 |
麻豆传媒映画 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, 麻豆传媒映画Aquarium
Photo: Kari Heese
Chef Eric Pateman |
Proud Ocean Wise partner since 2011
Why is Ocean Wise important to you?
As a native Vancouverite (fourth generation), the oceans have been imperative to my life and, now as a father to three young girls, I want to ensure they are there for future generations as well. Seafood is a defining part of Canadian food culture, so the health of our oceans is paramount. Ocean Wise will ensure the long term viability.
What is your favourite Ocean Wise seafood and how do you like it prepared?
Dungeness crab, boiled in ocean water and served with fresh lemon and clarified butter 鈥� so simple and so good!
When did you discover your love of food?
When I was five years old, my grandmother has a picture of me with a waiter鈥檚 towel over my arm serving my grandfather lunch (with a menu I had written), so I think it is safe to say it has been most of my life. I started in my first professional kitchen position when I was 12 years old!
What would you consider to be your favourite kitchen gadget?
My Shun knife鈥y important item in my kit, followed closely by my bare hands 鈥� best mixing tools ever!
Which ingredient could you not live without?
Sea salt or bourbon (but I don鈥檛 think Bourbon counts as an ingredient).
Sweet or savoury?
Always savoury 鈥� I don鈥檛 really have a sweet tooth at all (especially given that I am dairy free and gluten free, which would make the sweets challenging, so it is a good thing).
What鈥檚 the most amazing dish you鈥檝e ever tasted?
In San Sebastian, Spain 鈥� saut茅ed wild mushrooms with sea salt, olive oil and a raw egg yolk.
Which establishment do you most frequent in Vancouver?
Sardine Can for Spanish tapas; Sushi Sen for Sushi (in Squamish where I live) and Union for fun cocktails and bites.
If you could turn back time, which unsustainable seafood choice would you bring back from the brink?
Monkfish or rockfish.
What would be your perfect last supper?
Any meal I get to prepare with my wife and three little girls helping me 鈥� probably something that involves seafood like side stripe or BC spot prawns as they are their favorite. And, of course, there would be lots of 鈥渨orking鈥� wine (or Bourbon), and hopefully it would be in an oceanfront house in Tofino! ?
With whom would you enjoy it?
My wife Gail and daughters Mieko (5), Aya (4) and Kira (1).
About Ocean Wise鈩�
The Ocean Wise symbol next to a seafood item is the 麻豆传媒映画Aquarium鈥檚 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.
Follow at and
