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Peak of the Season
July 02, 2010
SUMMER: Hawkshaw Salmon

In the photo: fisher Linda Hawkshaw and example of new catch received at refuel restaurant.


Vancouver has received its first shipment of prime Hawkshaw's salmon direct from British Columbia's Skeena and Nass River region. This difficult to obtain fish is provided each fishing season by the Hawkshaw family whose “tangle net” technology, combined with live kill techniques, produces the most environmentally friendly and highest quality wild salmon catch in the province.

“I wait all year for Hawkshaw salmon. It is the absolute best,” says Robert Clark, the Executive Chef of Vancouver's C Restaurant.

Thanks to Clark's close working relationship with Fred and Linda Hawkshaw, the salmon will be on the C menu for the duration of the summer. Currently, Chef Clarke is serving it with herb cous cous, lovage puree and heirloom tomato for $34. (The method of preparation and accompaniments will change depending on what is fresh in the produce markets.)

However, here's a deal ... if you don't need an outdoor patio to enjoy a seafood dinner, refuel restaurant on West 4th Avenue will also be featuring Hawkshaw salmon on its all-day menu for a mere $22. That's a savings large enough to cover the cost of a movie ticket before or after dinner.

At Refuel, Chef Rob Belcham is cooking the fish in a number of ways (see the restaurant's blog entry here), and it will also be featured at refuel's sister restaurant Campagnolo.

Over the season, look for sockeye, spring, chums, cohos and pinks -- all fresh from the Hawkshaw's fish boat. (This week Campagnolo has the sockeye.)

C restaurant
1600 Howe Street

refuel restaurant
1944 West 4th Ave.,

Campagnolo restaurant
1020 Main St.


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