Happy Hour at Vancouver Fish Company

I was in Vancouver near Granville Island the other day for a meeting so I took the opportunity to drive down onto Granville Island and … gasp … I got A PARKING SPOT!!

After my meeting, my daughter and I wandered around the market a little and visited The Lobsterman. Daughter was intrigued by the scallops they had for sale there so we asked where we could go to try eating them. They recommended The Vancouver Fish Company, which is located right near the entrance to Granville Island.

Vancouver Fish Company

I have to admit that I had a pretty solid case of sticker shock when I saw their menu. All we wanted to do was try scallops but everything on the menu was in the $25-35 range – and not what I would call “kid friendly”.

Did I want to buy an entree for thirty bucks and have a kid not like it? Yikes. Fortunately the server said, “Do you know it is happy hour here between 3 and 6pm?” And then she presented me with the menu (as pictured above).

Vancouver Fish Company

We started with the Rock Fish Fritters. Six bucks? What a steal of a deal!! They were light and flavourful and not greasy at all. Great balance of fish to batter. Daughter and I both loved these and would definitely order these again.

Vancouver Fish Company

And the scallops. They only have them as a side “add-on” dish on the main menu for $19 so that is what we got. The server said they come on a skewer but they didn’t. And I was glad they didn’t. They had a beautiful presentation on a bed of braised kale.

The texture and the flavour? 100% on point. Out of this world amazingly delicious. They melted between my teeth with a minimal bite.

Perhaps the best part? Although these were the scallops my daughter really wanted to try, she admitted that they weren’t to her liking – so I got to eat them all. My lucky day.

Vancouver Fish Company

To finish off our happy hour meal, we had a $9 bowl of mussels cooked in a chipotle coconut lime sauce. We opted for the side of fries and not the garlic bread.

The mussels were excellent. Plump and juicy. I particularly enjoyed the chipotle coconut lime sauce/broth that they were cooked in. I was almost ready to lick the bowl to get the last drops of it.

The fries were also very nice.

I am not sure I can afford to take my family to The Vancouver Fish Company and order off the regular menu but I will certainly be returning to eat from their happy hour menu again.

  • Our bill was around $40 for the two of us with a glass of fresh lemonade and no alcohol.
  • Definitely recommended and we will be returning – between 3 and 6 pm during their Happy Hour. 
  • The Vancouver Fish Company is located at; 1517 Anderson Street, Granville Island, Vancouver, BC

BC’s Agrifood Products Offered to the World

A new international market development strategy is the latest item on the menu offering BC’s agrifood and seafood products to the world. The strategy aims to build on the record $3.5 billion worth of B.C. products exported in 2015.

B.C.’s top five 2015 agrifood and seafood export markets were U.S. ($2.5 billion), China ($343 million), Japan ($190 million), Hong Kong ($62 million) and South Korea ($54 million).

The strategy focuses on providing programs and services that support three key areas: market knowledge, generating investment, and building networks, that collectively support success for B.C. companies in the marketplace.

Research has demonstrated that businesses entering new markets need market knowledge to succeed. The strategy emphasizes that by accessing customized market profiles, cost-competitive analysis and advisory services, as well as attending market readiness seminars and workshops, B.C. companies can be better informed and prepared to succeed in attracting new customers in new markets.

The strategy also highlights the value of government investment in programs that fund the development of new products, practices or technology, help B.C. companies prepare for and participate in targeted international marketing, and support an internationally recognized food safety and traceability system.

The top five agrifood exports in 2015 were $294 million in natural health products and food preparations for manufacturing; $218 million in blueberries; $159 million in baked goods and cereal products; $131 million in mushrooms; and $124 million in chocolate and cocoa preparations.

Export success or failure can depend on the quality and reliability of information and the established contacts on the ground in the new market. The Strategy highlights the value that having B.C. Trade and Investment Representatives in 13 international locations can provide in helping connect B.C. companies with buyers and trade representatives in key markets, as can participating in incoming and outgoing trade missions, and tradeshows and promotional events.

The strategy identifies the U.S., China, Japan, South Korea and Hong Kong as priority markets for B.C. exports, as well as 17 secondary priority markets, and others with long-term growth potential. The strategy includes goals and targets for export growth, the diversification of export markets, the development of export capacity, knowledge and skills, and the opening of new markets for B.C. products.

BC's Agrifood
BC Salmon

B.C. food businesses exported more than 600 types of foods to over 150 markets in 2015 with exports reaching a record $3.5 billion.

The B.C. government’s Export Ready Business Catalogue is also now available in Chinese, Japanese and Korean and has been distributed through B.C. government trade offices in all three countries. The guide represents B.C.’s diverse agri-food and seafood sector, and includes profiles of about 100 B.C. producers of fruits and vegetables, seafood, meat, packaged food, natural health products and beverage makers, ready to export B.C. products.

Boulevard Kitchen and Oyster Bar

Seeing as I was downtown Vancouver yesterday, I decided to try the happy hour menu of a place that I’ve been following on Instagram for quite some time – Boulevard Kitchen and Oyster Bar. 

  

We started with a plate of fresh west coast “buck-a-shuck”  oysters. They were nice, but not nearly as plump and delicious as the oysters I recently enjoyed at Rodney’s Oyster House. 
  

Next up was a little sample of smoked salmon pate. Beautiful presentation of this dish. While small in size, it was large in flavour. 

Along with the little salad came these adorable little jalapeño caps filled perfectly with the smoked salmon pate. 

  

And then the chicken wings – wow. I love the wings at Woody’s Pub in Maillairdville but the wings at Boulevard…unbelievable. Massive meaty flavour bombs.     

The clam chowder was also a hit. Creamy enough but not overwhelmingly so. It is a funny thing but I did notice the attention to detail in the chowder. Everything was cut so precisely. 
 

Finally, the deep fried oysters. Meh. These didn’t work. 

Overall feelings were very positive;  service was top notch – professional and informative  and yet friendly. The food was beautifully presented with obvious attention to detail. 

If the happy hour menu is representative of what the kitchen at Boulevard is capable of, I highly recommend the Boulevard Kitchen and Oyster Bar. 

Fresh Raw Oysters Returning to BC Restaurants

Fresh raw B.C. oysters will be on restaurant menus in 2016 as the B.C. Shellfish Growers Association and the B.C. Centre for Disease Control are co-hosting a workshop for oyster growers to develop management practices and strategies to reduce the likelihood of Vibrio parahaemolyticus infections in oysters.

The two-day workshop in Courtney in early December will feature representatives from shellfish growers, the seafood and restaurant industries, and different government agencies, working together so B.C. raw oysters can be enjoyed in restaurants in 2016.

Growers will be working with the BC Centre of Disease Control and Vancouver Coastal Health to develop a plan in response to last year’s experience, when warmer than average sea temperatures resulted in higher than normal levels of Vibrio parahaemolyticus in B.C. oysters. There was a corresponding increase in illness associated with consumption of raw oysters that led to restrictions of their sales at Vancouver Coastal Health-area restaurants to be served cooked. Discussions at the workshop will include testing, monitoring procedures, temperature tracking, traceability, data collection and sharing.

Vibrio parahaemolyticus is a naturally occurring bacterium in sea water. Its numbers increase when water temperature rises during the summer months. The bacteria may grow in molluscs and shellfish such as clams, oysters and mussels when seawater temperatures are warmer. When those shellfish are eaten raw or undercooked, a foodborne illness may occur.