BC Seafood Festival

2020 News - BC Seafood Festival Media

Top 4 pool chlorine dispensers

Your pool needs BEST HOT TUB CHEMICALS to stay protected, clear, and clean to swim in. Chlorine tabs make it less demanding to sanitize and clean the pool while maintaining the ideal pH level. Putting the tabs inside the best pool chlorine dispenser makes the job pretty easy and less demanding.

Beneath you will find the best chlorine dispenser available today. Go through their features and see which one works best for you.

1. Blue Wave Swimline Large Capacity Floating Chlorine Dispenser

The Blue Wave Swimline Large Capacity Floating Chlorine Dispenser is a standout amongst the best units you will get out there today. It is a tremendous capacity floating system that will administer chlorine around your pool adequately.

It comes with a substantial structure that can hold around 3 lbs. of 3 inches chlorine tabs. This makes it an extraordinary product to disinfect your pool and letting it be for two weeks without checking the measure of chlorine left in the gadget.

2. MILLIARD Chlorine Floater

The MILLIARD Chlorine Floater is an adjustable container that allows only the perfect measure of chlorine to be dispensed after some time. It floats around your pool to guarantee that it dispenses chlorine equitably and spread each corner.

This model acknowledges one or three inches chlorine tabs and can hold up to 5 tablets at a go. One novel thing about this gadget is the built-in thermometer which is 5 inches in length. It monitors your pool temperature both in Fahrenheit and Degrees.

The dispenser is made using a solid and durable ABS plastic material to guarantee that it lasts for years to come. When you consider its features, it is a container that merits each penny and serves its purpose efficiently.

3. U.S. Pool Supply Pool Floating Collapsible Chlorine 3 Inches Tablet Chemical Dispenser

If you are searching for a major dispenser, then you need to look the way of the U.S. Pool Supply Dispenser. It is a 7 inches diameter unit that comes with a collapsible tab tank to make it more efficient when using it.

The system can hold around 3 pounds of one or three inches chlorine tabs, making it versatile– regardless of the tab you prefer. It additionally comes with a flexible control ring that guarantees only the perfect measure of chlorine that is administered into the water.

4. Sunken Treasure Sinking Chlorine Dispenser

Do you want a unit that lets you save money amongst them all? Get this model since it uses half the measure of chlorine of a floating system. With this, it will effectively pay for itself and offer you esteem for your cash over the long run.

One extraordinary element of the dispenser is the capacity to drift when it gets empty. It will spring up to the surface when it requires more tab so you don’t have to check if the chlorine is entirely finished or not. What’s more, since it is beneath the water, you won’t inhale any fume when swimming.

Some useful tips to make your home appliances clean

When, we look at an eye-catching magazine, a commercial with a catchy jingle, or home appliances shows. The very first thing we think about is how in the world did they get that appliance so spotless? Everyone loves to admire the spotless appliances, but sometimes it does seem to be impossible? Some of us have asked a dear wise family member or friend what is the secret answer? 

We as, consumers have driven ourselves crazy taking advice from an informal that that seems to have all the answers. We may also run to Home Depot or Lowes and find the most expensive product to clean those impossible grease stains. We also have to consider that there are various types and textures of appliances. I want to get a through a break down on cleaning the common appliances, and there are ways to clean them all, and that will be explained in this article.

How to clean home appliances?

There’s no question that making a blender clean will be an irritating and tedious chore particularly! Thank goodness there’s an easy way to clean them. Pour the blender with a moderate amount of water, mixing with soap, and turn on the blender in thirty seconds. Those kitchens infer utilizing diverse settings around your blender (e.g., pulse, crush) will make truly careful. After that would the last flush. Voilà! You have your blender clean.

When we crave our morning java caffeine fix that’s what we want morning after morning! However, there’s a possibility that you may not clean your coffee machine as often you need too. Yes, your coffee machine is filthier than you realize! Wash removable parts after each utilization. Make sure you decalcify your machine consistently. White vinegar is also helpful to fill the supply for equivalent parts with vinegar. Turn off the machine; also give it sit for 30 minutes. Flush all that out toward setting clinched alongside another paper channel and repeat the process only once.Dishwasher

Garbage isn’t the only humiliating stink! The dishwasher can smell bad as well. Wipe those entryway gaskets the entryway gasket is the dark elastic tubing that lines those opening of the dishwasher. The gasket needs strips on the inside to help it stick to those dishwasher entryway outline and to prevent water starting to spill out throughout cycles. Sometimes, nourishment particles that get washed off dishes throughout those cleaning cycle get stuck on the sides of the gasket, with the goal those gaskets might necessity on make wiped down each from time to time with a wipes or paper towel.

