Ask Takuya: A Weekly Seafood Learning Series – What Fish to Enjoy in March & April
Tue, Mar 03
|TSUKIJI KITCHEN
Special seafood bowl is included! At TSUKIJI KITCHEN, we’re hosting an ongoing series where we make seafood easier — and more enjoyable — to understand. Spring is arriving — but what does “seasonal” really mean for seafood? Discover which fish become delicious this time of year and why.
Time & Location
Mar 03, 2026, 12:30 p.m. – 2:30 p.m.
TSUKIJI KITCHEN, 228 Lonsdale Ave, North Vancouver, BC V7M 2G1, Canada
About the event
Special seafood bowl is included!
As winter transitions into spring, many fish begin to change in flavor, texture, and condition.
In this session of Ask Takuya, we explore what “seasonal” really means in the world of seafood and why certain fish become especially enjoyable in March and April.
Takuya will introduce several species that reach their peak during early spring, while explaining how migration, feeding cycles, and environmental changes influence taste and quality.
This session helps you understand how to eat with the seasons — and how knowing when to eat a fish can be just as important as knowing what to eat.
