I’m a huge fan of the Vancouver Aquarium’s Ocean Wise programme. I wrote about them for En Route – you can read here why it’s so crucial that we choose our seafood wisely. We’re at a tipping point with many species and if we want to continue feasting on good things from the ocean we have to make smart choices and not fish and eat species into extinction. Restaurants across Canada have signed up to pledge to serve Ocean Wise sustainable seafood on their menus, when you visit Canada, definitely make the effort to support them, after all, we only have this world on loan from the next generation,
it’s really not ours to strip bare.
As well as being the social conscience of the seafood world, those splendid Ocean Wise types from the Aquarium like to have a party, so I headed down to the Four Seasons to join them to toast the Naramata Bench wineries’ first spring releases. I’ve tried hard to immerse myself in BC-only wines and now spring is on its way, I’m excited to have the chance to finally head up to the Okanagan and see where these ambrosial wines come from.
I’m amused by the sassy names of some of the wineries in the Okanagan; Therapy, Monster, Misconduct – no stiff French formalities here. I tried a decent spread of reds and whites and my favourites from the night were from Red Rooster, Laughing Stock and La Frenz. My pick of the night? A white with a secret, ‘Blind Trust‘, Laughing Stock’s Cynthia Enns explained it to me, “We like doing blends, the idea behind Blind Trust was you have to trust the winemaker so we didn’t tell anyone what the blend was. We wanted to keep it secret but people were crazy to find out, so we hid it on the bottle, so if you have to know you can, but otherwise you can guess what it might be.”
Of course, all that wine needed something delicious to pair with it; enter Yew’s chef Ned Bell and team with a showstopper of a sustainable seafood display, “We’ve got albacore tuna, our Chef’s Table Society ingredient of the year and in my opinion, the only tuna you should eat,” says Bell, brandishing a crab claw at me, “fresh dungeness crab, prawns, all from our local waters and Effingham oysters from vancouver Island.”
Finally because it’s all about staying Ocean Wise, what’s Ned’s sustainable fish tip for this month? “Right now halibut – it’s in season and everyone is loving it. At Yew, we’re got a wicked halibut burger, halibut ceviche, roasted halibut – it’s a versatile, meaty fish, it’s a sponge, it just loves to soak up flavour.”
Find out more about who’s smart and signed up to Ocean Wise.
I attended as a guest of the Aquarium as always – my words are 100% my own, and in this case mostly about how great ‘Effing Oysters‘ are.