The 10th annual BC Shellfish & Seafood Festival in the Comox Valley, on Vancouver Island will unfold over 11 days from June 9 to showcase British Columbia’s booming aquaculture industry.
In addition to hosting Western Canada’s largest seafood festival, Comox Valley also produces the most shellfish in British Columbia and the most oysters in Canada. 
“Its 11 days of non-stop food tours, tastings, demonstrations, education, and competitions,” said John Watson, Executive Director of the Comox Valley Economic Development
“There is a wide range of opportunities to invest and participate in the growth of the local shellfish aquaculture industry,” he said.
Media and industry players are expected from all over North America, China, Thailand, Philippines, India, and Singapore among other countries to attend a B.C. seafood expo.
The expo has which has evolved in ‘the event’ for the Pacific Northwest seafood industry brings together leading aquaculture businesses & suppliers, seafood & shellfish producers, chefs, exporters and educators to discuss and explore innovations, challenges and opportunities.
This year’s festival will showcase award-winning and internationally renowned Chef Hidekazu Tojo of Tojo's Restaurant, Chef Quang Dang and his acclaimed West Restaurant, and award-winning foodstylist, media personality and Chef representing BC Seafood, Chef Nathan Fong.
Highlights for the BC Shellfish & Seafood Festival in June 2016 include: BC Seafood on Your Plate Restaurant Campaign, June 1-30; BC Seafood Expo, June 9 and 10; BC Seafood Expo Opening Gala, featuring Executive Chef Ned Bell, June 9; Fresh Fest, June 10; BC Shellfish Growers Association Gala Dinner, June 17; and the Fanny Bay Oyster Shucking Competition, June 18.
 For more information and tickets, please visit  www.bcshellfishfestival.com