Tag Archives: Sustainable Seafood

Food Trends and Hopes For Vancouver in 2017

Let’s take Food Trends Further Towards Sustainability and We Can All Eat Better

What do I wish for in 2017? Sure, I’d like to see more wild game on menus, fewer macarons and perhaps more great casual dining with a focus on local, but food security for all would be my real number one. We can move closer to food for all this year with just a little more thought around the very subject of food, and it’s hell trendy too! Sustainabilty has to be a trend in our world, not only from a food perspective but in every way we live, or we won’t have the soil we need to grow food, or the environment to support it. Fortunately most food trends have been moving in right direction, so let’s all further embrace these particular trends and continue to make a difference in 2017.

Food Waste – We are reducing food waste and will be paying more attention as the price of food increases. From veggies to meat to that leftover pasta, let’s use those odds and ends. It’s about the carbon footprint people, not just dollars down the drain and into the land fills.

pickles featured

Pickling/Fermenting – You know what helps reduce food waste? Pickling and fermenting. We’ve known this for centuries, but we’re doing it a lot more now. There’s a ton of fermentation courses out there, and heaps of books on it! It’s also pretty cool to reach into the fridge and grab a jar of pickles that you made yourself. Maybe you even know the farmer that grew said pickles; even better. Check out “The Art of Fermentation“, the bible on this subject.

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Community based food events – A number of very dedicated and special people come to mind when I think about events over the past few years that build community around food. These events are gaining momentum through 2017 as we all want experiences, no matter what generation we are. Examples include:

  • Across Vancouver, networks of committed people are focusing on food justice and resilience at the neighbourhood level with the Neighbourhood Food Networks (NFNs). Each Network provides community-based food initiatives and programs. You’ll find bulk food buying clubs, gardening workshops and community kitchens. Here’s where you’ll also find that fermentation workshop!
  • At UBC Farm each year Meeru Dhalwala and Mary Mackay produce the Joy of Feeding, an event featuring home cooks from different ethnic backgrounds who share their dishes, traditions and stories. From Russia with love!
  • Greasy Spoon Super Series – Fundraiser For A Better Life Foundation –  This monthly series sees Vancouver’s top chefs create their own unique spin on diner fare. The dinners raise awareness and support food security in the DTES, all while bringing people together to eat over a reasonably priced well though- out meal.

Gut Health – From bone broth to kombucha to kefir and just good old regular yogurt, people want to feel good and will turn to food to help them more. Fermented food strike again here too as there’s massive benefits to the digestive system from consuming anything prepared in this manner, plus food waste is vastly reduced. Check out my friends and client, Home on The Range Organics and their Bone Broth Bar at 235 East Broadway for more.

sustainable seafood

Sustainable Seafood – Let’s make sure what we are eating comes from fishermen that respect the sea and ask questions, and talk to fishermen, chefs and seafood shops where we buy from. Follow Chef Ned Bell on his sustainable seafood journey and shop with seafood purveyors that get it.

food trends2

Vegetables, Veganism and Sea Veggies– Vegetarians and vegans are all around us and it’s great! We are getting better vegetable dishes and chefs and home cooks are more creative. Add some sea veggies to your plate and you’ve also added not only a cool factor, but a ton of nutrition as well. Check out vegan chesse as well, in Vancouver, Blue Heron produces amazing non-dairy cheee!.

Grains and Pulses – It was The Year of The Pulse in 2016, and kudos to all that helped get the message out and put those lentils and more back on our plate. I look in my cupboard and see many more pulse-based goods. These items deliver a reasonably priced nutrition-packed protein and are also great for those who need to be gluten free. Another bonus is that they are Canadian-grown; check out the Alberta Pulse Growers for more information and recipes.

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Herbs and Spices – Just as I was typing the word turmeric at few days ago, I looked up and saw my pal, and fellow food writer, Dan Clapson, talking turmeric on Global TV. This is a colourful and health-filled spice and I know we’ll see more of it, along with other herbs and spices that add more than just flavour. Stock up on Ras Al Hanout, Zatar, ginger, cinnamon and more. Make sure you also clear out any spices that have come of age in your cabinet as these are no longer effective from a health or flavour perspective.

food trends3

Meat – We are still eating meat, but better meat and it’s key to continue to support your local farmers who are producing meat sustainably and treating their animals right. I’m continuing my work on educating consumers on pork with the Passion For Pork project, promoting Western Canadian Pork, and urge you to ask your butcher and grocer where all your meat comes from.

