A Paranormal Evening at the Cannery


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. Tickets available at the Cannery or on line.

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.

Scrumptious Seafood: Thai Yellow Pumpkin & Seafood Curry

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.


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with more chopped coriander for people to add to their own bowls as they eat, and some plain Thai or basmati rice.

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.

  • 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  
  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!


4 leeks, trimmed of dark-green stem, . . . → Read More: Scrumptious Seafood: Thanksgiving Edition

Cannery Farmers’ Market starts Sunday!


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


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