Steveston Spot Prawns
Steveston Fishermens Wharf V7E 5W3 Richmond, BC, Canada

Fish on ice and heading to the Steveston Dock #chumsalmon #freshcatch #catchoftheday #supportlocal #stevestonbc #richmondbc #seafood #roe #ikura #chum #salmon #fishing #commercialfisherman #stevestonspotprawns #ketasalmon #chumsalmoncaviar

Saturday October 10th - SOLD OUT

LAST CHANCE TO ORDER Pickup today at the Steveston Wharf We are also offering a limited amount of dressed (cleaned with no roe) female chum salmon for only $10 a fish PRE ORDER NOW 604.992.2733

Pumpkin & Crab Soup INGREDIENTS 3 tablespoons olive oil 3 cloves garlic, crushed... 2 leeks, white parts, chopped 1 onion, chopped 1 stalk celery, chopped 1/4 teaspoon cayenne pepper Leaves from 1 sprig fresh thyme 1 pound pumpkin, peeled and cubed 1 large Yukon gold potato, peeled and cubed 1 quarts chicken stock 1 cup heavy cream 2 tablespoons butter 2 cups cooked crabmeat 2 tablespoons minced fresh chives Salt Freshly ground black pepper PREPARATION 1. Heat the olive oil in a large heavy-bottomed pot over moderate heat. Add the garlic, leeks, onions, celery, cayenne pepper, and thyme and cook, stirring often, until the onions are soft, about 10 minutes. Add the pumpkin, potatoes, and chicken stock and simmer until the potatoes are soft, about 30 minutes. 2. Remove the soup from the stove; puree in a food processor or a blender until very smooth and velvety. Strain through a fine sieve back into the pot. Add the cream; cover and keep warm over very low heat or in a 200F oven. 3. Melt the butter in a small skillet over low heat. Add the crabmeat, and heat until it’s completely warmed through (take care not to break up the crabmeat too much). Remove the skillet from the heat. Scatter the chives over the crabmeat and season with salt and pepper. 4. Ladle the pumpkin soup into individual bowls, then put a large spoonful of warm crabmeat into each bowl

Fish cakes made by Chum Salmon

Dungeness at the dock Today 10:00am - 5:00pm Freshly caught everyday Share your recipes with us for a chance to be featured on our page #stevestonspotprawns

WE WILL BE AT THE STEVESTON FISHERMANS WHARF FOR 2 MORE WEEKS In response to not fulfilling all customers demand this past weekend due to bad weather and unfortunate poor fishing we are extending our time at the dock. We will be open Saturdays and Sundays for the next 2 weeks OCTOBER 3rd, 4th, 10th and 11th HOURS 10:00am - 5:00pm (or until we sell out)... A BIG THANK YOU TO OUR CUSTOMERS FOR YOUR SUPPORT THROUGHOUT THIS BUSY DUNGENESS CRAB SEASON SEE YOU THIS WEEKEND

Another opportunity for you to purchase freshly caught Chum Salmon and Roe directly from our boat. Pre Order NOW by texting 604.992.2733 Must be able to pickup Wednesday November 4th between 3:30pm - 5pm at the Steveston fisherman’s wharf Cash Payment Only ... We will be selling this fresh salmon (never been frozen) for $30 per fish in the round (i.e. undressed / not gutted). This price will apply to both the larger males which average 11 pounds providing more flesh to eat and the smaller females which average 6 pounds providing less flesh to eat but include to 1 pound of roe (eggs).

We have already sold out of our 130 catch but one last boat coming in around 3:00pm ish We cant thank you enough for coming down and seeing us at the dock today and supporting your local Steveston fisherman

We will BE RIGHT BACK at 1:30pm

Sunday September 27th - SOLD OUT We have another fresh catch coming in today at 1:30pm

Saturday September 26th - SOLD OUT Thank you to all those who came down today! We have ONE day left! Sales will start tomorrow at 10am Please continue following along on our social media pages for the latest updates

Rainy day meal idea.. Crab and Corn Chowder INGREDIENTS 32 oz. carton chicken broth... 1 lb. crabmeat, broken into chunks 15 oz. can whole white potatoes, quartered (optional) 11 oz. can whole kernel corn, drained 2 Tbsp. Onion Onion Seasoning add to cart 1 Tbsp. Dried Tomato & Garlic Pesto Mix add to cart 2 cups half & half Directions Combine all ingredients in a large, heavy saucepan over medium heat. Bring to a boil, stirring often. Reduce heat to low, simmer uncovered 15-20 minutes, stirring occasionally. Salt and pepper to taste. Serve with hearty crackers. Makes 6 servings Tip: To thicken chowder, combine 3 Tbsp. cornstarch and 3 Tbsp. cold water in a small bowl. Slowly add to chowder, stirring constantly, until thick.

It is our last weekend at the dock so come down and get your last taste of live fresh Dungeness Crab Sales start at 2:00pm

FRIDAY SEPTEMBER 25th UPDATE Due to high winds and bad ocean conditions our fishing boats did not go out today. We apologize for the inconvenience but safety of our team will always come first. We hope to be back at the dock tomorrow at 2:00pm. Please continue to follow along on our social media pages for the latest updates.

Steamed Crab for dinner Cooking tip - When you get home, put the crabs in your refrigerator. This will get them sleepy and sluggish and makes it easier for you to handle them. We usually crack the crab in half and pull out the gills and insides first. I prefer to steam my crab instead of boiling them, as I feel the meat comes out more tender and flavorful this way and is not so waterlogged from the cooking water. But remember it’s all about preference! ... We typically fill a pot with about an inch of very salted water and bring to a boil. Once boiling we place the pieces of crab in the pot and wait till it returns to a boil. As soon as that happens put a lid on, lower the heat minimally and set a timer for 11 minutes. Once complete take the crab out and rinse with cold water and Voila! #dungenesscrab #steamedcrabs #seafood #seafoodlover See more