{"id":195,"date":"2007-08-15T08:47:05","date_gmt":"2007-08-15T08:47:05","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=195"},"modified":"2007-08-15T08:47:05","modified_gmt":"2007-08-15T08:47:05","slug":"food-for-thou-2-7","status":"publish","type":"post","link":"https:\/\/blog.dongenova.com\/site\/food-for-thou-2-7\/","title":{"rendered":"Food For Thought – Red Fish, Blue Fish"},"content":{"rendered":"

\"Img_5130\"<\/a>This week on Food For Thought, I tell you about Red Fish, Blue Fish<\/a>, a new take-out seafood restaurant perched near the floatplane dock on Victoria’s Inner Harbour.  This is a restaurant with a difference, with an important commitment to sustainability.  Even the restaurant itself is made from an ‘upcycled’ cargo container.<\/p>\n

\"Img_5127\"<\/a> All the seafood used on the menu is sustainably caught, in accordance to the Oceanwise <\/a>program.  And some of the most popular menu items besides the stellar fish and chips are the tacones, as you can see on the left.  A tacone is a jazzed-up fish taco stuffed with special coleslaw, perhaps a spot prawn mayonnaise, and your choice of cod braised in adobo sauce, oysters, halibut or barbecued wild salmon.  I would also recommend you try the Qualicum Bay scallop sandwich, which comes complete with a tempura dill pickle slice.  Bizarre, but amazing!<\/p>\n

\"Img_5122\"<\/a>
Here is Red Fish, Blue Fish partner Simon Sobelewski explaining to me that the restaurant is mere steps away from where the first British ships arrived and where the pathway to Fort Victoria, as it was then known, was built.<\/p>\n

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And the mastermind behind the menu, chef Kunal Ghose, who perfected his fish tacos and tacones in the years he spent at Go Fish<\/a>, another take-out seafood restaurant on the public wharf at Granville Island.<\/p>\n

\"Img_5128\"<\/a>
It looks big in this photo, but the entire cooking operation is enclosed in a container that is about as big as a large car.  To listen to my 5-minute documentary in mp3 format, click here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

This week on Food For Thought, I tell you about Red Fish, Blue Fish, a new take-out seafood restaurant perched near the floatplane dock on Victoria’s Inner Harbour.  This is a restaurant with a difference, with an important commitment to … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-195","post","type-post","status-publish","format-standard","hentry","category-food-for-thought"],"_links":{"self":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/195","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=195"}],"version-history":[{"count":0,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/195\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}