Tasty, healthy, versatile

The seafood bounty of Alaska is unrivaled. With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method.

ALASKA SALMON

The largest and most sought-after salmon species. It is soft on the palette and succulent in flavour with a deep red flesh.

KING (CHINOOK)

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A firm, meaty texture, renowned for its vibrant red flesh is ideal for dramatic presentations.

SOCKEYE (RED)

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A firm texture with a delicate flavour most akin to Atlantic salmon.

COHO (SILVER)

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Firm texture with a mild flavour, a popular species for everyday.

KETA (CHUM)

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A tender and flaky texture with a delicate flavour. Suited to baking methods and sauces.

PINK

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Alaska salmon produce some of the world’s finest roe. It’s high in lean protein and omga-3 fatty acids.

SALMON ROE

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ALASKA WHITEFISH

Alaska pollock is a member of the cod family. It is extremely versatile, and suits being steamed, grilled, sautéed and roasted.

ALASKA POLLOCK

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Snow white fillets that flake beautifully when cooked and melts in the mouth. Hot favourite within Asian and Japanese cuisine and served regularly with miso.

SABLEFISH (BLACK COD)

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Alaska sole, also known as flounder, has a delicate, mild flavour perfect for poaching, sautéing, or steaming.

SOLE

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Mild and delicate in flavour, but with a high oil content, Pacific cod is perfect for baking, frying, sautéing and steaming.

PACIFIC COD

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Earned a reputation as one of the world’s most premium whitefish species. Often referred to as the ‘steak of seafood’ it is perfect for grilling and roasting.

HALIBUT

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SHELLFISH

Alaska king crab is the largest and most impressive of all crab species caught in the world. Alaska king crab is sweet in flavour and tender in texture.

KING CRAB

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