2025 Steveston Spot Prawn Festival and Seafood Celebration

The Steveston Spot Prawn Festival and Seafood Celebration runs May 14 through June 15, with lots of seafood-inspired activities, including fresh spot prawns brought into Fisherman’s Wharf daily, demonstrations from professional chefs on the Culinary Stage June 8, and locally caught seafood (by Steveston Fishers) featured on participating restaurant menus as part of Dine About June 1-16.

Please note: All dates are subject to change according to the Department of BC Fisheries and Oceans regulations.

Steveston Spot Prawn Festival

Spot prawns are available for sale now at Fisherman’s Wharf and sales start as early as 6 a.m. Bring a reusable bag to carry your catch home, and note that most boats accept cash only. Boats at Fisherman’s Wharf selling spot prawns include Black Heart, David, Prawns on the Spot and Steveston Spot Prawn and Seafood.

Read about Vancouver Spot Prawn offerings.

Watch the video of Steveston spot prawn fisherman Frank Keitsch about the dangerous life of a fisher and to learn about this highly coveted seafood.

Spot Prawn Day – June 7, 2025

You can watch top chefs at live cooking demonstrations, see performances by circus artists and musicians, and participate in family-fun activities outside the Gulf of Georgia Cannery.

Spot Prawn Recipes

Life’s Incredible Journey would like to inspire your inner-chef with these two delicious recipes.

Spot Prawn Ceviche by Chef Narain of Steveston Seafood House

Chef Narain of Steveston Seafood House shows off her ceviche. Photo Wendy Nordvik-Carr©

Ingredients

1 lb spot prawns — raw and cleaned

½ red onion diced

1 cucumber diced

3 tomatoes

1 jalapeno diced (less or more depending on the spice desired)

½ bunch cilantro, finely chopped

1 ¼ cup of lime juice

Fresh juice from one lemon

¼ cup of Worcestershire sauce

Salt and pepper to taste

Crostini or crackers

Instructions

• Combine the prawns with one cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour, until the prawns are pinkish in colour. Tip: Cut the tails into smaller pieces before this step to ensure they “cook” evenly.

• In a separate bowl, combine the onion, cucumber, tomatoes, jalapeno and cilantro.

• Add the shrimp and lime juice and mix well.

• Add the Worcestershire sauce and season with salt, pepper and lemon juice.

• Mix well and serve with crostini.

Spot Prawn & Cherry Gazpacho recipe by Chef Harris Sakalis of Globe@YVR, Fairmont Vancouver Airport

Chef Harris Sakalis created this spot prawn & cherry gazpacho dish for the Steveston Spot Prawn & Seafood Celebrations. Photo: Wendy Nordvik-Carr©

Ingredients

12 spot prawns

200g tomatoes

200g cucumber

200g Morello cherry puree

¼ red onion

1 garlic clove

50ml extra virgin olive oil

20g red wine vinegar

2 avocados, sliced

1 tsp halloumi cheese

Fresh basil leaves

Jalapeno to taste

Salt to taste

Instructions

• Slice halloumi cheese into thin slices and lay out on a tray lined with parchment paper. Place the tray in a warm oven (180°f) for four hours or until completely dry. Blend the halloumi in a food processor until it becomes a fine powder.

• Roughly chop all the vegetables and puree in the blender with the other ingredients until smooth. Adjust the seasoning to taste.

• Bring a large pot of salted water to a boil over medium/high heat. Once the water is boiling, add the prawns and cook for about 30 seconds until pink. Remove them from the water with a ladle and set aside.

• Pour cherry gazpacho into a bowl, garnish with lightly poached prawns, avocado, jalapeno, dehydrated halloumi powder, and fresh basil leaves, and drizzle with olive oil.

Steveston Spot Prawn and Seafood Celebrations Dine About

The Steveston Spot Prawn and Seafood Celebrations Dine About event takes place from May 31 to June 15. Participating restaurants will be announced at a later date.

Chef Vincent from Britannia Brewing presents Smoked Garlic Butter Spot Prawn with toasted focaccia from Britannia Brewing. Photo: Wendy Nordvik-Carr©

These were the Richmond Dine About Restaurants in 2024 – subject to change on May 21.

75 West Coast Grill – 7571 Westminster Highway

Smoked Sablefish ($36)

Blue Canoe Restaurant – 3866 Bayview Street #140

Poached Spot Prawns (Market Price)
with avocado and mango salsa

Britannia Brewing – 12240 Second Avenue #250

Smoked Garlic Butter Spot Prawn Skewers ($25)
with toasted focaccia

BRUNO Restaurant – 8499 Bridgeport Road

Spot Prawn Truffle Gnocchi ($40)

Cask Whisky Vault – 8400 West Road

Spot Prawn and Caviar Tartare ($28)

Catch Kitchen + Bar – 3866 Bayview Street #200

Sizzling Garlic Spot Prawns (Market Price)

Five Roads Brewing – 12251 No. 1 Rd #130

Prawn Tacos and Spotted Prawns (starting at $12)

Globe @ YVR – 3111 Grant McConachie Way (inside Fairmont Vancouver Airport)

Spot Prawn & Cherry Gazpacho (Market Price)
Chilled Cherry Gazpacho, Dehydrated Haloumi, Fresh Basil, Avocado

Little Mexico Cantina – 3131 Chatham St #150

Spot Prawn Ceviche ($20)

O’Hare Gastropub – 5031 Steveston Hwy

Crispy Cajun Spot Prawn Heads ($20)

Shady Island Seafood Bar & Grill – 3800 Bayview Street #112

Thai-style Yellow Curry Spot Prawns & Crab Legs Stir-fry ($45)

Steveston Seafood House – 3951 Moncton Street

Spot Prawn Ceviche ($20)

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