[quick upbeat music] -[Brandy] Hi, I'm Brandy Yanchyk, a Canadian journalist and documentary filmmaker who loves sharing stories about food, culture and history from all around the world.

On this adventure, I'm headed to Prince Rupert, a remote city on the north coast of British Columbia.

With mountains and sea as its backdrop, this place has a unique charm.

Get ready to experience British Columbia in a whole new way.

[quick upbeat music] -[Brandy] Prince Rupert is the only city in the Great Bear Rainforest, and around 14,000 people live here.

You can travel here by road, air, rail or sea.

Like the many bears who call the area home, I am craving wild salmon.

[quick upbeat music] -[Brandy] If you like sushi, which I do, Prince Rupert is a great place to come.

I'm with Dai Fukasaku and he is a sushi chef who chose to come to this place, which is right on the Pacific Ocean so that you could have access to delicious seafood.

Right?

-[Brandy] So tell me a little bit about your connection to Ocean Wise and sustainable cooking when it comes to sushi.

-[Dai] Well, when I first, opened up my restaurant, I wanted to focus on local seafood, and I wanted to see if I can run a sushi restaurant with local seafood only.

The answer was yes.

And then I wanted to see if I can focus on sustainable seafood, too.

The answer was also yes.

So I tried to source local seafood, which was caught in a sustainable manner, which means it has least effect to ocean.

It keeps ocean healthy and it keeps us healthy too.

-[Brandy] Okay, let's talk about this octopus.

How come you have this here?

-[Dai] Well, I got a phone call from shrimp fisherman yesterday, and he was like, Dai, I got an octopus in my shrimp trap, Would you like it?

-[Brandy] Wow.

-[Dai] Sure.

-[Brandy] Okay, what are we going to do with this?

-[Dai] Okay, so I'm going to need your help.

-[Brandy] Oh, great.

-[Dai] Cooking octopus together.

This one was previously wrapped with salt and daikon radish for 30 minutes total.

Salt removes the sliminess.

Daikon radish works at the tenderizer.

-[Brandy] Wow.

Look at these suctions.

-[Dai] Yeah, these are the big guys.

-[Brandy] Oh, this is not a joke.

Yeah, it's all suctioned to the bottom.

And how do people eat this?

-[Dai] So we're going to boil it and we're going to eat it thinly sliced.

-[Brandy] Wow, okay.

Well, let me see how I can help you here.

-[Dai] Okay.

So we have water right here.

-[Brandy] Okay.

-[Dai] Boiling, that I'm going to turn it down a little bit because I don't want it to keep boiling.

-[Brandy] Okay.

-[Dai] I'm going to put a little bit of salt.

Salt for the taste.

-[Brandy] Okay.

-[Dai] I'm going to put a little bit of green tea.

-[Brandy] Green tea?

-[Dai] Yeah.

Green tea is colour enhancer.

-[Brandy] Really.

-[Dai] Yeah.

-[Brandy] Fascinating.

-[Dai] Okay.

So I want you to Brandy, hold octopus leg like this.

-[Brandy] Okay.

-[Dai] Okay.

Just one at a time.

-[Brandy] One at a time.

-[Dai] Okay.

I'll show you with this one.

Okay.

And we're going to put tip of the legs first.

-[Brandy] Very slowly.

-[Dai] Slowly, lift.

Slowly, lift.

See?

It's started.

-[Brandy] Why is it curling?

-[Dai] Because of the temperature of water.

-[Brandy] Wow.

-[Dai] And I'm doing this.

So water temperature don't get down so quickly.

-[Brandy] Interesting.

-[Dai] Okay.

Would you like to try that?

-[Brandy] I would like to try this.

-[Dai] Okay.

-[Brandy] I've never done this in my life.

Wow.

-[Dai] And lift.

-[Brandy] Whoa!

[quick intense music] -[Brandy] Look at it curling.

-[Dai] And I think it's goin to take about 15 minutes or so.

So we should do something else.

-[Brandy] Yes.

I would love to make some salmon sushi with you.

-[Dai] Okay, so, Brandy, let's make sushi roll.

-[Brandy] I would love to.

I love salmon.

-[Dai] So we have Ocean Wise approved Skeena River sockeye salmon.

-[Brandy] And British Columbia has the best salmon, doesn't it?

-[Dai] Yes.

Best of British Columbia, indeed.

Okay, so I'm going to slice it like this.

My knife is nice and shiny.

