Gold River, B.C. (May 6, 2016) — Beginning May 9th, Skuna Bay, Vancouver Island Craft Raised Salmon will be available in Texas. Skuna Bay Salmon is excited to welcome seafood experts Louisiana Foods to its team of exclusive distributor partners. Louisiana Foods was selected as exclusive purveyor in their area for their reputation for quality, sustainable sourcing and outstanding cold chain.
“Nothing makes our farmers happier than suppling America’s best chefs with great salmon. It is exciting to be servicing the Texas market and seeing our Craft Raised Salmon utilized by the region’s top culinary experts ,” says Dave Mergle, Founder of Skuna Bay. “Our Craftsman Farmers spend their days and weeks thinking only how to rear the perfect fish. Their commitment to excellence and attention to detail seems to be perfectly matched by our newest distributor partner, Texas’ long time leader Louisiana Foods.”
Skuna Bay Salmon is reared in pristine, glacier-fed waters off the coast of Vancouver Island, B.C. by a dedicated, passionate team of Craftsmen Farmers. North America’s only Craft Raised salmon’s rise in popularity began with its launch in the Southwest region of the United States in November of 2011, and has now been served at more than 3,500 high-end restaurants and boutique retailers across more than states and major urban markets including Los Angeles, Chicago, New York, Washington, D.C., Philadelphia, San Diego, Phoenix, Las Vegas, Denver, Pittsburgh, Cleveland, Indianapolis, Seattle and Minneapolis . Adding Texas and the outlying markets of Oklahoma, Arkansas and Louisiana increases Skuna Bay Salmon’s availability to 39 US states and 4 Canadian provinces. Most recently, Skuna Bay expanded to Florida and following the Texas launch will soon add the remaining southeast region and thereby complete its national distribution by the end of June.
“Our newest partner Louisiana Foods was the clear choice in Texas. They will play a major role in ensuring that great chefs get that same ‘fresh from the ocean’ experience everytime,” notes Mergle. “Our Craftsman Farmers have spent 3 years raising their salmon, so it is up to us to do their effort justice by handling them with the same care and attention. We have pioneered a unique and exclusive method of inspecting, selecting, preparing and packing our salmon and we take the same approach in selecting our distributor partners – we partner with them because they are the best.”
To date, Skuna Bay Salmon is advocated by well-known chefs from across America including Stephanie Izard of Girl and the Goat and Little Goat in Chicago, Jennifer Jasinski of Rioja in Denver, Joe Johnson of The Cecil in New York and Michael Costa of Zaytinya in Washington D.C. Skuna Bay is the House Purveyor of Salmon to the James Beard House and the Preferred Salmon of the James Beard Awards.