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Sunday, February 23, 1997 -- North Shore News — 35

Salmon saluliations

By Robert Gaister

News Reportes

ROGER Arnvt is taking
his family business one
step further.

Vaco Tuesdays
Tacos only $1 aii night
Althougts he inidally did plus Free Pool
join his father and become a
commercial fisherman, he has

since shifted his anention Wing Wednesday
ce shifted bis attention to b . >
preparing the fish, ner catching, 20¢ Wings all night!

"The 29-yearold Hands- A7e€, . P: - 2 — +} "Oh, What a Sale" Thursdays

worth high school grad didn’t i j
stray too far though as he still Great Drink Specials!

yorts with salmon and uses a ‘ ‘ aby : sagt r me es ee — an |

nily recipe to pickle it. i : 9 5 m nos :

“We teed to always serve [i * sy * Toe mie ‘ me F rée Cover FE ridays

our pickled = salmon at ENN . Aa i Present this coupon to get free cover on {

Chrisonas time and everyone ‘ - f . 4 ,
always raved about it,” said | iS ME ot a | Fridays for the ntonth of March

Armet.

It didn’t take the SFU mar-
keting graduate long to figure
out he may be on to something
with the traditional family
recipe. After all if it consistenily
went over well among family
and friends, chances are the

"Come party
with the
grown-ups”

NEWS photo Terry Peters

ROGER Arnet has taken his family's fishing business one step further. Rather
than catching the fish, he pickles them.

Catering fo the 95 (
& older crowd

general public wouldn’t take
long to catch on cither.

Last April ke decided to go
for it and while the rest may
not quite be history yet, the
venture is moving along nicely.
So far, it is available at Super
Valu and IGA stores in addi-
tion to many smaller indepen-

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dent retailers.

“The feedback has been
really good ... but you know
running your own business
there are so many expenses,”
said Arnet. The product, pack-
aged in attractive jars to
increase its appeal to the gift
market, has already been

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refined several times. Arnet has
tried using chum, sockeye and
pink salmon before setting on
the coho. He says the coho
retains its color best and
remains pink even through the
pickling stage.

“Presentation is such a big
thing in marketing a product,”

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Chillwack
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said Arnet. And so is taste, as
evidenced by Amet’s plan to
bring out a sweeter version for
the Japanese market in the
future.

“Now I'm just expanding
and keeping up with demand,”
said Arnet.

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(15th & Lonsdale)
980-7722

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