WHAT TO EAT
IN ALASKA.
Alaska’s culinary identity is defined by the cleanest ocean waters on earth, cold glacial river runs, centuries-old Indigenous food preservation, and fertile volcanic soils.
Wild Alaska Salmon
Alaska salmon are 100% wild, swimming thousands of miles through sub-arctic currents before returning to spawn in pristine glacier-fed rivers. Sockeye boasts deep ruby red color and high healthy Omega-3 fats, while King (Chinook) salmon delivers rich, buttery tenderness.
Pacific Halibut
The giant monarch of Alaska’s cold continental shelf. Halibut flesh is snow-white, dense, firm, and subtly sweet. Whether crusted with macadamia nuts, pan-seared with herbs, or fried in crispy craft beer batter in Homer, it is Alaska’s definitive whitefish.
Bering Sea Red King Crab
Harvested from the churning icy waters of the Bering Sea and Bristol Bay, red king crab legs are world-renowned for their colossal size and tender, sweet, rich meat that pulls away in giant juicy chunks.
Alaska Sablefish (Black Cod)
Harvested from deep offshore trenches along Southeast Alaska and the Aleutians, sablefish is legendary among top chefs worldwide for having higher oil content and silkier texture than Chilean sea bass.
Kachemak Bay Cold-Water Oysters
Grown in the glacial waters of Kachemak Bay near Homer and Halibut Cove. Because the water remains under 50 degrees Fahrenheit, the oysters never spawn, yielding deep-cupped, sweet, crisp oysters with unmatched salinity and watermelon finish.
Alaskan Reindeer Sausage
Brought to Alaska in the 1890s, reindeer meat is finely ground with pork and beef, seasoned with black pepper, coriander, and spices, and smoked over hardwood. Served at breakfast diners and downtown street carts across the state.