With only a six- to eight-week fishing season, wild B.C. spot prawns are one of the most sought after (and sustainable) seafoods we catch here on the West Coast. And with spot prawn season currently in full swing, we think they’re the perfect ingredient with which to celebrate the opening of our newest restaurant, Longtail Kitchen.

Inspired by our waterfront setting on the Fraser River, and by the Thai water taxis from which it takes its name, Longtail Kitchen features seaside Thai street food. It’s the latest venture from chef Angus An, who also owns award-winning Maenam Thai restaurant in Vancouver, and is a consulting chef at Kittichai in New York.

Join us next Saturday, May 25, as An cooks up a boatload of fresh B.C. spot prawns to celebrate the opening of Longtail Kitchen, as well as Seafood Month at River Market — $18 + tax gets you a pound of prawns and your choice of beverage, and if you’re here between noon and 2 p.m. you can enjoy live music in our Food Hall as well.

Better buy your pound of prawns in advance — once they’re gone, they’re gone! Buy them here.

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