Trends come and go, but the trends that last are the ones that actually make sense over the long term  and are SUSTAINABLE – there’s that magic word we really need to focus on. What needs to trend right now is understanding our food system is part of a much bigger system, influencing our entire environment and all people around us. Make some good choices in 2017, share more food with those you know and those you don’t, create a community event, cook up some new veggies, use pulses and spices and sustainalbe meat and seafood, and most importantly ask questions and more questions. Let’s push the trend towards feeding not only ourselves well, but others too, both physically and spiritually.

Loblaw Sustainable Seafood Campaign

As part of Loblaw Companies Limited’s (Loblaw) ongoing commitment to help educate Canadians about the challenges facing our oceans Loblaw has extended its in-store sustainable seafood public awareness campaign to all its participating corporate and franchised stores across the country.  This public awareness campaign is in support of Loblaw’s efforts to source 100 per cent of seafood sold in its stores from sustainable sources by the end of 2013.

Additionally, Loblaw has launched the first phase of its sustainable seafood web site www.oceansfortomorrow.ca.  This web site will provide a resource for Canadians to gain a deeper understanding of the challenges facing our oceans and the importance of sustainable seafood.  Loblaw is also pleased to announce that it has increased the number of Marine Stewardship Council (MSC) certified products to nineteen, the most of any retailer in Canada. 

“As a leading food retailer in Canada, we play a key role in feeding Canadians and we take our responsibility very seriously, including our commitment in supporting the health of our oceans,” says Paul Uys, vice-president, sustainable seafood, Loblaw Companies Limited. “We believe that an engaged and educated consumer is the ocean’s most powerful ally so we remain committed to our public awareness campaign about the importance of sustainable seafood in an effort to keep the issue top of mind with Canadians.”

In February 2010, Loblaw kicked off its public awareness campaign in select corporate and franchised stores across the country and launched a facebook page www.facebook.com/LoblawSustainableSeafood.  In May 2010, Loblaw made available the documentary about the state of our oceans, The End of the Line, to more than 700 Canadian schools across the country. 

About New MSC-Certified Products:

In an ongoing effort to continue providing Canadians with additional sustainable seafood options, Loblaw is now offering a new MSC-certified product, PC® Blue Menu™ Wild Pacific Cod Fillets, that will be available at participating corporate and franchised stores across the country.  

 

Also select Loblaws, Loblaw Great Food, Zehrs and Zehrs Great Food locations in Ontario will offer MSC-certified Wild Planet® Canned Sockeye Salmon and Wild Planet® Canned Pink Salmon.  These products are the first national brand MSC-certified products available at stores operated by Loblaw.  As the availability of the MSC-certified species needed for these new products increases, they will become available at other participating stores.

“With nineteen MSC-certified products, Loblaw remains the largest supplier of MSC-certified products in Canada,” says Mark MacPherson, senior commercial manager, Marine Stewardship Council.  “With the increase in MSC-certified products and a keen focus on their public awareness campaign, Loblaw continues to raise awareness of the need to protect of our oceans.”

About Loblaw Seafood Sustainability Commitment:

Loblaw’s sustainable seafood commitment is driven by one of its corporate social responsibility pillars, Source with Integrity.  In May 2009, Loblaw made a commitment to source all seafood sold in its corporate and franchised locations from sustainable sources by the end of 2013. Affecting more than 50 per cent of in-store departments, this commitment covers all canned, frozen, fresh, wild and farmed seafood products, in all categories, across all brands. 

For more information about Loblaw’s commitment to sustainable seafood, please visit www.oceansfortomorrow.ca, www.loblaw.ca/seafood and www.facebook.com/LoblawSustainableSeafood.

A commitment to Source with Integrity is one of five Loblaw corporate social responsibility pillars, which also includes Respect the Environment, Make a Positive Difference in our Community, Reflect our Nation’s Diversity and be A Great Place to Work.

