More great chefs come to Nootka Sound

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!

http://www.flickr.com/photos/skunabay/sets/72157629775703392/

Fish Tale: Skuna Bay Salmon

Posted By: Trisha Lindsley·4/27/2012 4:19:00 PM, from "The Dish" blog at Indianapolis Monthly http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10377646

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...

"Has sustainably farmed salmon arrived?"

LOS ANGELES, April, 2012—A growing list of southern California’s best chefs now source their salmon from Skuna Bay. Restaurants such as Bouchon - Chef Jimmy Martinez, Nobu Los Angeles – Chef Alex Becker and Mezze – Chef Micah Wexler are just a few.

“Skuna salmon is an essential part to taking pressure off of the oceans and allowing wild fish stock to return to sustainable levels. It is a farm raised product that is grown with the environment in mind,” says Chef Wexler.

Drago Centro Chef Ian Gresik agrees and adds, “We use Skuna Bay Salmon because the fish are very fresh and flavorful.”

From Linda Mensinga for Communities @WashingtonTimes.com http://communities.washingtontimes.com/neighborhood/culinary-quest/2012/apr/11/has...

Skuna Bay Salmon Comes To Chicago

From "The Chicagoist", Amy Cavanaugh

http://chicagoist.com/2012/04/08/skunabaysalmoncomesto_chicago.php?

As the world’s population grows, finding sustainable sources for food is becoming increasingly important. Skuna Bay Salmon, a Vancouver Island salmon farm, has recently started sending its fish to Chicago, and chefs at restaurants like Atwood Café, Fish Bar, Maude’s Liquor Bar, Perennial Virant, and many others are getting shipments of the pristine flesh. We recently spoke with Managing Director Stewart Hawthorn and Director of Marketing Dave Mergle about Skuna Bay and why they’re bringing their fish to Chicago.

Chicagoist: You call your salmon “craft raised.” What exactly does that mean?

Stewart Hawthorn: For us it’s about recognizing the importance of the farmer. We...

There's a New Salmon in Town

From "Grub Street Chicago": http://chicago.grubstreet.com/2012/04/skuna-bay-salmon.html