Vancouver’s celebrated Hawksworth Restaurant is excited to announce a new relationship with the “Five Nations” Nuu-chah-nulth fishery that will guarantee only the very freshest and best, wild, line-caught B.C. chinook salmon will be served on its menus, direct from the docks and the pristine territory of the Tla-o-qui-aht First Nations (Tofino).
Chinook, the largest species of Pacific salmon, are renowned globally for their velvety texture and large soft flakes, the higher fat content also results in a luxurious mouth feel and delicate flavour.
Featured plates at Hawksworth currently include the B.C. salmon crudo, lightly cured in-house and served with fresh grapefruit, Italian olive oil, and housemade lavash; where the natural flavours of the fish are accentuated to deliver the irresistible flavours and textures of the indigenous fish.
The exquisite suuhaa (Nuu-chah-nulth for chinook or spring salmon) is caught by fisher Lacey Adams of the Ehattesaht & Ahousaht First Nations.
Hawksworth looks forward to expanding the partnership with Adams and other Five Nations members, to bring more sustainable items to its menus including prawns, crab, halibut, ling cod, and gooseneck barnacles.
For more information and view current menus visit www.hawksworthrestaurant.com.
Hawksworth Restaurant is open for lunch Monday thru Friday from 11:30am until 3:00pm, with dinner service offered daily from 3:00pm until late.