Vancouver’s Seafood Revolution: Sustainable Catch Meets Fine Dining

Chefs across British Columbia are turning sustainability into an art form, elevating seafood with inventive dishes and responsible sourcing practices.

October 14, 2025 10:27

By Claire MacDonald

Vancouver’s coastal identity has always been intertwined with the ocean, but a new generation of chefs is redefining how the city approaches seafood. Across the Lower Mainland, fine dining restaurants and casual eateries alike are adopting sustainable practices that prioritize traceability, ecology, and innovation over indulgence alone.

At the heart of this movement is Chef Maya Desjardins of Tide & Table, who sources 90 percent of her menu from Ocean Wise–certified suppliers. “We used to think sustainability meant compromise,” she says. “Now it means creativity. It’s about working with what’s in season and respecting the rhythms of the Pacific.” Her team works closely with local fishers to ensure each dish has a story — from line-caught salmon to hand-harvested kelp.

The emphasis on responsible sourcing extends beyond restaurants. Community-supported fisheries (CSFs) have become increasingly popular in Vancouver, allowing residents to purchase shares of a fisher’s catch directly. The model not only supports local livelihoods but also reduces food waste and carbon emissions associated with long-distance distribution.

Consumers, too, are adapting. Diners are more willing than ever to ask where their seafood comes from, and chefs are responding with transparency. Menus now feature details about the species, fishing method, and origin of each ingredient. What once felt niche has become the new standard of excellence in Vancouver dining.

Environmental advocates applaud the shift, noting that British Columbia’s marine ecosystems have suffered from decades of overfishing and habitat degradation. By choosing sustainably sourced seafood, restaurants are playing a tangible role in restoring balance. “It’s about accountability,” says marine biologist Dr. Evan Ross. “Every meal becomes a vote for the ocean’s future.”

Beyond the ethics, the results are undeniably delicious. From smoked sablefish served with foraged greens to delicate Dungeness crab rolls, Vancouver’s chefs are proving that sustainability and sophistication can go hand in hand. The city’s seafood revolution isn’t just changing menus — it’s changing minds.