Head out to Steveston for some fish and chips on Saturday Nov. 30 and pick up some herring with proceeds to the BC Children’s Hospital Foundation. GLV
Fishermen Helping Kids with Cancer is proud to announce their third annual charity herring sale on Saturday, November 30th between 7am and 4 pm (or until sold out!) at the south end of Trites Road in Steveston, Richmond, BC (12740 Trites Road). The sale is open to the public with 100% of the proceeds going to BC Children’s Hospital Foundation to help kids with cancer.
Last year, all herring was sold out by noon so double the amount of herring from the Gulf of Georgia will be available for sale in Steveston this year at a price of $10/20lb bag.
Every year, support for the event from all over the Lower Mainland continues to grow ensuring that maximum funds are raised. This year, Steveston’s popular and award-winning Tapenade Bistro has provided a new recipe for Pacific herring, Pacific Herring Escabeche, to give event supporters some new ideas to prepare this versatile fish at home. Tapenade Bistro owner, Vince Morlet says, “As the first restaurant to become 100% Ocean Wise compliant in 2007, we have continuously looked to local and lesser known species of fish to create new dishes. Many people are unaware of the strong local herring fishery and just how versatile and delicious this fish is. As a local restaurant we are always striving to bring new and creative dishes using these products and we are proud to support such a worthwhile cause!”
Also new this year, Kosta The Fishmonger from The Salmon Shop, will host a free Pacific Herring Cooking Demo and Sampling Event on Friday, November 29th at 5pm at the Rotunda in Lonsdale Quay Market (123 Carrie Cates Ct, North Vancouver). Just in time to prepare for the big herring sale, you can join one of BC’s leading seafood experts as he demonstrates how to clean, fillet and prepare fresh Pacific herring. He will also demonstrate one of his favourite recipes and provide samples. A collection of free Pacific herring recipes will also be available.
With over $135,000 raised for the BC Children’s Hospital Foundation during the herring sale in 2011 and 2012, the Fishermen Helping Kids with Cancer committee confirmed its long-term commitment to the cause by officially becoming a federal, non-profit incorporation this year. It is also pleased to announce that it has recently confirmed its expenditures on the following items which were specifically requested by the Oncology Clinic at the BC Children’s Hospital Foundation: welcome kits for teens; DVD, book and video game libraries; playroom toys and resources; dishes and cutlery for parents’/kids’ kitchens; Apple i-Pads; gift cards for families; and an ice machine.
Cherie Spence, the BC Children’s Hospital Foundation Coordinator of Independent Community Events says, “BC Children’s Hospital Foundation is fortunate to have 100% of the proceeds of the Fishermen Helping Kids With Cancer annual Herring Sale go right to where it is needed most – improving lives of children with cancer and their families.”
Direct contributions can be made to the BC Children’s Hospital Foundation at www.bcchf.ca/FHKWC
MEDITERRANEAN STYLE BAKED PACIFIC HERRING
Kosta “the Fishmonger” Zogaris
The Salmon Shop, Lonsdale Quay Market
North Vancouver, BC
www.kostathefishmonger.com
8 Pacific herrings; scaled, gilled and gutted
2 Tbsp olive oil
1 Tbsp course sea salt
1 Tsp oregano
lemon wedges
Place the Pacific herring in a bowl and coat with 1 Tbsp olive oil. Then sprinkle the herring with the sea salt – especially in the belly cavity. Place the herring on a cookie rack with a baking tray underneath. Sprinkle with half of the oregano on one side then flip them over and finish with the rest of the oregano on the other side. Let the herring sit for 20 minutes before baking.
Shortly before baking, preheat the oven to 400° F. Place the fish in the oven and bake for 15 minutes. When done, place the herring on a plate and drizzle the remaining olive oil over top. Garnish with fresh lemon wedges.
Serves 2
PACIFIC HERRING ESCABECHE
Chef Colin Uyeda
Tapenade Bistro
Richmond, BC
www.tapenade.ca
8 fresh Pacific herring fillets, pin bones removed
100 mL extra virgin olive oil
1 orange, zest and juice
1 lemon, zest and juice
1 red onion, finely sliced
1 bulb fennel, finely sliced
2 carrots, finely sliced
2 cloves garlic, minced
1 tsp coriander seed
1 tsp fennel seed
1 star anise
2 bay leaves
1 pinch saffron
250 mL white wine
75 mL white wine vinegar
salt, to taste
Prepare the Pacific herring, lightly score the skin and portion into desired serving size. Place into a shallow container. Mix together 1 Tbsp of the olive oil and the orange and lemon zest. Pour the mixture over the herring and marinate for 5 minutes.
Heat a medium sized saucepan. Add the remaining olive oil and sweat the onion, fennel, carrot and garlic with the coriander, fennel, star anise and bay leaves, until transparent but with no colour. Add your saffron at this point.
Add your white wine, white wine vinegar and citrus juice and bring to a boil. Let the mixture simmer for 2 minutes and then cool the mixture off of the heat for 5 minutes to just above room temperature.
Season your herring fillets with salt at this point, and pour the warm liquid with all the garnishes over top. Allow the herring to cool completely. Cover and refrigerate for 12 hours to let the flavours develop. Remove from fridge about one hour before serving and bring up to room temperature.
Serve with some nice baby potatoes, or a loaf of crusty French bread!
Serves 2 as an appetizer.
