Quote:
Originally Posted by Spectre_Cdn
Black Cod from the Sena II in Steveston 
I always keep an eye out to see when the boat is in town (usually 2-3 times a year)
Whichever way you cook it, the win is in the freshness and texture of the fish - it's just so damn juicy. I just steam it with ginger, green onion and a little bit of soy sauce. I've been wanting to try the fish with the miso recipe too. |
Do you just drive by and take a peak in the harbour?
Or is there a schedule posted somewhere?
I'm not really a fish guy.
I like salmon (wild sockey), tuna for sashimi, canned sardines, and sablefish.
I've got access to the first 3, but no source for sablefish.
Where are you guys getting yours?
Cause if I'm going to pony up for it, I'd rather get it super fresh.