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After extensive deliberation, 28 chefs have been selected by the judges to compete in the cooking competition rounds of the Skuna Bay Chef Challenge - a chance to advance in a tournament cook off against each other to ultimately travel to Louisville and this year's Kentucky Derby.

Here are the chefs: In the Southwest region: Brian Howard from David Myer's Comme Ca in Las Vegas, NV; Jason Rivas of Southcoast Winery, Vineyard Rose in Murietta, CA; Oliver Wolf from the Rockwood Grill at JW Marriott in Palm Desert, Ca.

In the Northern California region: Tedd Romero, Alfredo Cortez, Ramiro Torres, Daniel Hamblett of Lucy at Bardessono Hotel, Yountville, CA

In the Pacific NW region: Sarah Schafer from Irving Street Kitchen, Portland, OR; Stephen Paulson, Hook & Plow, Seattle WA; Edmund Yee, P2B Bistro at Renaissance Hotel, Vancouver, B.C. and Varin Keokitvon, Fare Start, Seattle, WA.

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Vancouver Island Craft Raised Salmon Featured by Chef Legends Ed Brown, Michael Kornick, James Beard Award Winning Chef Jennifer Jasinski Santa Monica Seafood’s Patrick Glennon, Pastry Chef Tedd Romero

GOLD RIVER, BC (February 3, 2014)— Skuna Bay Salmon and five talented chefs from around America are to be featured at the historic James Beard House with the second annual “Salmon Seduction” dinner on February 6, 2014. The Vancouver Island Craft Raised Salmon will again be served at this special dinner by chefs representing some of the country’s most well known culinary centers: Southern California, Chicago, Denver, Napa Valley and New York City. Plying their talents at this special dinner will be James Beard Award-winning Chef Jennifer Jasinski from Rioja, Bistro Vendôme and Euclid Hall in Denver; Chef Michael Kornick from MK in Chicago; Chef Ed Brown from Ed’s Chowder House and Restaurant Associates in New York City. Also joining to provide his seafood culinary expertise is Santa Monica Seafood’s own chef and top seafood expert Patrick “Paddy” Glennon. And providing a special dessert will be Pastry Chef Tedd Romero from Bardessono Hotel in Yountville, CA. And because of the Bardesson’s location in Napa Valley, America’s great wine producing region, selecting wines will be Sommelier Anani Lawson, also from Bardessono Hotel.

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GOLD RIVER, BC (January 27, 2014)— Skuna Bay Salmon is proud to join the Taste of the NFL at the 23rd Annual Super Bowl ‘Party with a Purpose®’ a culinary experience held at the Brooklyn Cruise Terminal on February 1st, 2014.

Per tradition, the hunger relief event will take place on the eve of the Super Bowl, Saturday, February 1, 2014, and will be held at Pier 12 of the Brooklyn Cruise Terminal. Founded by Minneapolis restaurateur Wayne Kostroski in 1992 when Minnesota hosted Super Bowl XXVI, the organization is known for its annual premier Super Bowl party that pairs renowned chefs from each NFL market with current, alumni and Hall of Fame players. The event draws celebrities from all areas of the entertainment world to raise awareness and funds for hunger relief in cities throughout the country.

"Skuna Bay's passion for raising quality Salmon and the care for the environment matches perfectly with Taste of the NFL's mission, and our Chef Partners’ core business values. We are proud to have them as our newest partner and look forward to many years helping families together,” said Taste of the NFL Founder Wayne Kostroski.

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By now you probably understand the point of this message - for the next 6 weeks our supply will be reduced and we expect to only be able to meet about half of our normal demand. We apologize in advance of this and we wish there was better news to share. But we feel that the only thing worse than not meeting our customers' demand would be meeting it with subpar salmon.

If there is one thing our Craftsman Farmers are unwilling to compromise on it's their standards - and the Skuna Bay Standard. They have spent years obsessing over details and honing their process so that the chef can expect to consistently receive great salmon in "fresh from the ocean" condition. When they began offering Skuna Bay to chefs they set a standard that was incredibly rigorous: a 14 point criteria of size, external factors and firmness, thickness, texture of the fillet. This standard, which they eventually called "the Skuna Bay Standard" ensured that the fish our customers received would be unmatched in quality, always the best. To ensure that these great fish arrived to the chef in that same condition as when it came out of the water, they implemented their own unique process of harvesting, inspecting, selecting, processing, packing and delivering. This process became known as "the Skuna Bay Process". With this kind of diligence you can see the kind of obsession our Craftsman Farmers have over their craft.

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FEED MILL OPERATIONS AT PARTNER EWOS CANADA NOW BAP CERTIFIED.

Gold River, BC – The Global Aquaculture Alliance, the leading standards-setting organization for aquaculture seafood, has awarded its Best Aquaculture Practices (BAP) certification for feed operations to Ewos Canada Ltd., the exclusive provider of feed to Skuna Bay, Vancouver Island Craft Raised Salmon, owned by Grieg Seafood BC. This means that every single Skuna Bay Salmon delivered to the market is 3 BAP Star certified - from their sea farms through their processor and now their feed supplier.

“Our Craftsman Farmers have been tending our farms using Best Aquaculture Practices’ high standards since 2011 when our first sea farm sites were certified. It’s very gratifying to have our important partners at Ewos Canada join with our processor Walcan Seafoods as Best Aquaculture Practices certified partners. We are proud to say that now we have all of our fish BAP certified from feed operations to sea farms and then through to inspection, selection, preparation and packing,” said Dave Mergle, Director, Skuna Bay Salmon.