Skuna Bay Salmon is welcoming three Los Angeles-area chefs as ambassadors of its craft-raised salmon.
Each chef has created a recipe to showcase the salmon. Ian Gresik, executive chef at Drago Centro, crated Skuna Bay Salmon Agnolotti with Fava Bean Puree and Olive Oil Foam. Charcoal Grilled Skuna Bay Salmon Collars with Salsa Verde and Cedar Plank Roasted Skuna Bay Salmon with Roasted Fennel were created by Chef Brandon Boudet, while Chef Micah Wexler presented Pickled Skuna Bay Salmon, Rye, Onion and Crème Fraiche.
“Skuna Bay is so pleased to have the endorsement of some of LA’s top young chefs,” said Stewart Hawthorn, head farmer and managing director for Skuna Bay. “These chefs share our goal of delivering to the highest standards and creating a great salmon dining experience for their customers. We identified chefs that we wanted to work with and invited them to see our farms and experience it for themselves. We are pleased that what they saw impressed them and encouraged them to support us.”
Skuna Bay, exclusively distributed by Santa Monica Seafood of California, raises salmon in a pristine, environmentally sound manner and processes and handles the fish with extreme care. Last year, the company debuted its line of “craft raised” premium salmon through parent company Greig Seafood.
Skuna Bay also recently partnered with The Aquarium of the Pacific’s Seafood for the Future program to educate and connect Southern California chefs and consumers about responsibly sourced salmon.