Transform those channels through time, nourishment particles might develop in the channel and will start rotting, which may be as a rule those number one reasons for dishwasher smells. Remove the base rack from claiming your dishwasher on getting those channel channels. Wipe those channel channels clean with warm, sudsy water. If you clean the channel no less than when a month, it is normally enough should keep those channel inhaling new and working legitimately. Clean out waste disposals. Utilizing your rubbish transfer consistently could cause trash starting with the rubbish transfer on stream go down the dishwasher channel hose. Whether those rubbish transfer may be those reason for your malodorous dishwasher, you’ll have the ability with let immediately the point when you disengage the hose from those transfer. Temporarily remove the hose and clean it out utilizing a firm wire. Trash disposals get equitably messy; you must utilize various cloths to clean out the hose.  Lastly, run an ordinary cycle for a smell neutralizer and vinegar, which should freshen up your dishwasher. After that run an ordinary cleaning cycle without any dishes. You can fill a glass of lemon peels, and run the dishwasher the same way, which will take off those inner parts inhaling just as new. Lemon peels might fall under those bottom rack though, thus be beyond any doubt should weigh those channel at those, and the cycle will be finished.

Having an electric or a manual can opener is one of the worst hassles to surmount! Here are ways to effectively get the rust off can openers. Use apple-cider vinegar, and a toothbrush to clean for that rust, after that flush off the vinegar completely. Dry the opener with a hair-dryer (be careful, in spite of — those metal might get hot), make certain to get under the sum of the crevices. When, it may be dry, grease up moving parts with some mineral oil. Make sure when you clean an electric can opener to unplug it. Don’t drench the electric opener in the water. Wipe the cans following each use since we cannot prevent all spills. Occasionally uproot those cutting wheels that cover the holder and splash them over hot water. Scour caked-on nourishment with a toothbrush; rinse, dry, and trade the parts.Microwave

One thing everyone knows that will make a microwave disgusting in no time is that one extra spaghetti supper with transform a shining clean microwave under a war zone. The longer you abstain from cleaning this machine since you feel it takes all your energy and additional elbow grease you could gather up! To clean the gunk from the inside of a microwave, get 1 glass of water with some lemon or orange or a few tablespoons of vinegar will make a big difference. Transform the machine for a few minutes (or until the result boils and the window is steamy). Tell it cool for 15 minutes in the recent past opening the door, that point cleans the dish also wipe the inside for a wipe. Wiping down the greasy entryway, clean those elastic gaskets around the entryway with a wipe dampened with water for best results.  Those windows may be greasy, clean for a mixture for with large portion vinegar with half water, after that dry. You could wipe your microwave down with your most loved universally handy cleaner, like basic Green universally handy cleaner. Dusting those outside, this may be in turn put you might use your universally handy cleaner. Only verify you spread the cleaner ahead a fabric or sponge, also not straightforwardly on the appliance, because you might danger cleaner getting under the vent gaps. You might wash the vast majority removable pieces, like those turntable, in the dishwasher alternately a sink full of sue water. Exactly verify you peruse your manufacturer’s manual already for all the appliances.

BC Shellfish & Seafood Festival Launch Event

Today I was invited to the BC Shellfish and Seafood Festival’s media launch. This was a peek of things to come during the actual festival that runs from June 9-18, 2017 in Comox Valley, Vancouver Island.

This will be the 11th year of the festival. It was established to “drive national, international, and regional long-term awareness to the importance and diversity of BC coastal communities and their seafood industries”. And given how great tonight went, I am hoping that I will be able to attend this event as media as well. Then and there, maybe I will be able to experience the over 30 different events and tours including the following.

  • BC seafood on your plate campaign – June 9-18
  • Chef’s shellfish showdown – June 9
  • Fresh fest – June 9
  • BC Seafood Expo – June 12 & 13
  • Nourished in Nature – BC shellfish Growers Association shellfish feast – June 16
  • Comox by the sea celebration – June 18

But first to enjoy the festivities at hand. This was a two part event. The first portion of the evening had us at “Fanny Bay Oyster Bar”, where we would nibble and sip, whilst mingling with staff and the owners to learn more about them as a producer and as a company. Then the night concluded at the “Vancouver Fish Company”, within Granville island for the actual media launch event. Here we got to taste and try the seafood and shellfish forward creations of nine local chefs and the restaurants they represented.

