Loch Duart Scottish Salmon is raised on an independent farm by artisans dedicated to protecting the environment and respecting the welfare of their fish. Te founders of Loch Duart have been applauded by organizations like the Marine Conservation Society and the Royal Society for the Prevention of Cruelty to Animals for their environmental care and animal stewardship. Teir commitment yields an extraordinary salmon served at top restaurants across the country like Te French Laundry and Le Cirque.

uart so special to work with. Te dual cooking ture by highlighting the crispy skin and the poached r.

oached)

Arseneault said that his store sells about 50 pounds of Laughing Bird each week, and in the past has carried Cleanfish’s Pacific Steelhead and Loch Duart Salmon (recipe in this article).

“We love doing business with Cleanfish,” he said. “Their whole concept is to use your resources more wisely. They start from a certain point of view, then incorporate that in their processing and production, and even in their packaging.” Arseneault said that it’s those principles that consumers are beginning to look for when they buy. “People want to know where their food comes from, where their fish comes from, the methodologies used in catching or raising it.”

Lumea agrees, adding that consumers “are still struggling to differentiate” between products that are sustainably harvested and those that use more “modern” methods. “This is not a business that will get you rich, and there are so many things used to get a fish to market faster. Cleanfish has half as many fish in the water, and we’re not using grow lights to accelerate their development. The process is not being intervened in unnatural ways that make things faster and cheaper.

It’s

not necessary to do those things to have fish survive.”

“Sustainable food will never be the same price as commodity food,” she

carcass in a large stockpot. Cover the meat or bones on in half. “Char” the onion by placing face down in d the whole, peeled carrot, un-chopped, the charred bay leaf to the stockpot. Bring to a boil over high heat.

recipe (continued on next page)

said. “Consumers know it’s going to cost more, and for retailers there’s a constant effort to communicate that message to buyers.”