Gulf of Georgia Cannery http://gulfofgeorgiacannery.org Experience the histories of West Coast fishing Thu, 11 Dec 2014 18:46:07 +0000 en-US hourly 1 http://wordpress.org/?v=4.0.1 Scrumptious Seafood: Salmon Mousse http://gulfofgeorgiacannery.org/featured/scrumptious-seafood-salmon-mousse http://gulfofgeorgiacannery.org/featured/scrumptious-seafood-salmon-mousse#comments Tue, 09 Dec 2014 21:39:56 +0000 http://gulfofgeorgiacannery.org/?p=14791 [READ MORE]]]>  

Photo: Rohan Thomson

Entertaining this holiday season? Look no farther than Diana Lampe’s retro salmon mousse recipe, featured in the Brisbane Times by our friends down under. Serve with bubbles in old-fashioned champagne coupes and you’re on your way to a Mad Men-style holiday – hold the drama.

Ingredients

Serves 6 (makes about 3 cups)

½ cup hot water

1 tbsp (4 tsp) gelatine

¼ cup lemon juice

2 x 210g medium cans of red salmon

½ cup good-quality commercial mayonnaise

1 cup creamy yoghurt or ¾ cup cream, lightly whipped

1 tsp Dijon mustard

1 tsp sweet paprika

7-10 drops of tabasco or pinch of cayenne

1 shallot (2 tbsp), finely chopped and rinsed, or spring onion

1 tbsp capers or cornichons, finely chopped

¼ cup finely diced celery

¼ cup finely chopped dill or curly-leaf parsley

To serve

1 bunch of watercress or 1 lettuce and lemon wedges

100g smoked salmon (optional)

Directions

Oil a fish mould, ring mould or metal bowl with a three-cup capacity or six dariole moulds. Alternatively, the mouse could be set in the serving dish or individual dishes.

To dissolve the gelatine, pour the half cup of hot water into a jug and add the tablespoon of gelatine. Stir briskly with a fork until dissolved. Mix the lemon juice into the gelatine mixture and set aside. Drain the salmon and remove the bones and skin and discard. Mash the flesh with a fork.

In a large bowl, mix the mayonnaise and yoghurt or whipped cream with the dissolved gelatine and lemon juice. Add the Dijon mustard, paprika, tabasco, shallot or spring onion, capers or cornichons, dill or parsley, celery and salmon. Now taste the mixture and make any adjustments needed. Add a teaspoon of white-wine vinegar and a little sugar if the flavour needs lifting. It shouldn’t need salt.

Tip the mousse mixture into the oiled mould (fill to within one centimetre of the rim) or individual moulds. Cover with oiled plastic wrap. Set on a tray with a tea towel around it (for the fish mould) to keep it steady and chill in the fridge. It will take a few hours to set.

To turn out, dip the mould in very hot water and count to 10. Turn the mould out onto a serving plate and, if necessary, give it a shake to release. If it is not in the middle of the plate, give it a jiggle. Chill until it is to be served.

Decorate around the mousse with watercress sprigs or lettuce and lemon wedges. Drape smoked salmon slices over the mousse if desired or serve a slice with each serving. You can give the fish an eye with a slice of cornichon. Serve the salmon mousse with Melba toast or pumpernickel bread and cucumber salad.

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Festival of Trees http://gulfofgeorgiacannery.org/events/festival-of-trees http://gulfofgeorgiacannery.org/events/festival-of-trees#comments Fri, 05 Dec 2014 18:50:06 +0000 http://gulfofgeorgiacannery.org/?post_type=events&p=13539 Festival of TreesThe Cannery will be brightly lit by Christmas trees decorated by local merchants and organizations from Nov. 30-Dec. 31. During this time, each visitor will be given a token to vote on their favourite tree. In addition, visitors to our free indoor farmers’ markets may give a donation to get a token to vote. These donations and the… [READ MORE]]]> Festival of Trees

The Cannery will be brightly lit by Christmas trees decorated by local merchants and organizations from Nov. 30-Dec. 31. During this time, each visitor will be given a token to vote on their favourite tree. In addition, visitors to our free indoor farmers’ markets may give a donation to get a token to vote. These donations and the 20% of admissions for each vote will be donated to the Richmond Christmas Fund.

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Scrumptious Seafood: Roasted Mackerel with Garlic & Paprika http://gulfofgeorgiacannery.org/featured/scrumptious-seafood-roasted-mackerel-with-garlic-paprika http://gulfofgeorgiacannery.org/featured/scrumptious-seafood-roasted-mackerel-with-garlic-paprika#comments Tue, 02 Dec 2014 18:18:02 +0000 http://gulfofgeorgiacannery.org/?p=14763 [READ MORE]]]>
Photo by Anders Schønnemann.

