On this short 10-minute DVD you travel with Chef Robert Clark of "C" Restaurant in Vancouver to Prince Rupert on the Skeena River. We meet commercial fishermen Fred and Linda Hawkshaw who have created a different way of catching salmon. They keep the salmon alive on board and release the salmon that cannot be caught back into the ocean... also alive.
This new method was very attractive for Chef Robert Clark, and is the reason why "C" Restaurant buys the entire fish load from the Hawkshaws. By keeping the salmon alive in tanks, the fish can be properly bled and processed when arriving at the harbour, therefore creating a better tasting fish and a better product for the customers at "C" Restaurant.
This short feature made its debut at the Victoria film festival.
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