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A Paranormal Evening at the Cannery

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Is it just chilly in the Cannery or are those chills down your spine? Staff are often asked if the Cannery is haunted, but we didn’t know for sure. Now there’s a chance to find out!

This summer, Northern Paranormal Investigations conducted two over-night investigations at the Cannery. Join us for a presentation as their discoveries are revealed!

Presentations will take place at 7pm on Friday, October 24th and Thursday, October 30th. Click here to buy tickets.

Murder at the Cannery!

hallloween posterThis Halloween at the Gulf of Georgia Cannery, a murder will take place – and your choices determine the victim! Our first choose-your-own-adventure style Halloween tour is set amid Cold War tensions and even colder temperatures. All we know for sure is that trouble is brewing at the Cannery…

Saturday, October 25 and Sunday, October 26
Haunted tours 1:00 pm, 2:00 pm, 3:00 pm, 4:30 pm, and 5:30 pm

For tickets, please call 604-664-9009 to order by phone, buy them online here or visit the Cannery to purchase in person 10am-5pm, 7 days a week.

Washington Introduces ‘Salmon Cannon’

Photo courtesy of The Columbian.

Just when we think we’ve seen it all, our neighbours just south of the border starting ‘firing’ salmon – to help them. Whoosh Innovations’ ‘Salmon Cannon’ helps salmon overcome made-made obstacles such as dams and circumvent low areas of low water caused by drought.

Drought is the key issue here, as its ongoing presence in the Pacific Northwest has made it difficult for salmon to travel upstream to spawn. This process is apparently easier on both salmon and workers than the previous method of moving them by forklift and truck. Ready, set…

Read the full story and watch cannon in action on Global News.

Quick, before they spawn!

Spawning Sockeye, image courtesy of CBC.

Haven’t seen spawning sockeye before? It’s quite the sight to behold, and, if you hurry, you may still get a chance to see them this fall. According to the Department of Fisheries and Oceans, up to 23 million sockeye could be making their way home after three years in the ocean. Check out CBC’s guide for where to watch the salmon run or, if they’ve already passed by, get a taste of the experience with this fantastic video of the Adams River run.  It might just inspire you to make a weekend trip to Kamloops…

Scrumptious Seafood: Mussels & Winter Potatoes

Photo: Enrique Gili

It’s raining, it’s pouring…what better way to warm up than a steaming hot, comfortingly starchy dinner? Get your hands on some sustainably farmed mussels and get cooking with this hearty recipe from Mother Nature Network.

Ingredients
  • 1 pound winter potatoes
  • 1 1/2 pounds whole mussels, rinsed
  • 1 cup dry white wine
  • 1 strip lemon zest
  • 2 stalks celery, chopped
  • 2 tablespoons fennel leaves, chopped fine
  • bay leaf, torn
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
Aoili Sauce
  • 4 tablespoons mayonnaise
  • 1/2 cup fresh parsley, chopped
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dry dill
Time estimates
Prep time: 40 min  
Total time: 60 min  
Directions
  1. Boil potatoes in a 5- to 6-quart pan until tender, about 15 minutes. Remove from heat. Run under cold water to stop cooking process. Let cool. Cut potatoes into halves and quarter.
  2. Meanwhile, in large skillet arrange mussels as flat as possible. Combine remaining ingredients. Bring to boil over medium-high heat until mussels steam open. Set mussels aside to cool, discarding any shells that fail to open.
  3. Remove meat from shells. Reserve broth.
  4. Combine mussels in bowl with potatoes, adding celery, bay and fennel leaves. Add half cup of mussel broth. Stir gently until evenly blended. Serve at room temperature with aoili sauce and rustic bread.
  5. To make the aioli sauce, combine ingredients in small bowl. Stir until evenly blended, about two minutes.
Serves 4 as an appetizer.

Scrumptious Seafood: Thanksgiving Edition

Looking to  switch things up a little this Thanksgiving? Give the bird a break (there’s always Christmas) and test drive Martha Stewart’s Whole Roasted Salmon with Orange Butter Glaze. Bonus points if you’re using a delicious wild Sockeye that’s been in your freezer for the past month!

Ingredients

  • 4 leeks, trimmed of dark-green stem, sliced in half lengthwise
  • 4 oranges
  • 1 whole salmon, about 8 pounds, head and tail on, scaled, cleaned
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red onion, cut into 1/8-inch-thick rounds
  • 6 sprigs fresh cilantro
  • 1 tablespoon unsalted butter
  • 1 cup dry white wine

Directions

  1. Heat oven to 400 degrees. Strew bottom of 12-by-18-inch jelly-roll pan or 12-by-16-inch half-sheet pan with leeks; set aside. With a sharp knife, cut away the peel, pith, and outer membranes from 2 oranges; slice orange flesh into 1/4-inch-thick rounds; set aside.

  2. Rinse salmon under cold water, making sure cavity of fish is completely clean. Pat fish dry with paper towel. Cut 3 shallow slits through salmon’s skin, about 3 inches apart, on each side of fish. Season salmon cavity with salt and pepper.

  3. Stuff cavity with cilantro sprigs, reserved orange rounds, and onion rounds. Drape a large piece of cheesecloth over leeks in bottom of roasting pan. Place salmon on top of cheesecloth.

  4. Squeeze juice from remaining 2 oranges into small saucepan; place pan over medium-high heat, and bring juice to a boil. Add butter, and stir until melted; remove pan from heat. Brush salmon with orange-juice mixture. Place roasting pan in oven, and roast salmon, basting every 10 minutes with orange-juice mixture, until skin is crispy and dark golden brown and meat is pink and firm to the touch, about 1 hour. If head or tail of fish become too dark, gently fold aluminum foil over them. Remove pan from oven; pour wine into pan to help loosen salmon. Using cheesecloth to help lift fish, carefully transfer to serving platter. Gently remove cheesecloth from under fish, and serve.

Cannery Farmers’ Market starts Sunday!

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The Gulf of Georgia Cannery Society is pleased to present the all-new Cannery Farmers’ Market, beginning this Sunday, October 5. Steveston’s own Miss BC, Taylor Scott will be here to cut our ribbon at 10am sharp to kick-off the market, which will be held every other Sunday until April 26 (check for all market . . . → Read More: Cannery Farmers’ Market starts Sunday!

Join us for Culture Days at the Cannery!

Culture Days is a national event honouring Canada’s cultural establishments. This is a three-day doors-open event inviting the general public to learn more about the arts and cultural centres in their communities.

The fifth annual Culture Days weekend will take place September 26, 27 and 28, 2014, and will feature thousands of free, hands-on, . . . → Read More: Join us for Culture Days at the Cannery!

Best Catch Seafood: Poached Salmon & Tartar Sauce

Photo by Heidi Rampfl

Photo by Heidi Rampfl

Robert Clark’s Poached Salmon For the fish:

1 pound salmon

Poaching liquid:

4 cups water

1 cup white wine

1 cup white wine vinegar

2 tablespoons salt

1 tablespoon whole black peppercorns

1 medium onion, diced

1 stalk celery, diced

3 pieces bay leaf

3 pieces clove

Method:

Bring to . . . → Read More: Best Catch Seafood: Poached Salmon & Tartar Sauce

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

 

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 . . . → Read More: Ahoy there, mateys! Get thee to the Cannery this weekend!