Spot Prawns!

It was early on a Friday afternoon and despite the breezy grey weather I was soaked to my screaming bones with sweat and cursing Crystal’s Uncle Calvin (who got me into my current situation) under my breath. Brycen (Cal’s son) and I were hauling a very sketchy aluminum rickshaw overflowing with heavy metal crab traps up an impossibly steep gangway. It took both of us to get the beast up and over to Calvin and his new friends; a gang of grizzled old fisherman who did nothing to help us, but sure seem to have opinions on how we’re doing it wrong.

I was trying my very best to look tough in front of this motley collection of bums and pirates, despite my suspicion that there was a better way to go about this whole affair. Of course I was the only one on this particular commercial fishing dock that had no sea legs. Calvin and Brycen both grew up on fishing boats as (I suspect) Cal’s father and maybe even father’s father did. They knew all the moves, the lingo and the unspoken rules of the dock. Me, I was just an extra pair of hands. (more…)

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Smoked Trout, Two Ways

Holidays are the balm of body and mind. It’s been a couple days into our long-awaited stay-cation and I’m already starting to feel my soul regenerating and plotting future adventures just like the hedonistic super villain I remember myself to be.

Ironically, one of the first recipes I got to work on between mountain biking trips was a banger I perfected at work. A sublimely simple way to take trout – a tasty and plentiful local river fish – clean up its mealy texture and enhance the profound sweetness buried deep inside. (more…)

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We Are the Party – Notes From the 2016 BCSGA Shellfish Gala

BannerTwo weeks ago an army of talented local chefs, sous-chefs, servers, sommeliers and a mob of hungry guests converged on the pristine Fillberg Park for a night we’re all still recovering from in one way or another. *laughs* It was time again for the BCSGA Shellfish Gala Dinner, the island’s annual wine-soaked celebration of all the good things that come from the sea! (more…)

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Salt-Cured Salmon With Aquavit and Dill

Gravlax 1Using salt to draw out the moisture in fish is a technique of preservation that almost every civilisation in human history has employed. The Mesopotamians did it, and passed their techniques on to the ancient Greeks and Romans (who gave us our word cure, from the Latin curare, meaning “to take care of”). First Nations people along both coasts have used salting as their primary mode of preservation along with smoking and sun-drying. It’s the same story with the Portuguese, Irish, Scots and especially the Scandinavians throughout most of their respective histories. (more…)

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