I am Robert Anthony, owner and operater of the fishing vessel Luna, a restored double ender salmon troller, built in 1925.

Having fished for two decades in California, Oregon and Alaska. I now make my home on the central coast of Oregon. Ive seen El Ninos come and go, good seasons and poor. Ive watched the world market flooded with pen raisef and farmed fish, causing prices to the fishermen to plummet for premium wild Chinook.

I take pride in the care of the wild chinook salmon that I catch. The quality starts while the fish is still in the water. Each is individually caught by hook and line. First it is stunned, then brought aboard and placed on a foam mat to prevent bruising. Each fish is bled and cleaned within minutes, then chilled to a core temperature of 29-31 degees Fahrenheit. Upon returning to port, the salmon is rushed immediately to our custom smoke house. This insures a high quality fresh product.

I have found that the wild fish cared for in this manner far supass farmed salmon as commonly found in local markets. My customers rave about the texture and flaver. I am sure you will too!