Restaurant menus across the West Coast of Canada will soon see an influx of squid and sardine dishes, while the popular sockeye salmon makes a slow exit. As it turns out, climate change may have ...

Diners at B.C. restaurants may need to get used to seeing more squid and sardines, and less sockeye salmon in the future, amid warming oceans due to climate change. That’s according to a new study ...

Chef Hidekazu Tojo, of Tojo’s Restaurant, is credited for inventing the California roll and the BC roll and for introducing smoked salmon to Japanese cuisine. He says there’s about 60 per cent less ...

Seafood served in Vancouver restaurants is increasingly being dominated by warmer-water species, due to climate change, according to a University of B.C. professor.

Vancouver seafood lovers may see more Humboldt squid but less sockeye salmon on restaurant menus in the near future due to climate change. Dr. William Cheung That’s according to a new study by UBC ...

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William W. L. Cheung receives funding from NSERC, SSHRC, CIHR, and the David and Lucile Packard Foundation. University of British Columbia provides funding as a founding partner of The Conversation CA ...