Bringing Back Farmed Salmon

We’re Proud to Partner with Skuna Bay Vancouver Island Craft Raised Salmon

The farmed salmon industry has been rife with problems: ocean pollution, high density pens that require antibiotics to mitigate disease, artificial colorings, growth hormones, sea bed degradation, and irresponsibly harvested fish feed. Which is why we stopped selling it at our Markets over 12 years ago.

Until now.

We recently discovered Skuna Bay Vancouver Island Craft Raised Salmon in British Columbia, Canada, a true pioneer of sustainable seafood. Unlike most farmed salmon options, Skuna Bay’s product is responsibly produced and absolutely delicious.

We’re proud to support the positive changes that have been made in an industry that has, historically, had a negative environmental impact and resulted in a poor quality product.

Reasons why Skuna Bay is an industry leader:

  • The fish are raised in glacier-fed waters, with perfect salinity and strong tidal currents that result in great tasting and well textured salmon.
  • Each fish is hand selected and cleaned, with only 6% of the fish making the Skuna Bay grade.
  • Each fish is fully traceable, down to the day it was harvested and by whom it was processed.
  • Pens have very low density with only 1.5% fish to 98.5% ocean water.
  • Currently 33% of Skuna Bay’s farms are fallow, allowing seabeds to rest and regenerate.
  • Skuna Bay’s fish are always minimum 8 lbs in weight, all year long.
  • Skuna Bay feed has less than 25% fish meal or fish oil and their “fish in, fish out” ratio is approaching 1:1.
  • All fish feed used in Skuna Bay feed is from sustainably certified fisheries.
  • No artificial dyes or colorants are used.
  • Skuna Bay partnered with Thermafresh to deliver a patented, cardboard box that is made up of 95% recycled materials.
  • Fish ship carbon neutral thanks to a partnership with TerraPass.
  • Skuna Bay is rated yellow, a Good Alternative, by the Monterey Bay Aquarium Seafood Watch.

Related Content

Winter Salad with Creamy Lemon Buttermilk Dressing, Spicy Garlic Croutons, Avocado, Pecorino, and Pomegranate

Local food writer Phyllis Grant of Dash and Bella, shares her favorite way to enjoy winter chicories.

Rigatoni with Meyer Lemon, Capers and Colatura di Alici

The best of your pantry and California citrus come together in this bright pasta recipe.

Watermelon Agua Fresca with Mint

When summer is in full swing and melons are fat and juicy, treat yourself to this delightful, family-friendly beverage.

A Love Letter to Tomatoes

The magic of Early Girl tomatoes.