This week award-winning Vancouver chef Nathan Fong will hop on a plane to fly 8,600 kilometres to cook in China.  It’s his ninth time showcasing B.C. seafood there, and it’s making a difference in this province.

Each time he’s done demonstrations at the B.C. Pavilion at the Chinese Fisheries and Seafood Expo (CFSE) in Quingdao, China he notices that B.C. products are becoming more and more popular in China.

“When I first attended this show, I was there as the chef for the Canadian Sablefish Association. Many of the attendees were not familiar with B.C., as well as the variety of fresh seafood offered from our coastline,” said Fong. “At first, they thought our products were more expensive, but over time, having a B.C. Pavilion at the seafood expo has showcased our seafood as a sustainable product that comes from cold, clean pristine waters.”

Minister of International Trade Teresa Wat, who is on a trade mission to China, Korea and Japan, joined Chef Fong for his demonstration. On the menu was smoked salmon, caviar and smoked salmon chowder (recipe below).

Now in its 19th year, the CFSE is Asia’s largest international seafood show. Fong says the most in-demand B.C. seafood items in China are geoduck, salmon and shellfish. He adds that caviar was new to the market last year, which may increase demand for other luxury items. 

B.C. seafood products are in high demand in China due to our province’s practices in food safety, traceability and sustainability, which have earned British Columbia an international reputation for safe, reliable, top-quality seafood products.

Eighteen B.C. seafood companies and organizations are attending this year’s expo to showcase their products and educate the Chinese market about B.C. seafood.

Quote:

Minister of International Trade Teresa Wat -

“Chef Fong’s attendance at the Fisheries and Seafood Expo in China over the years has really raised the profile of B.C. seafood in the Chinese market, and it is a great example of how important it is to make the trip over to the market you want to expand into to meet people-face-to-face and make the all-important connections that lead to business deals down the road.”

Minister of Agriculture Norm Letnick -

“B.C. has set records for seafood exports to China in each of the last five years, reaching $163 million in 2013, more than doubling the $80 million of exports in 2010. The B.C. government’s trade missions, offices and relationship building with businesses in China have resulted in more and more people enjoying our high-quality, sustainably harvested seafood, and more jobs and dollars in B.C. coastal communities.”

Quick recipe:

Chef Fong recipe - Smoked Salmon Chowder

Serves 4-6 people

Ingredients:

1 tbsp of olive oil
3 medium leeks, washing and sliced (approx. 3 cups)
1 clove of garlic, minced
1 large russet potato, peeled and diced into half-inch pieces
1 stalk of celery, chopped
½ tsp of salt
½ tsp of freshly ground pepper
2 cups of fish stock (or substitute with chicken broth)
2 tbsp of tomato paste
¼ tsp cayenne pepper
2 cups of homogenized milk
8 oz. of smoked salmon, broken into small chunks
½ cup of whipping cream
Chopped chives and dill for garnish

Instructions:

Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the leeks and garlic and sauté until soft, about three to four minutes.

Add the potatoes, celery, salt and pepper and cook for about a minute. Add broth and simmer until the potato is tender, about 15 minutes.

Stir in the tomato paste, cayenne and milk and stir until well mixed. Add the salmon and bring the mixture to a simmer (do not allow to boil). Stir in the whipping cream.

Remove from heat and garnish with chopped chives and dill.

Bon appétit!

Quick facts:

• China is B.C.’s second-largest market for fish and seafood products.
• B.C. exported $163 million worth of fish and seafood products to China in 2013, up 35% from 2012.
• Top B.C. seafood exports to China include salmon, crab, clams, herring, shrimp, prawns, hake, sea cucumber, sea urchins, tuna, flounder and cod.
• Food safety, traceability and sustainability are the cornerstones of our seafood sector and have earned British Columbia an international reputation for safe, reliable, top-quality seafood products.

Learn More:

To find out more about Chef Nathan Fong: http://www.fongonfood.com/

For more information about the China Fisheries and Seafood Expo: http://www.chinaseafoodexpo.com/

Follow the trade mission on Twitter @BCJobsPlan (twitter.com) , #TM2014

For more information about B.C. trade and investment opportunities visit: http://www.britishcolumbia.ca/

Media Contacts:

Media Relations
Ministry of International Trade
778 977-0298