I had never been to the Vancouver Fish Company (VFC). If I'm honest I'm not sure that I've ever really noticed VFC. Right as you come into Granville Island the road starts to usher you to the right and becomes a one way. Right as this happens, if you're able to split your focus, you'll see the VFC. The first establishment in the first building on the left.
What a delightful surprise the restaurant and their patio is! You might think, given my description of their location, that they aren't on the water, but you would be wrong! Overlooking a lovely marina, with its centrepiece, a pirate ship moored directly in front, their huge patio gets 6-7 hours of direct sun per day!
Another advantage of their ideal location is the fish merchant docked a stone's throw away. Organic Ocean boasts some of Vancouver's, nay the world's, freshest and best seafood. Our appetizer was our fifth meal which included the glorious Spot Prawn and the season was only a week old. The Maple Walnut Spot Prawns were my favourite iteration to date! Deep fried in a very light batter with genuine Maple Syrup, toasted sesame seeds and fresh walnuts. In practice I avoid the head of the magnificent crustacean. When they're only lightly poached there's goo in there. It's runny and it looks funny, but when you deep fry them and toss them in the succulent ingredients I will eat the head, brains, legs, shells, anything! A complete 10/10! Why are you still reading this? Go! Go!
Maple Walnut Spot Prawns
My partner doubled up on the Spot Prawns and chose the Curried Spot Prawn Bisque. She cooed and giggled and eat that plate at a speed that bordered on unladylike, but a genuine compliment to the kitchen! She was quick to state it was her favourite Spot Prawn dish of the season thus far and will still brings it up from time to time. Not being a curry fan I didn't partake, but we will take her word for it? Or should we all try it ourselves? I'll leave that up to you.
Curried Spot Prawn Bisque
One of the best perks of being a lifestyle blogger is the personal treatment from our culinary heroes. Chef John McManus, formerly the Sous Chef of Stanley Park's uber famous Fish House, was gracious enough to give us some of his time, have a lovely little chat and recommend to me my entrée: the Trio of Fish. Decadent filets of Ahi Tuna, Smoked Sablefish and a lovely Sockeye Salmon resting on a bed of perfectly cooked potatoes. My favourite was the tuna, a close second the sablefish and the salmon, while transcendent, sadly had to take up third place! An absolutely fantastic meal!
For dessert we ordered the Banoffee Pie, a lovely mixture of fresh bananas, cream and toffee from boiled condensed milk. Simple delicious and worth the trip on its own. Trust me with the ambience, incredible food and reasonable prices you will love the Vancouver Fish Company!
Banofee Pie
Word: Scott Allan
Photos: Jenn Chan