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Tuesday, June 9, 2015

Salmon in the Kitchen

If you love eating salmon but aren’t too sure about preparing it yourself, then you should sign up for the Salmon in the Kitchen workshops that Living Oceans is hosting this summer in Vancouver. You’ll get a hands-on opportunity to cook, fillet and can fresh salmon under the guidance of expert chefs. Included in the cost of each workshop are the salmon supplied by Skipper Otto's Community Supported Fishery delivered fresh off the boat right into downtown Vancouver. You get to take the filleted/cooked/canned fish home with you.

Learning to fillet salmon.
Learning to fillet salmon. Photo: Sonia Strobel

Workshop details

Register online for the workshops
A hands-on workshop that covers the basics and foundations of how to cook with salmon. Recipes will be different for each workshop. The workshop will include tastings for all participants and attendees will be sent home with copies of the recipes.
Maximum 8 participants per workshop. $52* per person per class.
  • Tuesday, Aug. 18, 6:00 – 9:00 pm at Save On Meats, 43 W. Hastings St., Vancouver
  • Tuesday, Sept. 15, 6:00 – 9:00 pm at Save On Meats, 43 W. Hastings St., Vancouver
Buying whole fish is often the most economical, as long as you don’t butcher the fish! Come master your knife skills in this hands-on workshop where you will get to fillet your own fish and vacuum seal it to bring it home.
Maximum 8 participants per workshop. $57* per person per class.
  • Thursday, June 25, 6:00 – 8:00 pm at Save On Meats, 43 W. Hastings St., Vancouver
  • Thursday, July 16, 6:00 – 8:00 pm Save On Meats, 43 W. Hastings St., Vancouver
Canning salmon is one of the best ways to preserve the ocean’s bounty for the winter months and this demo-style workshop will teach you all the tricks of using a pressure canner. Workshop participants will take home a step-by-step salmon canning guide and a small jar of canned salmon.
Maximum 12 participants per workshop. $32* per person per class.
  • Tuesday, Sept. 29, 6:00 – 8:00 pm at Save On Meats, 43 W. Hastings St., Vancouver
SmokingThere will also be two salmon smoking demo-style workshops in the fall. Details coming soon.
*$2 from the registration fee will go towards supporting ‘train-the-trainer’ workshops at local community kitchen spaces to help increase cooking skills and capacity in vulnerable populations.

Skipper Otto’s first started teaching people how to prepare salmon at Fisherman’s Wharf at Granville Island in Vancouver. Year after year the workshops have grown in popularity as people get more interested in eating locally and preparing their own gourmet meals. This year, they’re being held at the Save On Meats Community Kitchen at 43 W. Hastings.

Doris Gnandt and Serena Chu will be the chefs guiding the workshop with Doris handling the cooking and filleting and Serena taking care of the canning sessions.
Doris GnandtSerena Chu
Doris Gnandt (left) believes you should cook from the heart and it shows in her filleting and cooking demos. Serena Chu (right) likes to make things that are irresistibly tasty but actually healthy!

Skipper Otto’s filleter extraordinaire Rumi Hokubay practices the traditional Japanese method of filleting called San-Mai Ni Orosu. Participants in the Filleting Salmon workshops will get to fillet their own fish, vacuum seal it and bring it home!

The Salmon in the Kitchen workshop series creates community around—and awareness of—our local fisheries. Most of the fresh, local, sustainable fish caught by fishermen on the South Coast is exported or sent directly to high-end restaurants. As a result, over 80% of the seafood bought in Vancouver is imported. By teaching people the skills and knowledge about local seafood and how to handle it, we increase the value of the fishery to the local community. This in turn makes the local seafood supply chain more resilient and lends to increased food security in our community.

The workshops aren’t all work though. There’s a lot of fun involved too. And food. If you attend the Cooking with Salmon workshop don’t eat a big dinner beforehand, as you’ll need a good appetite to taste the recipes you’ll be cooking.

canned salmon
At the Canning with Salmon workshop participants will learn the basics of how to use a pressure canner, receive a step-by-step guide to reference later, and be able to take home one jar of canned salmon. Photo: Wendy Davis

We are grateful to our local partners and sponsor – Skipper Otto’s Community Supported Fishery, Save on Meats, Vancity enviroFund, and the Vancouver Foundation Greenest City Fund.

Sunday, June 7, 2015

Take a deep breath, take pride and then take action

By Karin Bodtker

Today, on Oceans Day, I invite you to think about your connection to the ocean. Everyone has a connection to the ocean. For me the ocean is deep—in more ways that one! When I was in my early twenties and lived close to beach, a solo walk along the seashore would allow me to revel in my emotions—which were dynamic, intense, pushing and pulling me one way and another. Perhaps the action of the waves soaked up some of the intensity (as I said, I was in my early twenties) and I felt able to carry on.

These days I think my connection has a much more scientific edge to it (this is safer territory). I know that Canada’s ocean ‘estate’ is roughly 70% as big as its land-based estate. As Canadians, we can certainly be proud of the magnitude of our oceans and the awe inspiring seascapes that surround our country. No matter where we live in Canada, rivers and waterways connect all our homes to one of Canada’s three oceans.

Now take a deep breath and say a word of thanks to the ocean. Every other breath you take comes from the ocean because the oceans’ plants produce half of the world’s oxygen. That’s a pretty necessary connection for all of us. How do we ensure this connection persists and our oceans stay healthy? One way is through Marine Protected Areas (MPAs). MPAs are ocean places that are set aside like parks, providing sanctuary for individual species and entire food-webs so they can recover and thrive. They’re like an insurance policy. Take a moment to tour a few protected areas (one in each province) that showcase some of Canada’s spectacular wildlife and connect us to the oceans. Revel in the beauty, feel the pride; after all, it’s Oceans Day!
Connecting Canadians is our new interactive map that shows how the ocean touches every province and territory in Canada. Healthy oceans matter in Eyebrow, Saskatchewan... and everywhere else in Canada, too!

Currently, only 3.4% of the global ocean is in protected areas, compared to 15.4% of the world’s terrestrial and inland water areas. However, it’s higher (8.4%) if you consider only marine areas within national jurisdiction (e.g., exclusive economic zones)1. When we look at Canada’s record, we get a bit of a shock – less than 1% of Canada’s oceans are protected. Still proud of Canada? Browse through our new maps to see all the MPAs or check the protection status for each of Canada’s 12 marine bioregions.

What about connections between protected areas? That’s the way to really make protected areas efficient; build a network. In 2011, Canada released a National Framework for Canada's Network of Marine Protected Areas, a document to guide design of networks of MPAs. That was four years ago, and guess where all the newly designed networks are? Nowhere. That’s right, no networks completed yet. Where’s your sense of pride now?

A few days ago, Living Oceans along with five other conservation organizations, delivered a set of MPA recommendations to every single Member of our Parliament. We are urging the federal government to step up the pace on marine protection. This Oceans Day, please take action and add your name to the list of those who support a more robust insurance policy for our oceans.

1. These stats come from the Protected Planet Report of 2014 from the United Nations Environment Programme World Conservation Monitoring Centre (UNEP-WCMC), so I trust them.