Sneak peek: lineup of seafood tastings at Boston seafood show

It’s the largest seafood event in North America, and now the launch of the 2013 International Boston Seafood Show (March 10 – 12, 2013) is only days away – and Canada’s seafood farmers will be there.

Look for Boston-based Chef Scott Patnode at the CAIA booth where he will be grilling, steaming and shucking delicious samples of Canadian farmed seafood.

The Canadian Aquaculture Industry Alliance (CAIA) is representing members at the show and will be bringing a variety of fresh farmed seafood and serving it from a live cooking station from CAIA exhibition booth #1445 throughout the three-day event.

Canadian Farmed Seafood Tastings Schedule

Sunday, March 10, 2013

10:30-12:00

Atlantic Salmon (grilled)
True North Salmon, New Brunswick, Nova Scotia, Newfoundland & Prince Edward Island

Steelhead Trout (grilled)
Sea Agra Seafood, British Columbia

12:00-2:00

Cultured Blue Mussels (steamed in cream/beer sauce)
Atlantic Aqua Farms, Prince Edward Island

2:00-3:30

Chinook Salmon (grilled & candy smoked)
Creative Salmon Co. Ltd., British Columbia

3:30-5:00

Oyster Bar
Atlantic Oysters – Maison BeauSoleil, New Brunswick
Pacific Oysters – Mac’s Oysters Ltd., British Columbia

Monday, March 11, 2013

10:30-12:00

Organic Blue Mussels (steamed in cream sauce)
Badger Bay Mussel Farms, Newfoundland and Labrador

12:00-2:00

Arctic Charr (grilled)
Icy Waters Arctic Charr, Yukon

2:00-3:30

Sablefish (grilled & smoked)
Sable Fish Canada, British Columbia
Sea Agra Seafood, British Columbia

3:30-5:00

Oyster Bar
Atlantic Oysters – Little Shemogue Oyster Company, New Brunswick
Pacific Oysters – Fanny Bay Oysters, British Columbia

Tuesday, March 12, 2013

11:00-2:00

Farmed Seafood Chowder

It will be an aggressive cooking schedule but Chef Scott Patnode is up for the challenge. He will be joining the CAIA team throughout the show to prepare samples for retailers, distributors and importers from around the world to taste first hand.

Canada has a reputation for quality seafood grown in clean, pristine waters and to the highest standards. Visit us at booth #1445 to try a sample and see for yourself!

Make a New Year’s Resolution with Seafood

Get fit. Lose weight. Eat well.  These are just a few of the health-related New Year’s resolutions we’ve made to embrace the arrival of 2013 as a fresh start towards self-improvement.

And there is no limit to the tools and resources available to help us achieve them. Calorie counting apps, trendy fitness classes and stylish high-tech workout gear are fine options – but what about seafood?

Regardless of your specific health goals, seafood can be key in your success.

The health and nutritional benefits of a diet that makes frequent use of fish and seafood are well documented. The evidence across different studies showed that fish consumption lowers the risk of death from heart disease by 36% (Harvard School of Public Health). Seafood is also a natural source of omega-3 fatty acids, high quality protein, rich in vitamins and minerals – and very low in saturated fat.

Finfish and Shellfish

Atlantic salmon (100 g)

Cal

231

Fat

13

Protein

22

Rainbow trout
(100 g)

169

7.2

24.27

Blue mussels
(100 g)

172

4.5

24

Oysters (100 g)

66

1.8

8.4

Canada’s Food Guide suggests eating at least two servings of fish each week. Yet, only 15% of fish consumers are meeting this recommendation.

This year, as you set your health resolutions and plan your strategy for success, consider making a commitment to a diet that includes more fish and seafood. It will be a positive step forward in realizing your goals – and a host of other related benefits.

Farmed and wild-caught fish and shellfish offer the same health benefits, so feel good about choosing either. Farmed seafood has the additional benefit of being available fresh, year-round – and taking the pressure off declining wild stocks.

With more than a dozen varieties of seafood farmed in every province and the Yukon Territory, there’s no limit to the variety of fresh and local seafood to explore.

Healthy New Year!

A Seafood Celebration on the Bay of Fundy

2012 St. Andrews Seafood Forum and Festival, June 5-10

This week seafood professionals, seafood lovers, foodies, chefs and researchers will unite in the southern New Brunswick to experience Bay of Fundy seafood as they never have before.

The 2012 Seafood Forum: Perspectives on Sustainability will run from June 5-8 and is a remarkable opportunity for seafood professionals and researchers to exchange information and discuss the evolving topic of sustainable seafood.

The 2012 Seafood Festival will follow on June 8-10 which will welcome visitors from around the Maritimes and New England to kick off the summer tourism season with a full schedule tours of salmon farms, special seafood menus in local restaurants, seafood and wine pairings, music and the biggest lobster boil, clam bake, salmon BBQ and seafood feast that one can imagine.

