There once was a fish called Sable…

10 years ago, Robert Clark selected sablefish as a sustainable alternative to the highly debated Chilean sea bass. The decision became C Restaurant’s catalyst on their path of sustainability so to commemorate this ten-year mark, C has teamed up with local fisherman, Timothy Joy, to secure the highest quality sustainable sablefish harvested by his boat, the SENA II.

Chef de Cuisine Quang Dang has created a “tip to tail” sablefish tasting menu that runs from the beginning of August to September 1. Look for items like: Poached Sablefish Collar with pickled Summerland apricots and walnut pollen and Twice Cooked Sable Loin & Tempura Belly with North Arm Farm fava beans, cucumbers, potatoes and chive crème fraiche.

Be sure to watch for our September update as C Restaurant continues to lead the charge in sustainable seafood.