3 Farmed Seafood Recipes for the Win on Game Day

If you’re looking to go beyond pizza and dip for this year’s Super Bowl menu, look no further than fresh, nutritious seafood. This round up of recipes features fresh Canadian farmed mussels, oysters and salmon which can all be prepared in 30 minutes or less, but are different enough to surprise and impress your guests.  

Mussels with Cider, Bacon & Dijon

Mussels are in-expensive and crowd-pleasing. Huddle around this aromatic, decadent dish with hunks of break in hand.

Get the Recipe...

Baked Oysters with Leek & Pancetta

Oysters are a mouth-watering delicacy. Blend their briny goodness with fresh smoky pancetta and leek to create these delectable bites.

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Atlantic Salmon Tacos with Avocado Tomato Salsa

This recipe for fresh, light fish tacos is great for a crowd. It features baked Atlantic salmon with a quick and easy seasoning rub. A healthy, flavourful go-to for game day.

Get the Recipe...

We Have Moved to a New Office!

We are excited to announce that our team has moved to a new brighter location just two blocks (300m) from our previous office in downtown Ottawa.

CAIA staff spent ten years in our previous office at 116 Albert Street. Our old office served us well, and we made great memories there (and positive changes for Canadian aquaculture!), but we couldn't be more excited about our new space.

Our new location at 220 Laurier Avenue West, Suite 1650 will provide us with some additional space to suit our needs moving forward.

Foyer of new CAIA office at 220 Laurier Avenue West, Suite 1650

Foyer of new CAIA office at 220 Laurier Avenue West, Suite 1650

Note that while our physical address has changed, our mailing address remains the same:  

PO Box 81100
World Exchange Plaza
Ottawa, ON K1P 1B1.

Our other contact information such as telephone, fax and email has also remained the same.

Interested in taking a tour? We’d love to have you come by and look forward to seeing you at our new office!

Behind the Scenes at CAIA: SENA 2016

Canadian Aquaculture Industry Alliance (CAIA) would like to thank everyone who came out to see us at Seafood Expo North America (SENA) 2016 in Boston earlier this week.

The event followed last week’s release touting healthy exports for farmed seafood for 2015. Canadian seafood farmers at SENA 2016 demonstrated their eagerness to continue to strengthen and expand their markets.

At our booth, we handed out our latest Canada Aquaculture Products – Supplier Contacts booklets, our Farming Seafood In Canada infographic booklets, and lots and lots of delicious Canadian farmed seafood!

Thanks to everyone who came by the booth, sampled our farmed seafood and asked questions! Thank you to those CAIA members who donated their time and their products for sampling. Also, a huge thank you to Chef Scott Patnode and Mike Winchester for helping make the weekend such a success!

Seafood Expo North America 2014 Recap

Another Boston seafood show has passed! Seafood Expo North America is the largest seafood trade event in North America, and every March, takes place over three days in Boston.

CAIA was excited to have the opportunity to showcase Canadian farmed seafood at our booth there. Check out tour photos below for a recap of this year’s activities.

CAIA had a blast meeting up with friends and members. Here are some photos of some of our friends who stopped by (from left):

  1. Minister Gail Shea, Fisheries and Oceans Canada visited with CAIA while sampling blue mussels
  2. Ruth Salmon gets caught up with BC shellfish farmers Gordy McLellan (Mac’s Oysters) and Brian Yip (Fanny Bay Oysters).
  3. Maurice Gallant and Amédée Savoie of Maison BeauSoleil joined us at the booth to help shuck oysters.

Our display case was a show stopper. Few people could resist stopping for a closer look at the variety of species on display.

From a live cooking station, Chef Scott Patnode prepared so many amazing samples of various farmed finfish and shellfish including: Arctic Charr, Atlantic Salmon, Chinook Salmon, Sablefish, Steelhead Salmon, Atlantic Oysters, Blue Mussels and Pacific Oysters.

Special thanks to those CAIA members who generously gave their time be at the CAIA booth to help greet visitors to those which donated product for the tastings and for the display. Together, we did a great job of promoting the delicious products that are grown proudly by Canada’s aquaculture industry,

We look forward to doing it all again next year!

3rd Canadian Food Summit 2014: From Strategy to Action

We’re pleased to be working with The Conference Board of Canada and the Centre for Food in Canada (CFIC), on the 3rd Canadian Food Summit 2014: From Strategy to Action, taking place March 18-19, 2014 at the Metro Toronto Convention Centre. As a member of the Canadian Aquaculture Industry Alliance, you are able to attend the Summit at the reduced rate of $695 – use Rebate Code PRM15 when registering to receive this special rate.

