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 2013 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, 2013 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.
‘Tis the season for culinary innovation to meet comfort food. What better way to start than with a sustainable seafood dish? Give this Arctic Char recipe, courtesy of SeaChoice, a whirl!
1/4 cup extra virgin olive oil
4 cloves garlic, each cut in half
2 pints cherry tomatoes
Two five-ounce portions skin on Arctic Char fillet
Preheat the broiler.
Set a large cast-steel or cast-iron skillet on the stove over high heat until it is smoking hot. Add the olive oil and garlic. Cook the garlic until it is blistered and golden brown. Add the tomatoes, but do this very carefully, otherwise searing hot oil will splash up onto you. Cook until the skins of tomatoes begin to blister in the hot oil, about 1 minute, then season very generously with salt.
Carefully place the char fillets, skin side up, on top of the tomatoes and transfer the pan under the broiler. Cook for 6 minutes, then check on the fillets. The skin should be blistered and bubbling. Remove the char fillets to serving plates. Spoon the tomatoes onto the char fillets and serve immediately.
Serves 2, but the recipe can easily be doubled by using 2 pans.
Now that crisp, wintery weather is making an appearance, it’s officially time for a little comfort food. Ideally, something easy to prepare after rushing home from a cold commute. A pasta dish, such as these Pasta Shells with Tuscan Tuna from Yummly.com, fits the bill nicely and is a breeze to make. I recommend using BC’s Best Canned Albacore Tuna, only $4.99 at the Cannery Store.
- 8 ounces uncooked medium seashell pasta (about 3 cups)
- 1/2 cup chopped red onion
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons capers
- 2 tablespoons extravirgin olive oil
- 2 teaspoons grated lemon rind
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (7-ounce) bags white albacore tuna in water
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return pasta to pan. Add reserved 2 tablespoons cooking liquid, onion, and remaining ingredients; toss well.
On Thursday, November 28th, Steveston businesses, including the Cannery Store, will be open until 9pm for a special shopping event for women. The evening begins with drinks and tapas at Tapenade Bistro. To end the night, Blue Canoe Waterfront Restaurant will be hosting an after party. Click here for more details.
The Cannery will be full of festive cheer this holiday season. The Festival of Trees returns on December 1st and continues until Dec 23rd. Stop by to vote for your favourite tree! With each vote, a donation will be made to the Richmond Food Bank.
Also on December 1st, Santa will be receiving visitors in our Boiler House Theatre from 1pm to 4pm. Bring your camera to capture a photo! Steveston village will be buzzing that day as the Steveston Merchants Association will also be hosting free horse drawn carriages around the village ($5 donation to Richmond Christmas Fund) and a Classic Christmas Car cruise and display. The tree lighting in Fishermen’s Park will be at 4:50pm.
A great way to complete your Christmas shopping is at the Steveston Farmers and Artisans Market in the Cannery on November 17, Dec 1, and Dec 15.
As the days grow shorter and flu season season begins, it’s time to boost your immune system. Garlic is a great way to ward off the sniffles (and any stray vampires). Get your fix in the form of the this delicious recipe for Mussels with Red Wine and Roasted Garlic, courtesy of Whole Living.
- 1 head garlic
- Extra-virgin olive oil, for drizzling
- 4 tablespoons butter
- 4 sprigs fresh thyme
- 2 cups fruity red wine, such as Gamay or Barbera
- Coarse salt
- 4 pounds fresh mussels, scrubbed thoroughly
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- Heat oven to 375 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.
- In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed, until shells have opened, 6 to 8 minutes.
- Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.
The fishing boat Holly Leaf, is upgraded to navy patrol boat with the addition of torpedoes during WWII.GOGCS Archives.1997.058.001
This Remembrance Day, while honouring war efforts far and wide, let’s also take a moment to reflect on the home front.
During the second World War, the government decided that Canada’s warships should be concentrated . . . → Read More: Remembering the Gumboot Navy
This third annual herring sale hosted by fishermen takes place at the south end of Trites Road in Steveston, Richmond, BC (12740 Trites Road) on November 30th, from 7am until every fish is sold. A 20-pound bag of herring sells for $10, cash only.
The 2011 and 2012 herring sales raised a combined total . . . → Read More: Fishermen Helping Kids with Cancer 2013
Jamie’s Mediterranean-style Herring Linguine
It’s time to spice things up a little and showcase the other fish the Cannery once processed. Herring season will soon be upon us, so it’s the perfect excuse to prove that it’s a tasty, healthy and sustainable choice.
During World War II, the Gulf of Georgia produced herring canned . . . → Read More: Let’s cook with herring!
Stock up for the spookiest night of the year with a trick and a treat! This Halloween means the end of our Zombie Preparedness series, but we hope you have all learned something valuable.
The trick this week is a brute-force smasher. The tiller is disguised as a part of a boat: you would need . . . → Read More: Zombie Preparedness at the Cannery: V
This week we have a selection of brute-force weaponry for not-so-subtle zombie defence. These artefacts require a fair amount of body strength for successful wielding against the undead, but as we all know, any zombie just needs a good smack to the head to stop pestering you for brains.
If worst comes to worst, you . . . → Read More: Zombie Preparedness at the Cannery: IV