Posted: Tuesday, October 1, 2013
Skuna Bay farmers are some of the great farmers we partner with. Using farm-to-table, nonindustrial techniques with unparalleled concern for the environment and fish populations, Skuna Bay fishermen have a complete focus on quality, every step of the way.
Skuna salmon are raised in a natural ocean environment – not in a tank – in the glacier-fed waters of the Pacific Ocean with fast-flowing tides, cold, clear water and perfect salinity. Craftsman farmers live on the farm 24/7 and work daily to ensure these natural waters stay as pristine as when the farm was established. Our farmers are wonderful stewards of the ocean; once fish are harvested from a Skuna site, that ocean location is allowed to rest and regenerate before being restocked. In fact, 33% of Skuna Bay's farm sites are always in fallow, meaning farmers intentionally sacrifice potential farm use to protect the ocean environment. Importantly, unlike much farm-raised fish, Skuna salmon live in a low pen density environment and do eat a diet of fish, just as they would in the wild, as much as can be managed without putting undue pressure on other fish populations – and those fish are sourced only from 100% certified fisheries.
Other important points about Skuna Bay Salmon:
- Skuna Bay has been awarded with a Best Aquaculture Practices Certification by Global Aquaculture and is endorsed by the Aquarium of the Pacific's Seafood for the Future Program.
- 100% All Natural Skuna Bay Salmon are raised without and contain no added hormones, no antibiotics and no chemicals.
- This is a domestic product, available fresh year round. Harvested to order, it's at least seven days fresher than other options in the industry.
- Perfect cold chain integrity from packaging to purchase ensures the optimum Skuna salmon experience: fish with a thick, meaty belly, firm texture, red gills, clear eyes, silvery scales and completely free of blemishes. The result is outstanding flavor – mild, tender and buttery every time.
|DID YOU KNOW?|
Kowalski's Copper River Salmon and all of Kowalski's Wild Alaskan Salmon (including Sockeye Salmon) is available fresh from May to August (July in the case of Copper River). The rest of the year, wild Alaskan salmon is sold as previously frozen. Kowalski's Wild Alaskan Salmon comes to us from sustainably managed fisheries that work with the Marine Stewardship Council to ensure sustainability and receives nods from the Monterey Bay Aquarium and the Alaskan Seafood Marketing Institute.
2 tbsp. Kowalski's Balsamic Vinegar
Combine vinegar, honey, sugar and soy sauce in a small saucepan over medium-high heat; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until reduced to about 2 tbsp. (about 5 min.); skim off foam. Remove sauce from heat and cool to room temperature; set aside. Brush salmon lightly with oil and season with salt and pepper. Grill fish, skin side down, over high heat until flaky and fillet measures 125° (10-15 min., depending on thickness of fish). Transfer salmon to a platter, leaving skin behind; squeeze with lemon. Drizzle warm fish with balsamic sauce; serve immediately.
Nutrition Information per Serving:
A good source of omega-3 fats, plus rich in vitamins D, B6, B12 and selenium.
A note about gluten: To make this recipe gluten free, use a gluten-free tamari in place of soy sauce.
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