WHY ALASKA SEAFOOD?

Proudly and sustainably fishing the wild North Pacific ocean to inspire a healthier way of living for all.

Our fish – including salmon, pollock, sablefish and king crab – flourish in the cold, clean waters of the North Pacific, the environment from which Alaska derives its unique taste and incomparable colour.

It’s wild

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

It’s natural

Alaska’s seafood live in some of the cleanest waters in the world – with no artificial colouring, preservatives, pesticides, or GMOs.

It’s sustainable

In Alaska, sustainability applies to every aspect of the fishing industry – local communities, fishermen and women as well as the economic return.

It’s healthy

Alaska seafood is naturally low in saturated fats and high in heart-healthy omega 3 fatty acids.

It’s premium

Time, temperature and cleanliness ensure the quality of Alaska seafood – with the catch being frozen, often while still at sea, ensuring the fresh taste, vitamins and minerals are locked in from sea to plate.

It’s tasty

The superior flavour and texture of Alaska seafood is prized around the world – characteristics born from the natural diet of marine organisms and the cold North Pacific.

It’s versatile

All Alaska seafood can be cooked from frozen and is easy to prepare – from grilling and poaching to baking and frying, a delicious meal can be served in a matter of minutes.

It’s economical

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: THE SEAFOOD STATE

Since Alaska’s statehood in 1959, it was written into its constitution that fish ‘be utilised, developed and maintained’ on the sustained yield principle. This dedication has made Alaska home to some of the most responsible and eco-friendly fisheries in the world, protecting wildlife in over a million square miles of water. The sheer volume of seafood produced by the state sees Alaska ranking as the number one seafood producer in the US, producing 12.9 billion servings annually.

This commitment is woven into the very cornerstone of Alaska’s economy, directly employing more locals than any other private sector industry, particularly working to ensure that the more remote communities and settlements thrive.

The highlighted area references Alaska’s Exclusive Economic Zone, which extends 200 nautical miles off the coastline, where the US has sovereign rights to the management of resources.

181 billion pounds caught by commercial fisheries since 1959
Enough seafood is caught every year to feed everybody in the world at least one serving of Alaska seafood
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