Delicacies of a Delicate Sea

by Lana Brandt on December 5th, 2013

By Lana Gunnlaugson, National SeaChoice Manager

Chef Quang Dang

Chef Quang Dang

This week, SeaChoice joined one of its five member organizations, the David Suzuki Foundation, to co-host a special evening of ocean-friendly, local British Columbia seafood. Delicacies of a Delicate Sea featured six local and sustainable seafood fisheries and farms including:

  • wild geoduck – in kind from James Austin Underwater Harvesters Association
  • farmed clams and oysters – in kind from Pentlatch Seafoods Ltd
  • Chehalis wild pink salmon – in kind from River Select Brand Harrison Fisheries Authority
  • closed containment farmed sturgeon and sturgeon caviar – in kind from Target Marine and Northern Divine

    The Fish Counter

    The Fish Counter

By pairing producers with five of Vancouver’s top seafood chefs, Delicacies of a Delicate Sea made these tastings not only sustainable but delicious too. Chef Robert Clark of The Fish Counter prepared freshly shucked oysters in classic and contemporary mignonettes as well as chilled komo gway clams with an orange tarragon vinaigrette. YEW seafood + bar’s Chef Ned Bell created Pink Salmon Nachos with a sweet and spicy miso vinaigrette, avocado and cashew praline. Chef Frank Pabst of the Bluewater Café + Raw Bar prepared a smoked

white farmed sturgeon with buckwheat blini and horseradish creme fraiche. West Restaurant’s Chef Quang Dang created sturgeon caviar with baked fingerling potato, dill and leek crème faiche – topped with caviar and garnished with baby dill. Last, but definitely not least, Chef Hidekazu Tojo from Tojo’s Restaurant made a delicious Tojo Miso Mirugai chowder.

Chef Ned Bell

Chef Ned Bell

In addition to the five features, there was a spotlight on ten smaller local fisheries and farms making great efforts to be as ocean-friendly as possible. To learn more, visit the magazine featuring these sustainable seafood solutions and enjoy these local delicacies.

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