Patrons throughout the Southwest and Midwest enjoyed B.C.’s best Wild Sockeye through Skuna Bay

Gold River, B.C., September 17, 2012 – As the wild sockeye season comes to a close, Skuna Bay’s Wild Sockeye seasonal selection has achieved great success. Offered exclusively in fine restaurants, nearly 3,900 pounds of this high quality wild Sockeye salmon have been sold throughout the U.S. Southwest and Midwest, demonstrating that Skuna Bay’s unique preparation practices could be applied to the best wild salmon from B.C.

During this year’s wild Sockeye season, delicious Skuna Bay Wild Sockeye was expertly prepared and proudly served to diners across these regions. The salmon was offered in a number of dishes created by 22 of the country’s top restaurants and was prepared by chefs in Phoenix, Los Angeles, Orange County, Las Vegas, San Diego and Chicago.

“We are excited to have partnered with local fisheries to bring Skuna Bay Wild Sockeye to great chefs in the United States,” said Stewart Hawthorn, Head Farmer of Skuna Bay. “Chefs once again embraced Skuna Bay’s quality and process and our wild sockeye was enjoyed by individuals throughout the season.”

Skuna Bay Wild Sockeye is handled and prepared with the same extreme care used to select and prepare Skuna Bay’s Vancouver Island Craft Raised Salmon. Like the Craft Raised Salmon, Skuna Bay’s Wild Sockeye is packed on ice and delivered directly to Chefs fresh from the pristine, remote waters of Barkley Sound and other fisheries from the coast of Vancouver Island in B.C. In addition, the same six fish experts who thoughtfully select Craft Raised Salmon also prepare the Wild Sockeye for distribution to chefs.

“Our customers have come to expect a premium salmon from Skuna Bay and the wild sockeye exceeded both my and my guests’ expectations,” said Lee Hillson, Executive Sous Chef, Phoenician in Phoenix. Skuna Bay Wild Sockeye was sold through its partners in the Southwest, Santa Monica Seafood in California and in the Midwest, Fortune Fish in Chicago.

North America’s only Craft Raised Salmon is currently enjoyed by individuals in the Southwest, West, Midwest, Northeast and Great Lakes regions of the United States, and can now be found at more than 500 high-end restaurants across 19 states and major urban markets including Los Angeles, Chicago, New York, Washington, D.C., Philadelphia, San Diego, Phoenix, Las Vegas, Palm Springs, St. Louis, Denver, Detroit, Milwaukee and Indianapolis.