Outer Island Oyster Extravaganza

Summer 2009

Paddle Meals

This is an article from WaveLength Magazine, available in print in North America and globally on the web.

To download a pdf copy of the magazine click here: DOWNLOAD

By Hilary Masson

At the southern end of Gabriola Island, where the tidal rapids from False Narrows and Gabriola Pass meet, is a paddling paradise which contains a rich diversity of sea life. Growing up here instilled local seafood harvesting as an important aspect of my life. Whenever I kayak, be it in Baja or in BC, fishing and shellfish harvesting is often a focal point for my kayak expeditions. The meals shared while camping in spectacular locations create memories that last forever, especially if the meal includes fresh seafood which was harvested right at your campsite.

While guiding a paddling trip from my Gabriola Island home to the outer more remote Gulf Islands, I served a meal that was an extravaganza of oysters. On the beach where we camped there was a healthy population of oysters and clams. I had previously checked the Department of Fisheries and Oceans website for any PSP (paralytic shellfish poisoning) closures, commonly caused by ‘Red Tide,’ and confirmed the area was open to all but butter clams. Contrary to popular belief the summers in the Gulf Islands are mostly open; however, it is very important that you research your paddling destination and determine contamination closure locations and the PSP-outbreak status. It is also important that you have a valid fishing license and abide by harvesting regulations.

I recommend bringing an oyster shucker and adding it to your cutlery in your camp kitchen. Both of these recipes are hard to make without one. Cooking the soup over the fire is great because it’s a one-pot meal, and the oyster appetizer is ideal over the fire too. If you will be cooking over a fire then check for summer fire bans for your paddling destination. Respect the fire bans. If you can’t have a fire, try oysters on the half shell on your barbecue at home, or broiled in the oven.

Oyster on the half shell appetizer and Thai seafood soup

Ingredients:

800 g of grated cheddar cheese
250 ml of Thai Sweet Chili sauce
Fresh oysters with shells

Instructions:

Place whole oysters on a grate over fire, or on your barbecue grill. Wait 4-8 minutes until the top shell has opened up from steaming the oyster in its own juices. Get the oyster shucker and (with an oven mitt) use it to carefully pry off the top shell. Take a knife and cut off the muscle that attaches the oyster to its shell. Pour approximately 1 tablespoon of sauce on each oyster, then add a sprinkling of cheese covering the open shell. Place the oysters on the grate again to melt the cheese. Enjoy this simple recipe as an appetizer that even people who are not oyster enthusiasts will love!

Spectacular Thai Seafood Soup

Mix this Asian blend of spices and put enough in a film container, then pack in your camp kitchen spice bag. This makes a lot, so you can store the rest in an airtight container at home for more Asian recipes.

Spice Ingredients:

2 tablespoons ground ginger
2 tablespoons ground coriander
1 tablespoon ground tumeric
1 tablespoon ground cumin
2 teaspoons coarsely ground pepper
1 tablespoon ground cardamom

Soup Ingredients:

1 tablespoon vegetable oil
1 1/2 to 2 tablespoons Asian Blend spices from above recipe
1 liter or 4 cups chicken or vegetable broth (tetra packs fit well in the kayak)
1 tablespoon grated lime rind
1/3 cup uncooked long grain rice
1 can coconut milk (400 ml)
6 large mushrooms, sliced
2 green onions, chopped
1/2 teaspoon chili powder
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
1 kg of oysters, clams and prawns (any one of these seafoods works well on it’s own too)

Instructions:

Heat oil in a large saucepan over medium heat. Stir in Asian Blend of spices, saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat and simmer 15-20 minutes so rice can cook. Stir in coconut milk and mushrooms; cook, stirring occasionally for 5 minutes. Stir in oysters cut into bite size pieces, clams (rinsed and drained), prawns, chili powder, green onion and cilantro. Cook for 5 minutes. Remove from heat and stir in lime juice. Garnish with more cilantro if desired and a lime wedge.

Yield: 4 servings but recipe can be doubled

for a larger group. Enjoy this one-pot meal on your next kayak trip or at home. The Asian blend spices can be used again and again for more Spectacular Thai Seafood Soup.

Hilary Masson is a guide and part owner of Baja Kayak Adventure Tours Ltd. doing business as Silva Bay Kayak Adventures in the summer in BC.