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-sustainably-farmed-salmon-arrived/