Skip to primary navigation Skip to content Skip to footer
  • Grab a ticket, this one sells out fast!

Sea Foraging Adventure

Fishing and lunch at the beach

Quick Details

  • Duration: 2 hours
  • Ages: 5+
  • Includes: Join us for a hot seafood lunch at the seashore with our chef to learn about seafood you can harvest from the ocean without a boat.
  • Location: Meet at Belcarra Picnic Area where we'll cast for crab from the dock and then come back and gather around the outdoor fire for lunch.

Lunch | 2 Hour Sea Foraging Class | Beach Walk

Trip and Lunch

Ages 13+

CA$ 132.41

Kids Field Trips

Ages 5-12

CA$ 43.87

LEARN WHAT YOU CAN SUSTAINABLY SEA FORAGE IN VANCOUVER, B.C. WITHOUT A BOAT!

Last year’s sold out Dine Out Festival sea foraging event is back. Chef will discuss how to forage for seaweed, crab, sea urchins, sea cucumbers, clams, scallops, oysters, geoduck, mussels and lots more seafood in B.C. How your seafood tastes reflects the characters of the ocean.  BC’s clean, cold winter coastal waters are the best for seafood quality. Chef will be talking about all her harvesting tips and serving you our famous dashi chowder at the seashore. Bring all your questions and we’ll even put in our nets to see what we can catch. Partial proceeds donated to the Pacific Salmon Foundation this year helping to conserve and protect essential coastal habitat in BC.

Includes:

  • Intro to Sea Foraging talk with our chef & fishing expert covering; licenses, shellfish safety, cooking techniques and sustainable harvest practices and locations to find different seafoods.
  • Seaweed tasting of wild local seaweeds
  • Crab casting demonstration to see what we can catch and identify.
  • Beach walk to examine different clams, seaweeds, limpets, mussels and anything else we find along with cooking tip discussion.
  • Let’s have a hot seafood lunch now and seaweed tasting.

Next Dates:

Jan 23, 24, 30, 31 + Feb 6, 7, 13 2027

Times: 10am and 12:30pm start times

We are partnering with the wonderful Ocean Wise conservation group to increase public understanding of sustainable seafood.

Our chowder is DF/GF, it’s a light dashi tomato stock base.

 

Related Activities

The Coastal Forager’s Cookbook

Long-time West Coast forager and the chef behind the popular Swallow Tail Supper Club, Robin Kort’s approach to cooking is a blend of simplicity and experimentation. Showcasing foraged ingredients like wild mushrooms, seaweed, fish and molluscs, flowers and evergreen tips, she brings together 40 recipes to inspire forays into tide and woods and a sense of adventure in the kitchen.

 

Buy local! $40
Learn More
From CA$135

Sri Lankan Secret Supper

Come meet Chef Thoshan (of Good Thief), knives spinning, he will slow cook and spice his way into your heart on May 2nd. Our collaboration pop-up dinner is fine dining meets local BC ingredients focusing on traditional Sri Lankan dishes.   You’re invited to a lavish long table feast you will never forget created by an unbelievable new chef talent to the city.

Book Now
Learn More