 

About Loblaw Companies Limited

Loblaw Companies Limited, a subsidiary of George Weston Limited, is Canada’s largest food distributor and a leading provider of drugstore, general merchandise and financial products and services. Loblaw is one of the largest private sector employers in Canada. With more than 1,000 corporate and franchised stores from coast to coast, Loblaw and its franchisees employ over 138,000 full-time and part-time employees. Through its portfolio of store formats, Loblaw is committed to providing Canadians with a wide, growing and successful range of products and services to meet the everyday household demands of Canadian customers. Loblaw is known for the quality, innovation and value of its food offering. It offers Canada’s strongest control (private) label program, including the unique President’s Choice®, no name® and Joe Fresh Style® brands. In addition, the Company makes available to customers President’s Choice Financial® services and offers the PC® points loyalty program

Canadian Chefs’ Congress 2010

The Canadian Chefs’ Congress 2010 steering committee, in association with the Canadian Chefs’ Congress and The Chefs’ Table Society of BC, is excited to announce that British Columbia has been honoured with the opportunity to host the next sitting of the Congress which will be held in 2010.

CCC 2008 campsite

On September 11, 2010, chefs, cooks, apprentices and culinary students from across Canada will converge on Providence Farm in the heart of the beautiful Cowichan Valley for two days of conversation and deliberation on the state of our water ways, our effect on marine life and what constructive steps that our industry can build to help improve the health of our oceans.

2010 Theme: Oceans for Tomorrow

Day's catch

Delegates will have the opportunity to sample Canadian inspired dishes from leading provincial and territorial chefs from across the country as well as enjoy the bounty of  British Columbia as chefs from around the province present the very best that we have to offer. The weekend will be a series of unique tastes and experiences as you mingle with fellow chefs sipping BC wine, or trying our ales, beers, ciders, and mead.

Beginning with the keynote speaker, Dr. David Suzuki, you will have the opportunity to learn about our oceans and how we can effect change. A series of seminars and workshops on numerous food and ocean related topics will give the opportunity for the delegates to engage one on one with a variety of speakers on the topics of their particular expertise. Workshops and seminars are designed to provoke thought and conversation.

Representatives from a wide variety of sustainable fisheries will be on hand to help you learn how to get high quality sustainably harvested seafood onto your menus, what to look for, and the questions you should be asking.

We will have a variety of local suppliers, producers, and farmers displaying unique product and demonstrating responsible stewardship of valuable renewable resources.

Register Now

CCC 2008 Delegates 2

Would you like to participate in this two-day dialogue about our oceans? Register yourself and your colleagues today.

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Loblaw Superstore Moves to Sustainable Seafood

Loblaw Companies Limited is giving customers in The Lower Mainland some food for thought by unveiling some changes at its fresh seafood counters in select stores today as part of its commitment to sourcing ALL seafood from sustainable sources by the end of 2013.

Starting today, consumers at Real Canadian Superstore Coquitlam and Real Canadian Superstore Burnaby, along with 17 other stores across Canada will begin to notice empty trays at seafood counters where fish Loblaw deems to be at risk and no longer sells were once displayed. Until sustainable sources can be found, consumers will instead be encouraged to try alternative options.

Announced in 2009, Loblaw’s commitment to sustainable seafood is guided by a 12-month action plan that involves establishing a sustainable procurement practice focused on responsible sourcing in every seafood category and categories that contain seafood. So, in addition to canned, fresh, frozen, wild and farmed seafood, Loblaw’s commitment also covers products where seafood may be an ingredient such as pet food, vitamins and juice.

The empty fish trays are part of Loblaw’s consumer education program aimed at helping consumers make better choices when purchasing fish and seafood. The program also offers information on the state of our oceans and sustainable seafood options through in-store brochures, signage and a Facebook page.

6th Annual Unsung Heroes Festival at Blue Water Cafe

PR NEWS

Executive chef Frank Pabst’s Unsung Heroes take center stage at Blue Water Cafe throughout the month of January. A champion of our coastal fisheries, and protective of commercially endangered species, chef Pabst created the Unsung Heroes six years ago. His concept is simple: avoid species that are over-fished, or fished in ways that damage ocean beds or cause unnecessary by-catch, by introducing diners to new experiences and flavours using species found in abundance.


