Now I understand why there are bears here in Vancouver. The salmon is amazing. When on home exchange we like to have one meal at a restaurant but eat breakfast and often lunch at the swap home. It's no fun to chase young children around a restaurant, or try to get them to sit quietly at the table for an hour or two three times each day.
When we arrive at a new swap home we find the nearest supermarket and stock up on simple breakfast and lunch staples. It's fun to try groceries we don't find at home but it's helpful for the kids to have familiar items as they adjust to a new place.
For our meal out each day we like to try regional specialties. In Vancouver that means local prodcts, especially seafood.
We went to a hole-in-the-wall sushi place called Sen Sushi. We had to work hard to get the bill above $30 for the four of us. But even a little no-ambiance restaurant like that featured only wild salmon. At most sushi places you can ask for yellowtail tuna or red tuna or several other species. When I asked the server which kind of tuna was available she laughed and said "local tuna only". It was buttery soft and amazingly fresh.
We went to another restaurant called Finest at Sea which is really a fish market. They have a food counter where they cook the fish, which is caught by their own fleet of ships. Again, everything was utterly fresh.
Where we live there was recently a scandal over whether or not salmon sold as "wild" was actually farmed. The wild salmon here is vividly pink, almost red and has that almost leathery flake from all the natural oils. There is no question that these fish were swimming in the ocean until recently.
The freshness held true at Go Fish, an outdoor fish shack located right on the water on Granville Island. Our fish tacos were made with the same fresh, wild salmon we saw elsewhere. A non-traditional choice, but fresh and delicious with spicy coleslaw taking the place of the shredded, undressed cabbage used in Mexico.
For our last meal here we will go to the Pacific Culinary Institute. It's always interesting to see how young chefs are being trained in a new region. And Friday is seafood day! We'll watch out for bears...
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