In the spirit of bringing you more oily, healthy and sustainable winter fish recipes, this week we will explore the mackerel. Atlantic mackerel from Canada and King or Spanish mackerel from the U.S. are rated as SeaChoice Best Choices. Give it a whirl with this scrummy Gordon Ramsay recipe via Epicurious. Bon appetit!

Ingredients

  • 2 garlic cloves, peeled
  • 2 tsp paprika
  • 1 tsp sea salt, plus more to taste
  • Olive oil
  • 8 mackerel fillets, skin on
  • 1 pound new potatoes
  • 2-3 scallions, trimmed and thinly sliced

For the vinaigrette

  • Pinch of saffron
  • 1 Tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Sea salt and freshly ground black pepper

Directions

1. Preheat the oven to 400°F.

2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.

3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.

4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.

5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.

6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

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Cannery Farmers’ Market http://gulfofgeorgiacannery.org/events/cannery-farmers-market http://gulfofgeorgiacannery.org/events/cannery-farmers-market#comments Tue, 02 Dec 2014 17:48:12 +0000 http://gulfofgeorgiacannery.org/?post_type=events&p=14732 CanneryFarmersMarket_ColorSteveston’s all-new winter farmers’ market, operated by the Gulf of Georgia Cannery Society — Enjoy a cosy atmosphere, fresh food products, and a variety of vendors showcasing products that follow the “make it, bake it, catch it, grow it” credo. The Dec. 14 market will be the last market of the year! Don’t miss the free gift-wrapping… [READ MORE]]]> CanneryFarmersMarket_Color

Steveston’s all-new winter farmers’ market, operated by the Gulf of Georgia Cannery Society — Enjoy a cosy atmosphere, fresh food products, and a variety of vendors showcasing products that follow the “make it, bake it, catch it, grow it” credo. The Dec. 14 market will be the last market of the year! Don’t miss the free gift-wrapping service to help you with your holiday shopping!  And don’t forget to vote for your favourite tree in our festive Christmas at the Cannery – Festival of Trees display (Festival of Trees proceeds will be donated to the Richmond Christmas Fund).

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Santa at the Cannery! http://gulfofgeorgiacannery.org/events/santa-at-the-cannery http://gulfofgeorgiacannery.org/events/santa-at-the-cannery#comments Mon, 01 Dec 2014 18:06:19 +0000 http://gulfofgeorgiacannery.org/?post_type=events&p=605 santa-parade (Richmond News)Santa returns to the Cannery! After sailing into Steveston harbour by a Vancouver Whale Watch boat, Santa will lead his elves to the Cannery, where he will be available for photos. Don’t forget your camera! Santa will be in the Cannery’s Boiler House Theatre from 2:00pm -4:00pm. Pick up a timed ticket voucher at the… [READ MORE]]]> santa-parade (Richmond News)
Photo: Richmond News

Santa returns to the Cannery! After sailing into Steveston harbour by a Vancouver Whale Watch boat, Santa will lead his elves to the Cannery, where he will be available for photos. Don’t forget your camera!

Santa will be in the Cannery’s Boiler House Theatre from 2:00pm -4:00pm. Pick up a timed ticket voucher at the Cannery to ensure your spot in the line up for photos with Santa.

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Festival of Trees starting soon! http://gulfofgeorgiacannery.org/featured/festival-of-trees-starting-soon http://gulfofgeorgiacannery.org/featured/festival-of-trees-starting-soon#comments Fri, 28 Nov 2014 01:16:41 +0000 http://gulfofgeorgiacannery.org/?p=14749 Steveston Merchants AssocFrom November 30 to December 31, visitors will be able to vote for their favourite Christmas tree, during the Festival of Trees, presented in partnership by the Gulf of Georgia Cannery Society and Steveston Merchants’ Association. During the festival, 20% of general admissions will be donated to the Richmond Christmas Fund, and visitors will receive a… [READ MORE]]]> Steveston Merchants Assoc

Ask Hair Studio team

From November 30 to December 31, visitors will be able to vote for their favourite Christmas tree, during the Festival of Trees, presented in partnership by the Gulf of Georgia Cannery Society and Steveston Merchants’ Association. During the festival, 20% of general admissions will be donated to the Richmond Christmas Fund, and visitors will receive a token to drop into the box of their favourite tree. On free admission days, such as the Cannery Farmers’ Market on Sunday November 30 & December 14, visitors can make a donation to the Christmas Fund, to receive a token to vote.

You can already get a sneak peek at some of the creations, as many teams joined our tree decorating party last Tuesday night!

 

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Scrumptious Seafood: Sardine Salad with Chickpeas & Feta http://gulfofgeorgiacannery.org/featured/scrumptious-seafood-sardine-salad-with-chickpeas-feta http://gulfofgeorgiacannery.org/featured/scrumptious-seafood-sardine-salad-with-chickpeas-feta#comments Tue, 25 Nov 2014 17:24:08 +0000 http://gulfofgeorgiacannery.org/?p=14736 [READ MORE]]]> Ah, sardines: sustainable, affordable and (surprisingly) palatable. With one month to go before Christmas Day, it’s the perfect time to make some health and budget-conscious choices to ensure both you and your bank account are feeling great on the big day. Sardines are packed with omega-3 fatty acids and couldn’t be easier to prepare. Pretty them up with this scrummy recipe from the kitchn and you’re good to go!

