I’ve been meaning to post some pics and adventures from my November honeymoon, but dang I’m lucky to post anything these days. Slowly but surely I’ll get some stuff posted up.
Melissa and I spent 10 days driving from LA toVancouver Portland Vancouver BC
After some misadventures trying to find the place, we were blown away by the setting. A little inconspicuous shack literally within spitting distance from the commercial fishing docks. It was cold and a little windswept when we got there, but we ate outside like hearty Canadians (actually there is no indoor seating) helped a bit by an outdoor café heater. The fish was clean tasting, flaky and exactly what we were hoping it would be. The batter was perfectly fried with none of the sogginess that can bring a damper on many a fish fry. Served with crisp fries and an Asian slaw. Man it was awesome.
Vancouver
"This little blue shoebox of an outdoor café has been a long time acomin' to its patch of federal land at the fish market near Granville Island. Don't blame owner Gord Martin (of Bin 941 and 942 fame); stomp on bureaucracy. Plans were to have the place jumping by summer, but it was late September before the first paper-wrapped bundle came over the counter. Halibut, salmon, oysters, mussels--the seafood here is as fresh as it gets, Martin says, and it comes from the fish boats just down the ramp whenever possible.
The triple punch of carbs, fat, and salt may be anathema to every doctor alive (and also to fans of the deceased Dr. Atkins), but Martin's version, served in bamboo steamers, is so grease-free it practically counts as health food, the batter tempura-light, the fish moist, and the cole slaw satisfyingly crunchy. Nor is the tartar sauce the usual space-creature exudate: it's creamy and sparkles with dill and tarragon. The frites are hot, crisp, tasty, and hand-engraved with marine scenes. Joke. They're chips, for heaven's sake: hot, crisp, and tasty is all anyone wants.
If you do deviate from cod, salmon, or halibut and chips, try the line-caught grilled salmon on a Portuguese-type bun from Tartine Bakery sandwiched with side-stripe shrimp mayo (whose shrimpiness, to be honest, I couldn't really discern) and a cluster of organic greenery. If McDonald's Filet-O-Fish is one end of the scale, this "fish burger" is the other. Still to try are fish tacos, the Cortes Island po' boy, and sundry other delicious stuff. Frites and one piece of cod is $6; lunch for two is under $20, but it's a million-dollar setting, with planters bristling with herbs and edible flowers edging the small eating-area patio with its jaw-dropping False Creek view. Go early to score the sweet seats in the sun and guarantee to get fed: when supplies are gone, staff shut up the shutters and leave."
If we had someone else to take the picture, this would have been a single shot of us enjoying our time at Go Fish.
CP using a visual aid for tender blog readers curious as to the whereabouts of Go Fish. Note that he is not pointing to Vancouver. Perhaps the foodie is trying to keep the actual location of the fabled fish shack a secret.
Melissa and I spent 10 days driving from LA to
After some misadventures trying to find the place, we were blown away by the setting. A little inconspicuous shack literally within spitting distance from the commercial fishing docks. It was cold and a little windswept when we got there, but we ate outside like hearty Canadians (actually there is no indoor seating) helped a bit by an outdoor café heater. The fish was clean tasting, flaky and exactly what we were hoping it would be. The batter was perfectly fried with none of the sogginess that can bring a damper on many a fish fry. Served with crisp fries and an Asian slaw. Man it was awesome.
"I'm a happy boy" - CP upon seeing his lunch
"This little blue shoebox of an outdoor café has been a long time acomin' to its patch of federal land at the fish market near Granville Island. Don't blame owner Gord Martin (of Bin 941 and 942 fame); stomp on bureaucracy. Plans were to have the place jumping by summer, but it was late September before the first paper-wrapped bundle came over the counter. Halibut, salmon, oysters, mussels--the seafood here is as fresh as it gets, Martin says, and it comes from the fish boats just down the ramp whenever possible.
The triple punch of carbs, fat, and salt may be anathema to every doctor alive (and also to fans of the deceased Dr. Atkins), but Martin's version, served in bamboo steamers, is so grease-free it practically counts as health food, the batter tempura-light, the fish moist, and the cole slaw satisfyingly crunchy. Nor is the tartar sauce the usual space-creature exudate: it's creamy and sparkles with dill and tarragon. The frites are hot, crisp, tasty, and hand-engraved with marine scenes. Joke. They're chips, for heaven's sake: hot, crisp, and tasty is all anyone wants.
If you do deviate from cod, salmon, or halibut and chips, try the line-caught grilled salmon on a Portuguese-type bun from Tartine Bakery sandwiched with side-stripe shrimp mayo (whose shrimpiness, to be honest, I couldn't really discern) and a cluster of organic greenery. If McDonald's Filet-O-Fish is one end of the scale, this "fish burger" is the other. Still to try are fish tacos, the Cortes Island po' boy, and sundry other delicious stuff. Frites and one piece of cod is $6; lunch for two is under $20, but it's a million-dollar setting, with planters bristling with herbs and edible flowers edging the small eating-area patio with its jaw-dropping False Creek view. Go early to score the sweet seats in the sun and guarantee to get fed: when supplies are gone, staff shut up the shutters and leave."
If we had someone else to take the picture, this would have been a single shot of us enjoying our time at Go Fish.
CP using a visual aid for tender blog readers curious as to the whereabouts of Go Fish. Note that he is not pointing to Vancouver. Perhaps the foodie is trying to keep the actual location of the fabled fish shack a secret.
