#ChooseToChallenge this International Women's Day. 

Choose to Challenge can mean a lot of different things to different people. At Fisherman's Market, we're choosing to challenge gender roles so we've asked our store managers what it's like to be a female working in a predominantly male industry.

Prep time: 15 min
Cook time: 15 min
Serves: 4

​INGREDIENTS:

• 4x 6-8 oz portions of sockeye salmon 
• 12 ounces Chilean crab meat (squeezed dry) 
• 4 ounces regular cream cheese, softened (not whipped)
• 1 large egg whipped
• 1 tbsp mayonnaise
• ½ cup baby spinach cooked with excess liquid squeezed out
• 1 tbsp diced red pepper
• ½ cup mozzarella cheese shredded 
• 1 tsp old bay
• ¼ tsp sea salt adjust to taste
• ⅛ tsp black pepper adjust to taste
• 2 tbsp panko bread crumbs

TASTE / TEXTURE PROFILE  
Sablefish has a smooth velvety texture with large delicate flakes.It is rich and buttery with a mild finish 

HEALTH BENEFITS 
Sablefish is considered to be a very heart healthy fish due to the high levels of Omega 3’s. Sablefish is also a very good source of vitamins and minerals. 

Prep time: 15 minutes
Marinade time: 12 hours
Cook time: 20 minutes
Serves: 4

INGREDIENTS: 

• 4 portions of Sablefish (150-200g each)
• 1/3 cup sake
• 1/3 cup white (shiro) miso paste
• 1/4 cup dark maple syrup
• 1/4 tsp soy sauce

BC Commercial Fishermen’s Week was born out of Adam Pearl and Geoff Austin’s love of high quality, sustainable seafood, and fishing. This celebration is a creation of love and passion for our fishermen and women who bring the ocean to our plates time and time again.

~ Interview with Happy Seigner

​When many people think of the seafood industry they think about the fishermen and women who work on the ocean, the market where they buy their fish,  and the restaurants that serve their fish cooked up nicely for them. What most people don’t think about is the many individuals who are responsible for getting the seafood from the boats to your plates.

~ Shannon Hedquist, daughter of Commercial fisherman Brian Hedquist

When my father, Brian Hedquist, graduated from high school in Prince Rupert he, like many others in his class, had two choices for a career, commercial fishing or working in the mill. He chose fishing and that weaved the tapestry of our lives for all of my childhood.

~ Interview between Adam Pearl and his father Gene Pearl, Commercial Fisherman

My dad was fishing the flats up in Hecate Straits, the body of water between mainland BC and Haida Gwaii, what was once called the Queen Charlotte Islands. He recalled a big storm that year, he couldn’t remember how much it was blowing but mentioned he possibly shouldn’t have been out there fishing. If that's the case, I know it was really bad weather and dangerous, he didn’t shy away from weather. When it is windy, along with being wet and dangerous from the seas, it also poses other problems, like visibility and the ability to troubleshoot problems and simply stay in a straight line to pick up your gear.

~ Interview with Blair Pearl, Commercial Fisherman

​Black cod in the 60's and 70’s was simply a bycatch fishery. Halibut boats would go out and bring small limited catches of black cod in with their halibut or rockfish loads. Back in those days the BC halibut fleet was allowed to fish in Alaska and the Americans were allowed to fish in BC. When the International Pacific Halibut Commission announced that this agreement would end, knowing that half of the BC fleet would have to move south and fish in a more congested area, Blair decided to change focus and target black cod specifically.

~ Emily Orr, Commercial Fisherman​

This is my Dad, Tom Orr, who started out salmon trolling in the early 80’s (his boat then was the Jan-Ty-Lee) and went on to spend nearly 30 years fishing prawns.

​~ Katie Budd, Commercial Fisherman and store manager for Fisherman's Market West Vancouver.

So, my story isn’t harrowing or about rough seas as so many fishing stories are. What I want to write is about is a feeling. The feeling of waking up on the pacific north coast. ​

Prep time: 15 min
Cook time: 15 min
Serves: 6

INGREDIENTS:

• 1 ½ pounds lingcod, cleaned and boned
• 1/2 lemon, zested
• 1 ½ cups bread crumbs
• ½ cup grated parmesan cheese
• 2 tbsp mayonaise 
• 1 teaspoon lemon pepper
• Salt and pepper to taste

Cook time: 30 min
Serves: 4

INGREDIENTS:

• 2 cedar grilling planks
• 8 halibut cheeks
• 2 tbsp tarragon leaves
• 2 leeks, white parts only
• 2 tbsp olive oil
• 1 lemon, sliced
• Salt and pepper

INGREDIENTS: 

• 1 lb albacore tuna loin  
• 2 Tbsp vegetable oil 
• For the rub/crust: 
• 1/2 Tbsp paprika  
• 1 teaspoon salt  
• 1/2 teaspoon garlic powder  
• 1 teaspoon black pepper  
• 1 teaspoon onion powder  
• 1 teaspoon cayenne pepper  
• 1 teaspoon dried leaf oregano  
• 1 teaspoon dried thyme  
• A heavy-bottomed pan big enough to cook your whole loin 

Prep time: 5 min
Cook time: 10 min
​Serves: 2

INGREDIENTS:

• 2 Dungeness crab clusters
• 1 cup water
• 1/2 cup white wine
• 2 lemons, quartered
• 3 tbsp fresh basil or tarragon, minced
• 2 tsp old bay seasoning
• 1 stick butter, melted
• Salt and pepper to taste