Tasting Plates

Red Sea Urchin 16.50
taglierini with red sea urchin sauce and broccoli flowers

Herring Roe 12.50
kombu seaweed, bonito flakes, dashi, soy

Mackerel 10.50
beetroot, walnuts and golden raisins, aged balsamic vinegar

Octopus 13.50
ceviche with avocado, cilantro, lime and jalapeno, bell pepper salad

Humboldt Squid 10.50
braised in tomato red wine sauce with potatoes, black olives and parsley

Sardine 10.50
stuffed with green chard, artichokes and pine nuts, garlic citrus caramel

Mirugai Ubuki 16.50
geoduck sashimi with tama miso sauce

Herring 10.50
smoked with pickled honeycrisp apples, coleslaw, cucumber aquavit sauce

Sea Cucumber 12.50
stir-fry with fresh vegetables, shiitake mushrooms and hoisin sauce

Jellyfish 10.50
marinated with sesame oil and togarashi, cucumber daikon salad

Periwinkles 9.50
cooked in a court bouillon, served with aioli

Wakame 7.50
seaweed salad with leeks and radishes, soy, dijon and olive oil dressing

Ten percent of the Unsung Heroes menu proceeds will be donated to the Vancouver Aquarium’s Ocean Wise sustainable seafood program of which Blue Water Cafe is a founding member.

To make a reservation call 604 688 8078 or visit www.bluewatercafe.net.

Blue Water Cafe’s Unsung Heroes Menu Sings of the Sea

blue waterTuesday, January 5th marks the launch of executive chef Frank Pabst’s annual Unsung Heroes festival at Blue Water Cafe, a month earlier this year to precede the Vancouver 2010 Olympic Winter Games.

Long a champion of sustainably-resourced seafood, chef Pabst’s month-long initiative spotlights lesser-known, yet delicious coastal species from responsibly managed fisheries.

But this year, the festival’s 6th, sees some innovative twists.

“Chef Pabst laid down a challenge,” said wine director Andrea Vescovi, “to pair our merroir with our terroir. So we’ve matched the Unsung Heroes with a selection of exciting wines that highlight lesser-known varietals and wineries, and some labels just harder-to-find.”

Alongside Blue Water Cafe’s regular raw bar and à la carte selections, chef Pabst will offer a selection of small plates featuring Unsung favourites – Humboldt Squid, Octopus, Periwinkles, and Jellyfish, to name a few – many of which found within the pages of his new cookbook, just named “Best Seafood and Fish Book in Canada” by the Gourmand World Cookbook Awards.

Sushi master Yoshi Tabo has also reached into his repertoire, featuring some of his own Unsung Heroes, including Geoduck, Herring, and Uni.

Ten percent of the Unsung Heroes menu proceeds will be donated to the Vancouver Aquarium’s Ocean Wise sustainable seafood program of which Blue Water Cafe is a founding member.


Blue Water Cafe + Raw Bar is Vancouver’s definitive seafood restaurant located in the heart of Yaletown at 1095 Hamilton Street. Dinner is served nightly from 5:00pm – 11:00pm with late menu until midnight. Open for lunch Monday – Friday during the holiday season until December 23rd. Valet nightly. For reservations call 604 688 8078 or visit www.bluewatercafe.net.

“FRESH” and Sustainable at The Sheraton Vancouver Guildford Hotel

Executive Chef Daniel Wong invites you to “FRESH” Restaurant and Lounge at The Sheraton Vancouver Guildford Hotel to celebrate and enjoy a dining & presentation event of local, sustainable products from British Columbia.

We hope that such an experience will open your eyes to the vast bounty of products available to all, and to see that we truly have some of the finest food in the world.

The menu offered will be of the utmost quality, whether it is local Artisan cheeses, hand picked greens or free run Chicken with wine pairings from our local vineyards. We are committed to sourcing out and working with only those producers that respect their products and the sustainability of our land.

A seven course tasting menu that features:

FRESH Restaurant and Lounge

Polderside Farms

Farm House Cheese

Gelderman Farms

Barnston Island Herbs

Fresh off the Boat Seafood

Hopcott PremiumMeats

River’s Bend Winery

Saturna Island Family Estates Winery

Peller Estates Winery

Jay Springs Lamb

ChocolaTas

Join us on Thursday, September 17th 2009 from 6:00pm – 7:00pm for a meet and greet with the suppliers and dinner from 7:00pm – 10:00pm for a culinary experience that you will not soon forget.

