British Columbia could, if it so chose, lay claim to being the birthplace of contemporary local eating – after all, Alisa Smith and J.B. MacKinnon, who wrote The 100-Mile Diet: A Year of Local Eating, a.k.a. Plenty: One Man, One Woman, and a Raucous Year of Eating Locally lived in Vancouver during their experiment in hyper-local eating. The province is home to all kinds of wonderful local foods. From salmon and oysters to wild mushrooms and wine. Farmstead cheeses, ultra-fresh produce, and tender lamb are also rampant at its markets.
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Wild Pacific Salmon
Salmon has been feeding people living in British Columbia for centuries (that we know of!). All five varieties of Pacific salmon are available in British Columbia, although chinook/king, coho/silver, and sockeye/red are the most popular for eating fresh or smoking. New to these pink-fleshed lovelies? See How to Cook Salmon to get started.
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British Columbia enjoys a Dungeness crab season that starts later - and ends later - than its neighbors to the south, a fact that leads to such delights as summer beach crab bakes. Learn more About Dungenes Crab here.Continue to 5 of 8 below.
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The bulk of the commercial spot prawn fishery is in British Columbia, one of the few places where spot prawns are widely available at the retail level (in California, the bulk of the catch goes directly to restaurants). Spot prawns look like tiny lobsters and have a firm texture and amazingly sweet taste that many liken to the very best lobster. Learn more About Spot Prawns.
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Cepes, morels, chanterelles, and more. The forests and glens of British Columbia are home to lots of wild mushrooms.
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