By Tania Leon, Vancouver Aquarium Ocean Wise Coordinator

Last Thursday, aspiring chefs and sustainable seafood enthusiasts were treated to an intimate evening at the Vancouver Aquarium Marine Science Centre, learning tips for cooking sustainable seafood from four of Vancouver’s leading Ocean Wise® chefs.

Guests settled in to the evening with a glass of Sauvignon Blanc from Whitehaven Wines or a beer from Red Truck Beer Company and were welcomed to our first Fin to Tail event by Vancouver Aquarium’s new Ocean Wise executive chef, Ned Bell. With live cooking demonstrations and tastings throughout the night, Fin to Tail provided the opportunity for individuals to try tasty sustainable seafood dishes and learn some tricks for cooking them at home.

Fin to Tail Whitehaven Wines

Our sponsor Whitehaven Wines serving Sauvignon Blanc throughout the evening.

Fin to Tail Red Truck Beers

Guests got to sip on a variety of beer from our sponsor Red Truck Beer Company.

Fishmonger Jenice Yu from Fresh Ideas Start Here (F.I.S.H.) prepared Ocean Wise B.C. spot prawns for a beautiful citrus ceviche. Ceviche is a simple process of essentially “cooking” seafood with citrus juices instead of with heat. Although spot prawn season has ended, we can still continue to enjoy this delicious delicacy with B.C. spot prawns that are quick-frozen at sea.

Fin to Tail - Spot prawn ceviche FISH

Fishmonger Jenice Yu from (F.I.S.H.) prepared a citrus ceviche with Ocean Wise B.C. spot prawns.

Octopus may be an intimidating seafood item for some home cooks but chef Clement Chan of Torafuku showed guests just how easy it was to prepare and cook octopus at home. His recipe for torched gochujang-marinated Ocean Wise octopus with a fresh salsa verde left us all eager to try it out at home. No need to be intimidated by the name giant Pacific octopus — your local Ocean Wise fishmonger can happily provide you with a small and manageable portion.

Fin To Tail Tarafuku octopus 2

Torched gochujang-marinated Ocean Wise octopus by chef Clement Chan from Torafuku

La Mezcaleria’s chef Mariana Gabilondo prepared coho salmon to showcase her tequila-cured salmon tostadas. Ocean Wise coho salmon is not only a great sustainable seafood choice but coho has the right amount of fat content to give this cured dish a beautiful flavor and texture, explained chef Mariana.

Fin to Tail Mezcalaria salmon

Mezcaleria’s chef Mariana Gabilondo preparing Ocean Wise coho salmon for her dish.

Chef Ned Bell rounded out the evening inviting everyone to learn how to make his signature Ocean Wise Dungeness crab tacos. Ned intimately shared his inspiring journey as a chef and talked about the force that drives his passion for sustainable seafood.

Fin to Tail Ned's crab tacos

Chef Ned Bell’s signature Dungeness crab tacos.

At the end of the night, attendees took home simple, step-by-step recipe cards for each dish. All seafood items featured during the evening were provided by F.I.S.H. Those who were inspired by these creations can find the perfect seafood portions to try at home at their nearest F.I.S.H. retail stores or at any Ocean Wise retail partner. Just look for the Ocean Wise symbol for ocean-friendly seafood options.

Thank you to everyone who contributed in making our first Fin to Tail event such a wonderful evening.  We’d like to extend a big thanks to our generous sponsors of the night; Daily Hive, Whitehaven Wines, Red Truck Beer Company, and Fresh Ideas Start Here. All proceeds from Fin to Tail directly support our ocean conservation programs.

Overfishing is the single biggest threat facing our oceans today. With more than 700 partners across Canada, Ocean Wise makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come. The Ocean Wise symbol next to a seafood item is the Vancouver Aquarium’s assurance of an ocean-friendly seafood choice.


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