Did you know that shrimp come in many forms? Did you know that salmon isn’t only pink? The waters of British Columbia are filled with a variety of different of amazing options, many available for you to enjoy at Oak Bay Seafood.
You can pick up fresh selections of your favorites to cook at home (check out the salmon recipe below!) or opt for our takeout options and shuck the whole idea of cooking altogether.
Save time, eat sustainable and healthy foods, and get quality you can count on every time. There is no excuse not to enjoy superior quality seafood this summer!
Spot Prawn Season is Coming
Don’t ever let a fisherman hear you refer to a spot prawn as just a shrimp. They are much more succulent and have a delicate texture and amazingly sweet taste that many liken to a combination of the best lobster and fresh-churned butter.
These delicacies are also much different than the average shrimp you can find in fish markets because they’re only available fresh during the harvest season...which happens to be starting this month! The season begins in May and usually goes through the middle of June.
BC sets a lot of regulations to ensure that the population of spot prawns remains sustainable, so they’re not often sold in huge quantities. They’re sweet, smooth, and can grow up to 23cm. There are many ways to prepare them and we can help you figure out the best ones for your table.
Some spot prawns are frozen and can be sold after the harvest season is over but you’ll be missing out if you don’t try them fresh at least once! Call us to find out how and when you can get yours.
Don’t Forget the Salmon
BC is of course famous for its salmon. They are very diverse fish, from their color, flavor, and size. They are born in freshwater streams and then eventually their offspring make their way to the ocean where they live for most of their lives.
They come back to the ocean to reproduce and, in the case of Pacific salmon, they die after reproducing. They can be caught in the ocean year round and are available in most places all the time.
Whether you steam it, grill it, bake, or fry, salmon makes an excellent meal and we always have a couple varieties.
Sockeye is the richest type of salmon and has a deep flavour. They can range from 6lbs - 18lbs whole and are usually a vibrant red, hence why they are known as "red salmon". They're usually caught when they migrate to their home streams, and before this journey they are silver.
In BC the season for Sockeye is usually summertime, July through September, while they’re in their freshwater breeding grounds. A popular use for Sockeye is as sashimi or in a “poke” bowl because the red color is attractive when served raw or just seared.
Coho are silver and is the most common type to be found in the Pacific waters of BC. They range on the larger size and can be found up to 30lbs! These fish make a tasty filet and aren’t as delicate as some other salmon varieties. This makes it perfect for breading and seasoning before grilling or baking.
Pink salmon are the smallest and the most abundant, accounting for almost half the salmon harvested in the Pacific region. It’s also the only kind that doesn’t have any silver in its tail. These fish usually range from about 3lbs to 7lbs and are extremely versatile when it comes to cooking them. They can be grilled, baked, steamed, or added to other dishes with or without the skin. They are often used for canned or smoked salmon.
These varieties are available at Oak Ba y Seafood and if you need to know more, all you have to do is ask! Our experts are friendly and knowledgeable and they’ll help you find the perfect cut of salmon for your needs.
Maple Soy Salmon Recipe
A simple way to prepare salmon that highlights the natural sweetness of this fish.
- Whole Salmon Fillet
- ¼ cup soy sauce
- ¼ maple syrup
- ¼ cup water
- 1 TBS Rice Wine Vinegar
- 1 TBS Olive Oil
- ¼ tsp salt
- 1 tsp Sesame Oil (optional)
- Scallions and sesame seeds
Preheat the oven to 400 Degrees Fahrenheit.
In a small bowl mix together the soy sauce, maple syrup, water, vinegar, olive oil, salt and pepper, and the sesame oil if using. Whisk together well.
Place the salmon in a glass oven-proof baking dish, or a dish lined with baking paper. Pour the sauce over the salmon, flipping it to coat evenly.
Bake in the oven for 20 minutes or until the salmon is cooked through. Halfway through baste the salmon with any excess sauce.
Serve sprinkled with chopped scallions and sesame seeds if wanted.
Instead of the oven try cooking the salmon on a cedar plank! Place the marinaded salmon pieces on a plank and cook in a bbq until salmon is fully cooked. Bring to a boil any leftover marinade and drizzle over the salmon.
When You’re in a Hurry, Quality Takeout is Here
Summer is a time for leisure, vacations, days at the beach, and time with friends and family. Often, that also includes forgoing the gourmet kitchen prep for something ready made. Instead of the average deli spread or giant pasta salad, try something a little different this summer whether you’re entertaining or just need a night off from cooking.
We have a variety of takeout options, one of the most popular being popcorn shrimp. These are great for the entire family, as a main dish, appetizer, or snack.
You don’t have to eat them with the traditional chips or other fried fare either. Try adding popcorn shrimp to your favorite pasta dish, a vegetable stir fry, or atop a summer salad!