-[Brandy] Very shiny.

-[Dai] Okay.

We'll keep this.

[quick intense music] -[Brandy] And how did you learn how to make sushi?

-[Dai] Long story short, on YouTube.

-[Brandy] No!

-[Dai] Well, I was in Ohio when I first started sushi making.

And I was trained by a Japanese chef who was trained in Japan.

And he taught me in hard core Japanese way, which is "Dai, stand behind me, watch and learn."

-[Brandy] Wow.

-[Dai] So this is what I was doing, like most of the night when I was apprentice, that you don't learn a lot from it.

-[Brandy] No.

-[Dai] But luckily there are lots of YouTube videos available.

-[Brandy] Unbelievable.

-[Dai] Okay, so we're going to put... -[Brandy] What's that?

-[Dai] Sesame seed.

-[Brandy] Ooh, can I do it?

-[Dai] Yeah.

-[Brandy] And why do you put sesame seeds on?

-[Dai] Just for the flavour.

-[Brandy] Wow.

-[Dai] Yeah.

-[Brandy] And can I put it on yours?

-[Dai] Sure.

-[Brandy] Ready?

-[Dai] Yeah.

-[Brandy] We're putting enough on?

-[Dai] Yeah.

-[Brandy] Mmmm, sesame seeds.

Okay.

-[Dai] Now we're going to flip like this.

-[Brandy] Really?

Okay.

[quick intense music] -[Dai] Very good.

-[Brandy] Mmhmm.

-[Dai] There's a spicy sauce, okay.

-[Brandy] All right.

Everything spicy is my favorite.

-[Dai] Okay.

So I want to go like below salmon.

-[Brandy] Okay.

-[Dai] Just an easy line like this.

-[Brandy] Is that okay?

-[Dai] Yeah.

Perfect.

-[Brandy] Okay.

-[Dai] Okay.

And avocado.

I use butter spreader.

-[Brandy] What?

-[Dai] To cut avocado.

-[Brandy] Okay, let's watch this magic.

-[Dai] Okay.

Go like this.

-[Brandy] Ooh.

Butter spreader.

-[Dai] Yeah.

You want to put it under on top of, your spicy sauce.

-[Brandy] Wow.

This is so cool.

Okay, I'm not very good at this.

-[Dai] Well, first time is much harder than the second time.

-[Brandy] Exactly.

[slow melodic music] -[Dai] Okay.

And you want to make it into square shape a little bit.

-[Brandy] How do you do that?

-[Dai] Just push the bottom of the roll.

-[Brandy] The sides.

-[Dai] Yeah.

-[Brandy] And then you flatten the top?

-[Dai] A little bit, yeah.

Good.

So wet the knife, let water drop down.

-[Brandy] Yes.

-[Dai] Find the center.

-[Brandy] Yes.

Yes.

-[Dai] Nice and easy.

Don't push it.

-[Brandy] Okay.

-[Dai] And put them together.

-[Brandy] Okay.

-[Dai] Find the center.

-[Brandy] Yes.

Wow.

Very smart.

[slow melodic music] -[Brandy] Looks awesome.

-[Dai] So when we open sushi.

-[Brandy] Yes.

-[Dai] You know the side which is on the cutting board?

-[Brandy] Yes.

-[Dai] Okay.

Those side, it's flatter.

-[Brandy] Yeah.

-[Dai] So I want these guys to meet each other so it looks better, if you go like this.

Ugly.

-[Brandy] Oh, really?

Okay, hold on.

Gorgeous, gorgeous.

And that's right, because we can sort of smush them down and nobody knows that the other side looks terrible.

Hehe.

-[Dai] Not many people can cut sushi rolls like this flat.

-[Brandy] Are you saying that I've done well?

-[Dai] You've done well.

At the end, we grate wasabi.

-[Brandy] Okay.

-[Dai] The reason why we waited till the end is the spiciness of wasabi only last five minutes.

-[Brandy] Really?

-[Dai] Right.

-[Brandy] Okay.

-[Dai] So to grate I make circle like this.

[rasping] -[Brandy] Wow.

-[Dai] Want to try?

-[Brandy] I really do.

I can't believe this.

[slow rasping] -[Brandy] Is it really challenging to grow wasabi?

-[Dai] It is.

It grows in soil.

It grows in, water as well.

The guy who harvest these wasabi in Vancouver Island, he has PhD.

-[Brandy] Good for him.

