This month on Alberta at Noon I’m talking about a sustainable Community Supported Fishery called Skipper Otto’s CSF. This post will share some of my favourite ways to use the beautiful wild B.C. salmon these fishermen catch when the salmon runs come in off the coast of British Columbia each summer. Salmon is a great ingredient and a favourite ingredient around my home. My family savours it all.
From a small boat in the Pacific Ocean to land-locked Alberta – how @skipperotto #CSF feeds our appetite for @ocean_wise fish
In 2011, I did a year of reporting for CBC Radio One’s Homestretch program as their Calgary-based “food finder”. It was my job to find lesser known but great food stories, places and people. What a fun job.
One of the biggest delights of that year was discovering a company called Skipper Otto’s Community Supported Fishery (CSF). This post will describe what CSFs are and provide the story of Skipper Otto then and now. Like most fishing stories, it’s a pretty tall tale – only in this case, it’s all true.
In this week where sustainable fisheries are on my mind, it’s nice to receive inspiring news that a leader in Calgary’s restaurant scene has firmly anchored his seafood restaurant in the mostly unchartered waters of promoting sustainable fish consumption. I wrote about Catch restaurant’s new buycatch seafood market here. Many thanks to chef Kyle Groves for sharing this beautiful recipe and now we know where to get the “Jet Fresh” halibut we need to make this palate pleaser.
Pan Seared BC Halibut with Morel, English Pea, and Chorizo Ragout
courtesy of Chef Kyle Groves, Catch and The Oyster Bar, Calgary, Alberta
4 X 6 oz. Pieces of Wild BC Halibut Fillet
4 oz. Morel Mushrooms – washed and patted dry
8 oz. English peas – out of the shell and blanched
8 oz. Boiled ratte or fingerling potatoes – peeled and cut into ½” thick disks
6 oz. Chorizo meat – chopped into small pieces
½ oz. Fresh thyme – leaves only
4 oz. Fresh cold butter
1 oz. shallot, minced
1 garlic clove, minced
1 oz. chives, minced
3 oz. Dry white wine
Salt / Pepper / Lemon juice to taste
1. In a cast iron pan sear the halibut fillets on one side until golden brown
2. Transfer to a 400*F oven and cook until the fish reaches 135*F
3. When the fish comes out of the oven, add a few thyme leaves and cook for one minute
4. Meanwhile, in a sauté pan cook the chorizo until the fat has rendered out of it
5. Add the minced shallot and garlic and cook in the chorizo fat until softened
6. Add the Morel mushrooms and sauté until softened
7. Add the fresh thyme leaves and cook until they “pop”
8. Add a splash of dry white wine to cool the pan slightly
9. Add the cooked potato disks and the English peas
10. Bring mixture to a boil and add the cold butter cubes slowly
11. When mixture is thick, season with salt pepper and lemon juice
12. Divide onto 4 warm plates and sprinkle with fresh chopped chives
13. Top with the halibut and serve right away
@CatchCalgary – this 100% @ocean_wise Calgary restaurant now introduces 100% ocean wise seafood market
This week I’ll be talking about sustainable fisheries on CBC Radio One’s Alberta at Noon. In a related story, one of Calgary’s flashier downtown restaurants just announced an interesting new sustainable seafood program.
Catch and The Oyster Bar became the first seafood restaurant in Alberta to offer a 100% Ocean Wise™ menu last year and now they’ve added a completely Ocean Wise™ seafood market called buycatch (its a market by Catch where you buy the fish Catch carries but there’s no harmful bycatch – a term referring to birds and other species of fish inadvertently caught with unsustainable fisheries methods). The menu of offerings will change on a daily basis as their “Jet Fresh” supply arrives from the coasts of Canada. Ocean Wise™ provides consumers with the Vancouver Aquarium’s assurance of an ocean friendly sustainable seafood choice.
Here’s how the buycatch program will work.
There are so many reasons I find it easy to savour it all in Calgary. This article speaks to 17 of them.
I’ll be writing more about the Okanagan @foodwinewriters in the days to come but until I do, here’s a quick snapshot of the impact writers have on tourism and economic development.
Here’s an article I wrote on the top things for food lovers to do when visiting Paris. It will serve as the finale in this series of posts on my best Paris experiences.
I wrote it for City Palate magazine in 2010 but I think the ideas are just as fun now. Of course, I’d be more than willing to go to do more research…just to be sure.
Until then, I hope you’ve enjoyed reading this series and that you’ll enjoy reading this article entitled The Power of Ten. The joy I have in memories of these Paris experiences enriches my life and helps me Savour it All. I hope that by sharing these stories I’ve shared a little of that joie de vivre with you. (just click on this pdf to read the piece)