Last weekend we jump-started our Good Catch series with author of A Good Catch, Jill Lambert, and guest chef Hidekazu Tojo of Tojo's Restaurant. Guests were delighted to learn about sustainable seafood choices and feast on Tojo's delectable Japanese cuisine.

Jill gave pointers and tips about choosing sustainable, local seafood and explained that a key way to maintain sustainable fish stocks is to try a variety of fish, especially less common ones such as local sardines, mackerel and shellfish.

Tojo treated guests to a delightful menu of lightly pickled mackerel, miso soup made from salmon and oyster broth, pan seared salmon with braised Japanese mushrooms and rice with oysters and vegetables. Tojo also emphasized the importance of choosing sustainable fish and discussed using as much of the fish as possible.

We still have spaces available in some of the other Good Catch series classes. Check out our Events Schedule or call us at 604-688-6755.