Fresh Ideas Start Here Opening

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Last night, I attended the opening party of Jenice Yu’s new seafood store in the heart of Kitsilano. A local purveyor and smoker of premium Oceanwise BC seafood and fish.

Jenice Yu

Jenice Yu

Jenice Yu is the proprietor of this new store and featuring a deli counter, freezer section as well as packaged goods.

Maple salmon candy

Maple salmon candy

Black cod candy

Black cod candy

 Smoked salmon and ikura #glutenfree pizza,

Smoked salmon and ikura #glutenfree pizza,

I enjoyed some tasty bites that included their Maple salmon candy, Black cod candy, Smoked salmon and ikura #glutenfree pizza, Stuffed halibut pasta, and more.

chef Josh Blumenthal

chef Josh Blumenthal

Another exciting addition to F.I.S.H. is talented chef Josh Blumenthal who now heads its gourmet food department as Culinary Development Chef. He has created an exclusive line of ready-to-eat products such as stuffed seafood pasta and seafood terrines along with seasonal sauces and marinades to enhance a home cook’s seafood cooking experience. Blumenthal was previously Chef de Cuisine at highly fêted Bishop’s restaurant and Executive Sous Chef at Wildebeest.

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The new 950 square feet space offers a variety of sustainably caught BC fish including a featured catch of the day; F.I.S.H.’s exclusive line of Shmoked seafood including sockeye salmon, black cod, and sea urchin; a live water tank; select shellfish and crustaceans; regular and house-cured soy-sauce ikura; and a selection of general store-style artisanal items such as salt from Vancouver Island Salt Co., condiments such as Nuoc Cham from Wooden Boat, and olive oil from Domenica Fiore.

Seasonal spring BC seafood now available at F.I.S.H. includes line-caught halibut, line-caught rockfish (newly recognized as Ocean Wise), and spring salmon. As well, there’s still a good selection of fresh, brined, and smoked sea urchin.

F.I.S.H. Vancouver  is located at 2959 West Broadway in Vancouver, open from 10 a.m. to 7 p.m. Monday to Friday, and 10 a.m. to 6 p.m. Saturday and Sunday.

By: Richard Wolak