PhD in Wasabi is what I like.

-[Dai] Yeah.

Okay.

And we're gonna just... [tapping] -[Dai] Let it.

Put them together, like, in the shape of pyramid.

-[Brandy] Yes, as I've seen it in the restaurant.

-[Dai] Or as I was told in the shape of Mount Fuji.

-[Brandy] Okay, that's cool, Mount Fuji too.

And then we were putting on some ginger which is the best.

Can we do a cheers here?

-[Dai] Sure.

-[Brandy] Cheers.

Well, thank you, Dai.

[quick upbeat music] -[Brandy] Mmm.

Mmhmm.

[quick upbeat music] -[Brandy] Mmm.

I love sushi.

That is delicious.

-[Dai] Like this way you can taste the rice.

You can taste the seafood and you can taste the wasabi at the end.

-[Brandy] Can I have some ginger too?

-[Dai] Mmhmm.

-[Brandy] Why do people have ginger at the end?

-[Dai] Well ginger is supposed to be the palate cleanser.

So if you, eating one with two other kind of fish, eat ginger to clear your palate.

-[Brandy] Wow.

Well, I want another piece.

Can we go for it?

-[Dai] Please.

Be my guest.

[quick upbeat music] -[Dai] And by the way, your sushi was amazing.

-[Brandy] You think so?

-[Dai] Yeah.

-[Brandy] Thank you.

-[Dai] Like, most of the first timer tend to make it too hard.

-[Brandy] Really?

-[Dai] Yeah.

-[Brandy] Mmm.

Have some more too.

-[Dai] I will.

-[Brandy] [laughing] -[Dai] Should I try yours or mine?

-[Brandy] Try mine.

-[Dai] I will.

[quick upbeat music] -[Brandy] So you think there is a technique to, how hard you make it?

Is it like when you're pressing?

Really?

So I was gentle and I, and that had some rewards.

-[Dai] Right.

-[Brandy] Okay.

Well, I'd love to see that octopus before I go.

Let's see what he's looking like.

[quick upbeat music] -[Brandy] Wow.

Look at the colour.

-[Dai] Yeah, it's nice and purple, right?

-[Brandy] It's beautiful.

-[Dai] That's what the green tea we put earlier does.

-[Brandy] Wow.

[quick upbeat music] -[Brandy] Mmhmm.

-[Dai] So some people put these into ice cold water right away but I'd rather keep it like this and let the heat inside the flesh cook it a little longer.

And after that, I want to freeze it before serve it so it breaks all the fiber and it tastes much, much better.

-[Brandy] Wow.

-[Dai] So, unfortunately, you can't try this today.

-[Brandy] That's okay, because I had a wonderful sushi.

And I just have to thank you so much, Dai, for teaching me how to make it.

And I'm going to go home with these new skills and make some.

I'm going to try anyway.

Thank you.

-[Dai] Thank you for coming to Prince Rupert and love all the sustainable seafood.

-[Brandy] Yummy.

[quick upbeat music] -[Brandy] Of course Prince Rupert has a brewery, the Wheelhouse Brewing Company, and I'm with head Brewer, Craig Outhet.

-[Craig] Hi there.

-[Brandy] Hi.

-[Craig] Good to see you.

-[Brandy] Yeah, so tell me a little bit about what's on offer if you're thirsty and you come to Prince Rupert?

-[Craig] Yeah, I poured a selection of four for us to try.

It's kind of a spectrum.

One of our specialties included, we like to really use local ingredients as much as we can to create some of our beers and make 'em unique to where we are.

This is our Scurvy Dog spruce ale.

-[Brandy] Okay.

-[Craig] And so every, every May, the spruce tips come out on the sitka spruce on the coast around here, and we go around and we harvest them by hand, take our families out, an go make a day of it.

So if you smell 'em, these are actually from this year but we do freeze 'em to kind of hold 'em over, but, so that kind of a sweet smell.

They don't smell like cleaner or anything like that, so we basically use them in our Spruce Tip beer, and it's our most popular seasonal beer.

Want to give it a try?

-[Brandy] Is it this one here?

-[Craig] Yeah, it's number two there.

-[Brandy] Oh, let's give it a smell.

Alright, cheers, hold on, we got to cheers first.

-[Craig] Sorry.

-[Brandy] [laughing] You're thirsty!

-[Craig] I get excited.

[quick upbeat music] -[Brandy] Mm, that's really sweet.

