoking.The abundance of fatsalsoserve asa buffertoreduce the riskof overcooking,whichmakesit
a fantasticchoice for 'beginner'cooks.
Halibut
Highlyregardedasa 'food fish'foritsappetizingflavor,halibutswims aroundthe NorthAtlanticand
NorthPacificoceans.Itis the largestflatfishinthe world- some of themgrowingto 9 feetlongand515
lbs[translate into metersand kilograms]! For centuries halibuthasbeenadietarystaple of First
Nations.
Unlike salmonandsable (blackcod),Halibuthasanultra-low fatcontentandso itis verydifficultto
smoke.Instead,Halibutisusuallyeatenbaked,boiled,deep-fried,orgrilled.Ithasa firm, dense texture
and there isno shortage of recipesthatbring out thistastyfish'sdeliciouspotential.
Turbot
No,the name hasnothingto dowiththe speedat whichthisfishswims.The unique name,turbot,
actuallycomesfrom the OldFrench'tourbout,'whichisthoughtto be of the Latin turbo,meaning
'spinningtop.'Thisname isthoughtto be a possible reference tothe fish's shape.
The earliestreference tothe Turbotfishisfoundina satirical poemtitled, TheEmperor'sFish,writtenby
Juval,a Romanpoetof the late 1st and 2nd centuriesCE,whichsuggeststhatthisfishwasa delicacyof
the Roman Empire.One wondersif the MedievalFrenchrabbi andwidelystudiedTorahcommentator,
Rashi,may have eatenthisdelicatelyflavouredflatfish.
Thisfishisfrequentlyfoundinmarine orbrackishwatersof the NorthAtlantic,BalticSea,andthe
Mediterranean,close toshore orinshallow waters.Turbotisa valuable commercial speciesandisoften
farmedincountriesasdiverse asBulgaria,France, Portugal,Turkey,Chile,Norway,andChina.Itsbright
white fleshretainsitsappearance whencookedandlike all flatfish,eachturbotfishyieldsfourfillets
withmeatytopsidesthatmaybe baked,poached,orpan-fried.
ChileanSea-Bass
Didyou knowChileanseabassisnotevena seabass? The real name of thisfishisactually Patagonian
toothfish, butthe name,'ChileanSeabass'waschosenbymarketers tomake the fishmore popularwith
consumers. We can onlyimagine whytoothfishdidn'tcatch on!A large Antarcticand sub-Antarcticfish,
Chileanseabass can growto just over200 meterslongandweigh100 kilograms.

8. Its thick,snow-white, fleshy filletandfew bones make Chileanseabassavery popularfish.Richin
omega-3unsaturatedoils, thisfishhasadistinctlarge-flake texture and amildflavor.Because Chilean
seabass isrich inoilsand fats,itis relativelyeasytocookas it won'tgettough if it isa little overcooked.
Broiling,grilling,orbakingChileanseabassmakesfora sumptuous,delicioustreatthatyouand your
whole familywill enjoy.
Sea Bream
AlsoknownasSparidae,seabreamsare typicallyfoundinshallow temperateandtropical waters. These
little guystypicallydwell innorthernEurope fromthe Alpstothe CaspianSeaandNorth Americaand
well astropical climates.
Thisfishisenjoyedforitsthickwhite filletthattastesdelicioussauteed, pan-friedorbaked.The Sea
Bream'stexture presentsachallenge forgrilling,butitcanbe done.Breamfilletstaste greatwitha
varietyof traditional seafoodseasoningssuchasgarlic,lemon,parsley,fennel,pernod,andsaffron.
Red Snapper
A saltwaterfishnative tothe westernAtlanticOceanincludingthe Gulf of Mexico,the redsnapper
inhabitsenvironmentsassociatedwithreefs. A gregariousspecies,RedSnappersformlarge schools
aroundthese ridges,wrecksandreefsandtendtoswiminschoolsmade up of fishof a similarsize.
Thisfishisprobablyone of the mostpopularfishonthe market,enjoyedforitsflakywhite meatwhen
cookedand its mildflavor.Panfrythisfishfora deliciousdinnerthatwill impressyourmotherin-law.
Snappercooks quicklyina hotpan. Season andflavorit to yourheart'scontentor serve itsimplyas it is.
Eitherway,RedSnapperwill taste great!
Flounder
A memberof the flatfishfamily,Flounder isademersal fishfoundatthe bottomof coastal lagoonsand
estuariesof the NorthernAtlanticandPacificOceans.
Belovedforitsmildtaste,Flounderisaguilt-freetreatthatisnaturallylow infat andcalories.Thisfish
tastesgreat sauteed, pan-fried,steamed,orroasted.One popularwaytoenjoyflounderistosautee it
witha coatingof flouror lightbreadingtocrispthe softfleshandpreventthe fillet fromfallingapart.
Justa lightdashof seasoningand a splashof lemonjuice isenoughtobringout flounder's wonderful
flavor.Inadditiontosaltand pepper,youmaychoose to experimentwithotherseasoningsthatalso
complimentthe fishquitewell suchaslemon-pepperordill.
Tilapia
Didyou knowthat the name,'tilapia'isactuallyusedfornearlyahundredspeciesof cichlidfishfromthe
tilapiinecichlidtribe?That'sok.We didn'tknow that either,butnow we can all feel alittle smarter.

9. Tilapiaisa tropical,freshwaterfishthatinhabitsshallow streams,ponds,rivers,lakes,andoccasionally
brackishwater.Historically,thisfishhasbeenof majorimportance tothe artisanfishingtrade of Africa
and the LevantincludingIsrael.Picturesof Tilapiacanbe foundinancientEgyptianhieroglyphics.
Tilapiaislowinfat and caloriesandit is sure to be a hit withhealth-consciouscooksandfoodiesalike.
Luckily,itisalsoconvenienttoprepare.Several simple cookingmethodscanenable one toquicklywhip
up a fabuloustilapiadishforfamilyandlast-minute guests.Tilapiatastesgreat whenpoached,grilled,
broiled,orsteamed.Italsopairsnicelywithavarietyof herbsandseasoningssoyoucan customize your
flavorexperience tosuityourpalette.