Sam Salmon

Sad news. Just the other day I was rerunning in my mind all the places I can walk to and realised a visit to HoS was due. Too little too late.....

OK-I'm in.

8 bucks tops/swank joint/good lookin' waitresses/no grannies.

Promising a September start-up, here's Quince's still-static website. ← Cycling by on Friday I had quick look inside. The place is being gutted AFAICT -much remains to be done.

The Filipino fish known as Lapu Lapu has many names but it's not a Grouper. Latina America-Dorado Japan-Siira Caribbean-Dolphinfish Fiji-Mahi Mahi

I find it very professional and impressive. In fact a thread on the General Forum to ask if Managers in other places were as thorough crossed my mind but I'm off to work now.... maybe later.

There's a place with a Spanish theme in Steveston village.....

Stopped by GI Market to visit a friend today and ran into a booth selling that Aioli Ambrosia from the Similkameen Valley-Russian Red Garlic. In the past there's been some for sale @ roadside there-so Happy to see some here. Very reasonable price too- a bargain at twice the price as the saying goes.

In the past here I've remarked that I must have lived a sheltered life despite living in a city of millions of people/having travelled the planet for decades. Where did all these 'touch me nots' come from anyway? LMAO!!! I work with the public and weekly have people ask my name and shake my hand because they enjoy the service I give (despite my sometimes lugubrious profile here(!)) Having grown up in an Eastern European family and enjoyed kissing hugging all my relatives I have no problem if someone wants to touch me/offer a reassuring pat on the shoulder-what's the big deal anyway? Germs? I breathe more dirt every time I get on my bike-BFD everybody's going to die one day some of us sooner than others. Lively Up Yourself!

Cotton Club-upstairs @ the entrance to Granville Island-'closed for renovations'. Not surprising considering it's disorienting melange of a menu consisting of Turkish food and burgers/nachos and other greasy classics. The Turkish was god awful the one time I tried it. Blue Planet Café-Fourth & Stephens-Bailiff Notice on door. Mum's Gelati-just off 4th is gone altogether space is empty.Still open in the West End though.

He's the same guy I see serving tables when I cycle by. When you've lived in a city like Vancouver as long as I have you'll see a lot of strange sights-someone polishing their car on a break is no stranger than someone smoking a cigarette-tobacco or otherwise. Since when did dark pants/white shirt constitute a 'uniform'? So then I wonder who that winsome looking blonde is gazing out when the place is empty-the Chef? Given as how you're a 'cager' you have no idea how much someone standing on a bicycle can see. I can tell you this-if the window seats are full the place is doing well-if Staff is standing gazing off an empty balcony prime time on a summer night it isn't.

There's a lot of misinformation about Catfish from Vietnam aka 'Basa' being spread by Catfish farmers in the southern USA who are scared of completion. Of course with all the problems in Louisiana right now it might be a while before you see domestic product and the misinformation campaign might sag a mite.

I've eaten in both-just returned from superb Halibut F&C @ Go Fish! in fact. There is no comparison-Go Fish is several cuts above that other place on 41st in Kerrisdale . Here I will declare that I have had issues with the Fish Cafe management in the past. (PM for details if you dare)

Funny that doesn't jibe with the waiter polishing his car or the hostess gazing off the balcony that I see when I cycle by of an eveneing. Some people in the place sometimes true. Down the street I see the Original Bread Garden has cut back it's hours again. The 'hood ain't happenin' like it once was.....

Yeah-saw him there today-not at all impressed with his equipment but that's just me. Lots of everything on sale today but I was taken aback by the dearth of ripe Chiles Both Devon of Medisea and the woman from BadGirl Chocolates had wistful almost worried looks on their faces for some reason.

I've met Hawkshaw-quite a 'character'. His method of catching/processing/marketing Salmon is innovative and produces a decent product. Nothing like what a dedicated Sportie like myself can do but certainly a world away from the seine caught mush flogged in so many places.

Sorry Steve I'm the wrong man to ask because I generally only eat Sport caught processed by certain small boutique operations. Even those places use mushy seine caught product for their main lines. I have seen Alaskan operations on the net that offer troll caught fish but it's all marketed frozen-what you're looking for doesn't exist here AFAIK.

You're a little mixed up on a few counts. Yes it's true that most vendors sell the same product-the best is custom smoked from Sport caught fish and can't legally be sold. The idea that fresh-smoked fish is somehow superior is to my taste wrong -any 'fresh smoked fish' I've had didn't have enough intensity. Many here believe that the breaking down of cell walls that occurs when fish is frozen allows the flavour to bloom. Also the smokehouse you ran into isn't the Lobsterman at all it's Granville Island Smokery run by one Heidi Reynolds-whom I know of old. Since I know the proprietor and her MO I can assure you that you were told what you want to hear and veracity was thin on the ground. The brine is reused until it's a thin shadow of what it once was-the trimmings you were offered are in fact cut off from Salmon smoked for the sports trade. I could go on and on about double dipping and the like but suffice it to say that I never ever have any of my fish done there after having been burned badly by a shoddily run third rate operation.

Well Heck everybody has a target market right?

Admittedly I have agonised over putting certain names on the net. Sheer selfishness? An avuncular desire to protect fledgling enterprises from the slings and arrows of Maw & Co? A dread of slouching in and finding Keith Talent and his tribe have commandeered my favourite corner/cowed the waitress into submission and are shouting imprecations @ the kitchen? sigh....I suppose nothing lasts forever.... click here and see if I care(!)

If scientists are correct and global warming a fact then Yes the future is bleak for many runs. We've seen what an 'occasional' warming event can do-imagine centuries of same.

If you're heading up to Whistler and have cooking facilities then stop @ Whole Foods in West Van-pricey but they'll almost certainly have Sockeye from Alaska. However-if you have a chance to buy/cook some White Chinook-known as Spring Salmon here-do so a unique and flavourful animal. GI Market might have Alaskan Sockeye as well-often White Spring too. Off to work will chime in later if I can.

As requested. It's important to remember that we live in a land overflowing with wealth-both natural and man made. The absence of a certain fish from the menus of restaurants catering to a wealthy clientèle means little-my local Sushi Bar has Spring and Sockeye both on the menu-be they from BC or Alaska. What's Good News is that those charged with the responsibility for conservation have decided to proceed with caution in the face of unusual conditions. The fact that those 'unusual conditions' may have been at least in part caused by the activities associated with creating 'man made wealth' is a topic for another Forum.

I've walked by and seen some people inside-very Euro-from-the-last-century looking clientele.

Caribbean fish like Dolphin-aka Dorado/Mahi Mahi-would cure up nicely. Try grilling your cured product briefly for something completely different.