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| - "Why Scarborough?" This is how you'll feel. "Does Scarborough deserve this?" It's essentially the biggest retail seafood selection in the city. You will praise, and later, you will pine. You will confront other fishmongers for being so inadequate. You will try to justify living in Scarborough for seafood. Or at least the Beaches.
I always look forward to visiting Diana's because I know I'll see something I haven't seen before. Like a whole black cod or razor clams or rare Japanese oysters: items typically sent straight to restaurants. They've even got stockfish, which are headless gutted fish carcasses left to dry out in the Norwegian countryside. I suspect they taste awful but they're indisputably cool looking, and the fact is: they're there. So you could find out either way. It's just a very comprehensive collection of food.
Oysters are a highlight - there's usually a lot of them, in various exotic varieties. Most mongers will sell Malpeques and Colville Bays and maybe the occasional rarity. At Diana's, I've never seen any fewer than six distinct types on display, all from differing waters. Why are you going to Starfish or Rodney's? Buy them all here and get a shucking knife on the way out. They're by the cash, next to the lemons. They'll even give you a quick tutorial if you ask for it. You'll finally see oyster bars as the transparent swindle they really are.
But I'd say the biggest draw is the whole fish. Many different kinds, all kept fresh on crushed ice. Kensington offers a similar sight, but not a similar smell: no choking stenches here, just a mild fishiness unavoidable when dealing in seafood. They seem committed to sanitation in a way nobody on Nassau ever has. It could've been a closer call if it weren't for this very important detail.
Once you've paid for your fish, you can take it to the far counter and get it cleaned for free. Lineups tend to move quickly, so don't be put off. Lean in and watch if you can, it's pretty instructive - and impressive. They'll rip out the whole apparatus using nothing but plain black scissors: gills, viscera, the whole deal. All in like fifteen seconds. It's wicked.
If you eat fish, you have to know about this place. There's really nothing like it downtown, or even in Toronto proper. Not St Lawrence, not Kensington, nowhere. If there is, please tell me about it. Warden is far.
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