Spot Prawns

If you already love BC Spot Prawns then you probably already know that they are only around for a limited time. What you may not know is that they are sustainable wild and trap caught. In fact they are the only shrimp in British Columbia considered Oceanwise. And at this time of the year they are feasted on by those following the 100mile diet as well as those who just love the prawns.

Come into Pescatores to enjoy our Local BC Trap Caught Spot Prawns on our Surf and Turf, where you will find them served with a 10oz Rib Eye Steak, Mashed Potatoes and Grilled Asparagus. You are also more than welcome to have them on their own or add them on to any dish. These sweet, tender, and peachy pink crustaceans will add a nutty flavour to any dish. Be warned, however, we serve them whole so if their alien-like heads turn your tummy let us know and we will bring them out sans-tete.

   Joie Winery

On Wednesday April 13 the staff from Pescatores and The Oyster was lucky enough to meet with Micheal Dinn from Joie winery and taste the current vintages of their amazing lineup.

Micheal Dinn, originally from Campbell River, bought a small orchard on the Naramata Bench with his wife Heidi. They bought this plot of land for in and around 300K, less than a small condo would cost in Vancouver. They bought this land with the intention of starting their own winery. For three years before they began making wine they were self employed running and operating a guest house and cooking school. Heidi, who is a chef by trade, taught the classes and gained quite a bit of recognition in her own right. She even published a successful cook book based on the recipes that she taught in her classes.

Micheal and Heidi began planting their vineyard in the spring of 2007 and instantaneously found a niche in the wine market with their wines. They seemed almost intuitively ahead of the eight ball in their construction of wines that paired so well with Asian Cuisine, and Oysters. They also put a lot of effort into nurturing a beautiful Rosé, just at the time that Rosé became very accessible and accepted in the wine community. The tie that binds all of Joie Farms wines together is their amazing ability to find a beautiful balance between acidity and sweetness. In all of their varietals you will find signature citrus notes and a taste that mimics their packaging: clean, focused, balanced, and accessible.

Thank you to Micheal Dinn for the visit. If you are interested in enjoying any of the Joie Wines at Pescatores or the Oyster Bar, we are currently serving the Unoaked Chardonnay (pairs beautifully with any of The Oyster’s raw oysters and Pescatores’ Stuffed Boneless Sooke Trout) and the Rose (pairs beautifully with The Oyster’s Shrimp Burrito and Pescatores’ Cioppinno).

Becky Eert
General Manager – Pescatores

   Crab Fest 2011 is Coming….

Pescatores is proud to present their 16th Annual Crab Fest, coming in March 2011. This has become a much anticipated event in the city of Victoria. Seafood lovers and diners mark their calendars and line up at the door to feast on Pescatores fabulous fresh crab creations. This Fest is not only about Crab, it is a celebration of our beautiful West Coast, Seafood and Victoria’s Dining Scene.

Probably the biggest draw is our full Dungeness Crab Dinner offered for less than $20, an amazing deal that only happens once a year. Dungeness Crab are the local favourite, found fresh in the waters surrounding our fair city. Full Dungeness crabs are not all that’s on this year’s menu which is yet to be announced. Pescatores also offers gorgeous Alaskan King Crab and a number of delicious appetizers and entrees featuring this coveted seafood as an ingredient. Stay tuned for our full menu…

The Dungeness Crab

Scientific name:

Cancer magister

Taxonomy:

Cancridae

Region:

North America

At a glance:

The Dungeness crab is a highly prized sport and commercial shellfish well familiar to people living along North America’s west coast. This crab is one of the 35 true crabs living in Canada’s Pacific waters. Its scientific name, Cancer magister, means “chief crab.” Its common name, Dungeness, was inspired by the name of a fishing port near Puget Sound, Washington.

Curiosities:

People often mistake empty Dungeness shells strewn along beaches for dead crabs. Crabs shed and grow new shells regularly as part of their growth process. The old shell splits at the back and along the sides so the crab can back out. The shell the crab leaves behind is an almost intact replica of the crab.

About the Dungeness crab:

Dungeness crabs are typically light brown in colour. These creatures have one pair of claws and four pairs of walking legs. Their claws are serrated and so are the edges of their shells-from the eyes down to the middle of the body.

Crabs are measured by the width of their shell, which is also called the ‘carapace’. A male Dungeness crab can grow to a width of about 230 mm and can weigh up to about 2 kg.

The Dungeness crab’s slender, light-coloured claw tips distinguish it from other crab species, as does its relatively large size.

As a predator, the Dungeness crab eats clams, mussels, crabs and other crustaceans as well as some small fish. Crabs pursue prey more actively at night, tending to bury themselves in the sand during the day. When moving along the sea bottom, these crabs find and capture prey by probing the sand with their legs or claws. Dungeness crabs can move in any direction-quickly enough to give a scuba diver a run for his money!

http://www.dfo-mpo.gc.ca/science/publications/uww-msm/articles/dungenesscrab-crabedesneiges-eng.html


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