Joël Watan­abe

KISSA TANTO, VAN­COU­VER

Canada’s 100 Best - - Column -

I RE­ALLY LIKE THE WAY OCEAN PERCH turns out in the fryer. We’ve tried red­banded and other rock­fish, we’ve tried bream, but perch is the best. It’s flakey and al­ways stays nice and moist. Perch taste best at 1½ to 2 pounds, and sourc­ing that size is easy. They’re fished close by and are read­ily avail­able, so my ac­cess is good—I can go down to the mar­ket and look at the fish in­stead of or­der­ing it on the phone. And it’s sus­tain­able, as long as it’s line-caught and from a good source. —J.W.

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