Ahoy there, mateys! Get thee to the Cannery this weekend!

**Please note that the Cannery will close early at 4pm on Saturday Sept. 20 for a special event. Thank you for your understanding.**

Jennifer Heine. Courtesy of Grand Prix of Art.

No weekend plans yet? No problem! The Cannery will be a hive of activity, with three exciting events taking place over the weekend.

Talk like a Pirate Weekend, 12-4pm Saturday & Sunday

Brush up your Pirate Parlez and swagger on up to the Cannery for an afternoon of fun, games and loot! With regular admission.

Artifact Talk at Grand Prix of Art, 12:30-1:30pm Saturday

Check out the artists hard at work outside the Cannery, then stop by the Cannery tent starting at 12:30pm for our first ever artifact talk with our Collections Manager, Heidi Rampfl. Free to public.

Great Canadian Shoreline Clean-up, 1-3pm Sunday

Grab a pair of gloves and garbage bag and come help us clean up! Sign up to join us under the Garry Point Park (South) or Garry Point Park (North) and meet us by the entrance to Kuno Garden, near the southwest corner of the Garry Point parking lot.



Fishing the West Coast Photo Contest 2014


Fishing the West Coast, the Cannery’s annual photo contest, is now accepting entries!

Send us your photos (maximum of 10 per person) taken in 2014 that relate to fishing or the Cannery. This year, the grand prize is $300 from G&F Financial Group!

Photos may be submitted in either 8×10 prints (our preference), high-resolution digital files (minimum 300dpi), or uploaded to Flickr.

Please download an entry form or drop by the Cannery to pick one up, and send us your photos by December 15, 2014 to win!

All entries will become part of the Gulf of Georgia Cannery Society’s permanent collection.

If you have any questions, please email Karen Lee.

Best Catch Seafood: Tataki Tuna with spicy cucumber & bull kelp salad


Photo: Mimi Horita for Gulf of Georgia Cannery.

If you were lucky enough to sample this dish prepared by Chris Whittaker at our Best Catch Sustainable Seafood Festival this weekend, you can now recreate it in your own kitchen. Generously shared by Forage for your home cooking delights, this recipe is as simple as it is scrumptious. Bon appetit!

Serves 4

1 loin albacore tuna thawed and trimmed
ice water bath large enough to submerge tuna

Make sure tuna is dry and sear with open flame or on extremely hot well oiled bbq.  sear until it just begins to colour on each side and plunge into ice water bath for 1 minute.  Remove and pat dry. slice into 1/2 inch slices and set aside.

Cucumber Salad

2 large field cucumber (peeled and seeded and julienned into small strips)
1/2 cup bull kelp soaked and julienned
1 tbsp Sea Salt
1/8 cup grape seed oil
3 tbsp white wine
1 tbsp chili paste
1 tbsp sugar

Mix all ingredients together and serve with tuna.  Enjoy!

Slow Fish Mystery Chefs Dinner

Got an adventurous palate and a free evening on Saturday, September 27th? Check out the Chef’s Table Society‘s Slow Fish Mystery Dinner at Granville Island’s Pacific Institute of Culinary Arts. You’ll tour through the school’s eight professional teaching kitchens to sample sustainable and lesser-known local seafood delicacies. The chefs’ identities will be kept under wraps until the night; suffice it to say they will be visiting from BC and further afield. Tempted? Learn more about the Slow Fish movement and buy tickets here.

Go snorkelling…with salmon!

The Campbell River is ideal for snorkelling with salmon because of its depth and visibility. (Stefanie Taylor)

Want to get up close and personal with BC’s best-known fish? If driving to the spawning grounds to take in the view is too tame for you, try donning a wetsuit and a snorkel and swimming amongst them. You’ll have to brave the icy waters of Campbell River, but, if Alexandra Gill’s adventure featured in the Globe and Mail is anything to by, it’ll be the experience of a lifetime. Check out Destiny Rivers Adventures if you’re tempted to take the plunge!

