Skuna Bay’s new “craft-raised” salmon has struck a nerve. Santa Monica Seafoods, the product’s distributor, raves about the product, and so do the chefs they have introduced it to.
During the past three weeks, the company has done taste testings and presentations to restaurants it sells to in the southwest and along the California coast. The result?
“Already we’re having trouble with the salespeople fighting over who got the order in first,” Logan Kock, vice president of strategic purchasing and sustainable sourcing for U.S.-based
