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Skuna Bay joins other leading purveyors committed to
offering sustainable seafood options

GOLD RIVER, BC (March 22, 2018) - Building on their longtime commitment to offering sustainably fished or farmed seafood, Skuna Bay will now join the national movement to strengthen the world’s seafood supply chain by becoming an official James Beard Foundation Impact Program Sustainable Seafood Partner. This partnership unites Skuna Bay with the broader culinary community supported by JBF through their Impact Program work. 

According to the Food and Agriculture Organization of the United Nations, more than 90 percent of the world's fisheries are either fully fished or overfished, making the preservation of marine life and diversification of seafood purchasing habits more important than ever.

“Seafood purveyors like Skuna Bay are experts on the complex seafood supply chain and the benefits of sustainable fishing and farming,” said Katherine Miller, senior director of Food Policy Advocacy for the James Beard Foundation. “Becoming a Sustainable Seafood Partner allows them to share their unique expertise with chefs and other restaurant professionals, bringing both sides of the industry together to change the way we think about the seafood on our plate.”




Vancouver Island Craft Raised Salmon Featured by Great Chefs:

James Beard Awards Winner Tim McKee,

James Beard Awards Nominee Charleen Badman,

Ian Coogan, Kwame Onwuachi, Tyler Wiard, Randy Eastman


GOLD RIVER, BC (SEPTEMBER 25, 2017)— Skuna Bay Salmon and six talented chefs from around America are to be featured at the historic Beard House with the fifth annual “Salmon Seduction” dinner on September 28, 2017. 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: James Beard Award-winning Chef Tim McKee from Market House Collaborative in Minneapolis, MN; Chef Charleen Badman is a James Beard Awards-nominated Chef and co-owner of FnB in Scottsdale, AZ; Ian Coogan is the Executive Chef of Jean-Georges Vongerichten’s ABC Kitchen & ABC Cocina in New York, NY; Kwame Onwuachi from Washington D.C.; Tyler Wiard from Elway’s in Colorado; and Randy Eastman from Restaurant Associate’s Metropolitan Museum of Art in New York City.



Skuna Bay Salmon a Proud Seafood Watch Collaborator

The Craftsman Farmers of Skuna Bay are proud to join other responsible producers and sellers of seafood as a Seafood Watch Collaborator and Good Alternative on the Seafood Watch® list. For us at Skuna Bay Salmon, it’s gratifying to be recognized for our long and continuous commitment to responsible




Skuna Bay, Vancouver Island Craft Raised Salmon to donate to the American Red Cross


Gold River, B.C. (August 30, 2017) — Skuna Bay, Vancouver Island Craft Raised Salmon is donating $10,000 to the American Red Cross in support of those affected by Hurricane Harvey. In addition, we will accrue up to $0.50/lb on sales this week to put towards other future support of Hurricane Harvey relief. We ask those in the seafood industry including our distributor partners, customers and even competitors to come together in support of relief efforts and to match our support for those in need.




For the 6th Consecutive Year, Skuna Bay Salmon Joins Premier Dining Options Found at the World-Famous Tennis Tournament


GOLD RIVER, BC (AUGUST 25, 2017) — Skuna Bay Salmon is proud to be a part of this year’s US Open, as Vancouver Island Craft Raised Salmon will be on food menus and served to guests at the world class tennis tournament held August 28th through September 10th at the USTA Billy Jean King National Tennis Center in Flushing Meadows, NY.


Renowned Michelin-star chef Ed Brown has incorporated Skuna Bay Salmon into the menu at ACES, US Open’s signature seafood stop and it will also be available at various food kiosks throughout the Open venue. Skuna Bay joins food and beverage brands like Grey Goose, Heineken and Evian that will be offered at the elite US Open.