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From Sunset Magazine,

Skuna Bay Salmon, on Vancouver Island, B.C., has finally cracked the code on the farmed-versus-wild dilemma. By blending the best of wild and farmed practices, this “craft raised” salmon—clean, buttery, and always firm—is being hailed as the future of commercial fishing, coveted by the best chefs in the West. Look for it on menus of top restaurants like Morimoto Napa, the Phoenician in Scottsdale, and chef Jennifer Jasinski’s Denver restaurants. They’re working on getting it into stores too, so check listings at

How they do it:

Fish are raised in pens of glacier-fed, fast-moving ocean water, which cuts pollutants and keeps them swimming and healthy, as in the wild. Harvested fish are dipped in brine as a natural preservative for the journey. Trucks roll within 24 hours from when the fish were pulled from the water, and no one so much as peeks at the salmon until they’re in the chef’s hands.