Pristine, unpolluted ocean; waters nutrient-rich from glacial runoff; a lack of population density; a longstanding affinity for sustainability and conservation – this is what makes Alaskan seafood so delicious and healthy, and this is why eaters across the planet keep coming back for second helpings. In this unique guide, you’ll discover where the fish and shellfish in Alaska are caught, the people who help bring them to your table, and how good they can be in the hands of top Michelin-starred chef, Andy Beynon. Suffice it to say, it’s off the hook.
Because of its wide range of habitats stretching across the state from the Norton Sound to the Southeast, Alaska king crab can be fished across much of the year. Although, catch is severely restricted by size and season. Only males with a carapace of at least 6.5 inches can be caught and harvest is restricted during mating.
Caught between the middle of March and the middle of November, black cod are fished in the Bering Sea, the Gulf of Alaska and Southeast Alaska. While juvenile fish tend to stick to shallow waters, once they reach maturity they live at depths of 500-5,000 feet when fully grown. They can live for up to 90 years.
Fished across the Aleutian Islands, Bering Sea, Gulf of Alaska and Southeast Alaska, halibut is an abundant fish across the state of Alaska which can be caught between mid-March and mid-November. They are usually fished through longlines which sit along the seabed, which, as a flat fish,is their primary habitat.
With an interesting life cycle that takes them from fresh water to the ocean and back again when it's time to spawn, sockeye salmon are a unique species. They tend to be fished in the Bering Sea, Gulf of Alaska and Southeast Alaska throughout the months of June to September using purse seines and gillnets.
The largest sustainable fishery in the United States, the Alaska pollock fishery works across the Aleutian Islands, the Bering Sea and the Gulf of Alaska throughout the months of January to April, and June to October. They are primarily fished for using pelagic trawlers which fish in mid-water to avoid damage to the sea floor.
Fishing is often seen as a man's job. The Alaska seafood industry is breaking these gender stereotypes, with some incredible women central to much of the region's main catch. Here, we catch up with three of them behind the scenes
Michelin-starred chef Andy Beynon’s recipe for pan-fried, wild-caught Alaska salmon