I recently attended a dinner at the renowned James Beard House, which featured chef Nicholas Elmi from Pennsylvania’s Rittenhouse Tavern. The James Beard House has adopted Skuna Bay as their official salmon and hosted the elaborate dinner to highlight it, along with other seafood. I was seated with Skuna Bay salmon farmers, as well as representatives from their local distributor, Gotham Seafood. While chatting with these dedicated men, what struck me was their enthusiasm and passion for their trade.
Unlike all other salmon companies, Skuna Bay truly has a personal touch. The craft-raised salmon company based in Vancouver raises their fish in their natural environment – the first year to year and a half in fresh water and a year or two in the ocean. Once the fish are fully grown, only 6% are chosen by the company’s salmon experts to be Skuna Bay salmon. Any fish with blemishes or imperfections are nixed from the mix. But one of the most impressive aspects of this company is that once the fish are packed on ice and boxed, the next person to open that box and touch the fish is the chef who’s going to prepare it. Their philosophy is that if the salmon farmers themselves can have the freshest salmon, why can’t everyone else? Skuna Bay allows its customers to experience that same fresh fish. Furthermore, the salmon is never flown, but driven right to its final destination.
I never imagined the process of cultivating salmon to be quite so meticulous and learned that it was really fascinating to learn about the lengths to which this company goes to ensure quality salmon to their customers. After hearing all about it, I was excited to try it! And luckily, I was not disappointed Skuna Bay truly was the freshest salmon I have tasted and it was prepared excellently. Some of the best chefs nationwide are using this salmon, including Ed Brown and David Burke. If you want to see for yourself what all of the fuss is about, dine at the James Beard House or any of chef David Burke‘s New York restaurants to try it out! Best of all, right now Chef Burke is donating a portion of the proceeds from all his salmon dishes to Hurricane Sandy relief efforts in New Jersey. So not only can you eat well, you can do something good for others while you do it!
Amanda originally hails from Connecticut, but has lived in the Big Apple for two years now. She has since scoured the bouroughs for the best food and cocktails she can get her hands on. As a contributor to Joonbug.com, SheckysNightlife.com, and SocietePerrier.com, she has a taste for all that is NYC – whether it be a good restaurant, an awesome cocktail bar, or a unique fashion show. When she is not exploring the city, she can be found reading a good book, cheering for the Yankees, or quoting Harry Potter. You can follow her @NYCNightlife411!