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By c.froschauer, on May 16th, 2012
Join us for the first
Steveston Farmers’ and Artisans’ Market of the summer!
Sunday, May 20th from 10 am to 4 pm
Here is a sneak peek at what to expect this year:
The Goods: Organic beef and chicken, eggs, salmon, turkey, gluten-free products, baked goods, pottery, body care products, wood crafts, cards, photographs & paintings, original jewellery and hair products, leather crafts, children and adult clothing, fancy household items, plants, fresh produce, cereals, jams, honey, balsamic vinegar, special blended teas and coffee, cereals and dried fruit, homemade dog food, salts, herbs, cheese, juice, plants and much, much more…
Prepared Eats: Hamburgers, smokies, skewered chicken and scallops, wood-oven pizza, tasty baked goods, popcorn and lemonade.
Fun and Exciting Attractions: Kids booth with a balloon artist, face-painter and hair bling. There will be a pirate show and a live band.
Rick Hansen’s tour will be coming through the May 20th Market….
Market Dates: May 20 | June 3, 17 | July 15, 29 | August 5, 19 | September 2, 16, 30
For more information about the vendors, please refer to the SFAM website
Find them on Facebook: SFAM page
Vendors will set up in front of the Gulf of Georgia Cannery, along Moncton Street and Third Avenue, and in the Cannery parking lot.
By c.froschauer, on May 15th, 2012
Which animal is the greatest predator of ocean life?
Visit the Gulf of Georgia Cannery’s Seafood for Thought exhibit to find the answer to this and many more questions about ocean-friendly seafood. This special temporary exhibit will be open to the public on Saturday, May 19th and run until April 2013. Learn more about what is happening to our oceans and marine life, and learn more about how your choices can contribute to positive change for the world’s oceans.
The exhibit will also showcase the works by local artists including: Robi Smith, Ocean Roots, and students of the Emily Carr University of Art & Design.
Members of the Cannery are invited to join us in celebrating the opening on Friday, May 18th at 7pm.
By c.froschauer, on May 15th, 2012
 - Photo: The Pink Apron
Over the past few years, the taco has undergone some major changes, from the traditional Mexican style to a whole variety of fusions. One I tried recently was made with Korean bulgogi beef and kimchi topped with fresh salsa, lime and cilantro. It was delicious!
Here is a recipe for a salmon taco I can’t wait to try.
Wild Salmon Taco with Goat Cheese-Bacon Fondue
Serves 4, 2 tacos per person
Ingredients:
- 1/2 cup all purpose flour
- 1/2 cup blue cornmeal
- 1 1/4 teaspoon salt, plus additional for salting salmon
- 2 tablespoons honey
- 1 1/4 cup milk
- 2 tablespoons melted butter
- 16 ounces fillet salmon (can be one or multiple pieces), skin on (select pink salmon for the sustainable option)
- Freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 2 slices bacon
- 1 medium shallot, chopped
- 1/3 cup dry white wine
- 1 12 ounce can evaporated milk
- 1 tablespoons chipotle in adobo, minced
- 1 teaspoon garlic powder
- 4 ounces fresh chevre
- 1 cup frisee
- 1 cup corn, cooked
Method:
To make the crepes, stir together the flour, cornmeal, 1/4 teaspoon of salt, honey, milk butter until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side until just lightly golden, about an additional minute. Repeat with remaining batter.
Begin preparing the salmon by heating a grill to high. Brush the salmon with the canola oil and lightly season with salt and pepper. Grill meat side down until golden brown and slightly charred, about three minutes. (Actual cook time will vary depending on the thickness of the fillet, but you’re looking for it to flake easily with a fork.) Remove from heat and heat and tent with foil to keep the fish warm until ready to serve.
To make the sauce, in a pan over medium-low heat, cook bacon until crisp on both sides. Remove from the pan and place on a plate lined with paper towels to drain. Pour off the bacon fat until the pan remains lightly coated. Bring pan back to medium heat and add shallots and cook until translucent. Deglaze the pan with the wine, cooking until all the liquid has evaporated.
Add the evaporated milk, chipotle in adobo, garlic powder, and remaining teaspoon sea salt to the pan. Cook until the mixture is gently bubbling, then reduce heat to low. Reduce by half.
Stir the goat cheese and half of the cooked bacon into the milk mixture and using an immersion or standard blender, blend on high until the mixture is smooth.
To assemble tacos, distribute frisee among the crepes. Break apart salmon (removing skin if attached) and place on top corn, a generous drizzle of the goat cheese fondue and remaining crumbled bacon. Serve immediately.
Recipe adapted from: The Pink Apron
By c.froschauer, on May 11th, 2012
 Photo: BC Salmon Farmers Association Canadian farmed fish can now be certified as organic. The Canadian Organic Aquaculture Standard was released yesterday.
