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Meet the Fish Valet at Fairmont Vancouver Airport

Fairmont Vancouver Airport

Learn more about Fairmont Vancouver Airport or make a booking.

Planning a journey to one of the world famous Canadian fishing lodges in British Columbia? Be sure to include a stopover at Fairmont Vancouver Airport – you will rest easy knowing that your prize catch is well taken care of by our Fish Valet service.

The Fairmont Vancouver Airport will accommodate you and your catch in style. Your fish will be 'checked-in' to a 575-cubic foot freezer, where it’s then safely stored until you are ready to depart. 

Harvey Makasa, our 'Fish Valet' will store your prized fish before you transport it home. Born in Australia, Harvey's heart landed in British Columbia. Harvey enjoys exchanging travel stories with guests he meets and is the resident expert on fish storage at Fairmont Vancouver Airport.

From Sea to Table: Fish Valet Harvey Masaka’s Top 5 Tips

  1. CHILL your catch in ice from the moment its caught until its stored. Use an insulated cooler and drain the ice water regularly to avoid the water spoiling the flavour of the fish. 
  2. CLEAN your fish as soon as possible to preserve freshness and flavour.  As long as your fish is kept whole and under ice,  it can be kept for up to 1 day before cleaning is required. 
  3. REFRIGERATE is possible once the fish has been washed in cold water, dried, and wrapped in wax paper, plastic wrap or aluminum foil.  Remember that refrigeration is best for no more than 2 days and your larger pieces of fish will keep better than smaller ones. 
  4. FREEZE your fish … this will allow it to last between 3 and 12 months and using vacuum sealed, freezer safe bags to store your fish will ensure optimum freshness. 
  5. THAW fish by placing it in the refrigerator overnight or placing the wrapped fish in a cold water bath until fully thawed. 
  6. BONUS TIP: BBQ using Chef Colin Burslem’s secret BBQ spice rub

Chef Burslem’s (Not So Secret) Secret BBQ Spice Rub

1/4 cup paprika

1/4 cup chili powder

2 tablespoons smoked paprika

2 teaspoons cumin

1 teaspoon cayenne pepper

1 teaspoon fennel seeds

1 teaspoon ground coriander

1 tablespoon salt

1 teaspoon coarse ground black pepper

Season generously onto your latest catch. Open your favorite summer beverage and relax while you allow the fish to absorb flavors for at least 3-5 minutes before cooking. Best served with sunshine and good company.

Learn more about the Fish Valet and check out our Fishing Adventure Package.


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