Door To Table January 2026 Newsletter
Happy New Year!
I hope your holidays were full of great food, good company, and at least a little rest. And just like that—hello, 2026.
I wanted to say a heartfelt thank you for trusting me with your business in 2025. It takes a certain kind of person to be open-minded enough to buy steak and seafood out of a van—and as you know by now, it’s not scary when the product is premium, thoughtfully sourced, and genuinely delicious. Turns out there are a lot of you like that, and I don’t take it for granted.
One of my favourite parts of this work is the people I get to meet. Expectant parents stocking their freezers, families celebrating milestones, moms looking for healthier options, people focused on wellness, food lovers who appreciate restaurant-quality meals at home, and those who simply want more control over what they’re feeding their families.
Being welcomed into your homes, businesses, and stories—even in small ways—is something I truly value. Albertans really are the best.
Door To Table is my local, personal brand with Royal Quality Foods. I work directly with people in Edmonton, surrounding areas, and Red Deer who want high-quality meat and seafood delivered right to their door—making weeknight dinners and hosting a whole lot easier.
This January, I wanted to touch on something many of you have been asking about lately: cloned and lab-grown meat. With all the changes in the food industry, it makes sense that people want transparency and food they can actually trust. That’s always been the heart of Door To Table.
You may have also seen the viral Costco salmon video floating around. It’s sparked some important conversations about sourcing and food quality—and I think asking better questions about what’s on our plates is a good thing.
I’m also excited to share that our new website will be live later this month, making ordering easier than ever. Same quality product but a way for you to connect with me directly.
You’ll now find simple cooking instructions right on each product card, so you can feel confident in the kitchen whether you’re cooking for two or hosting a crowd.
There’s also a new product announcement coming soon.
I’ve included a fun, crowd-pleasing crispy salmon ball recipe using our steelhead salmon—perfect for entertaining or last-minute get-togethers.
Wishing you and your loved ones a healthy, happy, and delicious 2026.
Soo
“Fresh” vs. Properly Frozen: What That Viral Salmon Video Is Actually Showing
You may have seen the viral Instagram reel showing visible parasites in salmon sold as “fresh” at Costco: https://www.instagram.com/reel/DNh3GUfpAcW/?igsh=c2I5eGVuempiazA3 While the video surprised many people, what it shows isn’t rare. Parasites naturally occur in wild fish, including salmon. The real issue isn’t that they exist—it’s how the fish is handled before it’s sold.
When wild salmon is marketed as “fresh,” it often hasn’t been frozen to temperatures required to neutralize parasites. Proper freezing isn’t a downgrade in quality; it’s a critical food-safety step, especially for fish that may be eaten raw or lightly cooked.
What “Sushi Grade” Actually Means
There is no official regulatory definition of “sushi grade” in Canada or the U.S. Instead, it’s an industry term that refers to fish that has been:
Frozen to parasite-killing temperatures (often −20°C / −4°F or colder) Processed quickly after harvest Kept in a strict cold chain Carefully trimmed for raw consumption In short, “sushi grade” describes process, not freshness.
Why Our sushi grade Steelhead Salmon Qualify
Seafood sourced through Royal Quality Foods, including our steelhead salmon, is flash-frozen shortly after harvest—often right on the boat. This:
→ Eliminates parasites early
→ Preserves texture and flavor
→ Maintains nutritional quality
That same standard applies to fish like saku tuna, a center-cut portion traditionally used for sushi and sashimi and handled specifically for raw preparation.
The Bottom Line
“Fresh” doesn’t automatically mean safer. Properly frozen often is.
When freezing is done correctly, it’s a mark of quality and safety—not compromise. Understanding that difference helps explain why properly frozen steelhead salmon and saku tuna are trusted choices for raw seafood dishes.
The Conversation Around Cloned Meat in Canada
There’s been growing discussion about cloned meat potentially entering the Canadian food supply. It’s a topic that has raised valid questions and concerns, and many of you have asked where we stand on it.