Reservations can be made through “FRESH” Restaurant and Lounge

604-587-6124 or by e-mail reservations@sheratonguildford.com.

Come join our Facebook event at Fresh Restaurant & Lounge/Facebook
$75.00 per person

(not inclusive of taxes & gratuities)

(includes wine paring with each course)

Or Contact the Chef by phone    604-587-6122

It is a feast for the eyes as much as your taste buds!

Nu features Swift Aquaculture products

swiftYes you can farm salmon sustainably….meet Swift Aquaculture

nu restaurant + lounge will now be featuring products from Swift Aquaculture including sustainable coho salmon. Bruce Swift’s Agassiz farm, Swift Aquaculture, is one of B.C.’s undiscovered treasures. Swift and his wife Mary Lou Picture live on a beautiful, five-acre farm in Kent County and you have a local, environmentally friendly farming system that links and integrates both land and water. In other words, you have a gem of sustainable for both farming.

nu’s Chef de Cuisine, Peter Burt is excited to have access to these fantastic products that up until now were exclusive to Raincity Grill.  Chef Burt has taken quick action and has created a feature menu, “Kent County Cuisine” using products from Agassiz farms including cheeses, nuts, fruits, vegetables and of course, Bruce Swifts coho.

For menu information and other media inquiries please contact Stephanie Jagger at stephanie@taitpr.com or 778-329-6190

Be sure to watch for our September update as nu restaurant + lounge continues its passion for supporting local and sustainable farms.

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Status of BC Salmon

With the most recent news that the predicted Fraser River sockeye return is estimated to be well below original forecasts and therefore no sockeye harvests are expected, local consumers have some questions.

Grant Snell, General Manager of the BC Salmon Marketing Council, a non-profit generic marketing organization for wild BC salmon, says that the situation surrounding the Fraser River sockeye returns is very serious and everyone is anxiously following its developments and waiting for information to explain the cause.  Snell adds, “And retailers are telling us that consumers have questions about just how the status of the Fraser River run affects the supply of all wild BC salmon.  Because our consumers continue to become increasingly knowledgeable about salmon and supportive of local producers including fishermen, they ask more and more about where the salmon is from and their first choice is to buy wild BC salmon.  It is natural that they now need more information.  Retailers are as a result noting the importance of providing current information to consumers regarding how the Fraser River run forecasts may affect the overall supply of wild BC salmon and basically just how wild BC salmon gets to the local market.  Consumers want to buy wild salmon from BC and they want to feel comfortable with their choice.”

Kosta Zogaris, Owner of The Salmon Shop in North Vancouver, BC and Heather Creel, Owner of 1-Fish, 2-Fish in Langley, BC agree that some consumers may now first be cautious about buying wild BC salmon but are then comfortable and confident with their purchase once it is explained that the wild BC salmon that is currently available in their stores are those harvested from BC runs that have experienced returns deemed high enough for adequate escapement and a sustainable resource.  Brian Hamatake, President of Seafood City in Granville Island in Vancouver, BC confirms that his customers are very familiar with salmon and that they know what they are buying.  The majority of his salmon consumers want wild BC salmon because they support the industry.  He also believes that his customers will start asking for more information.

The BC Salmon Marketing Council is quickly responding by providing the following key facts regarding wild BC salmon harvesting and availability to its comprehensive list of retailers as well as restaurants to help them respond to customer questions as well as help them plan their product mix and menus.

Current Availability of Wild BC Salmon

Reputable local seafood retailers have developed solid, long-term connections with wild BC salmon fishermen and suppliers, and that ensures a regular supply of wild BC salmon in our local market.  The kinds of wild BC salmon that they carry will change however according to supply availability.

At this time, local retailers continue to have a variety of wild BC salmon species available including mainly coho, pink and spring.

Sockeye

The Fraser River is not the only system that produces sockeye so we are still seeing a very limited supply of wild BC sockeye in the local market as produced in the Nass River and Barkley Sound in June and July.  The run size of Barkley Sound on the west coast of Vancouver Island, BC (by Ucluelet) was actually upgraded from pre-season expectations during the season.  The Skeena River however did not see any fishing openings for sockeye this year because of lower returns.

