Go Fish!

I popped into Granville Island this afternoon to investigate a new chocolate shop, and ended up at Go Fish. For some reason, I thought they were closed during winter. I’m pretty sure that the fish tacone that I had today proves that theory wrong. It’s $5 for one or $9 for two fish tacos wrapped in soft flour tortilla, with fresh homemade salsa and nutty coleslaw. (Sadly, the coleslaw is not so good on its own.)

Be prepared for a wait. Even on a cold, windy day it took 15 minutes  for them to cook our food. Which, if you think about, is how things should be.

(P.S. The scallop sandwich is amazing. I would trade my first-born child for a scallop sandwich from Go Fish.)

Go Fish
1505 1st Avenue West
Vancouver, BC
Go Fish on Urbanspoon

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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