I’ve tried all of the Vancouver Fish Company’s dishes

Despite spending a lot of time on Granville Island during my time at the Pacific Culinary Institute, this was my first trip to the Vancouver Fish Company. It’s a place my friends bring their parents out of town, and you can see why: The combination of the seaside location and fresh seafood means “a gem of Vancouver.” Like most Vancouverians, I also adore the yard once summer arrives—and Vancouver Fish Co. Don’t be disappointed. It runs the length of the restaurant and even if you’re seated inside, the doors stay open, so you’re never far from the sun.

We arrived at the Vancouver Fish Company hoping to try lobster cheese, grilled bacon, and a bowl of chowder – what can I say, even in the sun, I’m a fan of dairy-based dishes – but were pleasantly surprised by owner Stephen Doeser’s insistence that we try his best dishes Instead of that.

Duyzer is the alum from a now-closed – but highly regarded – house in Stanley Park. In other words: He’s no stranger to seafood-based West Coast fare. During his time there, he not only managed the kitchen as an Executive Chef, but established himself as a successful chef – paving the way for his current role here at Vancouver Fish Co.

Like any good patio evening, the meal started with Marge ($14). While my partner went with the classic, I deviated from my usual order and went for the strawberry when the server told me it was blended with homemade strawberry puree – rather than the pre-packaged sticky in most ropes bars. You made the right call. Light, refreshing and just enough sweetness to not mask the base lime or the taste of the tequila (a controversial opinion, I think is the key) – the margaritas were easy to drink. I had a sip of my partner’s classic lime set, and it was also top notch.

Maple and Walnut Shrimp

The version I had was a tasting portion, but when you order it at the restaurant, you’ll have a full size entrée.

The first dish we sampled was the Maple Walnut Prawns ($19.99). This is a recipe he carried with him since his House of Fish days — which he knew would appear on the menu before the restaurant opened, Doiser told us. It was inspired by the classic Cantonese dish of honey and walnut shrimp: that means it was very tasty. The prawns were lightly fried and covered in tempura and – although covered with sauce – it was crunchy. Yuzu mayo served as the sauce and provided a creamy texture with a bit of acid while the maple glazed walnuts added sweetness and a different kind of crunch. The dish (and prawns) were also coated with togarashi, which added heat with umami thanks to the nori.

musselsThis was also a smaller tasting portion. The one on the list is nearly twice the size and comes in a small bowl.

Next, we had the mussels ($29.99). We watched table after table greet their deep huts swaying with steam, so their arrival felt festive. I’m a big mussel girl (to eat; physically, I don’t have any), and I’ve recently encountered disappointingly dry bivalves. not here. She was plump and swimming in a broth that was salty but rooted in the ground thanks to Mexican chorizo ​​(my favorite sausage). Cooked shallots elevate the dish with a subtle allium kick and decadent texture. Duzyer warned us we wanted more garlic bread, and he was right – my favorite nighttime snack was when I piled every ingredient on my (ridiculously delicious) toast.

Before the third dish, we poured a glass of Sea Sun Chardonnay ($14). From California, this Chardonnay was lush and brittle. I’m not usually a sit-down chard (in terms of wine, the adjective “buttery” is a sign that it’s not a good fit for me), but this white drink is more like ripe apricots with a bit of lemon flavor and it went well with our eating salted tuna ($18.99). ) Then.

crudo tuna

To be perfectly honest, I think tuna should be the first dish in a progressive meal, but that doesn’t detract from the savory goodness of the dish. The albacore itself was tender without being flimsy and thicker than what I’m used to in a crudo, but here’s the welcome extra presentation: this was one of the best tuna I’ve had this year. Italian ingredients tend to influence with Castelvetrano olives (the best olives), capers that bring in saltiness, and Calabrian peppers that add a touch of heat. Ponzu vinaigrette added notes of citrus and the texture of a delicate rice biscuit. All together, it all tastes bold yet remained light – a dish that I would happily order for myself as a main course.

wild salmon

We moved on to the next main courses with wild salmon ($38) from Haida Gwaii. According to Duzyer, this version of the dish was a new painting style that just launched in the summer. The skin was decadently crunchy with a touch of albumen on the sides. This is usually a sign for me that the salmon is overcooked, however, this was just a touch over the middle in the middle – which is what I prefer. Despite what the menu indicated, Israeli couscous topped with salmon looked more like pilaf than tabbouleh, as it was warm and without any discernible parsley. The couscous was still well seasoned, and the texture was pleasant.

Grilled broccolini and tomato confit served as sides and were ok, but felt somewhat misplaced when paired with what is supposed to be tabbouleh and bibian verde sauce. The sauce was delicious and covered green mole which is Mexican in origin (although all Molly recipes vary from family to family and region to region) usually has a base of something green (poblano, leafy greens or tomatillo are often used), pumpkin seeds and a mixture of herbs, spices and aromatics (such as garlic, cloves and cumin). These tasted poblanos and pumpkin seeds, with possibly added sesame – which could be the tie between tabbouleh and mole.


Our second main course was sable-marinated casso ($39), sourced from the Sunshine Coast. Sake kasu is a by-product of making sake, and the paste adds dimension and depth to the fish with a light, fruity sweetness. But the star of the dish was the roasted tea dashi—umami—forward and light—when paired with spring onion and ginger oil, it felt like a decadent embrace. Although this is enjoyed on the patio, I think this dish will stand out in early fall.


Our server recommended a Smokin’ Dobbs Cocktail ($17) to prepare our plates for dessert. Dobbs balanced the smoke of a mezcal with aloe vera – drinking it was too sweet for me, but for starters, this would be a nice introduction to a spirit that can be quite aggressive.

panna cotta

Our panna cotta for dessert was a special item on the menu so not always available – which is disappointing because it was so beautifully prepared that after the first bite, I turned to my partner and told him that this was the dessert I wanted to eat for my next birthday. I could barely tell there was any gelatin involved in setting it up because the consistency was so creamy, it felt luxurious. The combination of texture and subtle sweetness was truly amazing, topped with smooth, glossy strawberry compote, buttery shortbread and even a buttery crumble.

The combination of a sprawling patio, brilliantly prepared food, and attentive service makes this restaurant well worth adding to your summer rotation. I’ll be coming back to the Vancouver Fish Company (and brave Granville Island parking), sure for the mussels, maple prawns and walnuts, but also to try the grilled cheese of bacon and lobsters – I can’t seem to get my mind off.

Vancouver Fish Company Restaurant & Bar

Tabuk: 1517 Anderson Street
website: vanfish.com
Telephone number: (604) 559-3474
hours: Daily 11:30 AM – 10 PM

Leave a Comment

Your email address will not be published. Required fields are marked *