Pink

The most recent reports regarding pink run sizes in the North as part of the Nass River, Skeena River and Caamano Sound have indicated good and steady returns of pink salmon so you are seeing wild BC pink salmon currently available in the local market and it is expected to be available throughout the next few weeks.

Coho

Coho salmon is also still returning in good numbers allowing for fishing in the north and availability in the market on a fairly regular basis.

Spring

Spring salmon has been steadily available in the market because the run sizes are looking good.  There is an anticipated further troll opening in the North on August 31st for spring salmon harvests

Chum

As there have been modest returns of summer chums to date, only limited supplies of summer chums have been available in the market.  It is too early to determine the returns of fall chums so we do not know the availability of chum salmon in the fall at this time.

The Facts That Seafood Consumers Need To Know

The resource continues to be very conservatively managed with harvests by the commercial fishermen for any wild BC salmon species scheduled only if the carefully and constantly monitored returns can safely predict that enough fish of any given run will successfully return to the spawning grounds for a sustainable resource.

When it is determined that there can be a fishery because of adequate returns, the TAC (total allowable catch) is then set and very tightly controlled. The TAC is always conservative to ensure adequate escapement.  The commercial fishermen are only permitted to catch a set number of fish and this is the fish that you see available in your local market.

Today’s fishery is highly developed to selectively harvest only the intended species of wild BC salmon.  If there is a risk of inadvertently harvesting a species from a run that is experiencing weaker returns, then the harvest at that time and in that place will not even happen.  Consequently, salmon identified as part of weaker runs will not be harvested by the commercial fishermen and will therefore not appear in our local market.

While the Fraser River is a very significant wild BC salmon producing system – especially for sockeye which has traditionally been the most valued of the wild BC salmon species – it is not the only salmon producing system which is why we currently do have several species of wild BC salmon available in our local market.

Several chefs and seafood enthusiasts increasingly continue to embrace the wonderfully unique flavours and textures of all five kinds of wild BC salmon.  That is why you see all five kinds of wild salmon featured in the local restaurants and stores at this time.

The wild BC salmon that is currently available in your local supermarket, specialty seafood store, restaurant and authorized sales dock are those harvested from runs that have experienced returns deemed high enough for adequate escapement and a sustainable resource.

The commercial salmon fishermen are all committed to sustain the fishery and the industry.  It is their he state of the industry changes almost daily as wild BC salmon are a natural phenomenon so the reports of last month differ greatly from those of today and the reports even a week from now can be different again as well.

The Status Of The Fraser River Run Can Be Summarized At This Time As Follows

The original “return” this year for all Fraser River runs was forecasted at 10.5 million, but the Pacific Salmon Commission has now downgraded it to 985,000. “Return” is defined as the number of salmon returning to a given system in a given year.

The main summer-run was downgraded from 8.7 million fish to 600,000 on a cycle that has a 25 year average return of 4.4 million.

It is predicted that there will be no targeted sockeye fishery by the commercial fishermen, sports fishermen and possibly native fishermen, on Fraser River stocks this year to provide the maximum opportunity for adequate escapement to maximize spawning opportunities for future runs.

It is still early in the season to predict the actual overall results for Fraser River sockeye, but it could perhaps still be possible to see an adequate number of fish return to ensure optimum spawning escapement.

As of Tuesday, August 11th, the Pacific Salmon Commission stated that the reason for this unexpected decrease in returning number of Fraser River fish is not known and they will be conducting studies.

It is surprising to all industry members that the number of returning Fraser River sockeye at this time is so low because a substantial number of sockeye (7 million) did return to the river system to spawn four years ago.  A large number of the resulting juvenile fish may have been lost on their journey to the ocean or died in the intervening years at sea.

The BC Salmon Marketing Council is a non-profit generic marketing organization for wild BC salmon funded by the BC commercial fishermen and government sources to: benefit and promote the BC wild salmon industry; conduct research and educational programs for the development and promotion of commercially harvested wild BC salmon, and; communicate to national and international markets the quality, availability and value of wild BC salmon.

