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As a cookbook author and cooking school teacher, I have cooked literally hundreds of pounds of wild Alaskan salmon from Troller Point Fisheries this year. I am so impressed with the quality of the salmon. The Coho salmon arrives in pristine shape because it has been frozen at sea within an hour of catch.

Once thawed, the fillets are fresh smelling and tasting, there is no moisture loss because the meaty fillets are carefully and quickly handled, and the flavor and texture is unsurpassed. Year-round I keep my freezer stocked with Troller Point Fisheries salmon.

from Diane Morgan, author Salmon: A Cookbook; a New York Times notable summer selection