Archive
Thanks for your Donations to Operation Scugog Food Bank
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We are so very grateful to our customers for their donations in our little donation box that we keep at the cash register.
Thanks to all of you, we were able to deliver 150 pounds of quality ground beef, in 1 lb. individual packages, to Operation Scugog Food Bank.
Thank you to all of our awesome customers for supporting our community and making this happen!
It’s so obvious that every little bit helps and really adds up!
Christmas/Hostess Gifts from Herringtons
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Looking for gift ideas for friends, or Christmas parties? Look no more.
At Herrington’s we have, gift certificates and lots of options for gift baskets, and perfect hostess gifts too.
New Hours for 2019 – Closed Mondays
Leave a Comment**NOTICE**
Effective January 2019, Herrington’s will be CLOSED on Mondays!
We will be providing the same great products and level of service Tuesday through Sunday.
Now accepting your Christmas Orders!
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We are now accepting ALL Christmas turkey and ham and custom orders!
Don’t wait until it’s too late.
Email us, call us at 905-985-1456, or even better stop in today!
2018 Ontario’s Finest Butcher Competition – Finalist!
Leave a CommentOntario Independent Meat Processors’ (OIMP) biennial Meating Place conference and retreat was held in beautiful Blue Mountain Village on October 20th, which highlighted the 2018 Ontario’s Finest Butcher competition.
The top three butchers in Ontario made it to this final round of the competition from the elimination round held in September:
- Brent Herrington, Herrington’s Quality Butchers, Port Perry
- Nicholas Matusiak, Halenda’s Meats, Oshawa
- Paul Kennedy, Nesbitt’s Meat Market, Lindsay
We were very pleased to participate and even more pleased to be a finalist in the 2018 Ontario’s Finest Butcher Competition.
We would also like to congratulate Nicholas Matusiak of Halenda’s who took home the top prize.
The theme was ‘Hunting Season’ with 30 minutes to transform a wild boar rack, a whole duck, and a leg of venison into marketable cuts.
Herrington’s presentation below:
Adjudicating Lamb Butchering at Durham College
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I had the pleasure of judging the lamb butchering at Durham College: W. Galen Weston Centre for Food – Durham College Whitby Campus. Very well done!
I was happy I didn’t have to judge the recipes and presentation, but I was thrilled that I was still invited to taste test – delicious!
Why Arctic Char?
Leave a CommentThe season for Wild Arctic Char is very short, but the fish is pure!
What is the difference between Arctic Char and Salmon?
Arctic Char has a rich, flavourful taste and has a pink-flesh colour that is related to trout and salmon with skin that is thin, delicate and edible. Arctic Char tastes like a cross between salmon and trout (closer to trout). The fat content is close to that of sockeye salmon and provides omega-3 fatty acids and carotenoids. Unlike Salmon, Arctic Char doesn’t die after spawning and can live for up to 25 years and grow up to 25 pounds.
Why Arctic Char?
Arctic Char is considered to be one of the purest fish available in the market.
Arctic Char migrate annually in the Nunavut Territory of Canada and this is the start of the commercial Char season. For the 10th consecutive year, the Inuit fishers of Cambridge Bay and Macgregors Meat & Seafood Ltd. provide us with fresh wild Nunavut Char.
Nunavut reaches 1024 miles north of the Arctic Circle, stretching almost to the top of the world. It extends from Baffin Island in the east to the Yukon in the west. It is home to the only commercial fishery for Wild Arctic Char in North America. Three degrees north of the Arctic Circle, above Hudson Bay is a place the native Inuits call Ikaluktutiak, “place of good fishing.” We know it as Cambridge Bay.
This far north, summer is brief. And so the season for Wild Arctic Char is also brief. The Arctic Char have spent the winter under the ice in this harsh region’s lakes and rivers. In mid-July when the ice starts melting, the Char begin an outward migration, Fishing during the outward migration lasts one-and-a-half to two weeks as the fish move to the brackish water of the river estuaries. From there, they enter the Northwest Passage and remain inshore, along the coast where they feed for five to eight weeks. For about a month, there is no further fishing.
