The must-eat ingredient of August has to be salmon. Raw, baked, barbecued or poached, just make sure that it’s sustainable. I asked Vancouver Aquarium’s Ocean Wise executive Chef Ned Bell what we need to look out for:
“Summertime is my favourite time for wild salmon as the five different species that swim in our coastal waters are as fresh as can be. But, how do you know if it's sustainable?
Well, simple: know your fishermen, like my friends at the Skipper Otto's CSF or shop at local fish markets like Fish Counter or F.I.S.H to be able to ask all the right questions.
When you eat out, look for the Ocean Wise symbols on menus. Of course, more and more of the big guys do a great job these days: Urban Fare, Safeway and Save-On all do a good job in supporting Ocean Wise, Seachoice and MSC-rated and recommended responsible seafood options.”
I love the sound of all of these Ocean Wise salmon restaurant selections in Vancouver:
Cin Cin has a new Haida Gwaii spring salmon dish with ancient grain farro, a compound butter made with bull kelp from Howe Sound, preserved meyer lemon and new-season baby carrots and fennel.
YEW is hosting a three-course wild salmon bake at their communal table on Sundays August 14, 21 and 28.
Boulevard has a salmon pâté on their happy hour menu from 3 p.m. to 6 p.m. daily as well as during weekend brunch.
Au Comptoir has a Terrine de Saumon Fumé with house-smoked salmon, spring-vegetable vinaigrette and fresh horseradish on their daily brunch and dinner menus.
Royal Dinette has a new smoked spring salmon dish with kohlrabi, fennel, salmon roe and lemon balm.
You've Gotta Try This in August
Nikki Bayley is an award-winning travel writer, guide book author and spirits and cocktail journalist whose work appears in National Geographic Traveller, The Globe and Mail and the Difford’s Guide. A cheese fan, hula hooper and all-round word nerd, she writes regularly for BCLiving about food, drink, spas and everything else that makes life worth living.
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