Vancouverites who are in the habit of picking up a cheap California roll or packet of sushi and nigiri for lunch may have to start digging a little deeper next time they head to the cashier.
That's because a combination of the drought in California, a strong U.S. dollar and rising global demand for fresh fish are all making it more expensive to make sushi.
Guy Dean, vice-president of Albion Fisheries, the largest seafood distributor in Western Canada, says all seafood has risen in price.
"We've seen a 10 to 25 per cent increase due to the Japanese and U.S. exchange rate," said Dean.
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