This major, international event will be the launch of the Canadian Food Strategy – a comprehensive, action-oriented framework that outlines a shared vision for the future of food in Canada and meets our country’s need for a long-term strategy.  The emphasis of the Summit will be on leveraging opportunities and finding workable solutions – ways to make the most of our resources and talent to achieve the great economic potential of the food sector and meet the full range of Canadians’ food needs.

The Summit will feature international best practices in food strategy implementation from Scotland, Australia, the UK and other leading countries who are implementing their own national strategies. Delegate engagement sessions will allow stakeholders to discover how they can collaborate on implementing the Canadian Food Strategy and help define a future Conference Board report that will measure and track the food sector’s annual progress on achieving the goals and desired outcomes outlined in the Strategy.


The Summit will focus on five key themes:

  1. Industry Prosperity – increasing the output and profitability of Canada’s food industry to contribute to national economic growth and our global competitiveness.
  2. Healthy Food – improving the health of food products and the diets of Canadian’s as obesity and chronic diseases become an increasing concern.
  3. Food Safety – ensuring that food safety is maintained throughout the supply chain as globalization grow.
  4. Household Food Security – improving food security to ensure that all Canadians have access to safe, affordable and nutritious food.
  5. Environmental Sustainability – sustaining the environment while increasing agricultural output as countries seek to feed their rapidly growing populations.

Summit attendees will include producers; regulators; processors; retailers; governments; associations; academics; unions; advocates; independent experts; and non-profit organizations.

As the agenda is finalized and speakers are announced, more information will be provided.  For up to the minute information, follow #CBoCFood on Twitter.

Register online today!  Don’t forget to use Rebate Code PRM15 to receive the reduced rate of $695!

For more information or help with your registration, please contact Emily Hayward at the Conference Board, at hayward@conferenceboard.ca or 613-526-3090 x 393.

Invitation to attend the 4th BioMarine™ Business Convention

Halifax welcomes the 4th BioMarine™ Business Convention from September 9 – 12, 2013. Co-organized with the National Research Council of Canada (NRC), the convention brings together international business leaders, government representatives, scientists, academics and civil society communities to discover and share innovative solutions for advancing economic development of bio-marine business sectors. The developing program proposes business-to-business (B2B) meetings, several networking sessions, a trade show and two full days of presentations. The convention’s format is designed to encourage discussions and the sharing of information about sustainable business opportunities in marine biotechnologies, aquaculture and aquafeed, and marine natural products.

Halifax welcomes the 4th BioMarine Business Convention from September 9 - 12, 2013.

Join us at the 4th BioMarine™ Business Convention, September 9 – 12, 2013 in Halifax, Nova Scotia


An innovation advantage for Canadian companies

New to the convention this year, BioMarine™ welcomes the participation of EUREKA! The European-based network of 40-plus member countries supports market-driven R&D and innovation projects across all technological sectors in Europe and beyond. Through NRC, Canada’s national office for EUREKA, Canadian technology-intensive small and medium size enterprises (SMEs) can access technology, expertise and markets in EUREKA member countries by participating in these projects. NRC’s Industrial Research Assistance Program (IRAP) can provide direct support for eligible Canadian SMEs.

For more information or to register for the 4th BioMarine™ Business Convention, click on 4th BioMarine™ Business Convention or email the organizers at Biomarine2013@nrc-cnrc.gc.ca.

Maple Syrup and Seafood: a tasty Canadian union

3 maple syrup recipes for Canadian farmed Atlantic salmon, mussels and rainbow trout

March is maple syrup season! One of Canada’s great contributions to the food industry, maple syrup is a favourite natural sweetener to use in cooking. To welcome the season, we’ve collected three recipes that pair this sweet delight with some of Canada’s top farmed seafood products. Try one today for a fresh, local and purely Canadian culinary experience.


Maple BBQ Salmon

4 servings

Ingredients

  • 4 Atlantic salmon portions
  • 1/4 cup maple syrup
  • 1 clove garlic, minced
  • 1/4 tsp. garlic salt
  • 1/8 tsp. ground pepper

Directions

  • Mix the maple syrup, garlic, garlic salt, and pepper.
  • Place salmon portions in a shallow dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon portions in the refrigerator 30 minutes, turning over at 15 minutes.
  • Drain the salmon steaks and discard used marinade.
  • BBQ the salmon portions over medium heat for 8 to 10 minutes or until cooked to taste.

