Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Baked Wild BC Sockeye Salmon Stuffed with Fresh Basil and Fennel
Baked Wild BC Sockeye Salmon Stuffed with Fresh Basil and Fennel
Ingredients (Serves 6-8)
- 50 mL (1/4 cup) opal basil leaves*
- 50 mL (1/4 cup) cinnamon basil leaves*
- 50 mL (1/4 cup) globe basil leaves*
- 50 mL (1/4 cup) finely chopped fresh fennel
- 125 mL (1/2 cup) cold, unsalted butter, cut into 1.25 cm (1/2") cubes
- Sea salt and freshly ground black pepper
- Organic canola oil for oiling the pan
- 2-3 kg (4-6 lbs) whole, head-on wild BC sockeye salmon
Method
Preheat the oven to 190°C (375°F).
Mix the basil leaves, fennel, and butter cubes in a small bowl. Season to taste.
Place the wild BC sockeye salmon onto an oiled, rimmed baking sheet. Stuff the mixture into the belly cavity of the salmon and bake for 40 minutes or until firm to the touch and the flesh is opaque and just beginning to flake.
To serve, spoon additional stuffing onto each portion and drizzle with the pan juices.
*You can use one type of basil instead of the three different varieties.
Courtesy of British Columbia Salmon Marketing Council
