This week on Pacific Palate, I answer the riddle, why do farmed salmon and wasabi go together?
Bruce Swift raises pan-sized coho salmon in tanks on his farm in Agassiz. But he uses the waste water from the tanks to grow wasabi roots and leaves. The wasabi root is grated or macerated to produce a greenish paste, that has much more flavour than you get from that toothpaste style-stuff you get at most Japanese restaurants, which is made up of regular horseradish powder, not wasabi.
He also uses the water to grow crayfish, which will be sold to Vancouver restaurants when he can get enough of them to grow to market size. Bruce is part of the Agassiz Circle Farm tour. Check it out!
I also talked about Fraser Valley Strawberries this morning. Yes, they are now in season, and they are delicious! Find out more by visiting the Fraser Valley Strawberry Growers Association website.