What Am I? A Tierce and Salt

resized tierce

We’ve given you an extra couple of weeks to think this one over… here are the answers to our last mystery photos — they were: salt and a tierce for curing salmon! A tierce is a wooden barrel of a standard size, once used for shipping products like salted salmon. Canning wasn’t the only . . . → Read More: What Am I? A Tierce and Salt

A pint of kelp, please!

Nope, not kidding. Tofino Brewing Co. actually brews a Kelp Stout with locally harvested seaweed. Apparently, it’s a full-bodied ale with “a unique, umami-type quality” that adds to its complexity. For a full tasting review, make sure to check out this review in Edible Vancouver magazine. Does it get any more West Coast than . . . → Read More: A pint of kelp, please!

Thank you, Cannery volunteers!

‘Volunteering is the ultimate exercise in democracy. You vote in elections once a year, but when you volunteer, you vote every day about the kind of community you want to live in.’        -Marjorie Moore April 6th-12th is National Volunteer Week and the perfect time to say how much we appreciate everything our dedicated team does . . . → Read More: Thank you, Cannery volunteers!

What Am I? The Iron Butcher!

Full Iron butcher resized

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!

Happy Friday!

Sometimes, a picture really is worth a thousand words. As seen on Twitter, courtesy of the Pacific North West Salmon Center in Belfair, WA, @PNWSC.

How to eat herring…

…in Amsterdam! It’s easy: pick up herring by tail, open mouth, insert herring. Herring should be partially gutted, brined, skinned and fileted. The pancreas should be left in – apparently it’s good for flavour. Depending on where in the Netherlands you find yourself, you could be looking a whole or sliced herring, possibly garnished . . . → Read More: How to eat herring…

Check out the Cat’s Cannery!

Discover the latest adventures of our @CanneryCat for a behind the scenes view and an epic mouse chase! http://www.youtube.com/watch?v=vXBWlXzkuBI&feature=youtu.be    

What Am I? A Peugh

Salmon bin

The answer to last week’s mystery “What Am I” : It’s a peugh! What is a peugh you ask? As pictured, a peugh is a long wooden tool with a sharp, pointed metal end. Ours at the Gulf of Georgia Cannery has been dulled and rounded so that no one peughs themselves! The name . . . → Read More: What Am I? A Peugh

Two scoops of salmon, anyone?

Yes, you read right – salmon ice cream officially exists. Whitebait is the newest flavor from Gelato Messina in Darlinghurst, Australia. It’s said to be a delectable combination of salmon and white chocolate with lemon cream cheese, dill and caper jelly. How to serve it? Crispbreads are, apparently, the new cone. Read a tasting . . . → Read More: Two scoops of salmon, anyone?

What am I? Answer: A Coho!

Coho full

The answer to last week’s mystery “What am I?”: It’s a Coho Salmon! Want to know how to tell this species of salmon apart from all the others? Well for starters, the Coho’s tongue is black, and its gums are white. If you’re not able to get a good look inside this fish’s mouth, . . . → Read More: What am I? Answer: A Coho!