Dungeness Crab and Albacore Tuna with Thai Nam Jim Gel
“The great thing about Canadian cuisine is that it really can be anything,” says Melissa Craig, executive chef at the Bearfoot Bistro. For many chefs like her, Canadiana foods are defined as those that are personally memorable and have local meaning.
Of all the local seafood that B.C. has in abundance, Dungeness crab is one that takes Craig back to her childhood on Vancouver Island, when her father would drop his own traps and boil it up in seawater for special occasions. “It’s so sweet, with such a dense texture. I much prefer Dungeness to Alaskan king crab, which is way more salty and has a stringy texture.” Here, she pairs it with salt-cured albacore tuna, which also has a lovely soft texture.
Mango is replaced by peaches, apricots and other juicy stone fruits from the Okanagan Valley as those fruits come into season.
Thai nam jim gels add a touch of spiciness. British Columbia’s large Asian population has had a huge influence on local cuisine, Craig’s cooking included. “It has so many pronounced flavours,” she enthuses. “There is nothing subtle about it.”
Pair it with: Tantalus Riesling
Fresh acidity bursting with spicy notes, stone fruits and tropical aromas.
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