Globe and Mail
One cannot live on wild salmon alone. So the surge of uncommon yet sustainable local seafood is a welcome evolution.
Vancouver Island octopus has been receiving lots of well-deserved regional love (fried into mirin-marinated chips at Boneta, tossed in lemon-mint yogurt at Ulla in Victoria and served thinly sliced over piperade at Goldfish and Sonora Resort). Fraser River white sturgeon, farmed at Sechelt’s Target Marine Hatchery, is a terrific new byproduct of Northern Divine Caviar. Although notoriously difficult to cook, the tough fish was smoked into tender submission at Fraîche and succulently cooked Sicilian-style at Cioppino’s
The top 10 Vancouver food trends
From Saturday's Globe and Mail
Published Friday, Dec. 30, 2011
Unsung Ocean Dwellers