飲食人語 Faces & Places

text.Stephanie and Henry Yuen

Kosta Zogaris -
North Vancouver’s King of Seafood

“I buy directly from the fisherman, that’s how fresh my seafood is!”

The questioned came when the two ladies paid for the side of Sockeye filet they picked out, “How should I cook this?”

Queries like this one are no strangers to Kosta. His answer, never a hasty one, often starts with a question. He has to find out a bit about the customers’ dining habit and level of cooking skill before he answers. “This is the customer service we gladly provide.” Kosta says,” Salmon is the pride and joy of B.C. and is such a wonderful fish, it deserves special attention.”

Nobody will argue with him on that note and we certainly are big lovers of Salmon. “You can steam it, poach it, grill it, sauté it, Bouillabaisse it and of course, my oriental friends love to sashimi it.” When it comes to seafood, Kosta can spend a whole day just talking about them. ”You see, we all know how richly loaded Salmon is with Omega3 and other good stuff, but not everyone appreciates it. It is my job to let them know!” Anyone can feel his passion.

Kosta owns a couple of fish stores inside Londsdale Quay. The Salmon Shop, needless to say, sells Salmon and related products; the other store Screaming Mimi, sells other seafood such as clams, lobsters, crabs, mussels, etc. But what makes Kosta such an icon is his forward thinking and smart marketing tactic. Screaming Mimi also offers to cook customers’ choices of seafood and serve them juicy and hot, at a very reasonable price right there!

Let us tell you how amazing it is for customers, especially tourists, to pick and enjoy the best possible seafood there palate can taste, in a small seafood shop by the sea! Some of my Chinese friends find Kosta’s cooked seafood better than some restaurants. No wonder Kosta has been voted “Best Seafood Shop in North Vancouver” numerous times.

“They ask me questions because they trust me, and I appreciate that.” Kosta said while cutting open another big Salmon. “Why don’t you debone the fish?” I asked.

“Unless you’re making sashimi, there’s really no need to debone the fish.” Kosta explains, “It not only takes time and effort, it may also damage the meat. The fact is; fish bones are much easier to remove when cooked. Why pay more to have it deboned?”

back to contents

KWONG FUNG GROUP