Uni Carbonara

Jenice Yu

Pasta is definitely one of our favourite fall staples. And what better way to enjoy the traditional Spaghetti Carbonara than with our BC Red Uni while it's in season? Check out this must-try recipe Spaghetti Carbonara with BC Red Sea Urchin and Pancetta (serves 2), created by our very own Dez Lo, Executive Chef at FISH. 

500 g cooked spaghetti or linguine
Note: If the sea urchin is frozen, fully thaw before cooking.  Set side 40 g for sauce and the rest as garnish)
2 tbs + 1 tbs Extra Virgin Olive Oil (EVOO)
75 g diced or sliced pancetta or smoked bacon
10 g chopped garlic
2 eggs (beaten)
50 g grated Pecorino Romano 
Freshly ground black pepper to taste
Salt to taste and to season pasta water
1 tbsp chopped parsley

1. In a large to medium pot, bring water to a boil with a few pinch of salt to season the water.  Cook pasta of your choice (dried pasta 8-10 minutes / fresh pasta 2-3 minutes).  Once the pasta is cooked, transfer them into a bowl and drizzle a little EVOO to prevent them from sticking.  Reserve 1/2 cup pasta water and keep warm.  
2. Combine beaten egg, grated cheese and 40 g red uni roes in a bowl, mix well and set aside.
3. Heat a medium size non-stick pan or a skillet over medium heat with 1 tbsp EVOO, add pancetta or bacon and slowly render the fat until brown and crispy.  
4. Add the chopped garlic and cook until golden brown (about 2 minutes & do not walk away as the garlic will burn easily and become bitter). Meanwhile, have the reserved cooked pasta, the egg mixture and pasta water ready and next to you as you will have to work quickly once you add them into the pan.
5. Turn the heat up to medium-high and add the pasta and 1/2 of the reserved pasta water.  Use a pair of tongs and swirl the pasta and the water to emulsify with the bacon fat.  When you see the water start to bubble again, turn off the heat and quickly stir in the egg mixture.
6. Gently toss the pasta as the remaining heat is now cooking the egg mixture without making scrambled eggs. If necessary, add more pasta water until you reach your desired creamy consistency.  
7. Add the chopped parsley and season with fresh black pepper (generously) and salt.
8.  Garnish with the remaining sea urchin roes, some whole parsley leaves, more grated cheese and dig in!


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Fresh Halibut Season

Adrian Ng
Halibut season is finally upon us! Wild, local and fresh whole fish, fillets, steaks and cheeks will be available in store from now until October. These beautiful 20+ pound fish are brought in daily to our Plant located on Mitchell Island.

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Spot Prawn Sale!

Freshideasstarthere Admin

For all store pick-ups from Wednesday June 24 to Friday June 26, get 10% off on live BC spot prawns!*

Use discount code "THANKYOU" at checkout for the discount.

Please place separate orders for non-spot prawn orders for your 15% off regular store pick-up discount. Only one discount code can be applied per order. 

Disclaimer: Orders with a discount code applied for spot prawns with pick-up dates other than the dates stated above (June 24-26) will be canceled. 



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We Deliver!

Freshideasstarthere Admin

Great News !  We deliver to Vancouver, Richmond, South Delta.  

Place your order before 8AM for same day delivery

Vancouver will expect their delivery 1-5pm
Richmond will expect their delivery 1-5pm
South Delta will expect their delivery 3-5pm

You will be contacted when delivery is arriving.  Please keep your phone on you during the delivery time.  We highly recommend putting away your purchases immediately in the freezer or refrigerate for best quality.  

We will begin deliveries to the Tri-cities and North Vancouver in the near future.  Stay tuned for announcement.  

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