British Columbia’s coastline stretches for more than 25,000 kilometres, weaving around rugged islands, sheltered coves and fishing villages that have thrived for generations. With cold, nutrient-rich Pacific waters just offshore, BC offers some of the finest seafood in the world – fresh, sustainable and steeped in tradition. For visitors, sampling coastal seafood isn’t just a meal – it’s a cultural experience. Here are some must-try staples that capture the essence of the West Coast.
Pacific Salmon: The Icon of the Coast
No seafood list in British Columbia would be complete without salmon. Five species – sockeye, coho, Chinook, chum and pink – make their epic migrations through BC’s rivers and oceans each year. Whether grilled, smoked, candied or served raw in sushi, salmon is a coastal cornerstone.
For a local twist, try wild sockeye smoked in the traditional Indigenous style, often available at farmers’ markets or Indigenous-run food stands on Vancouver Island and the Sunshine Coast. Summer is prime time for salmon feasts, especially during fishing season festivals in places like Port Alberni and Campbell River.
Pictured, a Dungeness crab cake appetizer.Dungeness Crab: West Coast Royalty
Sweet, tender and caught fresh from the Pacific, Dungeness crab is a luxurious treat and a local favourite. Found in abundance in coastal waters from Haida Gwaii to the Gulf Islands, these crabs are often served whole – steamed or boiled – with drawn butter or garlic sauce.
For the full experience, visit a crab shack or seafood boil in coastal communities like Steveston or Tofino. Better yet, book a crabbing charter and catch your own dinner.
Spot Prawns: Short Season, Big Flavour
BC spot prawns are a local delicacy prized for their buttery texture and sweet flavour. They’re available fresh for a limited time – usually May to June – and are caught using sustainable trap methods.
The annual Spot Prawn Festival in Vancouver kicks off the season with chef demos and waterfront feasts. During this window, you’ll find spot prawns on menus all along the coast, from fine dining establishments in Victoria to casual dockside eateries in Prince Rupert.
Pacific Halibut: A Firm Favourite
This meaty, flaky white fish is a staple on many BC menus, particularly in spring and summer. Pacific halibut is often pan-seared or grilled and served with seasonal vegetables or a West Coast wild mushroom risotto.
Local fish and chips made with halibut are a comforting classic, especially when eaten seaside. Look for fresh catches in places like Ucluelet, Nanaimo and Prince Rupert.
Pictured, fresh oysters with lemon and ice.Oysters: Briny & Beautiful
BC oysters are cultivated in the cool, clean waters of the Strait of Georgia, Desolation Sound and Barkley Sound. They’re known for their variety of flavours – from salty and crisp to sweet and creamy.
Try them raw on the half shell, grilled with garlic butter or baked Rockefeller-style. The communities of Fanny Bay and Cortes Island are famous for their oyster farms and many offer tasting tours and waterfront dining experiences.
Final Bite
From Indigenous traditions to modern culinary innovation, seafood on the BC coast is a true celebration of place. Whether you’re dining at a five-star restaurant or grabbing a crab roll at a beach shack, the province’s seafood scene is rich, sustainable and unforgettable. Just come hungry – you’ll want to try it all.
