BC Shellfish and Seafood Festival - Comox, 2019
As members of the BC Young Fishermen Network, Melissa and the kids attend Dock Days at the Comox Harbour. We had a great time talking to folks about what is it like to be a fishermen (and fisherkid), showing some gear, playing with prawn taps and talking about the BCYFN Network. Photo courtesy of Kate Gillette Photography.
Along side Chef Josh Gonneau, we returned to the BC Shellfish and Seafood Festival's Signature Weekend. This year we has two dish options:
BBQ Scallops served fresh off the grill with bacon jam and green onion vinagrette
Cold Smoked Scallops served with picked sea asparagus, pickled red onion and a maple soy dressing.
We were overwhelmed by the support. Thanks for everyone who stopped by our booth to try our scallops, especially those who came back over and over despite the long lines. We were also excited to eb able t pdocive the festival with scallops for their competitions, demos and Ceviche class. Check out our social media pages to see some of the amazing photos that came from the event. We also included a few of our favourites in the "Delicious Dish Gallery" on our Photo Galleries page. Thanks to Chef Josh Gonneau for working so hard to make this event such a success for us, to the City of Comox for including our scallops in the event and for all the folks who came out and tried our scallops.
RAW Victoria - Victoria, February, 2019
We had the pleasure of attending rAW Vitoria event hosted by Sysco Victoria. The event focused on showcasing raw locally sources ingredients. It was a fun event and we made a lot of great connections with chefs in the Victoria and Count Island areas. Thanks to Sysco Victoria for having us out and providing us opperitnities to connect with people and share our product. Look out for us at rAW Tofino in April, 2019.
BC Young Fishermen Gathering - January, 2019
Joel and I are members of the BC Young Fishermens Network (BCYFN). This group provides a support network to foster learning, networking and growth in the next generation of BC's fishing fleet. They have a variety of initiative including education and support for fishermen (such as workshops, access to resources, updates on meetings and events, etc), community building, and representation by highlighting the rich history and culture of the BC fishing industry.
Each year the BCYFN hosts a gathering for fishermen all along the coast to attend. We had the pleasure of attending as well as presenting in the marketing session to tell our story of how we direct market our catch.
For anyone looking to learn more about the fishing industry, or any fishermen looking for support and resources, check out the BCFYN website or social media pages (@bcyoungfishermen on facebook and instagram).
Every Chef Needs a Farmer Every Farmer Needs a Chef - Vancouver, November, 2018
We were excited to be an exhibitor at "Every Chef Needs a Farmer Ever Farmer Needs a Chef". This event connected B.C farmers, seafood producers, chefs and members of the food and beverage industry to create more opportunities to bring BC food to plates aound the province. Chef Josh Gonneau created another mouth watering dish: Miso glazed scallop with rice vinegar, pickle, mango pearls, chive oil and tempura bits.
Slow Fish Dinner - Vancouver, September, 2018
The Chef's Table Society of BC hosted the x annual Slow Fish Dinner on September 23, 2017 at the Pacific Institute of Culinary Arts. The focus of the event is to showcase local, sustainable and small-scale seafood products. The event included a tour through 8 professional kitchens where chefs cook up a delicious dish with the seafood provided. We were honoured to have been asked back this year. Chef Welbert Choi, Executive Chef at Forage Restaurant, served our scallops raw with Forage's 7-month old Herring "Nuoc Man Cham', ginger and scallon confit. It was absolutely phenomenal.
BC Shellfish and Seafood Festival - Comox, 2018
We were proud to be attend the BC Seafood Festival this year. We had a booth at the BC Seafood Expo where we met a lot of people and made some great connections.
We also had a booth during the Signature Weekend. Chef Josh Gonneau created two incredible dishes for us to serve: BBQ Scallops with a Maple, Shallot Minniotte which was served hot; and a Citrus and Sweet Chilli Marinated scallop which was served chilled. We were also excited to be able to provide the festival with scallops for their competitions, demos, Ceviche class and dinners. Check out our social media pages to see some of the amazing photos that came from the event. We also included a few of our favourites in the "Delicious Dish Gallery" on our Photo Galleries page.
Thanks to Chef Josh Gonneau for working so hard to make this event such a success for us, to the City of Comox for including our scallops in the event and for all the folks who came out and tried our scallops.
Boat to Table Workshop for Commercial Fisherman
Direct Sales 101 _ Business Insights for Commercial Fishermen - April 25th, 2018
The Greenway Lands Trust hosted a workshop for commercial fisherman to explore and promote the field of direct seafood sales. This workshop is their first step into action after they completed community-based research identifying that access to local wild seafood is a significant issue in our area, particularly in remote communities.
We have been asked to speak at this workshop to share our business stories, successes and challenges. There will be several other speakers discussing topics such as:
rules & regulations / fisher vendor licence
Check their Facebook page for more information:
Introducing Chef Josh Gonneau - Our Chef Ambassador
We are very excited to have the opportunity to collaborate with Chef Josh Gonneau. Josh recently relocated to Vancouver from Caledon, Ontario (just north of Toronto) where he was the Executive Chef / Owner of Land and Fire Local Kitchen. Josh was the Executive Chef at Cibo Trattoria and Uva Wine Bar in Vancouver, BC. This June, Josh accepted a posting at the Pacific Institute of Culinary Arts (PICA) in Vancouver, BC.
Chef Josh plans to create some exciting new dishes and recipes featuring our scallops. Our scallops are also a reoccurring item on the menu at his previous restaurants - Cibo and Uva. Below is a example of the beautiful and mouthwatering creations Chef Josh is known for - our scallops with smoked pork belly and beluga lentil salad. We can't wait to see what else he creates. Stay tuned to our Photo Galleries page and our social media accounts (refer to the links at the bottom of our webpage) for more photos from the incredible chef.
Our Scallops were Featured at the 2017 Slow Fish Dinner in Vancouver
The Chef's Table Society of BC hosted an event called the Slow Fish Dinner on October 15, 2017 at the Pacific Institute of Culinary Arts. The focus of the event was to showcase local, sustainable and small-scale seafood products. The event included a tour through 8 professional kitchens where chefs cook up a delicious dish with the seafood provided.
The event was a great success thanks to the amazing and delicious dish Chef Hamid Saliaman prepared. Check out our Photo Galleries page and our Facebook page for more photos.
Check Out Our Brochure
The Ocean Wise seafood program is designed to help consumers find sustainable seafood options in stores and restaurants. We are a proud partner of Ocean Wise. Our scallops are a sustainable choice and are recommended by Ocean Wise.
To learn more about Ocean Wise, visit their website through the link below.
Visit the link below to view the Ocean Wise rating of our scallops (Pink and Spiny Scallops) or read the Seafood Watch Report.
Follow us on Social Media
We are now on various social media platforms including Facebook, Instagram and Twitter. Follow us at @wcwildscallops or click on the links at the bottom of this page.
Delicacies of a Delicate Sea - David Suzuki Foundation
Our scallops are featured in the David Suzuki Foundation's document Delicacies of a Delicate. Note that the contact information listed in the document is outdated and refers to Joel's uncle and aunt, Ken and Val McGuffie. A copy of their document is provided below.