The Fish Counter was created by Chef Robert Clark, former executive of C restaurant and grandfather of the sustainable seafood movement, and Mike McDermind, marine biologist and one of the original proponents of the Ocean Wise program. The combination shop and restaurant has a very rustic feel that fits right in on the hip parts of Main Street. There is limited seating/standing/leaning room so be prepared to take your food to go!
What we ate
Crispy Cod Tacos
- 2 corn tortillas, tomatillo and mango salsa, spicy crema, marinated cabbage, and crispy fried cod
- The fish was fried perfectly! Crispy without being greasy and the fish was just cooked through
- The salsa provided some sweet and spicy while the crema and cabbage gave a good balance of creaminess and acidity to the tacos
Oyster Po’ Boy
- Deep fried sawmill bay oysters, kimchi, arugula, chive and dill sauce
- My favourite thing of the day. The oyster were large and also fried beautifully, the bread was crispy on the outside but held up well to the relatively wet toppings, and the kimchi added a nice kick! Not something I’ve seen on an oyster sandwich but I look forward to seeing it again
Side of fries
- They cut their fries thin and fry them crispy
- Seemed like they were served unsalted but there is a big variety of salt, vinegars, hot sauce, and ketchup to flavour your fries with
The service at the Fish Counter is extremely welcoming (Chef Robert Clark came out to welcome us to his shop and ask if we had been before) and the food is delicious. The Oyster Po’ Boy was my favourite and I felt it offered better value than the tacos. I wish there was a combo for tacos and fries like there was for the sandwich! Go down to Main Street and check them out, get some fish and chips or an oyster po’ boy, buy some fresh fish from the counter, or get one of their prepared soups to take home! I also appreciate their dedication to sustainable seafood, and its something that needs to be supported.