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Halibut has always been a choice eating fish due to its delicious firm white meat, and is often the premier fish at gourmet restaurants.
Halibut is the largest member of the flounder family and can sometimes reach 40 years of age and weigh in excess of 500 pounds. These fish are found in the waters of the Northern Pacific Ocean. In the West, they are found from the Sea of Japan and north throughout the Bering Sea. In the eastern Pacific, this species ranges from the Gulf of Alaska southward toward Santa Barbara, California.
At Barb’s Place, we source our Halibut directly from BC’s West Coast fishermen who fish the waters from Alaska to California. We buy fresh whole fish and filet it in our kitchen into beautiful white and flakey quarter-pound servings.
Wild salmon from British Columbia is one of the most spectacular seafood products in the world. The care, attention, and experience with which BC wild salmon is harvested and processed makes it the first choice of the world’s salmon markets.
BC wild salmon have lived in the cool, pristine Pacific Northwest waters for centuries. Today not only is wild salmon an integral part of British Columbia’s wild and natural environment, it also plays a significant historical and traditional role in the lives of all British Columbians and has defined Canadian cuisine.
Barb’s Seafood Restaurant is proud to serve this delicious, extraordinary wild fish to our customers.
Atlantic Cod is lean and white with a sweet, delicate taste which flakes tenderly when cooked.
The Atlantic cod (Gadus morhua) is one of 59 species of the family Gadidae. The cod family is the most numerous and best represented of fishes in the Canadian area. A marine fish which occurs mainly in icy waters of the northern seas. Generally cod average 2 to 3 kg in weight and about 60 to 70 cm in length. They usually do not exceed 30 kg, but there is one record of a cod that weighed about 96 kg and was more than 180 cm long.
Atlantic Cod has a lower moisture content than its Pacific cousin and this makes it better for battering and deep frying.
Oysters are a favorite of food lovers worldwide and can be eaten raw or cooked. However they are prepared, oysters are popular for their delicate, nutty flavour and briny tang.
Oysters are edible, bivalve shellfish having an irregularly shaped shell. Like fish, shellfish contributes to good health, providing essential vitamins and minerals. Oysters are low in calories and saturated fats, contain omega-3 fatty acids and are excellent sources of protein.
Native Oysters are found in Washington State and British Columbia at about the three-foot tide level, usually where some fresh water comes into the salt water.
At Barb’s we serve fresh local oysters from the world-famous Fanny Bay on Vancouver Island. We have yet to find a pearl in our oysters, but they do make a jewel of a meal!
The Dungeness crab belongs to the hard-shell crab family. It has a sweet, mild and slightly nutty taste with tender body meat and slightly firmer leg meat.
This crab species’ shell is light reddish brown on back and sometimes has a purple splotch toward the front. The underside is white to light orange and its claws are white-tipped. A male Dungeness crab can grow to a shell width of 230 mm or 9 inches, although the size limit for harvest in British Columbia is 165 mm – about 6 1/2 inches. Most Dungeness crab weigh between 680 grams (1 1/2 lbs) and 1.4 kg (3 lbs).
Barb’s purchases whole live Dungeness crabs and cooks them fresh in our kitchen, ready to serve to you steaming hot and succulently flavourful.
The blue mussel is the most common variety found and harvested from along the wild BC Pacific coast. Mussels have a rich, buttery taste that makes them considered a delicacy the world over.
This species’ shell is dark blue and its meat ranges from creamy-tan to brownish-orange in colour, with a texture that is denser than that of a clam or oyster. They are loaded with minerals, are high in protein and low in fat, and are a great source of heart-healthy Omega-3 fatty acids.
At Barb’s we serve our mussels steamed to perfection, offering succulent, rich and sweet meats that are plump and tender.
Clams are a shellfish found along the seashore on both the Atlantic and Pacific coasts. They can be eaten raw, steamed, baked or fried – depending mainly on their size and variety – or can be made into a very popular thick soup called chowder.
Manila clams were inadvertently introduced to B.C. in the 1930s with imported Japanese oyster seed. They quickly spread throughout the Strait of Georgia from Ladysmith Harbour, and north from Barkley Sound on the west coast of Vancouver Island. They currently range from the central coast of B.C. to California. Butter clams and Littleneck clams, both native to the Pacific Northwest, are small clams with translucent meat that ranges in colour from cream to golden.
The texture of our clams is firm and resilient and the flavour is both sweet and briny.
If you want a real treat try our home-made Seafood Chowder. This isn’t just clam chowder with a few potatoes thrown in, it is a real meal in a bowl. Delicious fresh pieces of halibut; salmon; smoked salmon; clams; mussels; freshly chopped vegetables; seasoning and all in a cream base and served with garlic toast. This chowder is always a crowd pleaser and has been our staple dish for over a decade.
Our hamburger patties are truly home-made. We take fine cuts of beef and turn them into ground beef with our own blend of seasonings. They are pure 100% Canadian beef with no fillers.
We char-grill them to perfection and add, depending on the burger, real Canadian cheddar cheese; Canadian bacon; sautéed onions; sautéed mushrooms; tomatoes & lettuce. There is nothing in our burgers that we don’t prepare from the best ingredients. Try one, and find out for yourself how delicious they are.