Frequently Asked Questions

Why Attend?

Attendees will get the chance to taste some of the most unique and sustainably harvested seafood available while enjoying a culinary showcase from top chefs. It’s a prime networking opportunity for those in the culinary and seafood industries.

  • Networking Opportunities: Connect with local harvesters, distributors, and culinary professionals.

  • Sustainability Awareness: Learn about eco-conscious seafood harvesting and the importance of supporting local fisheries.

  • Cultural Appreciation: Dive seafood holds a significant place in various global cuisines, and this event highlights its importance in both local and international markets.

Who can attend?

The Deck at Radisson Blu is fully mobility-friendly, ensuring easy access for all guests. This event is strictly for attendees aged 19 and over. Guests may be asked to show a valid government-issued photo ID at the door.

Is there a dress code?

Business casual attire is kindly requested.

How can I get tickets?

Why September?

September is an ideal time for the gala as it marks the transition from peak summer activity, allowing fishers and distributors a chance to engage with the public while delivering the freshest catch to market.

What seafood will be showcased?

  • Geoduck: Year-round availability and sustainability-focused harvesting methods.

  • Sea Urchin: Year-round fishery, valued in many Asian cultures for its rich flavor and unique texture.

  • Sea Cucumber: Harvested in late fall (October/November), prized for its texture and health benefits in certain cultures.

Is it sustainable?

Absolutely!
Geoduck, Sea Urchin, and Sea Cucumber are generally considered sustainable, especially in British Columbia's dive fisheries. In all cases, our fisheries are committed to sustainable practices, ensuring that harvesting is done in a way that protects the long-term health of the species and the ocean ecosystem.