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While most of his peers spent their time playing sports or hanging out with their friends, 11-year-old Bob Fraumeni was already a budding entrepreneur. “I grew up in a series of foster homes and it fuelled a desire in me to become self-sufficient very early on,” says Bob. “I was bound and determined to make a success of myself, and to be happy.”
Bob was happiest when he was at sea. From his earliest memories, he was mesmerized by the ocean and what lived below it. He spent all of his spare time hanging out with the fishermen on Victoria’s harbour docks. At just 11 years old, he purchased his own fishing boat for $100. “I saved all of my money from doing odd jobs. It wasn’t much of a boat but it was mine,” he recalls.
Now a seasoned fisherman, Bob understood early on that there was a need to fish sustainably if the industry was to survive. In the 1980s, Bob founded Frozen at Sea, selling most of his catches to the Asian markets. “One day it dawned to me...why is the best fish going to Japan and Asia?” he asked himself. “I decided to keep the best fish for locals.”
In 2004, he partnered with Bruno Born and Paul Chaddock, and together they opened Finest at Sea, a seafood boutique and eatery selling fresh catches from Bob's fleet of 12 fishing boats.
Today, there are two locations, one in Victoria and Vancouver, as well as a processing plant on Granville Island that also includes a small retail shop. Finest at Sea also has a “roving" cart, which is perfect for bringing fresh seafood to local festivals and private events.
Served with house coleslaw, our tartar sauce & fries
Lingcod
Salmon
Halibut
Sablefish
Tartar sauce
Coleslaw
French fries
Yam fries
Seafood bisque with aioli
Westcoast clam chowder
Daily vegetarian soup selection
Organic greens salad house dressing
Cesar salad with our toasted croutions
(all soups come with garlic toast)
Curried halibut & eggplant wrap
lots of flavour, not too spicy, on griled naan bred with yam fries
Shrimp sandwich with a cup of soup
Fresh local shrimp & dill sandwich with choice of daily soup
Oyster po' boy
Lightly breaded, house tartar sauce on baguette, yam fries
1. Pound westcoast mussels with frites
Mariniers styloe-white wine, cream, parsley & garlic sauce
Linguini vongole with garlic toast
The clasic white italian version with fresh local clams
Cioppino 'fishermans stew'
Fish and shellfish medley in a rich tomato, fennel broth, served with garlic toast
Our own dungeness crabcakes
with our own chipotle mayo and organic mixed leaf greens salad
Roasted wild salmon' fillet with caesar salad
Japanese marinated, sprinkled with sesame & our crisp caesar salad
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