-[Craig] Yeah, so a lot of people think, Oh, it's got spruce tips in it, they're gonna think it's gonna taste like PineSol or cleaning product, but we've found that the spruce tips give it a nice sweetness to it, almost like a blueberry or a raspberry flavour.

-[Brandy] Mmhmm, it's very refreshing, and it definitely does not taste like any of the things that you just mentioned.

-[Craig] No, it tastes way better than those.

-[Brandy] This is the kind of drink that if I was to cut the lawn ever in my life, I would want to drink one of these after.

-[Craig] Yeah, we call those lawnmower beers.

-[Brandy] [laughing] -[Craig] Yeah, it's just a rally nice, we punch it out in June and July and it's a really nice light summer beer, light malt base and try to feature the spruce tips as much s we can in the flavour.

-[Brandy] Wow, cool, I like it.

-[Craig] This is our most popular beer.

This is call the Gillnetter Golden Ale.

-[Brandy] Okay.

-[Craig] It's crafted after like a German Kolsch beer, so really light in body, really mellow to drink, it's our number one seller.

It's basically a beer that everybody can enjoy.

So a gillnetter, in case you didn't know, is a type of fishing boat.

-[Brandy] I didn't know that.

-[Craig] Yeah, yeah, it's a salmon fishing boat, and they're historically, anyways, they're pretty active around these parts.

We wanted to honour the fishing tradition around Prince Rupert.

-[Brandy] And how do you make it?

-[Craig] Well, we take some pilsner malt, some victory malt, some unic malt, put it in a mash ton, move it over to the kettle, boil it up, add some hops, ferment it for two weeks and then kick it out.

-[Brandy] Okay, let's cheers on this one.

-[Craig] Here we go.

[quick upbeat music] -[Brandy] Mmm.

-[Craig] So this is another lawnmower beer.

-[Brandy] Woah, wait, no, there's fruit in this.

-[Craig] Yeah, it's got the, the yeast can kick off some pear flavours, they say, so that's what I get out of it sometimes.

-[Brandy] I like it, it's really good.

Everything is sort of light.

-[Craig] Yeah, I've given us, I've given us a light selection.

Like, we have a couple of dark beers on tap, and that's always seasonal, but sometimes it's nice when it's warm out to get the light beers.

-[Brandy] So tell me just a little bit about what it's like to have a brewery here in Prince Rupert.

What are people looking for?

-[Craig] Ah, well, that's a good question.

Well, they tend to drink everything we have, so.

-[Brandy] Really?

-[Craig] Yeah, they're pretty happy.

-[Brandy] I heard that you even had a beer that was made out of kelp, which is sold out because I came here thinking I'm gonna get, you know, some of my iodine in that kelp, but I didn't get it.

-[Craig] Sorry, no, no, no, yeah, we tried.

We've, like I said, we've used the spruce tips, we've tried to make other local ingredients, we've tried a beer with kelp and huckleberries, because there's a traditional German style of beer that's kind of sour and salty, so we try to extract some of the salt from the kelp, but you're too late.

You guys should have got here last week.

-[Brandy] I'll have to come back, because things are going in different seasons, right?

-[Craig] Yeah, yeah.

So we'll see.

And obviously, most of the things we can harvest and use from come in the summertime.

But we're gonna, we try to save some of the spruce tips for the wintertime too, and make a beer then, too.

-[Brandy] Cool, well, I really want to see what happens back there and how you do things.

So if you can take me on a little tour.

-[Craig] Yeah.

-[Brandy] And maybe I can help you out, I'd learn a little bit about brewing here in Prince Rupert, I love that.

-[Craig] Sure.

We'll put you to work.

-[Brandy] Let's do it.

Thanks.

-[Craig] Thanks.

[quick upbeat music] -[Brandy] Wow.

So this is where the magic happens.

-[Craig] Yeah, welcome to the brew house.

So this is where we make all of our beer.

Each and every batch we make, 1700 liters at a time goes into these tanks.

-[Brandy] Wow.

-[Craig] Yeah, it's beautiful.

So we're gonna get you going on the first stage of the brewing process, which is called milling the grain.

-[Brandy] I'd love that.

-[Craig] Yeah, so we've got the grain in these bags.

-[Brandy] Can I put my hands in?

-[Craig] Yeah, go ahead.

-[Brandy] Am I allowed to touch it?

-[Craig] You're allowed to touch it, yeah, you're allowed to smell it.

