22 ~ Wednesday, September 3, 1997 -- North Shore News i, rh she: (3 ROOD September s salmon The current controversy about the status of the Pacifi- Fishery needs lit- tle comment from a pur- veyor of recipes and good things to eat. Suffice to say that Canada has one of the world’s largest commercial fishing industries. It’s worth about $4 billion to the country’s economy. Pacific fisheries accounted for one quarter of the total Canadian landings. Important species are salmon, herring, halibut, red- fish (snapper) clams and shrimp. Canadian saimon, par- ticularly Sockeye, is a world commodity. Smoked, and attractively packaged, it can be found in the travel cases of thousands of tourists returning home. Sackeye salmon falls into the fatty fish category. It will contain about 12% fish fac or the minimum of 9%. One four-ounce serving of salmon contains about 240 calories. Traditional Graviax This is a wonderful prepara- tion of Sockeye salmon, a sure party stopper. The fillet of the samon is cured raw, with salt and sugar. The tasty marinade draws out the juice from the fresh fish, changing the raw fish into a cured product somewhat like smoked salmon, or lox. For this, use only the fresh- est ingredients, ceramic or glass dishes, and you'll need plenty of refrigerator space. The final product is a miracle of food chemistry. Enjoy. 1.25 kg fresh sockeye fillets, bones and skin removed Julius | Pok komandy a chef in your kitchen 30 mL pickling or kosher sait 50 mL golden yellow brown sugar 30 mL good quality brandy 12-14 peppercorns 15 mL fresh dill weed chopped Method: Place the salmon fillets into a shallow ceramic or glass dish. Mix together ali the other ingredients. Spoon over the fish fillets. Cover and refti erate. Baste the fillets several times, do this for 2 days. Just before service drain off the juices. Discard. Serve the salmon on a nice platter with a cutting board. Garnish with fenne} sprigs and white raw onion rings. Slice against the grain as needed. Present this elegant appetizer with with warm french bread slices, chives and lemon wedges. A mustard- dill sauce is appropriate if you wish: mix equal proportions of dijon style mustard and mayon- naise, add chopped dill, a litte lemon juice and sugar to faste. Serves 10 appetizer portions. Poached Salmon This is the recipe for cold poached fish. Ideally, one should have a fish poacher. They are available ist most CARROT CAKE ® 2 toaves for °4° reg. 3° each Westlynn Bakery 1199 LYNN VALLEY RD., LYNN VALLEY CENTRE 985-1 department stores or kitchen equipment speciality business es. Buy one that can cook a 3 kg (6 Ib,: fish The extra capac- ity can come in handy. Hf vou do not have one of these, fillet the fish, cut inte 150 g por- tions and poach i in pieces 2 kg wl hote sockeye sal:non head and tail on, guts and scales removed 300 g sliced onions 300 g sliced carrots]5 ml tresh thyme chopped 2-3 bayleaves 2 large garlic cloves crushed 7 mL peppercorns 25 mL kosher salt 45 mL red wine vinegar 50 mL freshly chopped pars- Icy 2 fermons sliced very thin (garnish) Method: Prepare the pouching pot with the court bouillon or poaching liquid. Fill the poacher half way with cold water. Add ail the ingredi- ents except the fish and the gar- nish components. Bring to boil and simmer covered for 20 minutes, Now immerse the fish into the hor liquid on its side. The better poachers have a fit- ted platform on which the fish can be lowered into the liquid. Simmer the 2 kg fish for about 15 minutes, covered. Check for doneness. Carefully take out of the liquid, drip off a litte — make sure the head and tail are intact. Slide the fish onto the serving platter. Cover with a plastic wrap and refrigerate for 6 hours. Remove the skin care- fully, decorate with lemon slices and chopped parsley. Serve with a mayonnaise based cold sauce. Serves 6 for dinner. Valid Sept 4.1097 | ee ee re es es es ee et i ‘Sept: On THruw “16th = Regency Days specials!... Gas Insert Defining the standard REPLACE Prooucts for beautiful gas fires! Regency gas fireplaces look so much like real wood fires, complete with glowing logs and embers, your friends will think you've been chopping wood all day long! Stop by our store & see for yourself! Hurry in to take advantage of our Only untif September 16. VWAGLIO FIREPLACE LTD. Providing Quality Products & Expert Installations since 1912 3600 E. HASTINGS ST., VANCOUVER (1 block west of Boundary) 298-6494 news ‘COLONY APPLIANCES TURING « ROPER ¢ JENNAIR ¢ INGLIS ¢ FRIGIDAIRE ¢ PANASONIC © KITCHENAID * D. + DACOR ¢ WHIR! * MAGIC CHEF * WOLF « AEG ¢ SUB ZERO « GOLDSTAR ¢ DCS ¢ VENMAR * AND MANY OTHER QUALITY BRANDS. _ » COMPACT & FULL SIZE * BUILT-IN & FREE STANDING 2)» «GAS & ELECTRIC > MOST ITEMS IN STOCK FOR iMMEDIATE DELIVERY ORPICKUP CHECK US OUT "' HUGE SELECTION © w LOW WAREHOUSE The Most Crucial Ingredient’ PRICES COLONY | ‘ForAny Recipe. | ai) . yet HOME FURNISHINGS ‘4075 Roosevelt Crescent ‘ North Vancouver (2 blocks behind Avalon Hotel) Mon - Thurs 9-6, Fri 9-9 Saturday 9-6, Sun 12-4 "NEWS photo Paul McGrath SALMON graviax is a sure party hit. The cured fis!s. treat originated in Scandinavian countries. ae “250- 16th Street: West Vancou' = Capilano College 4 cen Le Piano 7 cof is in “ Galone College i is Fencing its soc f pions eho ’ Conods tid Kaw si triend (orp., dst fan Pian, cf Burichy pond can i Pons a AN a aca the” Clea i ga 0 Peon pn oi, Hie ions ones wv . aeseny cof bishod hind nomes nad i Yonah indy Rol aad, aN Balin acid ather a known brands, For.further information or. ? ; BT MO aa . xP ny ” “aor M1 io m.to 9 p.m.” ° = “Solus ember 13h 4, m. 10.6 9m. : Surlday, Septémbe 14-10 ‘om. te6 DD “Capilano College, ‘Sportsplex: 2055 Purcell Ways North’ Neca B.C. “Yeo. verted one fs Parting Capilano College