Ingredients

serves 6

18 sardine fillets
1/4 cup olive oil
2 tablespoons flour
1 tablespoon finely ground cornmeal (or substitute equal amount flour)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 1/2 cups (1 16-ounce can) chickpeas, drained
2/3 cup diced, seeded cucumber
1/2 cup crumbled feta cheese
1/2 cup pitted and sliced black olives
Zest and juice of 1 medium lemon
1 tablespoon chopped mint leaves
1 tablespoon chopped chives

Directions

Carefully lay sardine fillets out on a towel and pat dry. Make coating by combining flour, cornmeal, salt, pepper, cumin, paprika and cayenne. Set aside.

In a medium bowl stir together chickpeas, cucumber, feta, olives, lemon zest and juice, mint and 1 tablespoon of the olive oil. Arrange equal parts of salad base on six plates.

Dredge sardines through flour mixture and set aside, ready to be fried. Heat remaining olive oil over medium heat in a fry-pan large enough to accommodate the sardines in one or two batches. When barely smoking, carefully lay in sardines, working in two batches if necessary to avoid crowding. Sizzle fish in oil about 30 seconds on each side then carefully transfer back to dry towel to drain.

Stack three fillets on top of each salad and sprinkle with a pinch of chopped chives and a few cracks of black pepper.

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MLA John Yap talks about the Cannery in the BC Legislature http://gulfofgeorgiacannery.org/featured/mla-john-yap-talks-about-the-cannery-in-the-bc-legislature http://gulfofgeorgiacannery.org/featured/mla-john-yap-talks-about-the-cannery-in-the-bc-legislature#comments Thu, 20 Nov 2014 18:43:20 +0000 http://gulfofgeorgiacannery.org/?p=14728 This Monday, November 17, Richmond-Steveston MLA John Yap took the time to speak about the significance of the Gulf of Georgia Cannery National Historic Site, in the BC Legislature.

See his speech here: MLA John Yap speaks about the Cannery

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Scrumptious Seafood: Grilled Herrings with Mustard & Basil Dressing http://gulfofgeorgiacannery.org/featured/scrumptious-seafood-grilled-herrings-with-mustard-basil-dressing http://gulfofgeorgiacannery.org/featured/scrumptious-seafood-grilled-herrings-with-mustard-basil-dressing#comments Mon, 17 Nov 2014 21:30:57 +0000 http://gulfofgeorgiacannery.org/?p=14724 [READ MORE]]]> It’s beginning to look a lot like…herring season! Make room for this tasty, cold weather fish on your menu by trying out this simple BBC Good Food recipe. Healthy, quick and scrumptious – what more could you ask for?

Ingredients

  • 4 x 75g/3oz herring fillets or 4 x 225g/8oz herrings, gutted
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp wholegrain mustard
  • large bunch basil, roughly torn
  • 1 tsp clear honey
  • 1 lemon, grated zest and juice

Directions

  1. Heat grill to its highest setting. Rinse the fish under running cold water to dislodge any loose scales. Brush with a little of the oil and season lightly. Grill for 6-8 mins, or until cooked; the eye should be white, the skin well browned and the flesh firm and opaque.
  2. Meanwhile, make the dressing: whisk the mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl, and season. Once the fish is cooked, spoon the dressing over and serve.
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Scrumptious Seafood: Mackerel Pâté http://gulfofgeorgiacannery.org/recipes/scrumptious-seafood-mackerel-pate http://gulfofgeorgiacannery.org/recipes/scrumptious-seafood-mackerel-pate#comments Thu, 13 Nov 2014 00:40:18 +0000 http://gulfofgeorgiacannery.org/?p=14720 [READ MORE]]]>
Perfect smoked mackerel pâté. Photograph: Felicity Cloake

As the festive season approaches, so does the prospect of holiday entertaining – no pressure! Make it an easy one this year with a pâté and your choice of bready base. Give this scrummy mackerel recipe, as featured in the Guardian, a whirl. Bonus: Canadian Atlantic mackerel is a sustainable seafood Best Choice.

Ingredients

3 hot smoked mackerel fillets
150g cream cheese
100g crème fraîche
3 tsp freshly grated horseradish
Lemon, to squeeze
Small handful of dill, finely chopped

Directions

1. Skin the mackerel fillets and do a quick check for any bones – they’re not unknown. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth.

2. Add a good grinding of black pepper, and lemon juice to taste, then fold through the dill and the remaining fish. Serve with rye bread or crisp toast.

Serves 4

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