Skuna seals Southern deal

Following an exclusive deal with Buckhead Beef - which was selected for its reputation for quality, outstanding cold chain and relationships with the region’s top chefs - Skuna Bay Salmon was made available from June 6th in four additional states in the US.

“Adding Buckhead Beef in the South makes our craftsman farmers’ salmon almost national for the first time, a milestone we are excited to celebrate,” said Dave Mergle, Founder of Skuna Bay.

“We looked at many distributors and felt that Buckhead Beef’s expertise in all proteins and not only seafood would give us the focus on the region’s top chefs that would connect our craftsman farmers’ work perfectly with the right end customer,” he added.

Paul Mooring, President of Buckhead Beef, said: “We are incredibly excited to partner with the people of Skuna Bay. Their care for the environment, pride in craftsmanship and dedication of the farmers represents everything that Buckhead Beef values. Our vast knowledge, dedication to the products we carry and history in the region allow us to focus our energies and leverage the values of both our companies to bring this incredible product to the market in a positive and successful way.”

Skuna Bay Salmon is reared in glacier-fed waters off the coast of Vancouver Island, by a dedicated, passionate team of craftsmen farmers. North America’s only craft-raised salmon’s rise in popularity began with its launch in the Southwest region of the US in November 2011, and it has now been served at more than 3,500 high-end restaurants and boutique retailers in cities including Los Angeles, Chicago, New York, Washington, DC, Philadelphia, San Diego, Phoenix, Las Vegas, Denver, Pittsburgh, Cleveland, Seattle, Minneapolis, Houston, Dallas.

Adding Alabama, Georgia, North Carolina and Tennessee increases Skuna Bay Salmon’s availability to 42 US states and 4 Canadian provinces.

“Our newest partner Buckhead Beef was the right choice for us in the South. Knowing that they have longtime expertise in getting proteins to top chefs meant that to us, they could be trusted to handle our salmon with the right care, attention and uncompromising consistency in their cold chain,” notes Mergle.

“Our craftsman farmers have spent 3 years raising their salmon, so it is up to us to do their effort justice by ensuring their salmon is handled with heightened care and attention and that we select the best distributor to do this. Buckhead Beef is the right choice in the South.”

To date, Skuna Bay Salmon is championed by well-known chefs from across America including Stephanie Izard of Girl and the Goat and Little Goat in Chicago, Jennifer Jasinski of Rioja in Denver, Joe Johnson of The Cecil in New York and Michael Costa of Zaytinya in Washington DC. Skuna Bay is the House Purveyor of Salmon to the James Beard House and the Preferred Salmon of the James Beard Awards.