1. Geoduck
– Is the largest burrowing clam in the world that is also called the elephant trunk clam in Chinese. The majority of geoducks are exported to Honk Kong and mainland China, while a small amount is exported to US or sold in British Columbia. Canadian export value is up to $40 million annually. Geoduck is harvest one at a time by divers using a direct water jet called a "stinger". Source: British Columbia Canada Pavillion and BC Seafood online

2. Sea urchin
– Harvested and processed for their roe or sex organs. Considered a delicacy primarily in Japan where it is known as "uni". Over 90% of harvest is exported to Japan the rest is sold locally in B.C. sushi restaurants. The red sea urchin is hand picked by divers who use hand rakes made of stainless steel. Source: BC Seafood online.

3. Gooseneck Barnacles or percebes
- A delicacy the Spanish and other European go crazy over. Found in rocky shores and mussel beds, goose barnacles thrive in pounding surf or surge channels. Currently harvested by hand or using pry bar. Source: West Coast Vancouver Island Aquatic Management Board and Bill Casselmans' Word of the Day - Percebe -

4. Ginseng
Canada grows sixty percent of the world's production. Kamloops, B.C is one of the leading producers. Ninety per cent of the province's ginseng is exported to Asian markets. First Nation people of B.C. called it "bitterroot" and used it for medicinal purposes. Source: British Columbia Canada Pavilion Ready to eat local?

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