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.