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By K. Lee, on September 17th, 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.
By a. penner, on October 31st, 2014  Photograph by Paul Nicklen Just in time for Halloween, National Geographic reports that some scientists wear animal costumes to get closer to their research subjects. In BC, University of Victoria biologist Tom Reimchen and his students draped themselves in black and white fabric and waded into a fishing hole in the Great Bear rainforest. Why? To see if the white fur of spirit bears gives them an advantage in catching salmon. Turns out it does – salmon proved to be less evasive to the white costumes. Naturally, this results in lots of blood and guts as the bears subsequently feast on their catch. Check it out in this beautiful (and only mildly bloody) slideshow of the Spirit Bear feasting.
Have a safe and happy Halloween!
By a. penner, on October 29th, 2014 
Brunch is one of my favourite meals to go out for, but occasionally there comes a morning of torrential rain that sends me hopefully to the fridge. After all, why squelch the day away if you’ve already got eggs at home? Make it a meal to look forward to this coming weekend with Fine Cooking’s Fresh Salmon Croque Madame. Stay dry!
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 small bunch Swiss chard or other leafy green, washed, dried
- Kosher salt and freshly ground black pepper, to taste
- 2 1/2-inch-thick slices country hearth bread
- 1 clove garlic, peeled
- 2 Tbs. cream cheese
- 1 Tbs. capers, drained and rinsed
- Two 4-oz. salmon fillets, skin removed
- 1 Tbs. unsalted butter
- 2 large eggs
Directions
Heat 1 Tbs. of the olive oil in a medium saucepan over medium heat. Add the Swiss chard and cook until wilted and soft, stirring occasionally, 5 to 7 minutes. Season with salt and pepper and set aside to cool slightly.
Heat a panini or sandwich press according to the manufacturer’s instructions. Brush both sides of each slice of bread with 1 Tbs. of the olive oil. Place on the press, pull the top down, and cook until toasted, 1 to 2 minutes. Rub one side of each toasted slice with the garlic clove. Spread 1 Tbs. of cream cheese on each slice. Sprinkle with the capers.
Brush the salmon on both sides with the remaining 2 Tbs. olive oil and sprinkle with salt and pepper. Place the salmon on the press, pull the top down, and cook until seared and cooked to your desired degree of doneness, at least 3 minutes.
While the salmon is cooking, heat the butter in a medium skillet. Carefully crack the eggs into the skillet, taking care not to break the yolks. Sprinkle 1 tsp. water onto each egg and sprinkle with salt and pepper. Cover the skillet and cook on medium-high heat until the whites are firm and the yolks are still soft, 2 to 3 minutes.
Arrange the cooked greens on top of the cream cheese, place a salmon fillet on top of each bed of greens, and slide a fried egg on top of each piece of salmon. Sprinkle with salt and pepper. Serve immediately.
By m.horita, on October 28th, 2014 
The Gulf of Georgia Cannery Society will be hosting a Teacher Appreciation Event on Tuesday, November 4, 2014, from 3:30pm to 5:30pm. All teachers and student teachers are invited to join us to learn about the school programs offered at the Cannery, and to help us celebrate the launch of a new Teacher Resource Guide for The Monster Cannery: The History of the Gulf of Georgia Cannery and My Monster Cannery, a picture book story for younger children.
Each teacher attending the event will receive a free Teacher Resource Guide, and an opportunity to experience our program activities, and free tours of the site. Teachers also receive free event parking and a special gift shop discount. Drinks and light refreshments will be served.
For more information, please contact Shannon Macelli, Program Coordinator by email or by phone: 604.664.9234
By a. penner, on October 22nd, 2014  Photo by Francesca Yorke. As Halloween is coming up, it seemed wrong not to explore the possibilities of merging pumpkin with seafood. In a nod to the season, here is Nigella Lawson‘s delicious curry. Depending on how liberal you are with the curry paste, it could also turn out to be a wonderful cold cure!
Make sure to shop for your seafood with care – wild salmon and spot prawns, northern trap-caught prawns or farmed closed system prawns are your SeaChoice best choices.
Ingredients
- 1 x 400 ml tin coconut milk
- 1 - 2 tablespoon red thai curry paste (or yellow)
- 350 ml fish stock
- 3 tablespoons thai fish sauce (nam pla)
- 2 tablespoons caster sugar
- 3 stalks lemongrass (cut into 3 and bruised with flat of knife)
- 3 kaffir lime leaves (destalked and cut into strips)
- ½ teaspoon turmeric
- 1 kilogram pumpkin (peeled and cut into bite sized chunks)
- 500 grams salmon fillets (pref organic) skinned and cut into large bite sized chunks
- 500 grams peeled raw prawns
- pak choi (or any other green veg of your choice)
- juice of 1 lime (to taste)
- 1 bunch fresh coriander (to serve)
Directions
- Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste. Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined.
- Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash take as little as 5 minutes.
- You can cook the curry up till this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you’re about 5 minutes away from wanting to eat, get ready to cook the seafood.
- So, to the robustly simmering pan, add the salmon and prawns (if you’re using the prawns from frozen they’ll need to go in before the salmon). When the salmon and prawns have cooked through, which shouldn’t take more than 3-4 minutes, stir in any green veg you’re using – sliced, chopped or shredded as suits – and tamp down with a wooden spoon.
- When the pak choi‘s wilted, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat or decant the curry into a large bowl, and sprinkle over the coriander; the point is that the coriander goes in just before serving.
- Serve with more chopped coriander for people to add to their own bowls as they eat, and some plain Thai or basmati rice.
By a. penner, on October 21st, 2014  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.
By a. penner, on October 16th, 2014  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 . . . → Read More: Quick, before they spawn!
By a. penner, on October 15th, 2014  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 . . . → Read More: Scrumptious Seafood: Mussels & Winter Potatoes
By K. Lee, on October 14th, 2014 
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 . . . → Read More: A Paranormal Evening at the Cannery
By a. penner, on October 8th, 2014 
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, . . . → Read More: Scrumptious Seafood: Thanksgiving Edition
By a. penner, on October 6th, 2014  This 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 . . . → Read More: Murder at the Cannery!
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Open daily from 10:00am to 5:00pm.
Built in 1894 in the historic village of Steveston, the Gulf of Georgia Cannery was the largest building of its kind and the leading producer of canned salmon in British Columbia.
Experience the stories of this place and its people through interactive exhibits, films, and guided tours.
Questions? Email us or call 604-664-9009.
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