Photos and video with hashtag #sturgeon

#sturgeon

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- @gillsteele_’s biggest white sturgeon to date! 🎉It has been almost two weeks since our action-packed trip with @langsfishingadventures, and tomorrow night you’ll get to see the video from that day! 🙂 #sturgeonfishing #whitesturgeon #sturgeon #fraserriver #fraserriversturgeon #fishingbc #bcfishing #gofishbc #fishbc #fishingwithrod #wefishhere #highwatertackle #langsfishingadventures #catchandrelease #keepemwet #bigfish #explorebc #sharechilliwack #britishcolumbia #fishingbuddies
- @gillsteele_ ’s biggest white sturgeon to date! 🎉It has been almost two weeks since our action-packed trip with @langsfishingadventures , and tomorrow night you’ll get to see the video from that day! 🙂 #sturgeonfishing #whitesturgeon #sturgeon #fraserriver #fraserriversturgeon #fishingbc #bcfishing #gofishbc #fishbc #fishingwithrod #wefishhere #highwatertackle #langsfishingadventures #catchandrelease #keepemwet #bigfish #explorebc #sharechilliwack #britishcolumbia #fishingbuddies
- @gillsteele_’s biggest white sturgeon to date! 🎉It has been almost two weeks since our action-packed trip with @langsfishingadventures, and tomorrow night you’ll get to see the video from that day! 🙂 #sturgeonfishing #whitesturgeon #sturgeon #fraserriver #fraserriversturgeon #fishingbc #bcfishing #gofishbc #fishbc #fishingwithrod #wefishhere #highwatertackle #langsfishingadventures #catchandrelease #keepemwet #bigfish #explorebc #sharechilliwack #britishcolumbia #fishingbuddies
- DINNER 🍽: @botanistdining Located in the Fairmont Pacific Rim, replacing the previous Oru Cuisine last April, Botanist has definitely made its mark in this huge 5,000 square foot space sectioned into a cocktail bar, garden, dining room, and lounge creating more intimate dining space. We were lucky enough to be sat in the small glass-walled garden with overgrown greenery, a trellis and more than 50 different types of plant species. It has a very ritzy and contemporary decor with the use of limestone, white washed wood, rose gold accents, and banquettes. There's a wealthy and sophisticated ambiance, especially with the live piano music. The menu is brief with only a handful of options, or you could spend $108/person for the table and opt for the chef's choice option. All the dishes are extremely pricey especially for the portion sizes with each "main" averaging $40. We found the wait staff very prompt and friendly, and it's nice that they make sure to ask if you have any allergies or dietary requests before you order. They give you free leaf shaped bread loaded with nuts and seeds with whipped butter. You can have as much as you want with their bread station, and also buy some to go. FOOD: CHARRED OCTOPUS: This dish comes with a few thinly shaved pieces of cauliflower, watermelon radish, kohlrabi, and diced chorizo. The texture of the thick octopus tendril was lovely; still had a nice chew yet tender. The dish was overall pretty spicy as the mollusc was seasoned with a spicy rub, and had pieces of spicy chorizo surrounding it. The garnishes however, added a refreshing aspect and helped cut some of the heat. This dish was exquisite, just make sure you have a glass of water close by. STURGEON: Two pieces of fish with beetroot agnolotti, diced sunchokes, and creme fraîche. The sturgeon was cooked perfectly moist and tender, but surprisingly very bland. The agnolotti are like mini raviolis but with a very sweet flavour to it which was okay, but we felt like it was much too sweet and didn't really go with the dish. Overall it was disappointing, however what it lacked in flavour it made up for with its artfully stunning constructed plating.
- DINNER 🍽: @botanistdining Located in the Fairmont Pacific Rim, replacing the previous Oru Cuisine last April, Botanist has definitely made its mark in this huge 5,000 square foot space sectioned into a cocktail bar, garden, dining room, and lounge creating more intimate dining space. We were lucky enough to be sat in the small glass-walled garden with overgrown greenery, a trellis and more than 50 different types of plant species. It has a very ritzy and contemporary decor with the use of limestone, white washed wood, rose gold accents, and banquettes. There& #39;s a wealthy and sophisticated ambiance, especially with the live piano music. The menu is brief with only a handful of options, or you could spend $108/person for the table and opt for the chef& #39;s choice option. All the dishes are extremely pricey especially for the portion sizes with each "main" averaging $40. We found the wait staff very prompt and friendly, and it& #39;s nice that they make sure to ask if you have any allergies or dietary requests before you order. They give you free leaf shaped bread loaded with nuts and seeds with whipped butter. You can have as much as you want with their bread station, and also buy some to go. FOOD: CHARRED OCTOPUS: This dish comes with a few thinly shaved pieces of cauliflower, watermelon radish, kohlrabi, and diced chorizo. The texture of the thick octopus tendril was lovely; still had a nice chew yet tender. The dish was overall pretty spicy as the mollusc was seasoned with a spicy rub, and had pieces of spicy chorizo surrounding it. The garnishes however, added a refreshing aspect and helped cut some of the heat. This dish was exquisite, just make sure you have a glass of water close by. STURGEON: Two pieces of fish with beetroot agnolotti, diced sunchokes, and creme fraîche. The sturgeon was cooked perfectly moist and tender, but surprisingly very bland. The agnolotti are like mini raviolis but with a very sweet flavour to it which was okay, but we felt like it was much too sweet and didn& #39;t really go with the dish. Overall it was disappointing, however what it lacked in flavour it made up for with its artfully stunning constructed plating.
- DINNER 🍽: @botanistdining Located in the Fairmont Pacific Rim, replacing the previous Oru Cuisine last April, Botanist has definitely made its mark in this huge 5,000 square foot space sectioned into a cocktail bar, garden, dining room, and lounge creating more intimate dining space. We were lucky enough to be sat in the small glass-walled garden with overgrown greenery, a trellis and more than 50 different types of plant species. It has a very ritzy and contemporary decor with the use of limestone, white washed wood, rose gold accents, and banquettes. There's a wealthy and sophisticated ambiance, especially with the live piano music. The menu is brief with only a handful of options, or you could spend $108/person for the table and opt for the chef's choice option. All the dishes are extremely pricey especially for the portion sizes with each "main" averaging $40. We found the wait staff very prompt and friendly, and it's nice that they make sure to ask if you have any allergies or dietary requests before you order. They give you free leaf shaped bread loaded with nuts and seeds with whipped butter. You can have as much as you want with their bread station, and also buy some to go. FOOD: CHARRED OCTOPUS: This dish comes with a few thinly shaved pieces of cauliflower, watermelon radish, kohlrabi, and diced chorizo. The texture of the thick octopus tendril was lovely; still had a nice chew yet tender. The dish was overall pretty spicy as the mollusc was seasoned with a spicy rub, and had pieces of spicy chorizo surrounding it. The garnishes however, added a refreshing aspect and helped cut some of the heat. This dish was exquisite, just make sure you have a glass of water close by. STURGEON: Two pieces of fish with beetroot agnolotti, diced sunchokes, and creme fraîche. The sturgeon was cooked perfectly moist and tender, but surprisingly very bland. The agnolotti are like mini raviolis but with a very sweet flavour to it which was okay, but we felt like it was much too sweet and didn't really go with the dish. Overall it was disappointing, however what it lacked in flavour it made up for with its artfully stunning constructed plating.

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