First Nation, star chef team up for unique herring benefit
Every year, the Great Bear Rainforest welcomes one of nature’s miracles as millions of herring return to spawn. Wolves, bears, eagles, whales, sea lions are all drawn from the forest and ocean to feast on the golden herring roe, deposited along miles of coastline.
For 10,000 years, First Nations have been sustainably harvesting the roe from kelp and hemlock boughs they set amidst the spawn. It is the keystone of their diet and culture – not to mention the entire ecosystem. But all that has become threatened in recent decades by commercial overfishing and mismanagement by the Department of Fisheries and Oceans – as documented by The Common Sense Canadian in recent months.
Now, the Heiltsuk Nation and local conservation group Pacific Wild are offering the public in the Lower Mainland a rare opportunity to witness a glimpse of the herring spawn through high definition video and a stunning photography exhibit at the historic Gulf of Georgia Cannery on June 9. More than that, guests will experience firsthand the culinary delight of herring roe on kelp and hemlock, sustainably harvested by Heiltsuk fishermen and prepared by renowned chef David Hawksworth. Proceeds from this unique experience will go to the Heilsuk herring conservation campaign.
Tuesday, June 9, 7-10 pm
Gulf of Georgia Cannery – 12138 Fourth Avenue, Richmond, British Columbia V7E 3J1 (see map)