Salmon set for culinary school debut

Professional cooking students at North Island College (NIC) are getting a fresh start to the new year by introducing farm-raised salmon to the menu.

For the first time, the Third Course Bistro at NIC’s Campbell River campus will serve locally-grown salmon to its patrons. The BC Salmon Farmers Association (BCSFA) donated all the salmon that will be served by the college, and students have been learning how to break down the fish and prepare it for service. Students also learn about the benefits of the local aquaculture industry in producing fresh, locally grown ingredients year-round.

“We teach students to use products that are in season, shopping locally as much as possible and we talk about aquaculture. The availability of wild salmon in the winter is very difficult so for us, a good option is using fresh, farmed salmon.”

NIC’s Third Course Bistro is run by Professional Cook program students who design the menu and prepare meals, with the freshest seasonal products, and Tourism and Hospitality Management program students who operate and serve in the bistro. The menu is designed to give students experience with a wide variety of cooking preparations, techniques and styles so you can expect something new each time you go.

"Contributing to the professional development of culinary students, particularly on Vancouver Island, is extremely important to our members. The North Island College program is one of the best in the Province, and the Third Course Bistro is a great place for a really good meal - especially as its now featuring fresh locally-raised salmon", Jeremy Dunn, the Executive Director for BCSFA, told Fish Farming Expert.