Super, Neighbours in British Columbia: Cook your catch at Feast in Tofino 5 of 5 - Trilogy Fish Company

In this series of 5 parts I'm taking you to Feast; a 16 day long celebration of food in Tofino beginning in May and culminating in June. Featuring "Stay and Dine" packages as well as $29, $39 and $49 "Dine About" set price menus and tons of chef demos and events, the goal of this annual event is to "celebrate the abundance of available seafood and the sustainable 'boat-to-table' practices commonly employed by the area's restaurants and the Tofino-Ucluelet Culinary Guild".

In PART 1 I gave a quick tour of the South Terminal of YVR that you may not have ever been to before (it's tiny and so awesome!) then took you on a flight to Tofino on Orca Airways. In PART 2 I shared the experience of staying in the penthouse of Long Beach Lodge Resort where some of our Olympic athletes might be staying soon.

		Welcome to the latest series of Super, Neighbours blog posts where we highlight incredible travel destinations in British Columbia!

In PART 3 I brought you along on my fishing adventure with Cleanline Sportfishing and in PART 4 showed you how we had our halibut, salmon and crab prepared right after we got off the boat by RedCan Gourmet! I caught nearly 80 pounds of fish and crab with Cleanline in about 24 hours though, and there's no way we were going to eat it all before I got on the plane back to Vancouver, and that's where Trilogy Fish Company came in. My fishing guide, Blake, cleaned all of our fish at the dock...

Then we walked up to Trilogy which is so close it's almost silly. It's right near the entrance to the dock, very close to where Blake moors one of the Cleanline Sportfishing boats.

Trilogy's owner, John Gilmour, was waiting for us with an incredibly sharp knife and an equally skilled hand (or two). If you've ever tried to filet a salmon and failed (like I have), it's a thing of wonder to watch someone like John breeze through it and make it look easy. No amount of watching how-to's on Youtube could help you obtain the art-like skill that John has honed by preparing countless fish over the years.

After he had cut the fish into slabs that were roughly one pound each he packaged them up into plastic bags and then vacuum sealed them right there.

This is the machine that sucks the air out of the bags and then seals them.

He also added labels on them that stated the date they were caught, what they were, and that they were sport-caught and not for sale.

He then packaged them on ice, put some of my crabs on top, and sealed the whole thing up.

Then he handed the box off to me so I could take it with me back to Vancouver where I would overfill my freezer with halibut, salmon and crabs. We have been feasting in the weeks since, I assure you.

That's almost it for this series on Feast in Tofino... but not quite! I left a 23 pound salmon with John at Trilogy to smoke for me (note the fish left in the blue bin in the photo above), and I'm going to share it in Part 5.1 in the next few days. In the meantime, have a look at the Trilogy Fish Company web site HERE and the Feast Tofino web site HERE and start thinking about what you're going to eat on your next trip to Tofino!