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Vancouver Island Craft Raised Salmon Becomes James Beard Foundation House Purveyor of Fresh Salmon

GOLD RIVER, BC (July 25, 2012)— Skuna Bay Salmon has been selected as the exclusive House Purveyor of fresh salmon for the James Beard Foundation (JBF). The Vancouver Island craft raised salmon will be served at the multiple dinners, tastings, and special events that take place more than 200 days a year at the historic James Beard House in New York City. The “performance space” for the most promising and established chefs from across the country is one of the many ways the prestigious nonprofit organization promotes its mission of celebrating, nurturing, and preserving America’s diverse culinary heritage and future. The James Beard Foundation provides a forum for visionaries who have become known for creating a remarkable culinary experience, making Skuna Bay Salmon an ideal partner.

“The James Beard Foundation champions the best of the American food culture and is synonymous with food and dining excellence,” said Stewart Hawthorn, Head Farmer, Skuna Bay Salmon. “Skuna Bay Salmon is honored to partner with such an esteemed organization and thrilled to have the opportunity to continue to collaborate with the nation’s best chefs.”

The James Beard House serves as the nerve center for the James Beard Foundation’s myriad of culinary programs. Guest chefs prepare multi-course meals for elaborate events at the cultural center almost nightly. As a House Purveyor, Skuna Bay Salmon will be available to the chefs as a house ingredient for use in their meals. Other House Purveyors include Chile Oliva, Green & Black’s® Organic Chocolate, Lavazza coffee, Lurpak butter, Melissa’s and S. Pellegrino.

“The Foundation is thrilled to welcome Skuna Bay as our newest House Purveyor and exclusive fresh salmon of the Beard House,” said Susan Ungaro, president of the James Beard Foundation. “We look forward to enjoying the many preparations of Skuna Bay Salmon by our guest chefs.”

Skuna Bay craft raised salmon is reared in the pristine waters off the coast of Vancouver Island, by a dedicated, passionate team of craftsmen farmers. North America’s only craft raised salmon has been successfully launched in the Southwest, West, and Midwest and Great Lakes regions of the United States, and can now be found at more than 325 high-end restaurants across 19 states and major urban markets including Los Angeles, Chicago, New York, Washington, D.C., Philadelphia, San Diego, Phoenix, Las Vegas, Palm Springs, St. Louis, Denver, Detroit, Milwaukee and Indianapolis. Skuna Bay Salmon is advocated by well-known chefs Ian Gresik of Drago Centro in Los Angeles, Stephanie Izard of Girl & the Goat in Chicago, and Lee Hillson of T. Cook’s at the Royal Palms Resort and Spa in Phoenix.

Skuna Bay Salmon’s exclusive distributing partners are Santa Monica Seafood (Southwest), Fortune Fish (Midwest and Great Lakes), Seattle Fish Co. (West), Euclid Fish Co. (Ohio/W. PA). They were all selected after a rigorous diligence period due to their reputation for quality, sustainable sourcing and outstanding ability to maintain the cold chain. Further announcements on new distributor partnerships will be made next week.

ABOUT SKUNA BAY CRAFT RAISED SALMON: Offering a premium selection of craft raised salmon, Skuna Bay is made possible by its small group of experienced and passionate farmers. Dedicated to raising fish in their natural ocean environment, the farms of Skuna Bay are located in an isolated region off the coast of Vancouver Island. Here glacier fed waters, strong tidal currents and ideal salinity combine to provide perfect waters for raising good fish. Patented innovations in packaging exclusive to Skuna Bay in its market and an exclusive method of inspecting, selecting, hand cleaning and packing allow their salmon to be delivered in perfect condition to select distributors so that chefs experience the same fish as it was when pulled out of the water by its farmers. By reliably providing the highest standards for salmon in North America, Skuna Bay not only provides chefs with salmon “fresh from the ocean”, but it also provides a valuable service in reducing pressure on wild fish populations and is the first salmon farm in the world to have multiple sea farms certified as Best Aquaculture Practices by the Global Aquaculture Alliance and be endorsed by Seafood for the Future, a sustainable seafood education program managed by the Aquarium of the Pacific at Long Beach. For more information, please visit Follow Skuna Bay on Twitter at @SkunaBay.

ABOUT THE JAMES BEARD FOUNDATION Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future. A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture. These programs include educational initiatives, food industry awards, an annual national food conference, Leadership Awards program, culinary scholarships, and publications. In addition to maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs, the Foundation has created a robust online community, and hosts tastings, lectures, workshops, and food-related art exhibits in New York City and around the country. For more information, please visit You can find insights on food at the James Beard Foundation’s blog Delights & Prejudices, become a JBF member at, like the James Beard Foundation on Facebook, and follow the James Beard Foundation on Twitter and Pinterest.