Looking for the best seafood in Metro Vancouver? Let food critic Mia Stainsby guide you.
Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.
With our unparalleled access to the Pacific Ocean, it’s a no brainer that Vancouver ranks up there when it comes to seafood.
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So we’ve compiled a selection of her reviews to help you decide where to go next time you’re in the mood for fish.
This roundup includes several years of seafood-containing posts from our resident restaurant expert. Information such as hours and menu items may not be up to date, so please check with individual eateries for additional details.
We’ve also included the original publication date of each review, along with the original link, so you can read the full article.
Bar Bravo
Where: 4194 Fraser St., Vancouver
“The crudo dishes were the standouts. Spencer Gulf hiramasa, or yellowtail amberjack, was a stunner with a half-dozen slices of dry-aged fish, marinated in prickly pear leche de tigre sauce and served with blood orange and pomegranate and dots of green pistachio sauce — so brilliantly hued and inviting.
“And, even prettier, was a bright and refreshing wreath of sliced scallop crudo in cucumber, apple, jalapeño, yuzo sauce with tapioca caviar, crispy jalapeño, dill and micro-greens. These are tweezer-assisted dishes, this one accessorized with dill filaments, jalapeño circles and apple brunoise.”
Little Karp
Where: 8631 Alexandra Rd., Richmond
“On the dinner menu, which I did try, seafood plays starring roles, with cameos from meat and poultry. The seafood tower with lobster, crab, clams, oysters, prawns, and mussels ($68) is a big seller, with products from their seafood business, Aqua King, as fresh as could be. Accompaniments are ponzu, seafood soy sauce, and cocktail sauces.
“The Nova Scotia lobster ceviche was another lovely dish, thanks to the product and the bright marinade. The beer-battered local oysters came with Sriracha mayonnaise and truffle powder made with dried truffles. Lobster bisque is boldly lobstery. The fish fumet is made with the lobster heads that were removed to make other dishes.”
Oddfish
Where: 1881 West 1st Ave., Vancouver
“Spicy Squid looked like big flower blossoms and were almost as tender. It hits the grill with a little chili, garlic, olive oil and parsley and that’s it.
“The Ahi Tuna Poke features silky tuna tossed with avocado, red onion, herbs and is sweetly acid. Mussels, in a coconut chili and lime broth, are plump and lovely and served with charred baguette slices.”
Hook Restaurant
Where: 1210 Denman St., Vancouver
“Hook, as you’d guess, is about seafood and finds its groove in familiar, accessible food. It ranges from easy comfort dishes like fish and chips, fish tacos, surf and turf burgers, and fried chicken to a little higher reach with dishes like duck confit carbonara; burrata and beet salad; and lobster guacamole.
“The kitchen does show reverence for seafood. A starter West Coast chowder had fresh, brightly flavoured seafood and a nicely balanced broth. I wondered about the sushi since they had three offerings — a sushi stack, sushi rolls or pressed sushi. I ordered the latter with salmon, avocado and jalapeno and thought ‘Uh oh’ when soy sauce arrived in an eye drop bottle. The ingredients were fresh, but it didn’t have the sparkle and technique of really good sushi.”
Fanny Bay Oysters
Where: 762 Cambie St., Vancouver
“You must have oysters here. They’re so fresh and briny and taste of innocence. I don’t like condiments with them myself but there’s lemon, fresh horseradish, apple cider mignonette if you’re not a purist.
“Fish tacos featured very good yellowfin tuna. And as I’ve suddenly, inexplicably become a potato head and love potatoes, I couldn’t resist truffle fries. I’m such a truffle fry pig.”
Blue Water Cafe
Where: 1095 Hamilton St., Vancouver
“In this, Unsung’s 13th year, I finally went to meet some of these creatures. On the menu this year are carp roe, herring, jellyfish, slipper limpet, mackerel, octopus, gooseneck barnacles, giant red sea cucumber, sea urchin, smelt, sturgeon liver, and whelk. All sustainable.
“Let me clarify. Just because this seafood might be weird to our palates doesn’t mean they’re oddities in other parts of the world — or Canada for that matter, in Richmond or in Japanese restaurants.”