THE Canadian

Aquaculture Industry

Alliance is a non-prof-

it organization formed
_in 1995.

The alliance brings
together regional arid sec-
toral producer and supplier
organizations.

British Columbia’s mem-
bers in this national organi-
zation are the B.C. Salmon
Farmers Association and the
B.C. Shellfish Growers
Association.

Presently, salmon, trout,
arctic char, mussels, oysters,
clams, and scallops are the
important species “farmed,”
with haddock, halibut, cod,
catfish, and abalone being
developed as viable “crogs.”’

The world leader in zu
farming is China, with
Canada ranking a disap-
pointing 27th. Even coun-
tries like Norway and Chiie
are ahead of us in this
potentially important inae--
try. With wild stocks ¢
ing, aqua farming is fore
casted to produce 22 mil-
lion tonnes, or 25% of the
global fisheries production
by the end of the century.

In B.C. there are cur-
rently 258 licensed compa-
nies farming 400 sites. The
farms producing shelifish are
concentrated i: the Baynes
Sound between Denman
Island and the East Coast of
Vancouver Island. Other
farms are located on the
Sunshine Coast and on
Cortes Island.

As part of the B.C. Food
and Beverage Month pro-
motions, we have three
recipes to eniice your culi-
nary imagination.

All things being equal,
we should cook with local
foodstuffs. They are our
livelihood in more ways
than one. The recipes use all
B.C. producis. :

Mussels are a tasty shell-
fish. They are excellent
steamed, with garlic herbed
butter, Purchase these black

jewels from a reliable suppli- -

er. Before they can be used,
they should be soaked at
home in two litres of cofd
water and 50 millilitres of
salt. Soak for 10 minutes,
change the salty water. Do
this twice, changing the
salty water after 15 minutes
of soaking. Scrape off any
barnacles and beards from

the mussels. Discard any
saussels that are broken or
do not close when pricked
with a knife.

Mussel Chowder

2 kg of musscis, cleaned as
described above

250 mb water

150 mL dry white wine
200 g chopped onion

106 ¢ chopped lecks

- (white part only)

1 large garlic clove
crushed

SO mL butter

39 mL all purpose flour
125 g chopped white B.C.
sushrooms

375 mL chicken stock (or
zaaned broth)

ie mL chopped fresh

yme
250 mL 33% whieping
cream
50 mL dry cooking sherry
chopped parsley and
lemon zest for garnish

Method: Select a large

Stainless steci pot with hid.
Add water and white wine.
Bring to boil. Add mussels,
cover tightly. Sicam five to
10 minutes until the mussels
open. Remove. Discard the
ones that did not open. Save
400 mL. of the mussel
broth, discard the rest or
freeze for future use. Rinse
out the por. In the same pot
saute onion, leek and garlic
in rhe butter until onion is
glossy. Add flour. Add the
chicken and mussel broths
and chopped thyme. Simmer
15 minutes. During this
time remove mussels from
the shells. Whisk in cream,
add mussels. Bring just to
boiling point. Check for fla-
vor. Add sherry. Serve in a
tureen, decorated with the
chopped parsley and femon
zest. Serves six people (or
four fishermen). Present
with warm sourdough bread
for a wonderful treat!

Scallop Seviche
Seviche is a wonderful
appetizer from Central and

See Oysters page 23

People With Gres
_ Know Where Ta:
eee cs et |. worl ,

250- 16th Street .WesiVaned

: Stare Hourst Mon-Thurs\9-

Banana Loaves

a
N
for; 95 Re a1

reg. $2.95 each PN ay 3
Westlynn Bakery x oe
VALLEY ftD., LYNN VALLEY CENTRE | 985-1622

Valid Sept, 18-24/97 4

Ford Ranger rom S259/ma. te 97 Fore! F750 $244/mo.
spercab XLT, 2 & 4iwd, loaded, RIC air cond, XLS :
7236 wn, 24 months. T.P. $7356

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Ay mEapadition S499/mo. 97 Explorer XLE $399/me.

Eddie Bauer, loaded, $3000 down %@ 2 drsport or 4 dr. XLS, loaded, no leather
24 months, TP. $14,976 ths. $12,576

| 97 For
XL CIC Diesel, pis, 4X4, 5 speed,
$3000 dn, 24 months

EAT B.C., all
things being
equal. Clams,
oysters and
scallops are
some of the
sheilfish now
being farmed on
our coastline.

Bananas.........d9%.
extra large
Tomatoes.......49%b.
Okanagan
Macintosh......49%r.
local head
Lettuce...........59%s.

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