Sam Salmon

Live Baby Octopus is something I've never seen on sale here although I only visited the H Mart seafood bar once. One note on eating live babies-I wonder what size they are in Asian restaurants? Here in BC I've seen ones that were as small as my thumbnail vomited up when ground fish hit the deck. Something that small would go down easy I'm sure-might tickle a bit though.

Mister-I like your style!

While I can't speak directly to the Tea question I can say that fresh caught is best. No care involved though-just yank in a Salmon/bleed him in the ocean until dead transfer to a cutting board/whack off a chunk/slice it up and wolf it down. Sometimes Wasabi/Soy on hand sometimes just Citrus. It's so rich-like Salmon flavoured butter

← I suspect Sam's jab was more the old pro smiling down on the amateurs!! ← Outed! Dang!

I tried to have lunch there on Tuesday, only to be greeted with a sign saying something about the hours being "irregular" until they get things "worked out" (staff training, etc.) Must be nice to hit the ground limping like that. ← Well Done Folks you tie for minor league bitching-of-the-week. Daddy A-you should have gone to Thai Terrace.

A 24 hour soak in low fat milk-as mentioned-is the key change the milk after 12 hours or so or as soon as it starts to smell like piss. Never ever brined any pelagic I've eaten and I've eaten 'em all over the place. It's true that Shark generally 'meaty' with the exception of a few-Blue comes to mind-that are mushy. Cook 'em hot 'n fast inna spicy jerk stylee!

Quite!

"Had a tasty dinner courtesy of the newly opened Noodle Box on 4th. Very friendly staff well trained capable and enthusiastic-a solid operation. Cambodian Jungle Curry was more than the sum it's complex parts-the kind of food I wish I made @ home more often if buying all the ingredients wasn't such a hassle for one person. "

Ckick Here To Learn Out How To Do Just That as mentioned up thread by yours truly. There are also direct-to-public-sales in Steveston and next to Granville Island-as you well know. Partially correct. In simple terms in order qualify for a license-and to maintain the privilege granted by that license-a Commercial Fisherman must prove he's producing fish-that is to say there must be a paper trail-very little selling for cash/fast/quick/dirty. Not just DFO is involved here -Revenue Canada wants their cut as well. Furthermore few Commercial openings are anywhere near the Sunshine Coast or Ganges town-the closest you'll see is maybe a Sockeye opening @ the mouth of the Fraser. Think of it-a man has 2,00 pounds of fresh fish and so do 35 other boats-WTH are they going to go/do with it before it rots? It'll start to smell almost right away-it needs to be processed RFN and some processor is waiting with the facilities to so -whaddaya gonna do? Well as mentioned some people freeze some and take it to the docks (after making sure all the paper is in order) some brave souls make the journey to town with (shudder) fresh fish and find that there are few takers-then they lose Big Time!!!

LOL!!!Just thinking the same thing m'self. Going to have to sell a helluva lotta pizza & noodles to pay for those renos.

Don't visit his 4th Ave place until the 15th-Closed sign on the window Then Get Thee to Whole Foods-lotsa great fish at Great Prices Click Here for another N Pacific mushy fish-Scomber Japonicus-we can't give away

Prepare to be underwhelmed/overcharged. That's what most boats catch because that's what we have most of/what people buy.No one here is interested in a mushy mess like Hake that's why the Poles buy so much. Well for one thing start by Clicking Here

Had lunch today @ The Mouse And Bean downtown. Excellent Quesadillas made with fresh white cheese, tasty Salsa Casera and sizzling Beans. Mexican music of the choicest and most engaging variety in the background and decorations straight out of rural Jalisco-can't be beat!

Looks like Zakkushi is opening up on 4th in the old Totoya location-I think that was the name on the sign. Noodle Box just down the street still some way from opening up-maybe it has something to do with the tradesmen they've hired taking frequent breaks out front with a beer/joint/both.

Based on the one recent visit I made it's nothing special-cheapest ingredients poorly cooked.

I suspect someone is having a laugh @ my expense. They signed me up with this Zagat bunch and now I'm being bombarded by emails-or was until I learned how to have them blocked. Anyway today in the mail came this chintzy little booklet that purports to rate the same old/same old in Vancouver-the format is dense-close to impenetrable. Now I'm not the sharpest corn chip in the bag but how relevant is this sort of thing anymore anyway? Do people still carry around little red books looking for places to eat?

Thanks for the info on the Saanich Wineries. Reading the recent issue of Wine Trails mag I was surprised at all the action over there these past few years.

Spoke to Michelle today @ the Nat Bailey Farmer's Market where she had a booth. Windy River will indeed be @ GIM every day this summer-fabulous news for Garlic lovers!

yup, actually going to make our own ← Well Amigo Mio you're about to learn a helluva lot about Maiz-more than you ever thought possible. It's easy to work with but sours quickly you need a helluva lotta turnover to make producing tortillas pay. I say this as a long time customer of Mexican tortillerrias-most of which would go broke overnight without Govt subsidies. Que Pasa un Buen Tortilla!

As always make booze!!!

I generally give Chum away if I happen to kill one-as we all know it's fat that gives food that mouth feel and Chum has little-probably because they feed primarily on Jellyfish. It's important that a Chum be bled/iced ASAP-which because it's a low value product rarely happens-you get what you pay for. A complicating factor is that female Chum are killed for Roe-it makes ambrosial Caviar-and their carcasses are sold on the open market.Since so much of the fish's energy went into producing eggs there's little of anything left in the flesh-it tastes likes a mouthful of mush. That being said there are a few mystical rivers that have runs of Chum with fattier flesh-never had any m'self but have heard the stories.There was one fish from Rivers Inlet some swore was a Chum and others swore was a Coho-it's markings were indistinct and the flesh a deep pink.It was a tasty animal whatever it was I remember that much.

Have visited twice since it opened-one dinner one lunch. Decent enough food but not exceptional-much like every other Singaporean place I've eaten in.

Maybe if you Click Here one of these people can help. Also look to the Riley Park Farner's Market-couldn't make it today m'self but will report next week if any shows.

The earliest I ever encountered local Garlic was the very last week of June. Fresh from the dirt of the Fraser Valley came an astounding harvest of sweet mild Garlic from somewhere near Mission IIRC. Anyway in the interest of All Things Garlic I'd like to share This Link to a Boundary Country Garlic producer

Oyster Guy is being a tad harsh-Bruce Swift is a sincere and capable individual. The problem with land based operations is that they are quite expensive-there are no perfect solutions just people slogging along.