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Â鶹´«Ã½Ó³» is a proud sponsor of , created in 2005 to address overfishing, the single biggest threat facing our oceans today. What started as a local conservation initiative has grown into a nation-wide program with over 480 partners spanning coast to coast. |
With the leadership of passionate ocean ambassadors, the Aquarium has been able to turn the tides to help conserve our oceans and the aquatic life that depend on them. In this series we introduce you to some of these Ocean Wise ambassadors in Vancouver.
Words: Charlene Chiang, Â鶹´«Ã½Ó³»Aquarium
Alex Chen, Executive Chef |
Proud Ocean Wise partner since 2014
Why is Ocean Wise important to you?
We are sourcing the ingredients we use at Boulevard Kitchen & Oyster Bar responsibly in support of our ecosystem and to ensure that our next generation — which includes my own kids — will still be able to enjoy the bounty of fresh seafood available to us.
What is your favourite Ocean Wise seafood and how do you like it prepared?
While it varies depending on the season, halibut is one of my all-time favourite white fish. I grew up eating halibut, which is extremely versatile. I prefer to prepare it simply — not overcooked, properly seasoned and allowing the fish to retain its natural flavour and texture.
When did you discover your love of food?
My love of food was developed early on, when I learned from the aunts on my mother’s side of the family who would all cook for big family gatherings such as Chinese New Year celebrations. Everyone would get together once every few months at the home of my grandma, who was a great cook as well. An integral part of the Chinese culture is looking forward to getting everyone together and sharing meals.
What would you consider to be your favourite kitchen gadget?
Out of my personal collection of knives, that would be my slicer — a Japanese Masamoto — which I use for everything from slicing, filleting and butchering to more delicate work like julienne or chiffonade. It’s my go-to, utility knife.
Which ingredient could you not live without?
Shallots. They add flavor and texture and I put them in everything from sauce reductions to foundations for stocks and soups.
Sweet or savoury?
It’s too difficult to pick one — I prefer somewhere in between both sweet and savoury.
What’s the most amazing dish you’ve ever tasted?
This is hard because I have so many. For me, it’s about the whole experience. If I had to pick one standout, however, I’d go with Urasawa in Beverly Hills — it’s an exclusive, nine-seat sushi restaurant that starts at $375 a seat and it was one of the best meal experiences I’ve ever had.
Which establishment do you most frequent in Vancouver?
I go to Thomas Haas Chocolates & Patisserie a lot. Their double-baked almond croissant is one of my favourite things to have when I’m craving a treat.
If you could turn back time, which unsustainable seafood choice would you bring back from the brink?
I would much rather focus on the present and try to preserve what we do have. While we can’t turn back time, we can at least ensure we take better steps to take care of our oceans now.
What would be your perfect last supper?
Anything prepared by my mother — whatever she cooks, it always evokes memories of my childhood. It’s a reflection of the traditions of both my mother and father.
With whom would you enjoy it?
With my immediate family — my wife, son and daughter.
About Ocean Wiseâ„¢
The Ocean Wise symbol next to a seafood item is the Â鶹´«Ã½Ó³»Aquarium’s assurance of an ocean-friendly seafood choice. With over 480 Ocean Wise partners at more than 3,100 locations across Canada, Ocean Wise makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come.
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