-[Brandy] Wow.

-[Craig] Yeah.

-[Brandy] Smells like grain.

-[Craig] Yeah.

-[Brandy] Looks like grain.

I love it.

No, it's good.

You know, people, people need to understand.

I didn't really understand too much about beer before.

-[Craig] For sure.

-[Brandy] I started opening bags like this and having a peek.

I love it.

-[Craig] Yeah.

So this is barley.

You can use all kinds of different grains to make beer.

There's wheat.

People make it out of quinoa, corn, rice.

-[Brandy] Wow.

This is malted barley, and we're gonna run it through this machine right here.

This is our mill.

So it's gonna crush it up into like smaller bits, and we're gonna brew with it tomorrow.

-[Brandy] Okay, let's do this.

How can I help you?

-[Craig] Yeah, sure.

Start the machine up.

-[Brandy] Okay.

Yeah, green button there.

We'll start the helicopter.

-[Brandy] Oooooh.

-[Craig] It's gonna climb up.

-[Brandy] It's climbing.

-[Craig] Yeah, it's gonna work.

Let's open one of the bags.

-[Brandy] Yep.

Take that red string.

-[Brandy] Ready?

Red string.

-[Craig] Pull it towards you.

-[Brandy] Loving it, this is so satisfying.

-[Craig] Yeah.

-[Brandy] Yeah!

-[Craig] Nice job.

-[Brandy] Folding it.

Now, I don't want to break my back.

-[Craig] I'll help you.

-[Brandy] I'm not used to this, like, oh my goodness.

This is seriously heavy.

-[Craig] Each one weighs about 55 pounds.

-[Brandy] Use your knees, use your knees!

-[Craig] Well, we'll do it together, I promise.

-[Brandy] Okay.

-[Craig] We gotta, we gotta start the when this gets to 60, I want you to press the green button.

We'll start the mill.

-[Brandy] Okay, what I do with that?

Go here?

-[Craig] Yeah, it goes on that thing.

-[Brandy] This is insane.

-[Craig] That's where we keep all of the string that we've used.

-[Brandy] The sign of success.

-[Craig] Yeah, that's right.

It's an indicator of our progression.

-[Brandy] Okay, we're getting there.

We're almost at 60.

-[Craig] No wait, hit this button.

We gotta start the mill.

Let's start this one together.

-[Brandy] Okay, ready?

-[Craig] You ready?

-[Brandy] This way, this way, this way, this way.

-[Craig] Got it.

You push it, oh.

Nice job.

-[Brandy] Yeah.

[whirring] -[Brandy] Look at that, beauty.

[whirring] -[Brandy] Woo!

-[Craig] Good job.

You made beer.

Congratulations.

-[Brandy] Yes, I made beer.

[laughing] [whirring] -[Craig] Nice job.

-[Brandy] All right, so how important do you think a brewery is to a community like Prince Rupert?

-[Craig] They're very important.

You know, we provide a few local jobs, but more than that, we provide, I'd like to think, a little bit of better quality of life.

You know, sense of pride in the community.

Great beer being made locally.

In our tap room, you can come and enjoy yourself.

It's a great local watering hole where visitors and locals can come and meet and talk.

You can have a conversation with anybody you want in there, no TVs, just beer and conversation.

-[Brandy] You're making me thirsty.

All right, I'm going back in.

-[Craig] Yeah, let's go.

-[Brandy] Thank you.

-[Craig] You're welcome.

[quick upbeat music] -[Brandy] Prince Rupert is located in the traditional territories of the Shim Sham First Nations, which has kept their history and culture alive for thousands of years.

Today, over 35% of the city's population identifies as having Indigenous origins.

-[Brandy] One of the wonderful things about being out here in Prince Rupert is that you have an opportunity to meet Indigenous artists like Rose and Jackie Temple, and Rose is working on a mask.

Tell me about it.

-[Rose] This mask is being done for a transformation mask.

This is just the first part of it.

This is the portrait part that's going to be enveloped in another part that's going to open up like that.

-[Brandy] And how did you make this?

-[Rose] Some of the tools that we're using are straight knife, slow bent and a bent knife and a small gouge.

And this, this baby.

I made this myself.

I forged this myself.

-[Brandy] And what kind of materials did you make the mask from?

-[Rose] This is Alder, because when it when it's wet, it's easy to carve with, and when it's dry, it dries really light, and it's got really nice grains to it that pop out once you're finished sanding it.

