Okanagan Honey Glazed Sablefish
SERVES 4 PPL
24 OZ		FRESH B.C. SABLEFISH (CUT INTO 6 OZ PORTIONS)
2 TBSP		KOSHER SALT
2 TBSP		SUGAR
2 CUPS		WATER
3 TBSP		ARLOS HONEY
1 TBSP		APPLE CIDER VINEGAR
1 TBSP		VEGETABLE OIL
1 BUNCH		RAINBOW OR SWISS CHARD (STEMS REMOVED)
1 TBSP		UNSALTED BUTTER
TT		SALT
TT		PEPPER
1. CREATE A BRINE BY DISOLVING THE SUGAR AND SALT IN THE WATER.
PLACE SABLEFISH IN BRINE AND CHILL FOR 2-3 HOURS
(THIS WILL SEASON THE FISH AND ALLOW THE FLESH TO FIRM UP)
2. COMBINE HONEY, CIDER VINEGAR AND OIL TO CREATE A GLAZE
3. REMOVE SABLEFISH FROM BRINE AND PAT DRY
4. PLACE SABLEFISH IN A SHALLOW DISH AND POUR HALF THE AMOUNT OF
GLAZE OVER THE FISH. ALLOW GLAZE TO SOAK FOR 15 MINUTES
5. PREHEAT OVEN TO 375 DEGREES. REMOVE SABLEFISH FROM SHALLOW
PAN AND PLACE IN A NON-STICK ROASTING PAN.
6. BAKE FISH FOR 15 MINUTES OR UNTIL IT FLAKES
7. REMOVE FROM OVEN AND DRIZZLE THE REMAING AMOUNT OF GLAZE OVER
THE FISH
8. SAUTEE THE CHARD LEAVES IN THE UNSALTED BUTTER UNTIL WILTED.
SEASON WITH SALT AND PEPPER
9. PLACE AN EQUAL AMOUNT OF CHARD ON FOUR PLATES, AND PLACE THE
SABLEFISH ON TOP OF THE CHARD
10. BON APPETIT

WHAT CANADIAN WINES PAIR BEST WITH OYSTERS?

WHAT CANADIAN WINES PAIR BEST WITH OYSTERS?

For Immediate Release

(Osoyoos, BC, March 5, 2013) – A Canadian wide oyster wine pairing competition sponsored by EAT Magazine, Walnut Beach Resort and Codfathers Seafood Market has become part of the line-up for the second annual Oliver Osoyoos Oyster Wine Festival taking place April 17-21, 2013.

 “Canada has some of the best oysters in the world,” comments Gary Hynes, Editor EAT Magazine. “We also make some of the best wines. So, it’s a natural to put them together. Canadian oysters and wine – what could be better?”  

For the inaugural competition there are eight categories to submit entries including: Sparkling, Sauvignon Blanc, Unoaked Chardonnay, Oaked Chardonnay, Pinot Gris, Pinot Blanc and Pinot Noir and wine must be produced with 100% Canadian grapes as well as a Wild Card category where the alcoholic beverage submitted must be made with 100% Canadian product. Deadline to enter submissions is April 4, 2013, entry forms and entry rules can be downloaded off of the Oliver Osoyoos Oyster Wine Festival website at www.oooysterfestival.com.

The competition hosts are pleased to welcome a fantastic slate of judges who will determine this years’ competition winners. Judges include Rhys Pender, Master of Wine and owner of www.wineplus.ca; Mark Filatow, Sommelier and Chef www.waterfrontrestaurant.ca and Canadian Culinary Championships British Columbia winner and finale competitor;  Audrey Surrao, WSET certified and co-owner www.raudz.com; Cassandra Anderton, www.goodlifevancouver.com and Brad Cooper, Okanagan winemaker.

The Oliver/Osoyoos Oyster Festival was created to showcase the sustainable oysters produced by the farmers and guilds of the nearby West Coast together with the award-winning wines of the Oliver Osoyoos Winery Association. Even oysters need a day in the sun! For more information on the festival visit online at: www.oooysterfestival.com or follow on twitter at twitter.com/cdnoysterwine.

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For more information contact:
Christina Ferreira, competition coordinator                                          Oliver Osoyoos Oyster Festival                 
christina@impactevents.ca                                                                         www.oooysterfestival.com/
ph: 250.469.1958                                                                                              twitter.com/cdnoysterwine                                                                                                                      

Spring openings, and fish market news

Spring openings Spring is nearly here and the next few weeks will see some new seasons opening, so here are a few highlights: Fresh Scallop harvesting on Quadra Island will be upon us in the next week, so our We Wai Kai Scallops will be available fresh for about three weeks before they go into the spawning period. Expect to see product in store from the 7th of March. There will be sporadic openings of Spring Salmon throughout the month, please enquire in store for availability, or check out facebook for daily news at https://www.facebook.com/CodfathersSeafood?ref=hl Fresh Halibut Season opens on the 23rd of March.We will be bringing fish express from the island in an attempt to again beat Vancouver outlets to the first fish of the season.Expect fish in the market late in the day on Monday the 25th! This week will see one of the last shipments of the winter for fresh Ice Fished Pickerel from Manitoba.As usual we will offer a discount on half and full cases, and vacuum pack for the freezer for no charge.Fish arriving Friday this week!

New Shellfish section! My new toy has finally arrived in the shape of a new shellfish counter!As we now have increased space, we will now be able to carry an even larger selection of all your favourite oysters,including the wonderfully named French Kiss Oyster from New Brunswick, available by the box complete with an oyster knife, 2 varieties of Mussels, Clams, live Scallops etc!Check it out next time you are instore. Also in this new section, Cams marinated seafood Salad, Pacific Rollmops, and Smoked salmon Lox. To celebrate, I will give a Codfathers Oyster Knife (Retail $25) to the first person reading this who can answer this question; What is the name of the famous Oyster from Brittany in France that we recently imported and stocked for Valentines day?Answers please to jonandanne-marie@codfathers.ca

In House Smoking We are now smoking in store, small batches of fresh product on a daily basis.Look out for Tyler's amazing smoked Outlandish Oysters, and Emma's outstanding Arctic Charr Bacon (Crispy little maple cured and smoked belly pieces).Also available,Okanagan Applewood smoked Osoyoos salmon, and Smoked Organic Sturgeon. Speaking of Tyler, look out for him in the next issue of Savour magazine where he is to be the feature chef.