Owned by Gord Martin of renowned Vancouver tapas bars, Bin 941 and Bin 942, this top flight seafood shack overlooks False Creek and promises responsibly harvested, seasonal, local seafood. With seafood so fresh, it wouldn’t take much to make it sparkle. Still, chefs Ian Johansen, Kunal Ghose, and Cameron Barker do a great job. As their sign says, Go Fish is open year-round, “(rain or shine or sleet or snow!)” We arrived during the first and finished our meal with the second. As a bonus, a rainbow even sprouted over False Creek. As an even bigger bonus; we landed one of the four blue tables.
Here’s the fleet of fishing boats in the adjacent marina. Note the boat touting “wild salmon.” FYI, that’s downtown Vancouver in the background.
Here’s the daily specials board, sponsored by nearby Granville Island Brewery, the first microbrewery in British Columbia. There’s usuallly a “globally inspired” soup and a couple special fish preparations.
Go Fish’s commitment to local fishermen is evident on the plate and even extends to their trash bin.
This was a tremendous soup of the day: yellow curry with winter vegetables and “cod confit.” The fresh chunks of fish soaked up the curry to wonderful effect.
These BBQ Fanny Bay oysters (C$1.50 apiece), from nearby Vancouver Island, were succulent, with a smoky flavor from the grill. The drizzle of sauce added a nice sweet note.
The Mexican influenced tacone (C$5) featured a flour tortilla filled with a mix of grilled wild salmon, cilantro-spiked salsa, chipotle crema and slaw. The creamy slaw paired well with the flaky fish and soft tortilla.
The Granville Island beer-battered fish & chips came in a bamboo dim sum basket. There was a slab each of flaky halibut and cod. The pommes frites were some of the best fries in years, crispy thick-cut beauties. Served with a dish of tartar sauce and a sesame-tinged Pacific Rim slaw, this was one great basket of food.
Go Fish is a simple establishment, but they know how to go upmarket and still keep their prices downmarket. This five-ounce fillet of seared cod was dusted with “Go Fish seasoning” and set upon a bed of carrot-studded saffron risotto. Served with another portion of the Pacific Rim slaw, the plate was still just C$11.
Fall & Winter Hours:
Mondays…Gone Fishing!
Tuesday-Friday…11:30 AM – 6 PM
Saturday…Noon – 6 PM
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