Eric Pateman of Edible Canada pairs the sweet, delicate flavor of BC spot prawns with citrus, onions and a little bit of spicy heat in this West Coast ceviche recipe.
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Eric Pateman of Edible Canada pairs the sweet, delicate flavor of BC spot prawns with citrus, onions and a little bit of spicy heat in this West Coast ceviche recipe.
As the Public Market on Granville Island got going in the 80’s, local prawns were an unknown commodity in Vancouver. Most people and restaurants bought frozen imported crustaceans and shellfish. Through the efforts of local chefs, “eat local” movements, fishermen and fish shops, BC spot prawns are now a seasonal favourite in the Public Market.
Tacos have been a part of Mexico’s culinary heritage for well over a hundred years but fish tacos are said to come from Baja California, Mexico’s northernmost state. Originally made with deep-fried fish, Janice at the Salmon Shoppe recommends grey cod fillets in this recipe for a delicious and fresh version that can be stuffed and enjoyed with any number of fillings. A summertime staple and a great dish that pairs well with some Kale Tabouli Salad. Serves 8
Eric from Edible BC loves to introduce people to the very best of BC’s culinary artisans and this Spring Lamb Loin recipe will do exactly that. This gorgeous meal serves up a tantalizing mix of fresh seasonal flavours and is guaranteed to treat your palate. Even better, this dish combines an array of great ingredients you’ll find throughout the Public Market on your next visit! ingredient list (Also doubles as your shopping list!) Serves 4
Loris at Zara’s Deli can hardly keep his house-made squid ink pasta in stock. In recent months, he’s noticed a real trend and people are snatching it up as fast as he can make it – if you’re lucky you might even catch him in the process as his pasta maker is on display in-store, right behind the glass. Once a week, he’ll whip up a batch using squid ink imported from Italy combined with semolina flour. He’s careful to leave this variety to last, however, otherwise all his fresh pasta would come out black! With its striking colour squid ink pasta makes for a beautiful dish, but it’s best when paired with lighter ingredients so as not to overpower the pasta’s subtle flavour. Continuing with the seafood theme, spot prawns complement it nicely. Tossed with fresh cherry tomatoes, a little white wine, garlic, and chilies, it’s a simple combination of fresh, quality ingredients with big impact.
CMHC-Granville Island would like to acknowledge that we are located on the traditional territory of the xʷməθkwəy̓əm (Musqueam), Skwxwú7mesh (Squamish) and Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) First Nations.
