New grocery campaign promotes Canadian seafood as the smart choice

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When you go grocery shopping this week, be sure to choose the Canadian option.

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This is what the Canadian Seafood Selection Task Force, a program led by the Canadian Aquaculture Industry Alliance (CAIA) and the Canadian Fisheries Council (FCC), is calling on the nation to do, and includes small, medium and large companies, as well as with indigenous businesses engaged in fisheries from Canada’s three oceans, who recently announced the launch of a new national awareness campaign to encourage consumers to consciously buy Canadian seafood more often.

Officials explain that the campaign came about “in light of how the pandemic and geopolitical events are impacting global food supply chains with disruptions and rising food prices,” especially considering that only 30% of seafood consumers actually buy in Canada. Canadians.

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“While 80% of Canadians eat fish, only 30% of the seafood consumed in Canada is actually Canadian,” Timothy Kennedy, President and CEO of CAIA (aquaculture.ca), explained in an interview with The Toronto. SUN. “When you buy live, fresh, shelf-stable or frozen Canadian seafood, you are supporting an industry that stretches from coast to coast and affects small towns, remote First Nations communities and our largest cities,” he added.

Canada offers a wide variety of seafood including “lobster, shrimp, sole, trout, haddock, halibut, salmon, mussels, oysters and shellfish,” added Paul Lansbergen, FCC president (fisheriescouncil.ca) in a recent interview. Lansbergen says Canadian seafood is safe, sustainable and affordable – it’s domestic food from Canada’s oceans.

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It’s what the nation is known for: “Canadian seafood is smart, affordable, simple, healthy and delicious for any meal, any day of the week,” Lansbergen added.

The Task Force recently launched Smart food from nowhere an awareness campaign, as well as a new logo and a new website (ChooseSeafood.ca) with helpful tips and recipes for the whole family. The campaign also inspires Canadians to diversify their daily diet with unexpected ideas.

Visit ChooseSeafood.ca for more information. #SelectCanadianSeafood; www.instagram.com/seafood.canada

And enjoy the following recipes courtesy of the campaign:

Maple Mustard Frying Pan Salmon

This is the perfect Great Canadian pan recipe that includes ingredients from all over the country. Plus, this quick recipe is ready in just a few minutes. Serves 4.

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4 (150 g) skinless Canadian salmon fillets

2 tbsp dark maple syrup

2 tbsp grainy Dijon mustard

2 tbsp barbecue sauce

Salt and pepper

Finely chopped green onions, green onions for garnish

Place the salmon fillets on a lightly oiled baking sheet lined with foil. Sprinkle with salt and pepper.

In a small bowl, stir together maple syrup, mustard, and barbecue sauce until combined. Brush the salmon with half of the glaze. Bake in preheated 400°F oven, brushing with remaining glaze halfway through cooking, until fish flakes easily when checked with a fork; about 10 minutes. Grill over high heat 2–3 inches (5–8 cm) from the burner until browned; about 1 minute.

TIPS: Serve with roasted or air-roasted Brussels sprouts or broccoli and fragrant jasmine or basmati rice. Dark maple syrup has a richer flavor, but any maple syrup or even honey will work for this delicious frosting.

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Poke bowls with teriyaki salmon

A cross between salmon teriyaki and a delicious poke bowl, this dish is restaurant quality but takes just 20 minutes to make at home. Serves 4.

4 (175 g) skinless Canadian salmon fillets

1/3 cup teriyaki glaze

2 garlic cloves, grated or pressed

1-1/2 tsp grated fresh ginger

1/4 cup light or regular mayonnaise

2 tsp Sesame oil

6 cups warmed or freshly cooked rice

1 pitted avocado, peeled and sliced

1 cup chopped cucumber

1 cup frozen peeled edamame, warmed

1 green onion, thinly sliced

4 tsp sriracha

4 tsp roasted black or white sesame

Salt and pepper

Place the salmon fillets on a lightly oiled baking sheet lined with foil. Sprinkle with salt and pepper. In a small bowl, combine teriyaki glaze, garlic and ginger. Brush the salmon with half of the glaze. Bake in preheated 400°F oven, brushing with remaining glaze halfway through cooking, until fish flakes easily when checked with a fork; about 10 minutes. Grill over high heat 2–3 inches (5–8 cm) from the burner until browned; about 1 minute.

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In a separate small bowl, mix mayonnaise with sesame oil; postpone. Divide the rice among 4 shallow bowls. Top with avocado, cucumber, edamame and salmon. Top with mayonnaise mixture, scallions, sriracha (if using), and sesame seeds.

Tip: Garnish the bowl of sushi with thin strips of nori to add flavor.

Looking for a twist on backyard burgers? Start by swapping out the beef for convenient frozen Canadian fish or shrimp patties and garnish with a quick-packed kale. Serves 4.

4 frozen Canadian fish burger patties

4 brioche hamburger buns, divided

1 large lime

2 cups coleslaw mix

2 tbsp rapeseed or vegetable oil

1 tsp Dijon mustard

¼ cup light or regular mayonnaise

1 tbsp minced jalapeno

1 small garlic clove, grated or pressed

1 tbsp (15 ml) finely chopped fresh cilantro or parsley

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Salt and pepper

Prepare ½ tsp lime zest; cut in half and squeeze out the juice to make 2 tbsp. In a bowl, mix together the coleslaw mixture, oil, mustard, salt, pepper, and lime juice until well combined; let stand 10 minutes. In a small bowl, combine mayonnaise, jalapeno, garlic, and cilantro.

On a preheated grill, cook the burgers according to package directions, adding the grilled buns to the toast at the last minute of cooking. Fill the buns with fish cakes, mayonnaise mixture and salad.

Tip: You can add any other burger toppings you like, such as chopped pickled dill, lettuce, red onion, and tomato.

Weeknight Scallop Spaghetti with Lemon Pesto

A simple blend of pesto, lemon and garlic doubles as a mop for super-fast grilled scallop skewers and a delicious no-boil sauce for this side dish of spaghetti, spinach and fresh tomatoes. Serves 4.

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1 pack (375 g) raw spaghetti

1 large lemon

1/2 cup basil or sundried tomato pesto

2 garlic cloves, minced or pressed

1 pound (about 20) frozen giant Canadian scallops, thawed and patted dry

4 cups lightly packaged baby spinach

2 cups cherry tomatoes or grapes, cut in half

1/4 cup pitted black olives (optional)

Preheat grill to medium-high heat. Using a side burner or on the stovetop, in a large pot of boiling salted water, cook spaghetti according to package directions until al dente; Drain water, reserving 1/2 cup water from pasta. Return pasta to saucepan.

In the meantime, make 1/2 tsp lemon zest; cut in half and squeeze out the juice to make 3 tbsp. In a small bowl, mix the pesto with the lemon zest, juice and garlic. Set aside 1/4 of the mixture in a small scallop bowl.

Thread the scallops onto 4 water-soaked wooden or metal skewers; brush both sides with the reserved pesto mixture. Place on hot, greased grill; cook, flipping once, until grill marks appear and are firm and opaque, about 2 minutes per side. Add the remaining pesto mixture to the pasta and enough of the pasta cooking liquid to evenly coat the pasta. Add spinach, tomatoes and olives (if using); toss slightly. Serve scallops with spaghetti mixture.