Scrumptious Seafood: Lyonnais-style salad with smoked salmon

Photo: AP Photo/Matthew Mead

I’m starting to hear that some Steveston locals are (gasp!) tiring of the taste of fresh salmon at this point in the season. If you share this sacrilegious view, I’d highly recommend making friends with someone who has a smoker and putting a piece of nicely smoked sockeye to good use with this delicious recipe, featured by Associated Press. Oh, and remember how lucky we are on the West Coast to be spoiled for seafood choice!

Start to finish: 40 minutes
Servings: 4


2 cups of 1/2-inch bread cubes, cut from country-style bread
3 tablespoons extra-virgin olive oil, divided
3 slices centre cut bacon
2 tablespoons minced shallot
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and ground black pepper
8 cups ripped frisee lettuce, baby arugula or shredded Tuscan kale
4 large eggs
4 ounces smoked salmon, cut into 1-by-2-inch pieces


Heat the oven to 350 F.

In a large bowl, toss the bread cubes with 1 tablespoon of the oil. Spread the cubes in a single layer on a rimmed baking sheet. Bake on the oven’s middle shelf for 6 to 8 minutes, or until light golden. Set aside to cool.

Meanwhile, in a small skillet over medium-low heat, cook the bacon until crisp. Transfer the bacon to paper towels to drain, then crumble it. Discard all but 2 teaspoons of the bacon fat from the pan and return the bacon to the pan along with the shallots. Cook over medium heat, scraping up the brown bits, until the shallots have softened, 3 to 4 minutes.

Remove the skillet from the heat and whisk in the vinegar and mustard. Season with salt and pepper. Add the remaining oil to the pan in a stream, whisking. Keep warm over low heat.

Fill a medium saucepan with 2 inches of water. Bring to a boil.

One at a time, break the eggs into a fine mesh strainer set over a bowl. Tilt the egg around in the strainer and bang the strainer a few times on top of the bowl to let all the loose egg white fall through the strainer. Transfer the drained eggs to individual ramekins or small bowls. Discard the loose whites from the large bowl.

When the water is boiling, remove the saucepan from the heat. Very gently slide the eggs into the water and cover the pan. Poach the eggs in the residual heat for 1 1/2 to 2 minutes, or until they have reached the desired degree of doneness. Use a slotted spoon to transfer the eggs to a shallow bowl.

In a large bowl toss the lettuce with the warm dressing, then divide among 4 serving plates. Top each portion with a quarter of the croutons, a quarter of the salmon and a poached egg.

2014 Best Catch Sustainable Seafood Festival

The Cannery is hosting the third annual “Best Catch” Sustainable Seafood Festival on Sunday, September 14 from 11:00 am to 4:00 pm. Best Catch will help you discover which seafood choices are best for the planet.

Local chefs Chris Whittaker (Forage), Robert Clark (The Fish Counter), Ian Lai, and Robert Uy (The Apron) will . . . → Read More: 2014 Best Catch Sustainable Seafood Festival

Music at the Cannery: the Finale

Our stunning volunteers! From left: Barb, Tom, Anne I., Susan, Audrey, and Anne G.

For the past few years, Music at the Cannery has been a welcome Steveston summer tradition – families, friends, and furry pals all gather on our Tank Deck to enjoy an evening of spectacular local music, by donation. . . . → Read More: Music at the Cannery: the Finale

Come see us at the Fairmont YVR!

photo - web

Got an early flight to catch? Waiting to pick someone up? Your spare time at YVR Airport just became more interesting: come to the Fairmont Vancouver Airport Hotel and check out our newest exhibit!

On display through the fall, we are pleased to offer visitors and locals alike a sneak peak at the best the . . . → Read More: Come see us at the Fairmont YVR!

Serious Sockeye Strategy

Scott Moorehead sells fresh sockeye on Granville Island. (Margaret Gallagher)

So you know that there’s fresh sockeye salmon for sale, you figure it’s time to buy some…and then what? How do you choose it? Prepare it? Store it?

It’s best to get your advice from an expert. Scott Moorehead of Granville Island’s Longliner Seafood . . . → Read More: Serious Sockeye Strategy