Another week, another installment of my Bacon Quest – the search for Vancouver’s undiscovered bacon. You can download the original PDF HERE (or grab the full newspaper HERE,) or just keep reading (the unrated version) below.

Bacon Quest – the search for Vancouver’s undiscovered bacon.

Episode 3 – Bacon vs. Bacon

In the past couple of weeks, we’ve discussed the finer points of one of the greatest inventions known to man, bacon.

Sadly though, although it’s a simple food, it’s up to the cook to really make it outstanding.

My favourite method of bacon preparation is to pan fry extra-thick cut pieces straight out of the package on medium heat, flipping when necessary until crispy and brown then finally resting the little strips of happiness between paper towels.

I’ve heard of such atrocities as flash frying bacon – typically used in restaurants to boost their efficiency.

In my books, that ain’t bacon and I could rant and rave about the process, but today as Thanksgiving has just finished, our eyes turn to the less fortunate.

That’s right, our Hebrew, Halal and Pescetarian friends.

The Vegans and the Vegetarians, we can’t help you yet, but get this: a fellow that goes by the name Alan Axler, proprietor of the Springfield Smoked Fish Company in Massachusetts has come up with BREKFISH, salmon bacon that isn’t that far from the real deal.

So good that it’s Orthodox Union Kosher and Ifanca Halal certified.

Upon receiving my sample, I put it to the ultimate test and prepared it side by side with regular bacon.

BREKFISH plays well with other foods – a BLT or maybe even wrapping scallops.

On its own, you can still tell the difference but again, with its similarity to real bacon, it has the power to heal millions and can ultimately bring peace on earth.

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Raj Taneja is part technologist, part entrepreneur, part social media thought leader and part foodie. He runs urbanmixer.com, publishes a miscellany of his musings at raj.jp.