As always, when it comes to a media event: my experience no doubt will be a little askew. Though I can at least paint you the most accurate image when it comes to the food and the setting, as how I interpret it. But as always, these are my opinions and you need not take them as fact. Unless you have my exact background, have lived my exact experiences, and we possess the same tongue; no one can truly taste and appreciate as you do.

To skip the reading and watch the recap instead, watch the video below.

At “Fanny Bay” I had a couple of their oyster stouts. A beer that looked like Guinness, but tasted like a lager. “Postmark brewery” collaborated with “Fanny Bay”, and using their oyster shells and brine they brewed up this unique stout.

I was also luckily enough to be treated to a smattering of their very fresh oysters. These were shucked and presented to me by the general manger himself, Issac. He did this with a explanation of each oyster and his personal seal of approval for each.

There were also canapés for everyone to help themselves to. I can’t be sure of what each was, but using my best guess: this was an oyster shot with a thousand island dressing-like sauce, topped with cucumber slivers.

Crab filled pastry puffs with dill.

And a cooked oyster over a crostini, with cream cheese and pickled vegetable.

The whole group of us were given a step by step tutorial on how to shuck oysters by Malindi Taylor, the marketing and sales coordinator for “Taylor Shellfish Canada”, who owns “Fanny Bay Oysters”.

She followed it up by explaining the flavour of each oyster available as well as inviting us to taste the fruits of her shucking labour.

From here the first portion of the event wrapped up and we were shuttled to the next location: “Lobster Man”. This was a shop specializing in live seafood. They had tanks and tanks of mollusks and crustaceans. Lobsters, crabs, clams, mussels, and oysters. We were given the option for a self directed tour here, before checking in and pinning on our media badges.

It was a quick walk to the “Vancouver Fish Company” from here. There were nine stalls manned by nine chefs and their crew. They offered tastes of their seafood creations, representing the flavours of the restaurants that they worked at. The following is in the order of my visiting them.

At the threshold we were handed a glass of white wine from “40 Knots Vineyard & Estate Winery”. And to ease the burden of having to hold it and the dishes to come, while trying to toggle between phone and camera, we were given a wonderful clip. It was attached to our plate and allowed the wine glass to balance off of it. I kept the useful tool.

We started with the “Vancouver Fish Company’s” offering, brought to us by “Chef John McManus”: “Baked sablefish taco”. The sablefish was marinaded in white miso and Granville island sake. It was served with a Fuji apple and jicama slaw, all together in a crispy taco shell. It was a delicious start. The gentle fish paired well with sweet apple, and the crispy shell provided a good crunch.

From “Salish Sea Food” there was a selection of “smoked salmon nuggets”. They were candied and slightly sweet.

At the “Locals restaurant” table, Chef Donald St. Pierre prepared a “Chinook salmon tartar”, served in a crispy prosciutto ham cup with a tree island goodness yogurt sauce, and a homemade fennel cracker. It was tangy from the yogurt, with a balance of salmon and crispy salty ham.

Chef Nathan Fong from “Fong on food” drew extra attention with his two live geoducks over ice, on display. Many folks wanted a picture with it and him. He prepared “geoduck sashimi” with a miso mustard and a geoduck salsa to be scooped up with chips. It was tasty. I have never had geoduck before, Iet alone raw.

Chef Chris Whittaker from “Forage” brought us oysters pickled with bull kelp, nettle aioli, and crispy potato. It was simple yet complex in appearance and layered flavours. Delicate and beautiful, it really allowed the flavour of the oyster to shine through.

From “Boulevard Kitchen & Oyster Bar”, Chef Alex Chen prepared local clams in a creole style broth with tarragon, garlic, and a hush puppy fry. It was spicy and warming, and the potato offered some nice starch.

I had some of the best fish thanks to Chef Nigel McMeans of “Blackfin Pub”. This was mirin and tamari marinated sablefish, served with a fiery gingered yam purée, and a white balsamic and hibiscus reduction. I would have loved to have the entree version of this with a side of roasted vegetables.

Chef Angus An of “Maenam” offered mussels steamed in Thai aromatics like lemongrass, lime leaf, galangal, and Thai basil. It was served with their Nahm Jim sauce. Wonderfully cooked mussels, fragrant with strong citrus notes.

