VA N M AG .C O M/C I T Y
S O U N D O F M E TA L / B O DY B LOWS / PA R K AV E N U E / G O O D S I N T H E ‘ H O O D S
City Wild Wild Thoughts
Any way you slice it, farmed versus wild salmon is a divisive issue that isn’t going away. by
JON ADRIAN
ra
Nathan Caddell
Usually, my takeout sushi order experience is about as mundane as it gets. I know what I want (almost always two rolls— spicy tuna and salmon avocado), and I trust my preferred neighbourhood spot on Commercial Drive to execute efficiently. But, recently, I was pressed into a decision I didn’t see coming. “Wild or farmed?” asked the voice on the other end of the call in reference to the salmon in the order. It’s a debate that’s long been held in the restaurant industry, one that two legendary B.C. chefs find themselves differing on. But Ned Bell and Robert Clark do agree on the big picture.
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1 10:46 AM
BONE TO PICK Naramata Inn chef and partner Ned Bell stresses the importance of cultivating responsible salmon practices in B.C.
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11/5/21 7:37 AM
