Quality, Value, Sustainability – Our QVS promise.
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ABOUT US
Our goal for the future is to protect, enhance, conserve and continue to restore our salmon stocks so that we can have salmon for tomorrow.
OUR JOURNEY
Only two populations of Sockeye remain in the Columbia River, and Okanagan Sockeye is one of them. Bringing our salmon back from the brink of extinction required six complementary initiatives.
WILD SALMON
The Okanagan Sockeye perfectly expresses the unique conditions of our land and water. Peachy rose in colour, this sockeye offers near perfect balance: buttery light and juicy yet refined.
THE FISHERMAN
Beliefs and traditions are a very important part of First Nations’ culture and often reflect a deep understanding and respect for nature. We honor their roots by using holistic traditional practices of selective fishing—handed down from our ancestors.
Mission Statement
Conservation, Protection, Restoration, And Enhancement Of Indigenous Fisheries (Anadromous And Resident) And Aquatic Resources Within Okanagan Nation Territory.
“It’s not that far off from any other sockeye you have. It’s a little richer. It’s got those gorgeous colours, that gorgeous deep, deep pink,” says Scott Adair, executive chef at the Watermark Beach Resort, who likes serving it grilled as a main or cold-smoked for appetizers. “It just goes with everything.”
Chef Scott Adair - executive chef , Watermark Beach Resort
Chef Jeff Van Geest adds a Latin twist to ONA sockeye in his sockeye salmon ceviche, served with Thorp’s organic cucumbers, Sicilian olives, espelette pepper aioli, polenta crisps appetizer. As an entrée, ONA sockeye is presented with a rich romesco sauce, grilled scallions and squash fritters.
Chef Jeff Van Geest , Miradoro Restaurant at Tinhorn Creek Vineyards
Chef Rod Butters uses ONA salmon year-round on his ultra-local menus at RauDZ Regional Table. It features in his signature sockeye salmon BLT with anise toast, black fig chutney, pancetta and heirloom tomatoes. ONA sockeye is also cured in-house for the potted smoked salmon on the restaurant’s cold plate appetizer. ~2012
Chef Rod Butters , RauDZ Regional Table
Chef Stuart is a huge supporter of this local, sustainable, high quality fish, and the ONA initiative to bring local sockeye back. Klassen bathes the salmon fillet in a rice wine and butter sauce and perches it on a bed of eggplant, bok choy and braised lentils, with a local farm vegetable in a soy-mirin sauce. He’s also a fan of putting sockeye salmon “bacon” on his special event. ~2012
Stuart Klassen ~ executive chef , Delta Grand Okanagan Resort and president of the Okanagan Chefs Association