Learn from the Chef – Harrison Select Wild Keta Salmon Fish and Chips
Chef Jonathon Gee Harrison Select Wild Keta Salmon Fish and Chips Made with Harrison Select Wild Keta Salmon that has been selectively harvested and sustainably managed by BC’s First Nations. INGREDIENTS 1 lb Harrison river wild Keta salmon For Batter 1 cup all purpose Flour 1-1/4 cup beer 3 Tbls Baking powder 2…
In Season Salmon Bidding Platform Information
In Season Salmon Bidding Platform River Select Fisheries Cooperative is introducing an in-season bidding platform for qualifying salmon fisheries. The platform was developed by the Coop to provide a third-party cash buying forum for commercial fishing enterprises and their fishers to sell, cash flow, and broker local salmon harvests that are destined to commodity…
Wild Sockeye Salmon Pesto Pasta
http://www.riverselect.ca/newsite/wp-content/uploads/2018/07/Wild-Sockeye-Pesto-Pasta.mp4
Our Wild Salmon Label
Our Wild Salmon Label Our Wild Salmon Label This video below shows where to find the information on our Wild Salmon fillets labels and our compliance with Canadian and international regulation on seafood labeling. Our River Select Fisheries Cooperative was created to promote the unique qualities of each fishery and our “Buy Local” message as…
Harrison Select Wild Keta Salmon with Couscous Salad
Harrison Select Wild Keta Salmon with Couscous Salad Music: David Carroll Videographer: Lisie Garlipp Made with River Select Wild Keta Salmon that has been selectively harvested and sustainably managed by BC’s First Nations. INGREDIENTS: Couscous 1 cup of whole wheat medium…
Babine Select Wild Sockeye Salmon Pie
River Select Wild Sockeye Salmon Pie Made with River Select Wild Sockeye Salmon that has been selectively harvested and sustainably managed by BC’s First Nations. INGREDIENTS 3 cups of baby spinach (sliced for easy mixing) 3 tablespoons of green onions sliced 1 whole side piece of wild salmon fillet (skin off) 2 sheets…
CBC News – Delicious sockeye salmon not just a coastal catch
Food columnist Gail Johnson highlights the delicious Okanagan sockeye West Coasters might love their salmon, but many may not realize there’s a delicious inland species caught in Okanagan lakes. On the Coast food columnist Gail Johnson first tasted the Okanagan sockeye at Osoyoos’ Watermark Beach Resort, where Chef Adair Scott prepared a charcuterie plate with…
River Select Candied Wild Salmon Phyllo Pastry
River Select Candied Wild Salmon Phyllo Pastry Made with Wild Candied Fraser River Sockeye Salmon that has been selectively harvested and sustainably managed by BC’s First Nations. INGREDIENTS 5 pieces of River Select Candied Wild Salmon 4 Tablespoons of Ricotta Cheese or Ricotta Cream Salt & Spices to taste 1/2 cup of green onions (or…