And Chef Chris Andraza was here representing “Fanny Bay Oysters Bar”. They brought out a portable fryer and were battering, frying, and tossing their oysters before our eyes. Panko breaded Fanny Bay oysters with a house made tartar sauce. Crispy on the outside and chewy at the centre, the perfect combination with a creamy, zesty tartar sauce.

Chef Taryn Wa, From “Savoury Chef Foods” offered “steelhead gravlax”. Cured steelhead filet, with everything bagel spice, and creme fraiche. It was like eating a smoked salmon over a bagel, just without the starchy chew of an actual bagel, but a crispy rice cracker base instead.

There was also a pairing of smoked salmon and sea urchin to try. It worked.

And we ended at the booth hosted by “Wayward Distillation House”. Here we were able to try their smooth vodka and gin made with real BC honey.

We later all convened to hear the Mayor of the Comox Valley speak. He sincerely invited everyone attending today to come to Comox in June, to enjoy the festival in June.

This was certainly a great event and a good showing. Everything was delicious, this was a brilliant way to display of the quality of seafood that we are lucky to have available to us in BC. I am definitely looking forward to the BC shellfish and seafood festival in June 2017. For more information and check out their website: https://www.bcseafoodexpo.com

Seafood the focus of up-Island festivals

The B.C. Seafood Expo, set for June 9 and 10, is bringing together the Pacific Northwest’s leading seafood producers  and exporters to Courtenay.

The event, being held at the Best Western Westerly Hotel, sees leading suppliers, seafood and shellfish aquaculture and wild harvest producers, chefs, exporters and educators descend on the Comox Valley to discuss and explore innovations, challenges and opportunities around the Pacific Northwest seafood sector.

The Expo runs in conjunction with the B.C. Shellfish and Seafood Festival, on June 9 to 14 around the Comox Valley.

To find more details on these events, visit BCSeafoodExpo.com or  BCShellfishFestival.com.

Vancouver Island three ways

Vancouver Island three ways

Many destinations promise something for every type of traveller. But few places deliver the breadth of Vancouver Island. At 32,000 square kilometres – about half the size of Lake Huron – the island offers towering waterfalls and spruce trees, sandy beaches, skiing and surfing, plus a remarkable concentration of distillers, brewers, coffee roasters and other artisanal products. Whatever your pleasure, here’s the ultimate island getaway for you.

Locavore paradise: Comox Valley

The fertile valley below Mount Washington – which, by the way, boasts some of the deepest snow in the country during ski season – offers a veritable feast of options for food-loving visitors. Just 15 kilometres wide, it packs nearly 450 farms, making it easy to see how the region got its name: “Komuckway” is the Kwak’wala word for “land of plenty.”

Getting there: Comox is reachable by plane (Air Canada offers connections via Vancouver, while WestJet has daily service from Calgary and Edmonton) as well as via ferry from Powell River. It’s just more than an hour’s drive from Nanaimo and 21/2 hours from Victoria.

What to do: The ample locally-produced eats in Comox Valley make the notion of the 100-mile diet seem positively global. Open year-round, theComox Valley Farmers’ Market was named the best in the province by the B.C. Association of Farmers Markets. Stop in Saturdays and Wednesdays to find local honeys, wines from 40 Knots Vineyard and Estate Winery andHornby Island Estate Winery and Farm, handmade truffles, small-batch yogurts and more. Seafood lovers should consider timing their visit to the B.C. Shellfish Festival, held every June. It’s 11 days of chowder cook-offs, shucking competitions, tastings, gala dinners and oyster farm visits.

Where to stay: Situated on the Courtenay River, The Old House Hotel and Spa is a close walk to downtown Courtenay’s best restaurants and food shops. From $96 a night.

Top 5 events to attend at BC Shellfish & Seafood Festival

The 11th Annual BC Shellfish & Seafood Festival is the largest festival of its kind in Western Canada. Held in the Comox Valley, from June 9 to 18, visitors can enjoy 10 days filled with culinary events, shellfish and seafood producer tours, celebrity chef demonstrations, wine pairing dinners that celebrate the bounty of the sea, coupled with aquaculture; seafood trade industry workshops, networking events and a trade show at the BC Seafood Expo. Here are the top five events you must attend:

Deep Water Oyster Farm Tour with Chef
1 pm – 4:30 pm on June 9 at 288 Gladstone St, Comox

Learn about growing, preparing and eating oysters on a three and half hour boat trip. Cruise down Baynes Sound to an oyster farm, and attend a 20-minute presentation on oyster farming.

