Starting this fall, local staple Pink Pearl Chinese Restaurant has abolished shark fin and embraced Ocean Wise, sustainable seafood options in their Cantonese cuisine.
Photos by: Nathalie Green
With our oceans facing overfishing, climate issues, pollution and urban development, we must do what we can to protect ocean life for generations to come. The Ocean Wise Seafood Program works with each partner to help make sustainable seafood purchasing decisions. The concept was launched in January 2005 by the Vancouver Aquarium at C Restaurant (it’s founding restaurant partner). Starting off with 16 restaurants in it’s inaugural year, it has grown to over 700 partners.
On the table at Pink Pearl that evening: Steamed Black Cod in preserved vegetables, Basa fillet with garlic and roasted pork hot pot, Pan fried clams in black bean sauce, oysters with ginger and green onion sizzling hot plate, dungeness crab with spicy dry garlic and beef and lettuce fried rice.
All the dishes were delectable, we particularly enjoyed the black cod , clams and dungeness crab.
Seafood is such a staple in Asian cuisine, so to see more and more restaurants embrace a more ethical way of serving our favourites is always a win all around.
For more information on the Ocean Wise program, check out their website here: http://seafood.ocean.org/about-ocean-wise/
For more information on Pink Pearl, check out their website here: http://www.pinkpearl.com/
