5 minute read
PAJO'S - CELEBRATING 40 YEARS
Tucked among the fishing boats in Steveston Harbour, Pajo’s Fish and Chips is more than just a restaurant — it’s a beloved local landmark, proudly celebrating 40 years of serving up some of the best fish and chips around. Situated on a floating dock, the picturesque location delivers a unique waterfront experience as tugboats chug along the Fraser River, and on clear days, stunning views of Mount Baker and the Gulf Islands await guests.
Founder Patricia (Pat) Branch’s life was intertwined with the sea as her husband, Larry, was a fisherman. Pat and their three daughters spent countless hours around the fishing boats in Steveston’s harbour, eagerly awaiting Larry’s stories of a successful haul or challenges posed by a storm.
Pat was inspired to open her business after a visit to Victoria, where she discovered Barb’s Fish and Chips. Believing the concept would thrive in Steveston, she pursued her vision.
After months of research and careful planning, she and her then partner, Joan (who left Pajo’s in 1991), opened the first Pajo’s at the wharf when Steveston was still a quiet little fishing village.
Pajo’s name combines Pat and Joan’s names, symbolizing the partnership that launched the beloved brand.
Pajo’s continues to be a family-run business. Pat is the chair of the family-run board; in 2015, she passed the torch to her oldest daughter, Cindy Plumb, now CEO and President, who is affectionately known as Captain Cindy. “I am honoured to be able to do this and keep growing what my mom started," says Cindy. "This acorn of an idea grew. Each location has its own culture. Everyone works together and grows together.”
Alongside Director of Operations David Hartono, Cindy continues to nurture and grow Pajo’s legacy. For many years, her sister Tara and Tara’s husband Kevin were dedicated to managing the day-to-day operations. Cindy fondly recalls, “My sisters, Tara and Lisa, spent many summers during their teen years working at Pajo’s.”
Pajo’s at Steveston Wharf quickly became a community favourite, setting the stage for expansion. In 1987, Pajo’s at Rocky Point Park in Port Moody opened and continues to be a popular destination. In 2000, a second Steveston location opened at Garry Point Park. Many Pajo’s customers were disappointed when the kiosk closed in 2023 after the City of Richmond awarded the lease to a different vendor. On a positive note, in 2017, Pajo’s launched a location at YVR, delighting travellers with the flavours of West Coast caught fish.
Pajo’s recipe for success goes beyond its golden-battered fish and irresistible fries; it’s rooted in local partnerships and a deep respect for the ocean. All the fish on Pajo’s menu are wild-caught West Coast and certified 100% Ocean Wise—a commitment they honour to protect ocean life for future generations. Pajo's values sustainability, taking pride in being good stewards of the environment and sourcing quality seafood. Cindy says, “We depend on our seafood sources to be there in the future, so we are committed to taking care of it now.”
The restaurant’s iconic fries are made from Kennebec potatoes grown locally in Delta. The farmer delivers them straight from the field to Pajo’s, where they are cleaned, soaked, and hand-cut.
Fun Fact: Pajo’s three locations use approximately 87 tons of potatoes annually!
While the menu has grown and evolved, their show-stopping Pacific wild cod, salmon, halibut, and rock snapper continue to attract fish and chip enthusiasts. The tempura-style battered fish and bottomless fries remain the stars of the show; the batter and tartar sauce are crafted from Pajo’s signature secret family recipes. Over the past decade, new additions like burgers and tacos have found their following, bringing a fresh twist to the menu.
New this year, Pajo’s has introduced three exciting menu items that are sure to draw attention.
Beagle Bombers are homemade fish cakes, deep fried in Pajo’s unique batter, lightly drizzled with Sriracha sauce, and bursting with flavour. Serious hot dog fans will appreciate the new footlong hot dog, garnished with Pajo’s legendary tempura-style ‘krispies’ for an irresistible crunch. And last but not least, tender Humboldt squid is cut into strips, battered, and fried to perfection – a must-try for squid lovers.
When asked what makes Pajo’s stand out, Cindy responds, “The ultimate secret family recipe is the staff. Many of Pajo’s seasonal student workers return year after year, some staying for three or four seasons. Their care and commitment keep local customers coming back for more.” David adds, “Many students got their first job here over the years. For those interested, no experience is necessary. We will train you the Pajo’s way.”
At its heart, Pajo’s is much more than just fish and chips. It’s a family tradition that continues to grow while staying true to its roots.
On behalf of the Pajo’s team, Cindy offers their heartfelt appreciation. “Thank you, thank you, thank you for all the community support over all these years. We are honoured that we are still going strong after 40 years, and it is all because of you, our customers!”
Pajo's
12351 Third Avenue Richmond, BC V7E 2Z1
Phone 604-272-1588
Article by Sarah Gordon (June 2025) @PallaMedia
