NV man smokes wild seafoods from salmon to geoduck BlCOS LEANER smoked salmon will never be passe, but if you want it ce on the real leading edeo of West Coast culsine, trys) offering up some smoked geaduck at your next shindig. By Peggy Trendell-Whittaker News Reperter Or cold-smoked tuna. Or Indian Candy — hot-smoked fiagers of Sit.mon from the Kelly of the fish, These and other unique smoked sea creatures are produced by Lox Royale Processors. locaied at the end of a dock at 2115 Commis- sioner St. The cry of seagull in’ the background and marketing man- ager Fergus Tornlin’s stories of some of the the colorful sea char- acters who amble off the dock are in sharp contrast to the upper- crust clientele that make up Lox Royale’s customer list. When they went inte business about three years ago, company owners decided to specialize in supplying the lacel ‘white table’’ iInarket with all-natural smoked fish that had teen caught in the wild, not farmed. Tomlin, a North Vancouver res- ident, says that decision has paid Orr, “*We found that supplying the quality chefs in town has been to eur benefit,” he said. “Thes are demanding, which forces us to sonunually produce a high-quality line.** Nor.h Shore restaurants that serve Lox Royale products include Loops, the Park Roval Hotel, Corst Trattoria, Cafe Roma and the Salmon House on the Hill. Overtown, his clients include the Meridien Hotel, Bishop's res- erust GOOD resembles a well-inade puz- dle. Each piece has its place. And each plays an impor- BASIC pie tant role in’ the finished pastiy. inquisitive Gook ANNE SUE GARDINER WILSON ob z 5% act x : : pee Be eed t res Wednesday, May 29, 1991 - North Shore News - St WEWS photo Stuart Davis LOX ROYALE plant supervisor Laiching Ma (left) discusses the six-hour, cold-smoking of this sockeye salmon with marketing manager Fergus Tomlix, a North Vancouver resident. Lox Royale smokes a range of wild sea prociucts, from salmon to geoduck, and uses no artificial calors aor preservatives. One of the tacks parts im the pastry puesi: is achiesing a balenes between feaderness and flakiness. for theses don'ts always go hand-in-hand, Tonderasss deans sau Tork breaks through the crust swith dite resistance. Bur flakiness refers ta pas biter and levers of dough thatare prized as domark of geod Pastry oan tender theing Mhiky. Pendernoss depends on Keep Hiuten desetopment ton, baat Theres Tiny booste at Cald shortenmua comuibures te p ey throughout the tour. ino the oven, the shortering in Title pools, and meisture turns nothat pashes the kere oF apart. NTakiness, Sree ot Stes bhels ae Pastry imade with on ts tend but rot flaky, because oi sur. founds the flour particles rather than tying ino small pockets be. tween chem. As the Hour is offee- tively waterproofed, sirbuails no sy Ge water is the Ratntree ain ather Hd best ees .Soopart oot bas cern seepphs decal htutabt, mayer hotels Tombn sa pany 's chers wath the producers res rie ALINE end ods tas tds ta offer diners ab sated. ote Heh, “tothe chet. are pom ctealiy erate, weed work wath) then, We otespest them art and the pressures thes are aiader. 77 No tecent Pow Rovate ottermag os proving espectaly popuiars smok- ed Alaska uniques produced with natural smoke and ho artifigiah coloring, and sold trimmed with the backbone removed. The fuer that bas Royale’s Product fist offers more tan the usual smoked salinon bas benefit. that vo obevond tiitlatiag the tastebuds of legal diners. [Os alsa a boose for the lecab economy, says Tomlin, Seme of his tems, such as geoducks or King Clams, are harvested dione B.C.'s west coast but primarily stdpped directly overseas. He creates a ‘tvalue-added"’ product by precessing it locally, and marketing focally as well as to other countries. Two years azo, Lox Royale meved into the export market and now: ships its foud to Switverland, Germany, Hong Kong and, most recently, Japan. Shipments range 20,000 Ibs., with demand often increasing for special holidays such as Easter in Europe, Chinese New Year. or Japan’s Golden Weck. Although in than three vears, Lox Ray: to 89% of the Lower M Swhite-table’’ restauri boasts annual sales of os lion, “(The customers) know they're getting wild fish with nothing ad- ded but natural, organic spices.” Tomlin says of his company's success, : On the North Shore, shoppers ean find Low Royale products ar Capers, The Salmon Shep oat Lonsdale Quay, the North Van Fish Shop oon Lonsdate and in Super Valu at Park Royal. black cod from S00 to business Tor fess tle sells nland’s vis and e $2 ril- juice is usually easy to rad Sine avid makes the vluten in thour more elestic. ib stetches without breaking Meat pies, fors.dtocasre sad free-standing qui must support hearty Tilfiags as wellas hed ther shape. An cee often tortifics these Pastries as is proteins coauhite to comtribure streneth, Stro Pastey oadsa restr. trom using ou bit muse wate reducing the far and workese i shied bot up iheur (sQo mt Recipes