November 25, 2010 10:00 ET

Twelve New Recipes Showcase Fresh Canadian Farmed Seafood

CALGARY, ALBERTA--(Marketwire - Nov. 25, 2010) - At the Farmed Seafood Extravaganza, held recently at Catch Restaurant & Oyster Bar in Calgary, the Canadian Aquaculture Industry Alliance (CAIA) showcased the diversity and quality of shellfish, finfish, and sea plants farmed in every province, plus the Yukon.

"From coast to coast, we're helping meet growing demand for seafood by farming healthy, sustainable products that are available fresh, year-round from our pristine oceans and lakes," said Ruth Salmon, Executive Director of CAIA.

Guests from the hospitality and food service industries enjoyed the following farmed seafood recipes, created for the event by Catch's Executive Chef Kyle Groves:

  1. Alberta Tilapia Brandade
  2. BC Gallo Mussels in Panang Curry Sauce
  3. BC Manila Clam Chowder
  4. Chorizo Stuffed Atlantic Salmon
  5. Citrus Cured Yukon Arctic Charr with Yuzu Caviar
  6. Lightly Smoked Saskatchewan Steelhead Trout Cooked en Sous Vide with Brown Butter
  7. New Brunswick Kelps with Citrus and Quinoa Salad
  8. Pacific Atlantic and Malpeque Oyster platter
  9. PEI Blue Mussels in Saffron Vanilla Butter Sauce
  10. Poached Nova Scotia Halibut in Fennel Pernod Cream
  11. Smoked Atlantic Salmon Ravioli with Chive Crème Fraiche
  12. Teriyaki Marinated BC Sable fish

The recipes, and high-res photos, are available for publication here:

"Serving environmentally responsible seafood is a top priority in my kitchen," said Groves. "Canadian farmed seafood is available fresh, year-round, so sustainability doesn't compromise my guests' dining experience."

About CAIA
The Canadian Aquaculture Industry Alliance (CAIA) is a national industry association, headquartered in Ottawa, that represents Canadian aquaculture operators, feed companies and suppliers, as well as provincial finfish and shellfish aquaculture associations.


For more information, or to arrange an interview with Ruth Salmon, please see contact below.

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