Latest news with #Halibut
Global News
3 days ago
- General
- Global News
Recipe: Simple miso marinade for halibut
Simple Miso marinade 1 cup miso 1 cup soy 1 cup sugar 1 cup lime juice (fresh preferred) 30 ml Sake (optional) Blend until smooth, pour into an 8X8 glass baking pan Place your fish skin side up, and marinate for 2-4 hours You can marinate for up to 24 hours, which depends on how flavorful you want it Get breaking National news For news impacting Canada and around the world, sign up for breaking news alerts delivered directly to you when they happen. Sign up for breaking National newsletter Sign Up By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy Make sure to move the fish around to ensure the Halibut is completely marinated This recipe can easily be made in half, or make the full one and store in your refrigerator for up to two weeks. Story continues below advertisement Preheat oven to 400°F or turn your BBQ on high Remove the Halibut from the marinade and remove any excess marinade from the fish. For the oven, place the skin skin side down on a parchment paper-lined baking sheet Bake in the oven until fully cooked through, approximately 10-13 minutes depending on the size and thickness of your cut of fish For the BBQ, remove from the marinade and remove any excess marinade from the fish. Place skin side down on a large Cedar Plank. Make sure to have a spray bottle handy to spray the plank should it start to catch fire Cook with the lid down for 10 – 13 minutes or until fully cooked, make sure to check halfway through to ensure it's not on fire. If it does catch fire, don't worry. This will help create another layer of flavor from the smoke of the Cedar plank. I like to use two pairs of tongs to remove the plank from the grill, placingit onto a half-size baking sheet that fits the cedar plank
Cision Canada
24-06-2025
- Business
- Cision Canada
Court imposes a fine of nearly $37,000 for British Columbia commercial groundfish harvester Français
, June 24, 2025 /CNW/ - Fisheries and Oceans Canada (DFO) manages groundfish fisheries for seven distinct commercial sectors on the Pacific Coast: Groundfish trawl, Halibut, Sablefish, Inside Rockfish, Outside Rockfish, Lingcod, and Dogfish. These fisheries are highly regulated and managed to conserve the stocks and support economic prosperity for the communities who fish there. On May 22, 2025, Stefan Grega, owner of the commercial fishing vessel the Pacific Sunrise, pled guilty to multiple violations of Canada's Fisheries Act. During the 2022-2023 commercial Halibut fishery, Mr. Grega illegally retained and sold fish caught in the Haida Gwaii Archipelago during a fishery closure. The court imposed a $30,000 fine and ordered Mr. Grega to pay an additional $6,989.35, representing proceeds from the illegal harvest, resulting in a total financial penalty of $36,989.35. DFO protects and conserves marine resources, and enforces the Fisheries Act. As part of DFO's work to disrupt and prevent illegal activity, the Department asks the public for information on activities of this nature or any contravention of the Fisheries Act and regulations. Anyone with information can call DFO Pacific Region's toll-free violation reporting line at 1-800-465-4336, or email the details to [email protected]. Quick Facts: The Pacific Region commercial Groundfish fishery is fully monitored at-sea and dockside through either electronic systems or onboard observers to ensure compliance with regulations and support sustainable management. Electronic monitoring data is reviewed by third-party providers to detect closed-area fishing and verify catch records, with any potential violations reported to DFO. DFO's inspection process relies on several tools and programs, including fishing logbooks, electronic monitoring video systems, the dockside monitoring program and the Groundfish Audit System. These were all instrumental in identifying and investigating Mr. Grega's illegal activities. In Canada, fish can only be bought or sold if caught by someone who holds a valid commercial fishing licence which specifies that they can sell their catch. Any fish sold must be processed through a licensed plant to ensure quality and public safety. Fish that has not been inspected may be unsafe for consumption and could pose significant health risks. SOURCE Fisheries and Oceans Canada, Pacific Region
Yahoo
04-04-2025
- Business
- Yahoo
No.1 Fish & Chips restaurant bids farewell to Singapore's shores in May
SMITHS Authentic British Fish and Chips is closing their only outlet in Balmoral Plaza in May 2025. The restaurant made the announcement through a post on their Instagram on Mar 28, attributing its closing to rising rental and operational costs—an ongoing challenge faced by many other establishments. In the same post, they expressed their heartfelt gratitude to all their patrons. Unsurprisingly, this news sparked a fire in many loyal customers, who made a range of pleas for the restaurant to remain open. The top comment read, 'I would be more than willing to pay a fixed rate per month towards your rental to ensure you stay open. I think with a little crowd funding you'll be right as rain.' Many others shared a similar sentiment, expressing their disappointment and offering possible solutions for Smiths. According to their website, Smiths is owned by two British gentlemen, and they pride their restaurant in being the 'only true authentic British fish and chip shop in Singapore.' They use MSC–approved Cod, Haddock, Halibut and Dory—high-quality fish imported straight from British suppliers. All their menu items are prepped fresh daily, consistently providing tasty, British comfort food for diners. Created by the founder's grandfather in the early 1950s, their batter is made using 'Smiths Secret Recipe' to this day. It is said to be light and crispy, complementing the meaty fillet. Chips are done in classic British style—thick-cut wedges that are similarly crispy on the outside and fluffy on the inside. Smiths is also known for their generous portions, although their dishes are on the slightly pricier side, with mains ranging from S$18.50 to S$30.50, inclusive of 9% GST. As regrettable as it is, Smiths Fish & Chips is closing only next month. So, as encouraged in their caption on their Instagram post, 'Come down, reminisce, and enjoy your favorite fish & chips with [them]!' Order Delivery: foodpanda Deliveroo Star Western: Western food from $9 with monster portions The post No.1 Fish & Chips restaurant bids farewell to Singapore's shores in May appeared first on
