Spotlight on Certified Seafood at Philadelphia’s Avenue of the Arts

October 9, 2022

News » Spotlight on Certified Seafood at Philadelphia’s Avenue of the Arts

ASC teams up with Philadelphia Chef Kiki Aranita and Skuna Bay Salmon to showcase certified seafood

The Aquaculture Stewardship Council (ASC) last week marked an early start to National Seafood Month with a premiere dinner gathering of Philadelphia’s savviest seafood enthusiasts and influencers to spotlight what’s new and next in aquaculture.

On Sept. 27, ASC hosted its kick-off reception at the award-winning Volvér restaurant, located in downtown Philadelphia and part of Chef Jose Garces’ Garces Group. More than 30 area media, seafood producers, distributors, fellow non-profiteers, retailers, culinary influencers and social media personalities attended.

The purpose of ASC’s dinner was to educate guests about the importance of responsible aquaculture as consumption of farmed seafood increases nationwide. ASC shared a message of positive progress, citing innovations and technological advances in responsible farming practices, including several led by ASC. The Volvér event is part of a series of activations the organization is conducting nationwide in 2022 – with emphasis in Miami, Minneapolis and Philadelphia – reinforcing how ASC’s leading global standards and sea green label help to ensure environmental and social responsibility as well as transparency from farm to plate.

Sesame Salmon Katsu — Chef Kiki Aranita’s sesame salmon katsu – a reprise of her James Beard Foundation residency at Volvér

James Beard nominated chef, artist and writer Kiki Aranita developed and prepared the evening’s curated, responsibly sourced menu centered around Skuna Bay Salmon, which provided its ASC-certified, craft-raised Vancouver Island salmon for the night’s festivities.

Chefs Kiki and Ari prep — Chef Kiki Aranita is joined Chef Ari Miller to prep a sustainably-sourced salmon menu

Chef Kiki Aranita — Aranita presents the evening’s ASC-certified menu

“From shoyu-soaked poke tostada and maple salmon stuffed gau gee to sesame salmon katsu, the evening was a certified hit,” said Athena Davis, ASC Marketing Manager, U.S. “It’s one thing to say ASC-certified seafood represents the highest standards of responsibility, but it’s a more tangible experience when you can taste the new way to seafood. It was a pleasure sharing the table with others dedicated to making positive impacts. We greatly appreciate Chef Kiki, the Volvér team and, in particular, Skuna Bay Salmon for their support and ongoing commitment to ‘sea-ing’ green.”