{"id":704200,"date":"2026-05-30T17:45:10","date_gmt":"2026-05-30T17:45:10","guid":{"rendered":"https:\/\/www.newsbeep.com\/ca\/704200\/"},"modified":"2026-05-30T17:45:10","modified_gmt":"2026-05-30T17:45:10","slug":"nows-the-time-to-revisit-one-of-vancouvers-top-fish-and-chips-shops-daily-hive","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ca\/704200\/","title":{"rendered":"Now’s the time to revisit one of Vancouver’s top fish and chips shops | Daily Hive"},"content":{"rendered":"

It\u2019s no secret that we here at Dished are a fan of everything that Matt Brennan and Corvette Romero cook up in and around Vancouver.<\/p>\n

First, the duo is behind Shameless Buns<\/a>, a beloved food truck known for its Filipino street food (think Spam Fries, Adobo Chicken Sandwiches, and so much more). Then, last year, the duo ventured into the seafood game with the opening of what was formerly Jack\u2019s Chowder<\/a>, transforming the brick-and-mortar Shamless Buns outpost into this new concept.<\/p>\n

\u201cWe started Jack\u2019s Chowder because we really wanted to showcase clam chowder in Vancouver,\u201d Brennan told Dished. \u201cWe feel like Vancouver really doesn\u2019t have a ton of clam chowder spots, and one of our favourite things to do has always been to go down the coast, go to Seattle, go to San Francisco, and get a chowder. Get it in a bread bowl, it\u2019s a whole thing.\u201d<\/p>\n

However, in a plea on its social media, the team shared that they had seen a dip in sales and were wondering what to do. That\u2019s when Brennan and Romero took a look at their top-selling performers and realized that maybe what they needed was a bit of a rebrand.<\/p>\n

\u201cWe had a really tough couple of weeks, and we kind of threw it all out there. We put up this social media post, and it went a little bit viral.\u00a0We talked to our followers, and we said, \u2018What do you guys think the best move is here? \u00a0How can we bring more traffic into Jack\u2019s Chowder?\u2019\u00a0And it just all kept coming back to fish and chips,\u201d said Brennan.\u00a0<\/p>\n

So, the team decided to do a whole brand overhaul. Jack\u2019s Chowder changed its name to Jack\u2019s Fish and Chips, and the local foodie community has been buzzing with excitement ever since.<\/p>\n

\"Jack\"<\/p>\n

Marco Ovies\/Dished<\/p>\n

But what makes these fish and chips so dang delicious (and we can confirm that they are delicious). Well, it all comes down to a batter that the duo have been working on that is made with three different types of flour: all-purpose, cornstarch, and rice flour. The latter of these three is where Brennan said the crispiness comes from.<\/p>\n

The team also uses cold, non-alcoholic beer (\u201cwe\u2019ve tried it, and [the temperature] does make a difference,\u201d Brennan assured us), alongside soaking the fish in buttermilk. This results in a super flaky, super tender, and just really delicious fish.<\/p>\n

The fish is then served with a side of salt and vinegar fries, which is a menu item that is actually borrowed from Shameless Buns called Sinigang Fries. These fries are coated with salt and vinegar seasoning instead of the typical vinegar you\u2019d find at a classic fish and chips shop. This results in a vinegary fry that doesn\u2019t get soggy.<\/p>\n

Both Brennan and Romero had been gracious enough to invite us into the restaurant before it opened, so we could chat before the lunch rush, but at this point during our conversation, guests were already trying to enter the restaurant.<\/p>\n

\u201cSorry, ladies. We\u2019re actually not open until 11:30, but feel free to hang out,\u201d Romero sweetly told the customers outside. But once a line of fish-starved customers started to form outside the restaurant, we knew it was time to wrap things up and let the duo work their magic.<\/p>\n

When at Jack\u2019s Fish and Chips, it\u2019s definitely worth coming with a couple of people and ordering a little bit of everything \u2014 including the fish and chips (obviously).<\/p>\n

If you\u2019ve been reading Dished over the last couple of years, you\u2019ve definitely heard us praise\u00a0The Fish Sandwich, which we named one of the best things we ate in 2024<\/a>. This handheld featured beer-battered cod, bread and butter pickles, house-made tartar sauce, and cheese.<\/p>\n

\"Jack\"<\/p>\n

The Nashville Hot Fish Sandwich<\/p>\n

This time, we opted to make it Nashville Hot, which coats the battered fish fillet in Nashville Hot Sauce. This gave it a nice kick that wasn\u2019t too intense, thanks to the tartar sauce. We\u2019ll definitely be coming back for this one.<\/p>\n

Before you get too worried, yes, The Chowder\u00a0is still on the menu. And if you\u2019re going to Jack\u2019s, you have to make sure you get this bowl with all the fixings. We\u2019re talking the works: Crack On bacon ends, lobster oil, and get it served in a sourdough bread bowl.<\/p>\n

\"Jack\"<\/p>\n

The Chowder (Marco Ovies\/Dished)<\/p>\n

Other highlights from the menu include the\u00a0Dill Pickle Popcorn Shrimp, a dish that will satisfy any pickle lovers and comes with a side of mango tamarind hot sauce.\u00a0Also,\u00a0Jack\u2019s Tacos\u00a0are worth ordering, served with your choice of beer-battered cod or shrimp alongside pineapple salsa, elote mayo, cabbage, and the same mango tamarind hot sauce.<\/p>\n

So, if you\u2019ve never been to Jack\u2019s Fish and Chips, or if it\u2019s been a while since your last visit, consider this rebrand the perfect reason to pop on by again. We promise Brennan, Romero, and the whole team will serve you up something delicious.<\/p>\n

Address:\u00a05772 Fraser St., Vancouver<\/p>\n

Address:\u00a01055 Dunsmuir St. Unit 407B, Vancouver<\/p>\n

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