Recently, the federal government paused progress on this issue following significant public backlash and concern, signaling that Canadians want more transparency and scrutiny around what enters the food system.
So let’s be clear where we stand.
Door To Table and Royal Quality Foods do not carry, source, or sell cloned beef—and we never will.
The beef we provide is exactly what it’s supposed to be:
Alberta sourced
Certified Black Angus
AAA grade
Dry-aged for a minimum of 28 days
No lab-grown products.
No cloned meat.
No synthetic substitutes.
Just real beef, raised and processed using traditional standards, with transparency around where it comes from and how it’s handled.
Because knowing what’s on your plate shouldn’t be a guessing game—and Canadians have made it clear that this still matters.
Spicy Salmon Crispy Rice Balls
Ingredients:
12 oz sushi grade salmon
3 tbsp japanese mayo (kewpie)
2 tbsp sriracha (adjust if you want it less spicy)
1 tbsp of sesame oil
1 tsp of tamari
1/2 tsp sugar
1/2 tsp rice vinegar
1 tsp of white miso paste
1/4 cup of chives (finely chopped and adjust if you want less)
serrano pepper slices to taste
black and white sesame seeds to taste
Crispy Rice Balls:
1 1/4 cup of sushi rice (short grain)
1 2/3 cup of water
2 tbsp of rice vinegar
1/2 tbsp of sugar
2 tbsp potato starch (optional but it make sit a touch crispier.
Pinch of salt
Kombu strip (optional)
Directions:
Cook your rice in a rice cooker with the water , kombu and a pinch of salt.
Mix the sugar and rice vinegar well. Add it to the rice along with the potato starch if using and mix really well. Let it cool completely.
Rub some sesame oil in your hands and form rice balls (12-14). Let sit in the freezer for 30-35 mins.
Add some avocado oil to the pan (enough to coat at least half of the rice balls) and fry the rice on both sides until golden. It was about 4-5 mins per side.
Finely chop the salmon to the desired consistency.
Combine the japanese mayo, sriracha, rice vinegar, tamari, sugar, misp and sesame oil.
Add in the salmon to the spicy mayo and mix in the chives. Let sit in the fridge until everything else is ready.
Poke a hole in the rice balls with your thumb and using a piping bag fill the crispy rice balls.
Top with sesame seeds, serrano and add the soya sauce to taste.
Watch the FB video:
https://www.facebook.com/share/r/17UZG9FdrC/?mibextid=wwXIfr
New Website Coming in January!
I proudly work with Royal Quality Foods and have built Door To Table as my personal brand to make ordering easier and communication more direct. Creating my own website allows you to browse products, place orders, and stay connected with me in one simple place.
You’re always welcome to order whenever it works for you—no subscription required. For those who like having their favourite items show up regularly, I’ve also added flexible subscription options every 1, 2, or 3 months to make things effortless.
All orders are personally confirmed, and payment can be done in person or over the phone—whatever is most convenient for you. And if you prefer to text or call instead of ordering online, that’s always perfectly fine too.
I’ll also be adding a blog and recipe section this month to share meal ideas, tips, and inspiration—so stay tuned.
New Product!
Many of you have asked about mixed boxes. We’ve tried a few in the past, and honestly, they didn’t work as well as we hoped. So instead, I focused on creating one mixed option that truly makes life easier.
That’s how the Dinner Is Done box came to be. It’s designed for quick, quality meals without overthinking dinner. Each box includes 6 beef stir-fry packs made with pre-sliced sirloin strips (each pack feeds 2) and 1.5 lb of wild-caught Black Tiger shrimp—so everything is easy, fast, and ready to cook. Altogether, it can feed up to 12 people.
Add rice and vegetables for an easy weeknight meal, or turn it into tacos for the family. It’s flexible, quick, and full of flavour.
The Dinner Is Done box is $120 per box, which works out to about $10 per meal. I think you’re going to love how simple it makes dinner.
We’re now taking pre-orders. Message me to learn more at 587-400-7051
