Skuna Bay Introduces Craft Raised European Style Smoked Salmon

Gold River, B.C. — Skuna Bay, Vancouver Island Craft Raised Salmon is proud to introduce its newest offering: Skuna Bay Salmon in partnership with Gerard and Dominique introducing Craft Smoked Salmon. Now Skuna Bay’s Vancouver Island Craft Raised Salmon will be available using Chef Dominique Place’s artisanal smoking and curing method and located in the Pacific Northwest less than 200 miles from the Skuna Bay farms.

Skuna Bay Craft Smoked Salmon came about in an effort to expand Skuna Bay’s salmon to chefs and boutique retailers wanting finished product that met their own standards for curing salmon. It was important that this be a cold smoked method because this technique accentuates the salmon. The key was finding a partner who could match the craftsman approach and careful attention to detail and commitment to high standards that Skuna Bay’s Craftsman Farmers apply to their salmon rearing craft. After trying many other smokehouses, Gerard and Dominique became the obvious choice because their method of cold smoking and curing developed by Chef Dominique Place was approached with a focus on a unique blend of hardwoods and fruitwoods, a dry cure method, small batches and deep and aggressive trimming. Chef Dominique has been applying these standards to his European style smoked salmon since 1990 when he and his partner Chef Gerard Parrat began smoking their own salmon in their kitchens, eventually growing into the full time commitment that it is today and now continuing with their partnership with Skuna Bay Salmon.

“We are fortunate to have discovered Chef Dominique’s obsession with uncompromising quality in creating his world class smoked salmon. What we loved most, in addition to his craftsman approach was that his method glorified the salmon and made it the star instead of overpowering it with smoke or curing,” said David Mergle from Skuna Bay Salmon. “Every single side of our new Craft Smoked Salmon will begin its process 3 ½ years earlier when it starts its life in the Skuna Bay farms, overseen by the Skuna Bay Craftsman Farmer. To us it’s exciting to discover a craftsman chef whose methods parallel and nicely complement those of our Craftsman Farmers.”

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