-[Brandy] And Rose, why do you think it's important, or do you think it's important for Indigenous people to be focused on their own traditional way of making art right now?

-[Rose] It is important because the the way you figure out what you're going to do is by hearing the stories of the elders or remembering something yourself, right?

What happened in your, in your life, or whatever, and then once you put it to artwork, then it becomes cultural.

And in some ways, you're starting your own tradition.

With me, I like, I like to put a story to my artwork.

The story starts when I find the piece of wood that I, that I want, and then as I'm going through, as I'm going through trying to figure out what I'm going to do, the story starts coming to me.

And this one here came out to the Raven stealing the sun.

Because when I drew this out on a piece of paper to figure out what I was doing, at first it was just going to be a portrait mask with a raven on it, stealing the sun, and one of the eyes was going to be the sun.

But as time went on, I started figuring, started thinking that maybe I'll do this transformation mask, or one that I should have done with my dad.

[quick upbeat music] -[Rose] And I'm using a gouge.

This is a one and a half inch gouge, but once you start taking out the inside, you want to try and finish it that day and then start drying it out.

So basically, you just hold it onto the wood like that.

Start tapping it.

[tapping] -[Rose] You want to try?

-[Brandy] Oh, I do, but I'm kind of scared that I'm gonna do something bad to your mask.

-[Rose] No, there's a lot left in it yet.

Put it on your lap.

-[Brandy] Okay.

-[Rose] And lean it against the... -[Brandy] Perfect.

-[Rose] Put it closer, move it up a bit.

-[Brandy] Like here?

Ooh, this is satisfying, ready?

-[Rose] Yep.

-[Brandy] It's gonna happen.

[tapping] -[Brandy] Yes, wow.

Rose, I'm really impressed.

Like, I'm not being sarcastic or exaggerating.

That's actually a lot of work.

-[Rose] It is.

-[Brandy] I had no idea.

When I saw you do it, you did it so easy, easily.

So I thought, oh, you know, that's gonna be easy.

But it's not.

-[Jackie] Today, I'm working on beads out of Devil's Club stick, which never goes to waste because I took the outside part of this Devil's Club for medicine for myself.

Today I'm making beads.

-[Brandy] And what will you do with the beads?

-[Jackie] The beads are actually going to go to the outside of my hat.

There's going to be blue beads in between every other one like this.

[quick upbeat music] -[Brandy] Wow, wonderful.

On your cedar hat.

-[Jackie] And you can use my office and try do one cut.

-[Brandy] [laughing] I will try.

Go over here.

-[Jackie] Okay, what I'm using for measurement is just the width of this.

-[Brandy] Yes.

-[Jackie] Here to there.

-[Brandy] Okay.

-[Jackie] No, no, measure first.

-[Brandy] Oh.

-[Jackie] Measure like this.

-[Brandy] I'm not a very good apprentice, obviously.

Okay, I see it.

[quick upbeat music] [scritching] -[Brandy] Can I move it towards myself?

-[Rose] Yeah.

-[Brandy] Yes?

-[Jackie] Yeah.

[scratching] -[Brandy] Yeah, I'm good at this one!

-[Jackie] Perfect.

-[Brandy] Awe, thank you.

-[Jackie] Perfect.

That's yours, you can keep it.

-[Brandy] Thank you, I'll need a cedar hat though now.

[laughing] Thank you so much.

[quick upbeat music] -[narrator] To end my trip, I participated in a shore lunch of delicious local sockeye salmon.

-[Brandy] How's that.

-[Lyle] That's nice, that's great.

-[Brandy] Perfect.

We have to wait 15 minutes.

[quick upbeat music] [foil crinkling] -[Brandy] What do you think, Charlotte?

-[Charlotte] It's delicious.

-[Brandy] Is it?

[foil crinkling] -[Brandy] Mm, mmhmm!

That's wonderful.

-[Charlotte] Soul food for us.

-[Brandy] You know what?

I absolutely love that it's over the fire.

It tastes so good.

-[Charlotte] You can taste the smoke from the fire.

-[Brandy] And you know what?

When fish is fresh, it has a different taste, right?

I can feel like you just got it.

Thank you so much.

-[Charlotte] You're welcome.

[quick upbeat music] -[narrator] My time in Prince Rupert has been truly unforgettable.

I'm eager to return to northern British Columbia to discover even more of the captivating people and untamed wilderness.

[quick upbeat music]