Lobsterman

Lobsters

The Lobster’s dense, white, firm and savoury flesh is amazingly versatile and every part of the animal can be put to a variety of culinary uses. The shells can be used in bisques; the tomalley provides extraordinary flavour for spreads, butters, sauces or dips; the coral or roe presents an unusually colourful garnish for hors d'oeuvres or salads, while the claws make an extravagant statement atop a salad. A whole lobster, steamed and served with drawn butter, is a feast fit for a king.

Clams

Manila clams, like the pacific oyster are not indigenous to coastal BC waters and were accidentally introduced in the 1930’s through Japanese pacific oyster seed. They are now very common to the Georgia Strait and the west coast of Vancouver Island and dominate BC’s clam farming industry. A small colorful shell and light, sweet meat make it “the clam of choice” for most recipes. Great on linguini, baked, broiled or steamed open in your favorite sauce.

Crab

The Pacific North West Coast is home to the Dungeness crab. This crab is a highly prized as both a sport and commercial shellfish. Inhabiting the eel grass beds and sandy bottoms from San Francisco to as far north as the Aleutian Islands, this crab gets it name from the town of Dungeness, Washington, home of the first commercial fishery. The Dungeness crab can reach sizes in excess of 8 inches, tip to tip across the back , but are more commonly under 7 inches. When cooked, the crab’s sweet white meat is delicious, hot or cold with melted butter.

Oysters

The common name oyster is used for a number of different groups of bivalve mollusks, most of which live in marine habitats or brackish water. The shell consists of two usually highly calcified valves which surround a soft body. Gills filter plankton from the water, and strong adductor muscles are used to hold the shell closed. Some types of oysters are highly prized as food, both raw and cooked. Other types, such as pearl oysters, are not widely eaten.

Salt Spring Mussels

Mussels have been farmed for centuries in Europe and decades in Eastern Canada, but have only recently been cultured here on the west coast. Primarily using the gallo or Mediterranean species, mussel farming is rapidly expanding as this mussels gains a reputation for its plump sweet meat. Grown in the cool, clean coastal waters of BC and available year round, this mussel’s delicate flavor is a great compliment to any of your seafood recipes.

Scallops

The Lobster Man on Granville Island features both live Japanese Scallops and fresh shucked meat. Up to 5 inches across, these scallops produces an exceptional large sweet white meat that is available live or shucked year round. These scallops are grown suspended in cool clean waters that ensure a consistent high quality product every time.

Fish

Fish can be prepared in a variety of ways. It can be uncooked. It can be cured by marinating, pickling, or smoking. Or it can be cooked by baking, frying, grilling, poaching, or steaming. Many of the preservation techniques used in different cultures have since become unnecessary but are still performed for their resulting taste and texture when consumed.

Frozen

Fresh