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Cortes Island Shellfish Interpretive Center
And Web Site
A tribute to Cortes Island
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The words "Cortes Island" and "quality shellfish" are synonymous in many parts of the world. Cortes Island shellfish growers pride themselves in their ability to grow and harvest a superior product from the pristine waters of British Columbia's north-central coast.
Feature Article
Potential for the Shellfish Industry on Cortes island
Two years ago, in an article published on www.cortesshellfish.ca entitled "The State of the Shellfish Industry on Cortes Island," I pointed out some of the problems facing the Shellfish Industry, and stressed the need for immediate change. Much has happened since then; some positive, some less so.
By Marcel Creurer
Previous features
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Cortes Island Tides
Approximate high and low tides for today and tomorrow
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Fun Facts!
Did you know...
Moon snails - The body of the blue top shell, wewek'ali, was pulverized and applied to a boil as a poultice.
Featured Recipe
Del Hendon, Cortes Island
Selected as the best entry at OysterFest '03
- 1 quart (1 L) medium-size fresh Cortes oysters, shucked and drained
- 1/2 tsp (2 ml) butter
- 1 tbsp (15 ml) lime marmalade
- 1 tbsp (15 ml) stone-ground mustard
Refrigerate oysters on a drain board overnight. In a large heavy frying pan melt butter, lime marmalade and mustard. Heat until it turns brown. Add drained oyster meat. Cook 1 – 2 minutes until they begin to glaze. Serve hot. An interesting variation is to add 1 tsp (2 ml) curry powder to the glaze.
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