Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Recipe of the Month     Order Materials The Bon Appétit Cookbook The Bon Appétit Cookbook begins the "Fish and Shellfish" chapter by noting the "superior texture and flavor" of wild-caught Alaska Salmon. Author Barbara Fairchild reminds readers that frozen wild salmon is available year round and adds, "The quality of 'frozen at sea' Alaskan Salmon is kept remarkably high because the fish are flash-frozen very shortly after they are caught and filleted." Fairchild extends her recommendation to halibut and cod, telling readers to "Choose Pacific or Alaskan Halibut, or substitute another firm white fish, such as Alaskan Cod…" The Bon Appétit Cookbook is a collection of Bon Appétit magazine's "all-time, best-loved recipes for every meal and occasion." French Women Don't Get Fat In the well-known novel, French Women Don't Get Fat, wild Alaska Salmon receives rave reviews by author Mireille Guiliano, who notes that it is "touted as the cure all for everything from heart disease to wrinkles." Guiliano, who has been salmon fishing in Alaska, makes her preference for wild salmon clear, "There is no comparison between the color and taste of what is passing for salmon and wild native salmon…" adding, "…you are better off buying frozen wild salmon…"