Join us for our annual Easter Scavenger Hunt! This year, our hunt has been extended over three days and will take place all day Good Friday through to Easter Sunday. If you’re lucky, you might catch a glimpse of the Easter Salmon scurrying by! Included with regular admission to the site.
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Peel and halve the eggs lengthwise. Remove the yolks and crumble them into a medium bowl. Add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.
Cut the fillet into two pieces and remove the pin bones (pressing down with your fingers to locate them, then using tweezers if necessary). In a small bowl, mix the sugar, salt, pepper, and dill. In a dish (large enough to hold the two pieces of fish stacked one on top of the other), spread 1/4 of the sugar mixture. Lay the first piece of fish over it, skin side down. Cover the flesh side well with half of the remaining mixture. Spread what remains of the cure over the flesh side of the second piece of fish, and lay this, skin side up, on top of the first piece. You’ll have what looks like a salmon sandwich with the sugar-salt cure as filling. Cover with plastic wrap and weigh down with pebbles or cans. Leave unrefrigerated for six hours so the cure melts into the fish flesh (unless you’re doing this during a heat wave or your home is very warm, in which case it would be safest to put the fish straight into the fridge.) The fish will be cured after 24 hours, but more flavourful after 2 days. Unwrap the fish and rinse away the cure. Dry well and slice thinly on the bias (at a 45-degree angle to the skin). Discard the skin (somewhere near a cat).
April 6th-12th is National Volunteer Week and the perfect time to say how much we appreciate everything our dedicated team does to help us. Come to the Cannery and chances are good that you will encounter a volunteer – perhaps greeting you at a special event, organizing the gift shop, or imparting their considerable knowledge on tour. Equally important are the helping hands behind the scenes who are building our exhibits, mailing our newsletters, processing our memberships and making the big decisions on our board. They help us run this place on every level and we could not succeed without them. All together now…YOU’RE THE BEST! 
After a short hiatus for spring break, the answer to the previous mystery is: the Iron Butcher! So what did this death-defying steampunk-esque machine of grinding gears and spinning blades do? It removed the parts of the salmon that you don’t (usually) want to munch on – the guts, fins, tail, and head. The . . . → Read More: What Am I? The Iron Butcher!  The baby salmon, that is. They’re actually called fry, but as you may have guessed, we’re rather attached to them. Now that they’ve fully hatched, we’re able to keep the doors of their ‘cradle’ open throughout the day. When they make the big journey up to the top of the tank to take . . . → Read More: The babies are swimming!  photo by Romulo Yanes Farmed Arctic Char is a Best Choice on the SeaChoice Sustainability Guide and, if this Gourmet recipe via Epicurious is any indication, delightfully simple to prepare. Easy, peasy, lemon squeezy! Ingredients 4 to 6 scallions 1 tablespoon mayonnaise 2 (6-ounce) pieces arctic char fillet Preparation Preheat broiler. Line rack of . . . → Read More: Scrumptious Seafood: Scallion Crusted Arctic Char  Several RCMP vessels are docked at Shearwater on Denny Island near Bella Bella to guard against any potential interference by Heiltsuk protesting a commercial gillnet fishery in local waters. Photo courtesy of The Vancouver Sun. The Vancouver Sun reports that RCMP have been installed in Bella Bella as the conflict over the commercial herring . . . → Read More: Roe, roe, roe your boat? |
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