麻豆传媒映画

In this series of 5 parts I'm taking you to ; a 16 day long celebration of food in Tofino beginning in May and culminating in June. Featuring "Stay and Dine" packages as well as $29, $39 and $49 "Dine About" set price menus and tons of chef demos and events, the goal of this annual event is to "celebrate the abundance of available seafood and the sustainable 'boat-to-table' practices commonly employed by the area's restaurants and the ".

In I gave a quick tour of the South Terminal of YVR that you may not have ever been to before (it's tiny and so awesome!) then took you on a flight to Tofino on . In I shared the experience of staying in the penthouse of where some of our Olympic athletes might be staying soon.

		Welcome to the latest series of Super, Neighbours blog posts where we highlight incredible travel destinations in British Columbia!

In I brought you along on my fishing adventure with . It was undoubtedly the best saltwater fishing experience I've had, catching a great many salmon, a halibut, and we pulled up some crabs as well. These photos below were taken roughly an hour before I sunk my teeth into a delicious and almost-impossibly fresh feast... that I caught!

So after cleaning our fish and packing up some portions that we were going to eat right away (the rest we left with to process, more on that in the next post), we drove over to to meet with Chef Tim May. RedCan is a professional open concept commercial kitchen that does catering, has a small daily menu and of course they offer custom "cook your catch" dishes like the ones I'm about to show you.

I handed over a crab, a slab of halibut and a slab of salmon, asked a couple of questions about what I did and didn't like with my fish and he got to work preparing it. A few minutes later, our crab arrived!

And after that was finished off, Chef Tim brought out this incredible halibut and salmon plate:

A more fresh and delicious Westcoast meal I have never eaten. Ever. Clearly this is the most awesome way to top off your fishing trip in Tofino. Learn more about Chef Tim May and RedCan gourmet !

And stay tuned for Part 5 when I take you back to Trilogy Fish Company and show you how they prepared the roughly 80 pounds of seafood that we didn't eat right away!