Responsible seafood has become a part of the Western DNA—if you doubt that, just try serving swordfish at your next dinner party. Restaurants lead the way, with top honors going to chefs in Vancouver, B.C. At C Restaurant
, Chef Robert Clark does thrilling things with sustainable seafood, like B.C. albacore with short rib ragout and sablefish with lobster gnocchi. And Go Fish (604/730-5040)
, a little blue shed on Vancouver’s False Creek, fully embraces the dock-to-fork mantra, buying fish right off the boats for its divine scallop sandwiches, salmon tacos, and fish and chips. This cuts out the middleman, which means more money for fishermen and a fresher catch for you.
For the best places in the West to nab a sustainable catch and tips on navigating the fish counter, visit our Western seafood guide.
To find more dock-to-fork restaurants and fisherman who sell directly to the public, go to ifrfish.org.