Mussel on the Half Shell with Blueberry Maple Vinaigrette

4 servings

Ingredients

  • 1 lb fresh blue mussels
  • 1⁄2 cup white wine
  • 2 chopped green onions
  • 1 clove garlic (finely chopped)
  • 1⁄3 cup balsamic vinegar
  • 1⁄3 cup maple syrup
  • 1⁄2 cup wild blueberry juice
  • 2⁄3 cup vegetable oil
  • 1⁄2 tsp. dijon mustard
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. fresh ground black pepper

Mussel on the Half Shell with Blueberry Maple Vinaigrette

Directions

  • 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 up
  • Break the shells in half and place on a serving platter

Vinaigrette

  • In a bowl mix mustard, salt, pepper and garlic. Add maple syrup, Balsamic vinegar, blueberry juice and oil and whisk until it emulsifies. Refrigerate for 30 minutes. (for best results prepare vinaigrette the day before.
  • Place a mussel in each half shell then top with the vinaigrette garnish and chopped chives and lemon zest.

Pan-Seared Maple Whiskey Rainbow Trout with Caramelized Red Onions

Ingredients

  • 2 farmed rainbow trout portions
  • 1/2 cup maple syrup
  • 1/4 cup whiskey or bourbon
  • juice of 1 lemon
  • 1 tsp. rosemary
  • 1 tsp. thyme

Directions

  • Mix together all ingredients except trout. Marinade trout in mixture for at least 1 hour.
  • Heat some olive oil in a large skillet. Pan sear trout, about 5-6 minutes per side, until flesh flakes easily with a fork. Remove trout from pan.
  • Reduce heat and add reserved marinade to skillet.  Simmer until thick.
  • Pour sauce over trout and serve with caramelized red onions and roasted seasonal winter vegetables, such as butternut squash, sweet potatoes, turnip, and leeks.
  • Slice two or three large red onions into rings, about 1/4″.
  • Sauté in melted butter over medium-low heat until butter has thickened and onions are a rich caramel colour, about 30 minutes.

Caramelized Red Onions

  • Slice two or three large red onions into rings, about 1/4″.
  • Sauté in melted butter over medium-low heat until butter has thickened and onions are a rich caramel colour, about 30 minutes.

From Challenges to Solutions

We are pleased to be partnering with the Conference Board of Canada for the second annual Canadian Food Summit.


View the agenda online here

View the agenda online here


As part of our partnership, we’re able to offer our contacts a promotional registration rate. For more information, please see below.

There is a growing urgency for a national food strategy in Canada.  A strategy that will safeguard and sustain the health and profitability of the producers, manufacturers, shippers, traders, distributors and retailers in Canada’s food system – all who are pivotal to ensuring the quality and healthiness and safety of the food supply to Canadians.

The 2nd Canadian Food Summit 2013: From Challenges to Solutions will be the most interactive event we’ve ever delivered! It will engage and consult with delegates throughout the entire 2-day conference, to gather perspectives and maximum input on the draft Canadian Food Strategy, using the latest in hand-held voting technology combined with in-depth discussions and dialogue. The feedback will help refine the draft Canadian Food Strategy, set for release in November 2013.

Building on the success of the 1st Summit, held in February 2012, this year’s Summit will once again be international in scope, attracting expert presenters and participants from across Canada and around the world. International speakers will share best practices to help overcome Canadian food challenges, and key lessons learned from launching and implementing their own national food strategies.

Delegates will be invited to join one of the concurrent consultation sessions where you will be able to provide your feedback on the draft Canadian Food strategy action plans, through a highly interactive roundtable format and ‘instant voting’.


Dialogue and consultations will focus on these key themes:

  • Industry Prosperity – Increasing the output of Canada’s food industry to contribute to national economic growth and our global competitiveness.
  • Healthy Food – Improving the health of food products and the diets of Canadians as obesity and chronic diseases become an increasing concern.
  • Food Safety – Ensuring that food safety is maintained across the supply chain as globalization grows.
  • Consumer Security – Improving food security to ensure that all Canadians have access to safe, affordable and nutritious food.
  • Environmental Sustainability – Sustaining the environment while increasing agricultural output as countries seek to feed their rapidly growing populations.

The Summit is bringing together over 400 participants including key players in the food industry such as producers, processors, retailers, regulators, governments, associations, consumers, and independent experts.

Contacts of the Canadian Aquaculture Industry Alliance can save on registration for this event!  Non-registered delegates may please contact Tracie Jones at jones@conferenceboard.ca and quote code CAIA and pay a special lower rate to register.

To find out more about the Summit including a list of featured topics, please visit the website.

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!