Alaskan seafood

Alaska is known throughout the world for incredible natural beauty and unmatched fishing habitats. The Alaskan coastline stretches out over 34,000 miles and 3,000 inland rivers feed nearly 3 million lakes. It’s easy to see why marine life is so diverse and abundant. A natural diet and life in pristine, icy waters endows Alaskan seafood with its unparalleled flavor and texture.

Three types of crab are harvested in Alaskan waters: King crab, Snow crab, and Alaska Dungeness crab. Alaska King Crab is the largest member of the crab family, with an average weight of six to ten pounds. It is most popular for the tender, succulent flesh of its legs.

The average weight of an Alaska Snow Crab is only one to three pounds. The meat of a Snow crab is sweet in flavor and delicate in texture. Alaska Dungeness Crab is equally sweet, but larger flakes make it less delicate. Their average weight is two to three pounds and they are often served whole.

Wild Alaska salmon are allowed to mature and spawn at a natural rate in cold, clean waters. Consequently, they retain a beautiful natural color, as well as wonderful texture and flavor. There are five major species of salmon in the state.

The King or Chinook Salmon are the largest with an average weight more than 20 pounds. Unfortunately, they are also the least abundant of the species. King salmon flesh is red, oily, rich in flavor and firm in texture. Alaska Coho or Silver Salmon are the second largest among the species, weighing around twelve pounds on average. Their orange-red flesh is the most commonly used in restaurants for its wonderful flavor and superior texture.

Alaska Keta Salmon is also in high demand in the food service industry. Ketas weigh an average of eight pounds and their pink flesh is well-liked for its low fat content and delicate flavor. The Alaska Sockeye or Red Salmon is smaller with an average weight of about six pounds. Flesh is deep red and has a stronger, distinctive flavor. The smallest and most abundant of the species is the Alaska Pink Salmon.

Besides halibut, several other species of whitefish are common in Alaskan seafood cuisine. Cod, Black Cod, Sole and Pollock are all enjoyed for their lean, flaky meat. With the exception of Black Cod, these fish are mild in flavor, which makes them versatile when it comes to preparation.

Alaska Halibut is the premiere variety of whitefish. They are the largest among the species, weighing an average of 40 to 50 pounds. Halibut is known worldwide for its firm, flaky texture and slight, succulent flavor. Alaska Cod weigh an average of eight to 10 pounds and offer moister, sweeter flesh than halibut. Bright white filets are firm and feature very large flakes.
Black Cod are about the same size and are also known for their rich, flaky flesh. They are often called Alaska Sablefish because of their dark appearance and velvety tender meat.

Alaska Sole are smaller than the other species of whitefish at only one to two pounds on average. Flesh is very delicate in both flavor and texture. Alaska Pollock are typically a bit larger than sole and also present a mellow flavor and lean texture. Pollock are commonly used in the production of Surimi Seafood. Surimi is a type of Alaskan seafood which is made from fish, but processed to look and taste like crab.

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