Simply Delicious
When you’re down at the seaside on a sunny day, what else would you eat but fish and chips? Since 1985, Pajo’s Fish and Chips has been there to fulfill the craving for golden battered fish served with a whole lot of French fries. Some things about it are traditional – tartar sauce for the fish, malt vinegar for the fries, and the newspaper cone it comes in. But others are perfectly in tune with the way we eat today – fresh, local ingredients and healthier cooking methods (Pajo’s uses non-hydrogenated canola oil in its fryers).

Surf and Turf
Pajo’s original fish and chip stand opened in the historic fishing community of Steveston in 1985. It is still family owned and operated and now includes four busy locations in parks across the Lower Mainland. The seafood they serve is wild-caught in Pacific waters and the potatoes are also local – grown in Ladner, BC. The menu has evolved to offer delights such as crab cakes and yellowfin tuna burgers alongside the ever-popular halibut and chips and array of burgers. Big portions of quality food served up for not such a big price keep the crowds coming.

Fun Alfresco Eats
They’re not just slinging it out, either. The picnic tables surrounding a Pajo’s stand even feature round holes to make it easier to hold the cones for fish and chips. Great food and thoughtful attention to such details has helped Pajo’s win a slew of distinctions for ‘Best Seafood,’ ‘Best Patio,’ and ‘Best Fun Place to Eat’ from the “Vancouver Sun” and “Province”, “Georgia Strait”, and other local media. “Where Magazine” has nominated Pajo’s twice for Most Memorable Meal in the “Outstanding Seafood” and “Outstanding Customer Service” categories. In addition, the chain is Zagat rated – an honour typically reserved for high-class dining establishments.