This region of New Brunswick is an ideal host for these annual celebrations. It boasts some of the world’s best North Atlantic lobster grounds and is the birthplace of Canada’s east coast commercial salmon farming industry. Bay of Fundy fishermen and fish farmers produce a diverse array of other seafood – including herring, shrimp, scallops, dulse, clams and mussels.

Chef’s event in Boston dishes on Canadian farmed mussels (and we’ve got the recipes)

I was recently invited by the Mussel Industry Council (MIC) to attend a sustainable seafood presentation at Le Cordon Bleu Culinary School in Cambridge, MA.

The event was coordinated by the Consulate General of Canada in Boston together with MIC and the Lobster Council of Canada to showcase Canadian mussels and lobster.

Chef Alain Bossé, The Kilted Chef, and Chef Jose Duarté, executive chef and owner of Taranta led an informative and entertaining demonstration while students helped prepare and serve samples.

The chefs shared their photos and experiences of visiting a mussel farm in Prince Edward Island. They gave praise for the sustainability and quality of the Canadian-farmed mussels with special mention of the consistency in their plumpness and size, sweetness and texture.

Not only do mussels contain ultra-healthy levels of protein, iron, antioxidants, zinc, vitamin C and selenium – they are so easy to prepare.

The Canadian Seafood Survey found that people aren’t eating enough seafood – in particular, Canadians consume shellfish less often than finfish, with 24% saying they never eat it.

I took some photos of the creative mussel dishes served which I’ve shared below – along with the recipes as created by Chef Bossé. I hope they inspire you to experiment with this nutritious protein.

Citrus Honey Canadian Farmed Mussel Salad

Mussels

  • 1-2 lbs Fresh Canadian farmed mussels
  • 1⁄4 cup Yellow peppers diced
  • 1⁄4 cup Red peppers diced
  • 1⁄4 cup Red onions diced
  • 2 oz Arugula
  • A few sliced smoked almonds
  • ½ oz Crumbled goat Cheese
  • Salt and pepper to taste

Citrus Honey Vinaigrette

  • ½ Shallot, chopped finely
  • ½ cup Honey
  • ½ cup Freshly squeezed lemon zest
  • Juice and zest of ¼ of a lime
  • ½ cup Vegetable or canola oil
  • 1 tbsp Dijon mustard
  • Chopped Italian parsley or chives to taste

Put mussels in a small pot. Add wine, green onions and garlic. Cover and steam for about 3 to 5 minutes on high heat until mussels open Let cool and remove the mussels from the shells.

Vinaigrette: In a bowl mix mustard, salt, pepper and garlic. Add honey, lemon juice, shallots and oil and whisk until it emulsifies. Refrigerate for 30 minutes. (For best results prepare vinaigrette the day before.) Toss the mussels with the arugula, peppers and onions and dress with the vinaigrette, top with goat cheese and sliced almonds, garnish with chopped chives and lemon zest.

Thai Sweet Chili Canadian Farmed Mussels

  • 2 lbs Fresh Canadian farmed mussels
  • 2 oz White wine
  • 1 tsp Finely chopped red onion
  • ¼ Lime
  • 3 tbsp Sweet chili sauce
  • 2 tbsp Fresh chopped cilantro

Place mussels in a sauté pan. Add the white wine, red onion, sweet chile sauce and cilantro. Squeeze the juice from the lime into the mixture and drop it on top. Cover pan and allow to steam until the mussels start to open. Stir occasionally to ensure the chili sauce coats all of the mussels. Serve in a large bowl with your favourite bread for dipping.

Atlantic Canada Lobster and Mussel Bruschetta

  • ½ lbs Fresh Canadian-farmed mussels
  • ½ lbs Atlantic Canada hard shell lobster meat chopped
  • ¼ cup Red onion, finely chopped
  • ½ oz Fresh basil, finely chopped
  • 4 oz Olive oil
  • 1 tsp Coarse sea salt
  • 2 Cloves of fresh garlic, rasped for best results
  • Juice of ½ lemon
  • Pepper to taste

Mix all ingredients in a bowl and refrigerate for 30 minutes to 1 hour. Serve on your favourite toasted and buttered crusty bread. Crumble feta cheese on the top then broil and garnish with chives and lemon.

Thank you to MIC, the Consulate General of Canada in Boston and the Lobster Council of Canada for inviting me to share in this culinary and learning experience.

Mussels are can be found produced locally in Prince Edward Island, Newfoundland and Labrador, Nova Scotia, New Brunswick, Quebec and in British Columbia. Try some today!

To learn more about mussels and to find Canadian growers visit our Canadian Farmed Mussels webpage.

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