It prohibits the use of antibiotics, herbicides and genetically modified organisms, and severely restricts the use of parasiticides. The standard also sets measurable requirements for practices that minimize the effect of waste, including defining stocking rates, cleaning procedures and cleaning and feed materials that must be used.
Some feel that the concept of net pen and organic aquaculture are incompatible. BC-based Living Oceans Society and the Conservation Council of New Brunswick are opposed to it, despite a ban on the use of antibiotics and herbicides. Living Oceans Society’s Kelly Roebuck, raises concerns with the certification. For example, all other organic livestock requires 100% organic feed, but this is not the case with the Canadian Organic Aquaculture Standard.
Others, like Stephanie Wells, of Canada Organic Trade Association, believes that this certification is a step in the right direction which allows for positive change.
The certification standard is based on a 2010 draft for organic certification and developed out of information and feedback gathered from various fish farmers across the country.
Read the full article.
By c.froschauer, on May 10th, 2012
 The Gulf of Georgia Cannery Store carries many books on a variety of different nautical and fishing themes. Other subjects highlighted at the Cannery Store include the rich social histories of the people who worked in the West Coast fishing industry. Japanese and Japanese-Canadians have a lengthy fishing history in Steveston. Many Japanese women first came to Canada as “picture brides” in the early 20th century. These women were chosen by Japanese men in Canada who intended to marry them. The women were selected mainly on the basis of pictures shown to the men by friends and relatives.
New to the gift shop is a book called The Sakura Tree, a story about three reluctant Japanese “picture brides” who come to BC to meet their prospective husbands.
Check out the Cannery gift shop book selection, and learn more about the heritage of Japanese women in BC.
By c.froschauer, on May 9th, 2012
 Seafood for Thought exhibition flyer In a city where rain falls every other day, thoughts turn to summertime activities when the weather finally brings clear and beautiful sunshine. Here are a few activities taking place at the Gulf of Georgia Cannery over the next few months:
- Saturday, May 19th is the opening day for Seafood for Thought, an exhibit that explores and raises questions about the sustainability of our oceans.
- Sunday, May 20th is the first summer Steveston Farmers’ and Artisans’ Market taking place every second Sunday at Moncton and Third Ave. from 10 am to 4 pm.
- Saturday and Sunday, June 9th and 10th is a weekend dedicated toWorld Ocean’s Day. Join us for film screenings.
- Thursday, June 21st, the Gulf of Georgia Cannery’s travelling exhibit, Salmon People, will open at Fort Langley in honour of National Aboriginal Day.
- Sunday, July 1st is an exciting day for all in Steveston. Look out for the Cannery float in the Salmon Fest Parade and enjoy learning more about tall ships for Ships to Shore. The Cannery will be offering free admission on Canada Day, so take some time with your friends and family to learn more about the West Coast fishing industry.
- Friday, July 6th, Music at the Cannery kicks off, featuring local acts. Shows start at 6:30 pm every Friday until August 31st.
- Saturday, July 21st is Parks Day. The Cannery will be opening our A to Z Exhibit, which highlights new and interesting facts about the Cannery and Steveston.
- Saturday, August 25th our annual West Coast Fishing Archive and Photo Contest will feature juried photographs of various contemporary fishing themes. Visitors can vote on their favourite ones.
Join us and play a part in the fun and exciting events taking place at the Cannery this summer. We look forward to seeing you!
By c.froschauer, on May 8th, 2012
 Photo: The Cookbook Chronicles
With the rate at which we are consuming seafood and polluting the world oceans, we are fundamentally changing the food chains in our oceans. Some fish are overfished to the point of near extinction, and others are barely fished at all. When food chains are altered, some populations flourish as . . . → Read More: Scrumptious Seafood: Sesame Jellyfish
By c.froschauer, on May 7th, 2012
 Sockeye salmon sit on a commercial fishing boat as they’re unloaded at Steveston Harbour during a 32-hour fishery window in Richmond, BC, on Thurs. Aug. 26, 2010 (THE CANADIAN PRESS/ Darryl Dyck)
The federal government is proposing two new approaches to how industry should protect fish habitat.
Once this bill is passed, the first provision . . . → Read More: Harper’s budget bill may eliminate fish habitat protection
By c.froschauer, on May 4th, 2012
 This year’s Delta Richmond Heritage Fair takes place on May 5th at the Richmond Cultural Centre. Over 200 local students will showcase their Canadian-based historical and heritage oriented projects. Student work is judged by a panel of 22 judges (one of which is the Cannery’s own Britney Quail). Based on their results, the best projects will . . . → Read More: 10th Annual Delta Richmond Heritage Fair
By c.froschauer, on May 2nd, 2012
British Columbians love their spot prawns. They are local, large, and lavishly delicious, not to mention sustainable. Spot prawns are so good, an annual festival celebrates their arrival - not many local foods receive such an honour!
Join in on the festivities at False Creek Fisherman’s Wharf on Saturday, May 5th from 11 am to 3 pm. A fee of . . . → Read More: B.C. Spot Prawn Festival
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