Vancouver, B.C., residents and visitors alike are in a frenzy over fresh-caught spot prawns in May and June, when they dominate restaurant menus and locals bring them home by the bagful. This phenomenon is due to the increase in sustainability in the local fishing industry, as local fishermen have marketing their catch locally rather than sending it overseas. Laura Takasaki, co-owner of Prawns on the Spot, says that when the global pandemic of COVID hit, Japan experienced oversupply, the local fishermen began selling their catch at the dock in 2020. The season usually starts in mid-May and lasts four to six weeks, with the catch being refrigerated overnight and sold from one of the family's boats docked at the wharf. Restaurants and local chefs are also noted for their local availability of restaurant recipes during the season.