When visitinga new city, I often seek out unique dining experiences. With so many options, I take joy in experiencing places off the beaten track or mom and pop-like shops, rather than those offering lots of glitz and glam. Despite being off the beaten track, Red Fish Blue Fish is overwhelmingly popular as they offer a menu selection packed with sustainable seafood options. Located on one of Victoria’s downtown wooden piers and set up in an old up-cycled cargo container, this place is every bit as funky as the people working inside of it. And the food is delicious. I think the only problem with their food is trying to decide what to chose; their menu is vast – oysters, scallops, fish of all kinds, prawn and shrimp are on the list. They have standard fish and chips, but they also prepare fish tacos, seafood poutine, and the best Pacific Rim chowder I have ever tasted. If you are in Victoria, Red Fish Blue Fish is well worth the cool, windy wait on the waterfront. If you are sensitive to cold, they also make meals to go.
Here is the the recipe for their Qualicum Bay Scallop Burger:
- 1 ½ lb (750 g) cleaned, trimmed Qualicum Bay scallops
- Sea salt and freshly ground pepper, to taste
- 2 tbsp (33 mL) olive oil
- 8 strips double-smoked bacon, cooked
1. Season the scallops with salt and pepper; drizzle with the oil. Place scallops on greased grill rack; set on grill over medium-high heat. Grill, turning once, until opaque, 2 to 4 minutes. Top with warmed bacon strips.