By mid to late August, the temperature begins to drop.. This signals the start of the upstream migration. The Char return to their freshwater habitat of lakes and rivers, to overwinter under the ice, avoiding the colder winter temperatures of the sea. Fishing resumes for about one month. The season is over by mid-September..
Various native peoples have lived around Cambridge Bay for 4,000 years. Archaeological discoveries show that fishing for Arctic Char around Cambridge Bay dates back at least 1600 years. The Inuits have always fished for Arctic Char. Commercial fishing in greater Nunavat started in the 1940s. The Cambridge Bay commercial fishery for Nunavut Char began only 56 years ago, in 1960. The ideas and practices of sustainability and stewardship are a way of life for the Inuit fishers. The fishery has also been recognized by the Vancouver Aquarium’s Ocean Wise program.
In Cambridge Bay, most of the year is frigid waters, ice and snow against a cold gray sky. From this extreme environment comes Wild Nunavut Char, a fish of amazing delicacy and depth, with flesh as vibrant as the landscape is bare. Cold waters make for a fish with a high fat content, and the intensely cold arctic water guarantees an incomparable richness.
WATCH the filleting of Wild Arctic Char:
Cutting Wild Cambridge Bay Nunavut Arctic Char from Paul FvK on Vimeo.
For Goodness Steak Fundraiser Cheque Presentation
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We raised an amazing $7,000 in support of Port Perry Hospital Foundation through our “For Goodness Steak” Fundraiser.
Through this fundraiser 350 boxes of strip sirloin steaks were sold, with $20 from each box going to the Port Perry Hospital Foundation.
We were so excited to present a cheque in the amount of $7000 to Port Perry Hospital Foundation.
A celebration of our community coming together to support our local hospital.
Port Perry Hospital Fundraiser Success in time for Canada Day!
Leave a CommentThis weekend is the Canada Day long weekend and there will be some highs and some lows. Let’s start with the bad news and end with the great news.
The Lows of Canada Day Weekend
Well there is ONLY one low that we can think of and that is that our “For Goodness Steak” Fundraiser for Port Perry Hospital Foundation has ended/sold out. We hope you didn’t miss out.
The Highs of Canada Day Weekend
- School is out for the summer,
It’s Canada Day Weekend and it’s a long weekend,- Our “For Goodness Steak” Fundraiser for Port Perry Hospital Foundation has **SOLD OUT**, and
- with 350 boxes of steaks sold, our community raised $7000 for Port Perry Hospital!
Now that’s something to celebrate!!!
Time to get out and celebrate your community, Canada and enjoy the summer!
Please also note our Canada Day Hours:
We will be CLOSED Sunday July 1st and Monday July 2nd.
That’s a wrap.
HAPPY CANADA DAY!
Port Perry Downtown is OPEN – during filming next week
Leave a CommentWe have received the following Notification of Film, by the Township of Scugog:
Hallmark is pleased to announce that it will be filming scenes from the upcoming TV Movie:
“A Sweet Taste of Love” in and around Downtown Port Perry on Tuesday June 19 and Wednesday June 20, 2018
The majority of our filming will be on Queen St from John St. to Water St. We will be filming in different areas at different times each day. We have requested a roads permit allowance to allow angle parking on Queen St. as they do in Red Rock, Texas.
We want to ensure that there is no disruption to any business in this area. To aid in that:
• We will have film personnel guiding people into angle parking when possible. If Queen St. parking is not possible at filming time, friendly personnel will guide customers to Municipal Lots
• We want to encourage folks to come and shop as usual
• Port Perry is Open for Business!
We are sharing this with you so you are aware that next week on Tuesday and Wednesday things may look just a bit different, but downtown Port Perry is still open!
It’s always great to ” meat ” you!!
