Connecting with Sustainable Seafood

Join CEP for our first event of the season with co-host SeaChoice in celebration of their 7th anniversary! On Tuesday, September 24th, enjoy a sneak preview of the soon-to-open Fish Counter for our ‘Producer to Plate’ event. A sampling-style menu with both local and global seafood solutions - paired with local wines. Be inspired from an evening of sustainable seafood stories and delicious networking!

Sustainable seafood sampling menu (12 pieces/person) paired with local wines (2 glasses/person):

•Wild BC Albacore Tuna Tataki – sesame, soy, ginger
•Selva Shrimp Tacos – tomatillos, sweet pepper salsa and spicy crema
•Cold Poached Willowfield Trout – arugula and TFC tartar sauce
•Northern Divine Canadian Sturgeon Caviar
•Organic Ocean Smoked Chum Salmon – capers, red onions and dill
•Belle River Crab - Ocean Wise Crab

The week of September 24 is SeaChoice’s 7th anniversary, so why not celebrate with sustainable seafood at one of Vancouver’s newest ocean-friendly seafood shops? The Fish Counter is owned by Chef Robert Clark and Mike McDermid - co-founders of the Vancouver Aquarium’s Ocean Wise™ program. We’ll also be joined by two seafood suppliers:

•Don Read, Willowfield – British Columbia
Don will share the innovative story of land-based rainbow and Kokanee trout farming from West Creek farm in Fort Langley. With a reduced carbon footprint and creative use of fish waste for fertilizer, West Creek will be sure to inspire!

•Neil Radix, Blueyou Consulting - International
Neil is the North American Market Manager for Blueyou Consulting and he joins us to share the story of Selva shrimp. A sustainable black tiger shrimp choice, which is raised naturally in mangrove forests in Southern Vietnam. This global story will not only bring to you sustainably sourced shrimp, but also a direct connection to small farming communities in Southeast Asia.