member of the BC Young Fishermen’s Network. “We want legislators to hear the message from small-scale fishermen — helping us succeed, and thinking into the future to see how we can pass the business onto our kids, and how that benefits fishing communities and the entire culture of our coast.” I don’t pretend to understand all of the intricacies of our complex Canadian fisheries policies, but many people I spoke to say it boils down to this: fisheries management in B.C. is not meeting the needs of fishers, with too much of the profit of harvesting our local seafood going to big corporations, fish processors and offshore entities. There’s no one-size-fits-all solution to fisheries regulation, but those that do it best create opportunities for small owner-operators to thrive. I’m looking forward to a time when I can meet my local fisherman and when the economic benefits of harvesting this Canadian resource goes to the people doing the hard work of fishing.
Cooking the Catch
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hefs who work directly with local fishermen and small local processors are helping to swing the pendulum back toward truly sustainable local seafood through programs like Ocean Wise, which ensures chefs that the fish they serve is harvested sustainably, and Slow Fish, which goes a step further to make locally harvested fish a priority. Here on Vancouver Island, that can include salmon, halibut, tuna, sablefish and prawns, along with lesser-known ling cod, skate, sardines, geoduck, octopus and sea urchins. The following recipes were served on World Fisheries Day (November 21) at an event hosted at the Inn at Laurel Point. All recipes were cooked by chefs who were there to talk to B.C. MLAs about sustainable seafood and the issues facing B.C. fisheries.
Seared Halibut with Harissa, Quinoa and Chermoula Salad Ross Derrick is the chef behind The Table Café in Kelowna, a collaboration with his friend and neighbouring business owner Jon Crofts of Codfathers Market. The chef and fishmonger share a commitment to 100-per-cent sustainable and local seafood, and can tell customers where, when and how every fish on the menu was caught. Derrick serves a variety of species, whether it’s prime B.C. halibut or the more unusual hake, herring or bycatch available throughout the local fishing season. Harissa sauce: • 1/4 cup olive oil, divided • 1/2 tsp coriander seeds • 1/2 tsp cumin seeds • 1/2 tsp caraway seeds • 1 red pepper, diced • 1 red onion, diced • 4 cloves of garlic, whole • 2 Tbsp red chili flakes • 1 small can diced tomatoes • 1 lemon, zested and juiced • salt Halibut: • 4 to 6 oz portions halibut fillet (1 1/2 inches thick) • 1/2 recipe of harissa sauce (above) Chermoula: • 1/2 tsp coriander seeds • 1/2 tsp cumin seeds • 3 cloves garlic • 1 cup olive oil • 1 tsp paprika • 1 tsp kosher salt • 1/4 tsp red pepper flakes • 2 lemons, zest and juice • 1 bunch parsley, including tender stems • 1 bunch mint • 1 bunch cilantro, including tender stems Quinoa: • 1 cup organic quinoa • 1 1/2 cups vegetable stock
Salad: • 1 pint small tomatoes, sliced in half • 1 cucumber, diced • mixed greens • 2 cups cooked quinoa (above) • 1/4 cup chermoula (above) To make the harissa sauce, in a large skillet combine half of the olive oil with coriander, cumin and caraway seeds, pepper, onion, garlic and chili flakes. Sauté over medium heat until light brown. Add diced tomatoes and simmer for 10 minutes. Remove from heat. Add the remaining olive oil, lemon zest and juice and salt to taste. Purée. Cool. Divide into two equal portions. To marinate the halibut, place the fish in a zippered plastic bag with half of the harissa sauce and refrigerate for two to three hours. Meanwhile, make the chermoula. Toast the coriander and cumin seeds in a little oil in a hot sauté pan for two minutes. Remove from heat, cool slightly, then transfer to a blender with the remaining ingredients. Purée for one minute, until the mixture looks like a pesto. Set aside. Rinse the quinoa in water until clear. Combine stock and quinoa in a heavy-bottomed pot and place over medium-high heat. Bring to a boil, stirring occasionally, then reduce heat to low, cover and cook for 13 to 15 minutes. Remove from pot and fluff with a fork. Cool. To cook the fish, remove from marinade and pat dry. Sear halibut in a lightly oiled pan over medium-high heat for four minutes, and flip over and cook for another four minutes. To serve, combine tomatoes and cucumbers, quinoa, greens and 1/4 cup of the chermoula. Mix well and divide among four plates. Top with seared halibut. Pass remaining chermoula and harissa sauce at the table. Serves 4.
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Our in-depth knowledge of the market and personalized strategies will put you in the best possible position when buying or selling a home in Victoria.
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The Real Estate Team You Trust for Life
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