Atlantic Sapphire

Josh Oakley, Monroe

"Bluehouse Salmon holds up great on the grill compared to a lot of other fish. We char-grill it and baste it in a mustard BBQ sauce."

Michael Cooper, The Osprey

"To me this is the way of the future. The stigma behind farmed proteins should really be more clarified to bad farming techniques. Bluehouse Salmon is some of the best I have ever had."

Seadon Shouse, Halifax

"At Halifax, I only use Bluehouse Salmon for smoked and cured salmon for brunch, lunch, and dinner. We go through 5 cases of salmon a week!"

William Dissen, Haymaker

"I like to cook what’s fresh and in season. During the summer, we love to do a summer squash roasted with vanilla, oil, fresh herbs and ginger, which we pair with Bluehouse Salmon."

Christian Chirino, TUR Kitchen

"The protagonist is the fresh salmon; I like to serve it as a ‘crudo’ by simply adding freshness with grapes, acidity with mustard seeds, a touch of spiciness with Guindilla pearls, and find the balance with the delicate white garlic velouté."

Kevin Ho, Slate

"For fish quality, it starts with freshness. Being a land farmed product, the flavor of Bluehouse Salmon is more mild than wild salmon, which gives us a more approachable flavor profile for raw preparations."

Joel Gamoran, Homemade

"The problem is we have overfished wild salmon and ocean farmed salmon can be unreliable. I needed to find a reliable, incredibly tasting source and that’s exactly how I discovered Bluehouse!"