Caesar Competition
3 pm on June 11 at White Whale Restaurant, Courtenay

This annual Caesar Competition brings together the best mixologists to compete for the title of Best Caesar in Town. Enjoy drink specials, buck-a-shuck oysters and more. Caesars will be judged on appearance, taste, garnish and of course shellfish and seafood relevance!

Terry O’Reilly Keynote Plenary Session – Marketing BC Seafood
10 am – 12 pm on June 12 at Sid Williams Theatre

Join Terry O’Reilly as he talks about how marketing can help turn a negative perception into a positive one by changing the conversation. Learn how to isolate the obstacle, how to drill into that obstacle to find a leverage point and how to turn science into compelling stories. O’Reilly will break these steps down and will show you how various industries have taken what seemed like insurmountable problems and turned them into incredible opportunities.

Whale Shellfish Festival Collaboration Dinner
6:30 pm on June 15 at The White Whale

White Whale’s executive chef, Aaron Rail, is bringing you an intimate dining experience with celebrity chefs working together to create beautiful courses highlighting the best seafood and shellfish the West Coast of BC has to offer, as well as BC wines, ciders and craft beers, great service and overall good times!

Crabbing Experience
4 pm – 7 pm on June 16 at The Prime Chophouse – 1089 Braidwood Rd, Courtenay

Enjoy this three-hour boat trip and learn how to catch and prepare crab. This tour is a mix of adventure and culinary treats. As you cruise around the local waters, check out the marine life and historic sites that grace our area. Recreational crab traps will be pulled onboard with the hope of catching Dungeness Crab.

The White Whale’s commitment to regional food

A couple of weeks ago, while in Comox for BC Shellfish and Seafood Festival, we visited The White Whale to indulge in some favourite dishes made by Chef Aaron Rail.

The building, a beautiful early 19th century brick half covered in climbing ivy, has a fairytale appearance and genteel-ness to it. The restaurant sits on the edge of a curve of the river with beautiful water scenes stretching away in both direction. Here guests show up by cars in the front, or by boats in back – they paddle and motor right up to the little pier for lunches and dinners.

The name is based on a story that inspires:

“White Whale” is borrowed from local First Nations Legend, and refers to “Queneesh” or the Comox Glacier. Long ago when a great flood threatened the livelihood of the Indigenous people in the region, they were forced to come together as a community. They divided the work into groups; some to built more canoes, others harvested cedar bark for weaving miles of rope, fish had to be smoked, seafood dried and preserved, deer hunted and the meat cured, while others made capes and woven hats that would be needed to shed the rain. Just as they were to be overtaken by the waters, the huge icy mass of the Comox Glacier released from the land and provided a floating surface for the people to gather on for safety. The Glacier settled back into it’s spot and the legend of the Great White Whale was born.”

The White Whale restaurant honours this legend by offering a safe haven where all communities can come together and share in the bounty of the region.”

Chef Rail is that chef you will see first thing in the morning at the farmers market in Comox Valley. You can’t miss him, he’s the guy with the bright red wagon overflowing with the region’s freshest products harvested by local farmers, fishermen and artisans. Chef Rail is also the kind of guy who goes out to gather whatever edible he can find from the land – mushroom foraging is one of his passions.

His attention to detail, love of the land and people, and true respect for food and food-purity is evident in the dishes, the love is addictive.

Comox Valley is one of my favourite places to go for an adventure or just a quick getaway, in one weekend you could go swimming in warm waters, shop for all kinds of goodness from the farmers market, eat out in some fantastic restaurants, chat with the people who all seems to be laid-back and relaxed (must be the air and great food), and go hiking, fishing, and so much more. From the moment you get off the ferry you will notice your senses coming alive while your mind, body and soul sink into relax mode.

Keep on finding happy-tummy trails, and keep on living in the moments.

Buying Guide: Best IWB Holster for Glock 17

Holters are mostly worn by security guards to conceal their arms to the public. Just make sure that holsters are made a hidden message to outsiders. Security comes with a lot of demands from people who keep safety. One needs to know where to keep his or her firearms not to get easily noticed. Be the person as a security guard used to hide your arms where they cannot be easily seen.

