Seafood in Vancouver: A Coastal Delight and Cooking Guide
Vancouver is a seafood lover’s paradise, boasting some of the freshest and most diverse catches from the Pacific Ocean. Being a coastal city, it offers a wide array of dishes featuring Pacific salmon, halibut, Dungeness crab, oysters, and much more. Many of these ingredients are staples in local fine dining restaurants such as Blue Water Cafe and Joe Fortes, which serve exquisite seafood platters that showcase the best of the Pacific Northwest.
However, you don’t have to dine out to enjoy Vancouver’s incredible seafood offerings. With some tips and tricks, you can easily cook up a delicious seafood meal in the comfort of your own kitchen. Here’s a guide to help you make the most of your seafood, along with answers to some frequently asked questions.
Cooking Tips for Vancouver’s Iconic Seafood
- Pacific Salmon: Salmon is a quintessential seafood in Vancouver. The key to cooking salmon is to avoid overcooking it, which can dry out the flesh. Grilling, baking, or pan-searing are great methods. A simple marinade of olive oil, lemon juice, garlic, and fresh herbs will enhance the natural flavors. Aim for an internal temperature of 125°F (52°C) for medium-rare doneness.
- Halibut: Halibut has a firm, white flesh that holds up well to various cooking methods. One common technique is pan-searing the fillets with a little butter, garlic, and thyme. Finish with a squeeze of lemon to balance out the rich flavors. Halibut is best when cooked to an internal temperature of 130°F (54°C).
- Dungeness Crab: Steaming is the best method to retain the sweet, delicate flavor of Dungeness crab. Simply steam the crab for 12–15 minutes and serve with melted butter or garlic aioli. You can also use the crab meat in salads, crab cakes, or pasta dishes.
- Oysters: Vancouver oysters are best enjoyed fresh. If you’re feeling adventurous, try shucking them at home. Once opened, serve them on the half-shell with a simple mignonette sauce (vinegar, shallots, and pepper). For cooked oysters, broiling or grilling them with a dollop of garlic butter and breadcrumbs is a tasty option.
- Mussels: Mussels are quick and easy to cook. Steam them in white wine, garlic, butter, and herbs until they open (around 5 minutes). Serve with crusty bread to soak up the flavorful broth.
10 Frequently Asked Questions (FAQs) About Cooking Vancouver Seafood
- How can I tell if my seafood is fresh?
Look for clear eyes in fish, a pleasant ocean-like smell, and firm, moist flesh. Shellfish like mussels and oysters should be tightly closed or close when tapped. - What’s the best way to store fresh seafood?
Keep seafood cold by placing it on ice in the fridge. If you plan to cook it within 1–2 days, this will maintain its freshness. Otherwise, freeze it immediately. - How do I prevent seafood from sticking to the grill?
Make sure your grill is clean and well-oiled before cooking. For extra protection, lightly oil your fish or shellfish as well. Fish fillets can also be grilled on top of lemon slices to prevent sticking. - Is it better to cook seafood with the skin on or off?
Cooking fish with the skin on helps retain moisture and adds flavor. You can always remove the skin after cooking if preferred. For crispy skin,