Most Alaska fishermen catch salmon in nets, where sheer volume makes it impossible to give individual attention to harvesting each fish.
We catch salmon one at a time by hook and line. We handle each fish carefully to avoid bruising and de-scaling and we follow an exacting process of bleeding and cleaning. We freeze our salmon at sea within one hour of catching them.
Once frozen, we dip the salmon in icy ocean water to build a protective glaze around each fish. We keep our blast freezer at minus 40 degrees F. By flash-freezing at sea we are able to halt the deterioration of the fish by addressing two things that cause it; time and temperature.

That’s why salmon frozen at sea are better than “fresh”.