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.
Wild BC Sardines with Fennel Orange Salad
Wild BC Sardines with Fennel Orange Salad
Ingredients (Serves 4 as appetizer)
Fennel Orange Salad
- 1 fennel bulb
- juice of 2 lemons
- 2 oranges, peeled, cut into segments
- 1 garlic clove, minced
- 1 shallot, minced
- sea salt and pepper
- 60 mL (4 tbsp) extra virgin olive oil, for dressing
- 30 mL (2 tbsp) extra virgin olive oil, for frying
- 8 wild BC sardine fillets
- 1 bunch fresh basil, finely chopped
Method
Shave the fennel thinly with a mandolin.
In a mixing bowl add fennel, lemon juice, orange segments, garlic, shallot, salt and pepper, olive oil and toss together well. Cover and refrigerate for 1 hour.
Heat oil in a frying pan and sear sardine fillets, skin side down, for about 60 seconds. Do not overcook.
To Assemble
To serve, arrange half the fennel salad on a plate, sprinkle with half of the basil and place 4 wild BC sardine fillets on top. Repeat, then drizzle with remaining dressing and serve.
Courtesy of Manuel Ferreira, Owner of Le Gavroche and Senova Restaurant, Vancouver B.C. - Wild BC Seafood Fest
