Wild About Wild Hawkshaw salmon tasting at C Restaurant.
C Restaurant had previously invited other media personnel to kick off the 2012 Spot Prawn season, so they’re no strangers to dishing out tasty bites.
This time around, it was for a shipment of Hawkshaw Salmon, reeled in from the Skeena River.
This particular salmon is caught using “tangle net” technology, making it an environmentally friendly catch. The salmon are caught by the jawbone, not the gills, and then bled and dressed live.
This intrigued me so much, I did a bit of googling when I got home and came up with this PDF. See page 62.
I’m grateful to have enjoyed the bite size appetizers, though I wonder if I would actually taste the difference between a regular wild salmon and a hawkshaw salmon?
Along with all the food, I also enjoyed some Joie Farm Rose..
…and some watermelon cocktails.