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Wild BC Seafood Fest – salmon, sablefish and sardines

Saturday, August 29th, 2009

The second annual Wild BC Seafood Fest will take place on Saturday, August 29th between 11:00 am and 4:00 pm at the Steveston Harbour Authority Fisherman’s Park (in front of the Gulf of Georgia Cannery National Historic Site • 12138 Fourth Avenue) in the fishing community of Steveston, Richmond, BC.  This is a free outdoor public event to celebrate and enjoy wild BC salmon, sablefish and sardines!

Join members of BC’s commercial fishing industry and some of BC’s most acclaimed chefs and seafood experts as they demonstrate a variety of amazing wild BC seafood recipes and provide tips on buying, storing and preparing some of our favourite wild BC seafood.  Plus sample their amazing creations and receive copies of the featured recipes to savour them at home!  Award-winning fishmonger from The Salmon Shop and Screaming Mimi’s in North Vancouver’s Lonsdale Quay Market, Kosta Zogaris will add much information and enthusiasm as the cooking stage MC.  And special guest, Richmond Mayor Malcolm Brodie will also be present to participate on stage with Quang Dang, Chef De Cuisine of C Restaurant.

11:30 am: Stephen Wong (Vancouver journalist, food and beverage consultant and cookbook author) will feature Asian inspired ideas for wild BC seafood creations and provide samples of his demonstrated recipe:

Kasu Miso Wild BC Sablefish with Oyster Mushrooms Stir-Fry.

1:00 pm:     Quang Dang (Chef De Cuisine of C Restaurant, Vancouver, BC) will feature contemporary west coast ideas for wild BC seafood creations and provide samples of his demonstrated recipe: Pan Fried Wild BC Sardines with Heirloom Tomato & Watercress Salad and Birch Syrup Mayonnaise.

2:30 pm: Alessandra and Jean-Francis Quaglia (Proprietor-Chefs of Provence Marinaside Restaurant and Provence Mediterranean Grill Restaurant, Vancouver, BC) will feature Mediterranean inspired ideas for wild BC seafood creations and provide samples of their demonstrated recipe: Fennel Pollen-Dusted Wild BC Salmon with Lemon Aioli.

Other event activities will guarantee fabulous fun and feasting for all:

  • Buy wild BC salmon, sablefish and sardines directly from the fishermen at the Steveston dock;
  • Buy wild BC salmon, sablefish and sardine products from seafood vendors in the park such as Seaside Marketing and Seven Seas;
  • Sample and purchase smoked wild BC salmon, sablefish and sardine products as prepared by award-winning Classic Smokehouse (2003) Inc. of Vancouver, BC;
  • Enjoy special wild BC pink salmon soft tacos on-site as prepared by Robert Clark of C Restaurant;
  • Enjoy a special wild BC sablefish creation with a fig vinaigrette and fine herbs, served on a fig leaf as prepared on site by the Quaglias of the Provence Restaurants;
  • Enjoy wild BC salmon and albacore tuna burgers as prepared on-site by Julie Bell of Seaside Marketing;
  • Visit the newly expanded market to purchase fresh local products from vendors such as European Breads, Glenwood Preserves Ltd., Guichan Farms and Lemon Heaven Beverages;
  • Receive a special reduced admission price to the Gulf of Georgia Cannery National Historic Site with every purchase during the event and tour the museum;
  • Learn all about wild BC salmon, sablefish and sardines from industry members as well as Ocean Wise and SeaChoice;
  • Partake in the kids’ activities and meet “Salty” as featured by Port Metro Vancouver; and,
  • Listen to the live entertainment provided by Richmond’s popular Darren Specht and the Blues-Hawks.

Wild BC Seafood Fest is presented by the Canadian Pacific Sardine Association, Wild Canadian Sablefish Association and BC Salmon Marketing Council and proudly sponsored by Classic Smokehouse (2003) Inc., Gulf of Georgia Cannery National Historic Site, Parks Canada, Lions Gate Fisheries Ltd., Albion Fisheries and Rhino Print Solutions.

The Canadian Pacific Sardine Association, Wild Canadian Sablefish Association and BC Salmon Marketing Council are non-profit, legally constituted organizations representing permit holders in the management and marketing of their respective wild BC seafood fisheries.