The Pacific Northwest is reknown for its seafood, so shellfish and fish are all good bets to have while on a culinary holiday… I took a few photos of these dungeness crabs (metacarcinus magister) at the Granville market. The crabs are often featured on restaurant menus, and are, I gather, a big deal locally. The creatures thrive along the Pacific Northwest coast and this was the first time I had seen them alive and moving around. They were camera shy, and kept showing me their rear ends, so you only have photos of their backsides. :)
They have a large body and short appendages and a shell that looks thinner than our own alimango or mud crabs. We would go on to taste them on as part of several meals throughout our stay in the area, but I have to say I think I prefer our pinoy crabs more. The dungeness crabs were good, but I found lacked flavor and sweetness… but maybe that’s just me.
Next up were some “Manila Clams” or venerupis philippinarum that I LOVE to eat, but rarely do so in Manila. They are the darling of chefs across North America these days, appearing on menus and sounding so exotic “Manila clams with chorizo and chili”. Few people in North America would probably know the story behind these clams, which I presume were first named in the Philippines, though they thrive from our archipelago up through the coast of China and reaching Japan. These small clams were apparently “stowed away” on exported Asian oysters that were sent to the Pacific Northwest to be farmed. The clams were so happy to have migrated to the land of PX goods and they thrived, breeding offspring like there was no tomorrow, obviously happy as clams. :) Their meats turned particularly sweet and delicious and in the past 70-80 years, they have become a major industry in the waters off of Vancouver. Like Manila envelopes, Manila Hemp, etc. Manila clams are now global, not local. :(
Next up, wild sockeye salmon. Phenomenal amounts of salmon. I really like salmon (mostly smoked) but a great fresh wild salmon sets my heart palpitating… and I wish we had access to a kitchen. They were a bit pricey, I thought, at say the equivalent of PHP1,200 a kilo, but I am sure they were worth it…
Finally, some live mussels and oysters on ice. A very nice selection of seafood at Granville… Now onto the rest of Vancouver.