somewhereintime

how come we have no good seafood here even though we're so close to the ocean?

too cold or something?  or all exported?  weird.
ACC-HE 發表於 2009-6-5 18:00

We do have some good seafood, it is the  good oriental  fishes lacking. I like  Black Cod, Pickerel,  Halibut, Mako Shark,Arctic Char,Rainbow Trouts from Canadian water, Parrotfish from Hawaii, Mahi Mahi,  Fresh Water Bass from Australia, the local Groupa are inferior to what we accustomed to, and the sole , turbot etc are ,well mediocre.
We do have better luck with shellfish though

somewhereintime

68# ACC-HE
Black cod, aka Sablefish is quite popular in high end restaurants.
For shellfish we have 8 varieties of clams,  PEI and Kiwi Mussels,
Periwinkle,  Spotted Prawns, 20 or so varieties of oysters, Atlantic and
Pacific Lobster, King Crabs, Bluecrabs,  Goeduck etc.

somewhereintime

77# ACC-HE

It is a regional Shanghainese vegetable, I have not seen it fresh in Vancouver,
you may want to try the preserved one.

somewhereintime

83# ACC-HE

The red sausages are something similar to Smokies sausage without heavy
hickory notes. I haven't seen it here before.
The other items are just braised items( Lo-Mei) in coloured broth, nothing special.
He is right, the best coconut juice available here are frozen one from Philippines,
taste almost  like fresh without hard work, and quite inexpensive.

somewhereintime

oh really? cool.  Which restaurant serve that?  I've never seen any chinese restaurant serving that.

live? or frozen?
ACC-HE 發表於 2009-6-4 14:53

http://www.loyaukee.com/forum/po ... page%3D1&page=2
LIVE RAZOR CLAMS, $5.99 /lb  The Great One Supermarket Across from Purdy Chocolate

somewhereintime

99# PreciousMoment
Try the fish shop at Aberdeen, I spotted it there last time

somewhereintime

102# ACC-HE
Have to make a trip to HK then

somewhereintime

there is no 紅腸 in vancouver
Hyde 發表於 2009-6-14 16:46

It is true, the HK style Red Sausage is not available in here.
I found the good European Wienner are comparable , except for the colour on the outside

somewhereintime

108# tweety
Kingsway at Earle, Vancouver,
Live razor clams

somewhereintime

110# ACC-HE
Ha, you're a genius in computer, not in kitchen.
You don't pour the BB sauce undiluted into the pot,
try to chop 1 TBSP rinsed black beans with garlic, ginger, shallot,
and chilli, stirfry in wok until fragrant, add  clams ,some sake or unsalted
Shaoshing wine 1/4 cup chicken broth, cover and steam for 4-6  minutes.
Check for doneness. Do not overcook.
I like it poached in lemongrass broth, with some chilli leaves.