Best IWB holster for Glock 17 depends mainly on the circumstance on which they are utilized. Be it security purposes or training purposes. Some holsters are kept on shoulders while others are held on our knees ad others on our backs. If you notice that you need to go for wars somewhere, make yourself more of the shoulder or throat IWB Glock 17 holster. Guards, especially police or security people, carry their guns with retention best Glock 17 IWB holster. These are usually taken by ununiformed police persons or other security guards. These are fitted to make sure that someone does not easily remove your firearm anyhow without your knowledge.

Some holsters are designed that they are easily worn under our clothes. If one wears these holsters, they go unnoticed and can perform their security duties effectively. They are compact, lightweight, and as well designed to appear under clothes. There are paddled and belt holsters, among others, that are commonly used. Other concealments holsters include belly band, pocket holsters ad many others.

As you know, you might get your firearm withdrawn from you. Therefore the kore you have the best holster that conceals your gun, the more secure you are. If you have the best gun retention, then you can be able to win against your enemies so quickly.

Security is just a matter of how ready you are to respond positively to a sure sudden alert that requires a harsh response. The response is usually more safety-oriented.

Read more details about gun accessories here.

Annual BC Shellfish & Seafood Festival Unites Local & International Participants

Running from June 9-19, the 10th Annual BC Shellfish & Seafood Festival kicked off last week in the Comox Valley. As the largest of its kind in Western Canada, the festival offers attendees eleven days of chef demonstrations, gala dinners, educational seminars, aquaculture tours, and more – celebrating the B.C.’s seafood industry, producers and its bounty.

With a focus on sharing information and creating discussions around innovations, challenges and opportunities around the west coast’s seafood sector the festival kicked off with the BC Seafood Expo, which took place on June 9th and 10th. This event was designed to showcase over 30 local and international speakers, bringing educators together with leading aquaculture businesses & suppliers, seafood producers, chefs, and exporters. Presenters covered a wide range of topics from sustainability/certifications to consumer trends, with featured keynote presentations by Dr. Dick Beamish, It Is Time To Discover How Salmon Survive In The Ocean and Chef Barton Seaver, How BC Seafood Contributes to Sustainability & Healthy Food Systems.

Setting education aside, the evening of June 9th represented the official opening reception, held on the grounds of the Old House Hotel, with a lobster dinner menu catered by Locals Restaurant. Over 200 people including the Minister of Agriculture, Norm Letnick, attended this event.

On Friday, June 10th the grounds of the Old House Hotel were transformed into a cocktail style atmosphere for Fresh Fest. As one of the signature events for the BC Shellfish & Seafood Festival, the evening featured some B.C.’s best chefs showcasing their seafood culinary creations, which were all paired with B.C. VQA wine. In addition, Vancouver Island’s talented musician, Luke Blu Guthrie, entertained over 200 attendees with original, soulful music throughout the evening.

Moving into the weekend, the BC Salmon Farmers Association hosted several farm tours for 46 international buyers, 13 BC Seafood Expo delegates, and 8 international media representatives. All groups were treated to a salmon BBQ lunch, as part of their “west coast” experience. In addition, the Association hosted two sold out public tours with 10 participants on each tour. Due to the popular demand, additional public tours are scheduled for June 17, June 30, July 21 and August 11.

The BC Shellfish & Seafood Festival will continue this week with a variety of events, including the signature Comox by the Sea Celebration at Filberg Heritage Lodge & Park on Saturday, June 18th. The BC Salmon Farmers Association is proud to be participating for a third year in this great “foodie” event. Over 1000 people are expected to attend this year’s event, which features cooking demonstrations, tasting stations, the Fanny Bay Oyster Shucking Championship and the Oceanwise Chowder Challenge.

There is no better way to celebrate Seafood Month than being a part of the BC Shellfish & Seafood Festival. We appreciate the support of our members and volunteers who contributed (and are continuing to contribute) to the success of this year’s involvement in the festival. We would like to recognize Cermaq Canada, Marine Harvest Canada, Creative Salmon, Grieg Seafood BC, Golden Eagle Group, Lois Lake Steelhead and Hardy Buoys. In addition, the Association would also like to recognize our non-member partners: Wines of British Columbia, Pentlatch Seafoods, Fanny Bay Oysters, Salt Spring Island Mussels, Northern Divine Aquafarms and Discover Comox Valley. Thanks to everyone for helping us make the festival a success.