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BY DAVID HAMMOND June 12, 2012 4:18PM, Chicago Sun-Times I watched as Stephanie Izard of Chicago’s Girl and the Goat carefully sliced through lush Skuna Bay salmon. We were in the kitchen of the Lodge at Golden River on Vancouver Island, and the “Top Chef” winner was confessing, “I used to hate salmon. When I was little, it was always so dry and, um, fishy-tasting.”

“I hated salmon for the same reasons” chimed in Lee Hillson, “Iron Chef America” competitor from Arizona, who was cooking alongside Izard. Hillson’s hate became love, with his first taste of Skuna Bay salmon, which is, indeed, exceptional, marbled with thin layers of luxurious fat and with flesh so firm it actually crunches pleasantly when bitten.




Gold River, BC – The Global Aquaculture Alliance, the leading standards-setting organization for aquaculture seafood, has awarded its Best Aquaculture Practices (BAP) certification to four additional farms operated by Vancouver Island craft salmon farmers, Skuna Bay Salmon. With a total of eight farms certified, Skuna Bay will now be sourcing all of its craft raised salmon from BAP certified farms.

“We at Skuna Bay are committed to building on our leadership position by maintaining full BAP certification going forward,” said Stewart Hawthorn, Head Farmer, Skuna Bay Salmon.

“Our craft farmers have been tending our salmon using Best Aquaculture Practices’ high standards since the beginning of this year when our first four sites were certified. We are now extremely proud to broaden that certification to include an additional four Skuna Bay farms.”



Local seafood specialists Seattle Fish Co. to distribute Vancouver Island Skuna Bay Salmon to Top Restaurants

GOLD RIVER, B.C. (June 6, 2012)— Beginning on June 11, 2012, Skuna Bay Salmon will be exclusively offered by local wholesaler Seattle Fish Co. to Colorado’s best restaurants, as well as restaurants throughout the western United States.

Skuna Bay craft-raised salmon is reared in the pristine waters off the coast of Vancouver Island, B.C. by a dedicated, passionate team of craftsmen farmers. North America’s only craft-raised salmon has been successfully launched in the Southwest and Midwest regions of the United States, and can now be found at more than 225 high-end restaurants across 14 states and major urban markets, including: Los Angeles, San Diego, Phoenix, Las Vegas, Palm Springs, Chicago, St. Louis, Detroit, Milwaukee and Indianapolis.



When you talk about doing things differently you have to back it up. That's why we bring our chef customers to Nootka Sound to see our farms. It's all well and good to tell people about what you're doing to lead change but nothing beats letting your customers see for themselves. We were proud to host Chef Stephanie Izard from Girl and the Goat in Chicago and Chef Lee Hillson from Royal Palms Resort (T. Cook's) in Phoenix this week. Two chefs who are at the top of their game and known worldwide for their excellence and innovation. To record this we invited media from Chicago, San Francisco and LA. Here are some great photos of the trip!




Posted By: Trisha Lindsley·4/27/2012 4:19:00 PM, from "The Dish" blog at Indianapolis Monthly

If you’re a salmon fan, you've probably recently seen the name Skuna Bay Salmon on a number of menus. We’ve seen it at The Oceanaire (30 S. Meridian St., 317-955-2277), The Local Eatery and Pub (14655 N. Gray Rd, Westfield, 317-218-3786), Kona Jack’s (9419 N. Meridian St., 317-843-1609), Harry & Izzy’s (153 S. Illinois St. 317-635-9594), and Goose the Market (2503 N. Delaware St., 317-924-4944).

What’s it all about? We caught up with Tim Lelliott, a Skuna Bay fishermen, and Mark Marlar, the executive chef at The Oceanaire, and we’ve determined that Skuna Bay does to salmon as Greg Gunthorp does to pigs.