You can see it in the clusters of masts that stretch skyward along the docks of Granville Island, the Burrard inlet, and along the rivers that flow through the valleys: our ocean and waterways are as much a part of how we live as the land they hug.  The crisp bite of salt water lends ancient minerals to flavour the oysters that inhabit our sandy shorelines and to carry the salmon before they return to the rivers in which they were born.  Families on the coast have been drawing a tidal feast of fish, oysters, mussels, clams, and crabs for centuries, and are working to be able to rely on the ocean for centuries more; Vancouver and valley chefs and diners alike embrace ethical catches and sustainability.

Seafood Articles