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By: Stephanie March | Posted: January 23, 2013, www.mspmag.com

It’s not often I get invited to a salmon launch. Did I think we’d be cracking a bottle of Dom over a fish head and tossing it down the street? No … not really.

But there I was at Borough with some chefs, a few media pals, and some Canadians. There’s a new fish in town and you might be seeing a lot more of it, so without further ado I give you Skuna Bay salmon from Vancouver.

Here’s the deal, it’s farm-raised salmon, which often puts a little record skreech in the middle of our conversation as you “wuh?” and give me the stink eye. But even though I’m not a fan of Skuna Bay’s tagline of “craft raised salmon” (too much craft this and craft that) the bottom line is the fish is smart and the fish is good. They only select one purveyor per market and have partnered with our local The Fish Guys to bring it here. The salmon are raised in the glacial waters off of Vancouver Island, I met Steve one of the fish farmers who was a guy who appreciated the grizzlies and eagles aspect of his job as much as the three hour by boat commute. When ready, the whole fish is cleaned and chilled by hand, by one of only six guys who pack it in recyclable packaging (no Styrofoam) that is sealed and then driven to the chef. Yes, they drive their fish to us in order to best control the temperature and they claim to measure a smaller carbon footprint than those who ship via air and truck.

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Gold River, BC – The Global Aquaculture Alliance, the leading standards-setting organization for aquaculture seafood, has awarded its Best Aquaculture Practices (BAP) certification to three additional farms operated by Skuna Bay, Vancouver Island Craft Raised Salmon and owned by Grieg Seafood BC. With a total of 11 farms now BAP certified, Skuna Bay continues its commitment to only source its salmon from BAP certified farms.

“Our Craftsman Farmers have been tending our farms using Best Aquaculture Practices’ high standards since 2011 when our first four sites were certified followed by another four in 2012. We at Skuna Bay are now extremely proud to broaden that certification to include an additional three sea farms now totaling 11,” said Dave Mergle, Director, Skuna Bay Salmon.

Under BAP’s stringent policies, each new Skuna Bay farm of young salmon must be newly certified—and that certification concludes a year later.

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Seafood Specialist The Fish Guys Inc. newest to join exclusive team of America’s top distributor partners as purveyors of Skuna Bay, Vancouver Island Craft Raised Salmon

Gold River, B.C. (Dec. 19, 2012) — Beginning this week, Skuna Bay, Vancouver Island Craft Raised Salmon will be available to the upper Midwest with its expansion to Minnesota and North and South Dakota and further into Iowa and Wisconsin. Skuna Bay Salmon is excited to welcome specialty seafood purveyor The Fish Guys Inc. to its team of exclusive distributor partners.

“Our passion is to consistently provide the great chefs of America with the best salmon they can get so their customers always have a fantastic salmon dining experience ,” says Dave Mergle, Director for Skuna Bay. “We are excited to continue our expansion into Minnesota and the Dakotas where we think chefs will appreciate the attention to detail we put into getting them great 10 lb salmon year round.”

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Restaurant mogul David Burke has teamed up with British Columbia’s Skuna Bay Salmon to help those affected by Hurricane Sandy. Skuna Salmon donated 1,000 pounds of its fresh fish to New Jersey charities already, and recently Burke, a New Jersey native, announced that a percentage of sales from his Silent Skuna Salmon dish (pan-roasted fish with bow-tie pasta, capers, olives, and tomato fondue),served at any four of his restaurants, will go to hurricane relief. Not only for a great cause, you’ll be eating healthy and getting those Omega3s after a week of too much turkey. The Silent Skuna Salmon dish is available at David Burke Kitchen, David Burke at Bloomingdale’s, David Burke Kitchen, and Fishtail.

Read more at http://gotham-magazine.com/channels/home-page/insights/dine-at-david-burke-for-sandy-relief#ps0bxZmJczpePX9O.99

 

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This morning, to mark our 25th anniversary and this Friday's Silver Anniversary Gala, JBF president Susan Ungaro rang the opening bell at the New York Stock Exchange with chefs David Bouley and Emily Luchetti, the Four Season's Alex von Bidder, JBF trustees, and staff. Watch a video of the ringing ceremony below:

http://www.jamesbeard.org/blog/jbf-rings-new-york-stock-exchange-bell