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A good catch at the cannery
Education with a side of smoked albacore tuna was on the menu at the second annual Best Catch Sustainable Seafood Festival at the Gulf of Georgia Cannery last Saturday.
“It’s a lot of fun,” said Karen Lee, public programs manager at the Gulf of Georgia Cannery.
Around 1,200 people came out to the festival, which featured four cooking demonstrations, live music, kids activities and various exhibitors, including Pajo’s who offered free samples of their popular West Coast seafood chowder. There was also smoked albacore tuna with scallop and crab XO sauce prepared by chef Robert Uy.
“We really hope that people will learn something about sustainable seafood,” Lee said.
Best Catch is put on in the hopes that people will leave the festival with the confidence to ask questions about the seafood they purchase when they go grocery shopping.
“We get so many conflicting messages,” Lee said. “I think people want to make the right choices.”
One of the major conflicting messages people are faced with is that farmed seafood is always bad and wild seafood is always good.
“It’s not that black and white,” said Lee.
The festival started last year to compliment one of the cannery’s temporary exhibits, but the staff saw that it had the potential to be turned into an annual event.