Alaska Seafood, Wild & Naturally Abundant

With over 3 million lakes, 3,000 rivers and 34,000 miles of coastline, Alaska is one of the most bountiful fishing regions in the world, producing seafood known for its abundance and variety. Among them: five species of salmon, three types of crab, and several varieties of whitefish. Swimming wild in these icy pure waters, and feeding on a natural diet, Alaska Seafood develops a superior texture and unparalleled flavor prized by chefs and connoisseurs alike.

Why choose Alaska Seafood?

Wild
Wild-caught Alaska salmon, whitefish varieties and shellfish mature at a natural pace, and swim freely in the pristine waters off Alaska's rugged 34,000-mile coastline.

Superior Flavor
The superior flavor and texture of Alaska Seafood is prized around the world. The flavor and color characteristics come from the seafood species feeding on their natural diet of marine organisms, and the texture comes from annual migrations in the cold North Pacific.

Versatile
It's easy to prepare Alaska Seafood using your favorite cooking method. Whether you like to grill, poach, bake, or sauté, you can have a delicious meal on the table in minutes.

Healthy
If you are looking for a meal that is nutritious, low in saturated fat, and high in the "good fats" -- heart-healthy omega-3s, you can start with Alaska Seafood.

Environmentally Responsible
Careful management based on conservation assure abundant stocks of salmon, halibut, sole, pollock, and shellfish, so Alaska seafood is an environmentally responsible choice.

Alaska Families And Communities
The harvesting and processing of Alaska Seafood plays an important role in Alaska. The seafood industry is the state's largest private sector employer. Each small salmon fishing vessel, for example, is a floating family business, contributing to state and local economies. Alaska's commercial catch accounts for over half the nation's commercial seafood harvest.

Seafood Species:

• Salmon
• Whitefish
• Shellfish

The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip, the more fat the fish will carry as it leaves the ocean.

Alaska Pollock, Halibut, Sole, Cod, and Black Cod are grouped as whitefish, all with a lean, flaky white flesh that is generally mild in flavor, with the exception of Black Cod. Each species also boasts specific flavor and texture characteristics of its own.

Harvested from the icy waters of Alaska, Alaska Shellfish is always sweet, succulent, tender and flavorful. It is also nutritious and low in fat.