“If there is magic on this planet, it is contained in water” ~ Loren Eiseley
Recently I had the pleasure of speaking with Jeanine Siemens of Skuna Bay/Grieg Seafood. Skuna Bay is owned by Grieg Seafood and is the premium seafood product that Grieg Seafood produces. I had the good fortune to meet Jeanine at the Women Chef’s and Restaurateurs conference, held in Minneapolis this past April. I attended a panel discussion called: Skuna Bay From Farm To Table: The Complete Breakdown. This was a fascinating and informational session where Jeanine talked about the important work that Skuna Bay is doing to impact the seafood world. Jeanine is dedicated to the craft of raising farmed salmon. She is a specialist in her field and was one of the first females to enter this profession. Jeanine shared the Skuna Bay story and then partnered with Chef and butcher Erika Nakamura to demonstrate how to properly filet (break down sushi style) a gorgeous Skuna Bay salmon.
Following a wonderful post-conference phone conversation with Jeanine, I also had the opportunity to talk with Dean Trethewey, production director of Grieg Seafoods. Like Jeanine, he has been in the industry for a very long time, 25 years to be exact. Dean worked on commercial boats prior to this role. In his role as production director he oversees all of the certifications and regulations for Skuna Bay. He looks after all of the sea sites and supports the farmers to make sure they have all that they need to do the job of growing healthy salmon. Dean noticed many years ago that the wild salmon industry was beginning to struggle and was excited about being a part of an aquaculture business that took pressure off of those wild stocks.