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When Chef Bo Li of Richmond’s award-winning restaurant, The Fish Man, plans his menus, he’s spoiled for choice when it comes to selecting fresh, local, high-quality ingredients. “We’re based on seafood here and B.C. has some of the best in the world––from rockfish to black cod, from salmon to Dungeness crab, from halibut to geoduck and more,” he says.
But it’s not just the huge diversity of West Coast marine delicacies that fuels The Fish Man’s inventive, Cantonese-forward approach. “The seafood in this region has a firmer, more dense texture––a bit like aged beef. And it also has great umami qualities as well as a sweetness that comes from being in B.C.’s cold climate ocean.”
Seafood City
This unique combination of qualities explains why Richmond’s restaurant scene is a hotbed of great seafood dining, with hundreds of eateries showcasing top-table ingredients from B.C.’s aquatic larder. “Richmond is definitely one of the world’s top seafood destinations,” says Li. “In fact, our diners are always telling us they’ve come to the city just to enjoy the seafood.”
And while The Fish Man’s menu is continually evolving based on availability and seasonality––recent dishes have ranged from beach oysters to wok-fried clams to a celebrated Sichuan fish hotpot that’s a symphony of spice––there’s a huge variety of additional ways to enjoy fantastic seafood throughout the city.
Diners can find everything in Richmond from fresh seafood platters at Blue Canoe Waterfront Restaurant to crispy shrimp spring rolls at Banh Mi Tres Bon; from sockeye salmon sashimi at Ichiro Japanese Restaurant to catch-of-the-day tacos at Little Mexico Cantina; and perfect cod, halibut or salmon fish and chips at Steveston Village’s floating Pajo’s.
Best Catch
But while the diversity of Richmond’s seafood dining is clear, it’s the provenance of its ingredients that inspires many local creatives. Chef Will Lew’s illustrious career has ranged from launching Metro Vancouver’s first sustainable sushi bar to serving as Executive Chef at Ocean Wise, the conservation-driven seafood organization. “There are endless Richmond options for diners who love seafood, but it’s really important to remember where all these dishes come from,” he says.
That’s where the local fishing industry comes in. The backbone of Richmond’s restaurant scene, B.C.’s hardworking fishers operate under some of the strictest sustainability practices on the planet––an approach Lew is fully committed to. “My personal mission is to help conserve the ecology and biodiversity of our local seafood. And a big part of that is to educate diners about the stories behind our ingredients.”
Last Updated on March 13, 2026 by Tourism Richmond