Seasons of the Sea: How the Pacific Shapes BC’s Seafood

The Ocean’s Calendar

In British Columbia, the seasons are not only marked by the turning of leaves or the melting of snow, but by the changing rhythms of the Pacific. The ocean keeps its own calendar — one measured in salmon runs, shellfish tides, and the brief but glorious arrival of spot prawn season. For fishermen, chefs, and seafood lovers alike, each shift in the sea’s mood brings a new chapter in the province’s culinary story.

Spring — The Sweet Arrival of Spot Prawns

When the days lengthen and the waters warm just enough, BC’s coastal communities celebrate the arrival of spot prawns. For a few short weeks, these coral-hued delicacies are pulled from the depths, their flavor delicate and sweet. Markets overflow with them, and waterfront restaurants create special menus to honor the season’s fleeting treasure.

Summer — Salmon in Their Prime

Summer belongs to the salmon. Sockeye, chinook, coho, and pinks move through BC’s rivers and coastal waters, bringing with them the lifeblood of the fishing industry and the centerpiece of countless feasts. Grilled over cedar, smoked to perfection, or served raw in sushi, salmon defines the taste of a BC summer.

Autumn — The Halibut Harvest

As the days cool, halibut season reaches its peak. These gentle giants of the deep are prized for their firm, white flesh and subtle flavor. Autumn evenings fill with the scent of halibut searing in butter, paired with seasonal vegetables from BC’s fertile farms — a reminder that the province’s bounty is not only from the sea, but also from the land.

Winter — Shellfish in Their Finest Form

The cold waters of winter bring out the best in BC’s oysters, mussels, and clams. Their briny sweetness intensifies, making them perfect for holiday feasts and cozy dockside meals. In fishing villages, the sight of steam rising from pots of shellfish chowder is as much a comfort as the warmth of a woodstove.

Living by the Sea’s Clock

For British Columbia, the sea’s seasons are not a backdrop — they are the heartbeat of coastal life. Each catch is tied to its time, each flavor a reflection of the Pacific’s cycles. To eat here is to taste the year itself, one tide at a time.