Where on earth are the waters still pristine? And where does the bounty of nature remain unspoiled? Alaska.

Boasting over one million square miles of rich fishing waters- more than all of the lower 48 states combined-Alaska yields nearly six billion pounds of wild seafood per year.

The beauty is, there's always plenty more left in the sea.

That's because Alaska is the only state in the nation whose constitution mandates that all fish shall be utilized, developed, and maintained on a sustainable basis. The result? Strict harvesting quotas and fishing regulations ensure that Alaska will have an abundance of seafood for years to come.

The state's management practices have been so successful, in fact, that the Marine Stewardship Council recognizes the Alaska Salmon and Alaska Pollock fisheries as managed to ensure sustainability of their stocks and their marine environment. Only a few fisheries in the world have earned MSC

Since Alaska has legislated against finfish farming, you know that all Alaska Seafood is a wild, natural product. Plus, the cold water and natural environment produces lean seafood with firm flesh and great taste.

Alaska Seafood is a source of high-quality protein, vitamins and minerals. What's more, it contains omega-3 fatty acids, which are not found in many other foods.

Since your body cannot produce omega-3 fatty acids, you need to obtain them from the foods you eat. The American Heart Association recommends two servings of fatty fish per week to achieve the health benefits of omega-3s from fish:

• Protect heart health and reduce risk of heart disease
• Reduce risk of sudden death from abnormal heart rhythms
• Reduce risk of stroke
• Reduce the chance of heart disease in Type 2 diabetics
• Reduce inflammation associated with heart disease
• May improve symptoms of immune and inflammatory disorders such as
rheumatoid arthritis, Crohn's disease, and some skin conditions
• May reduce the risk of some mental disorders such as Alzheimer's disease
• Essential for healthy infant brain and eye development during pregnancy and nursing
• Essential for healthy brain growth and development in the first two years of life
• May discourage the development or spread of some types of cancer including breast, colon and prostate

Alaska Salmon are anadromous. That is, they spawn in fresh water and the young salmon fry migrate to sea where they grow and mature for one to four years, depending on the species. At sea, they build fat and nutrients in preparation for their journey home. When the time comes, they swim inland (sometimes thousands of miles) to the exact stream where they hatched to start the cycle anew.

There are five unique and delicious species of Alaska Salmon:

The rich flavor and moist, succulent texture of King, Sockeye and Coho salmon make them a great choice for any method of cooking-including grilling, broiling, saute'ing, baking, poaching and steaming.

Leaner Keta and Pink Salmon make excellent choices for saute'ing or baking in flavorful sauces. Pink and Sockeye Salmon are also available in shelf-stable cans and pouches.

All of these white-fleshed fish live on or near the bottom of the ocean. They spend their lives out in the ocean, and never enter fresh water. All Alaska whitefish varieties spawn many times in their life, ensuring a stabilized population that can withstand natural fluctuations in the environment and continuously fulfill high consumer demand.

• Alaska Pollock is a member of the cod family and shares many of its attributes: a firm texture, mild flavor and snow-white fillets. It should not be confused with Atlantic Pollack (a darker, oilier fish) or Russian Pollock, which is harvested under a different management system.
• Alaska Cod has moist, firm fillets, a distinctive large flake and a slightly sweet flavor.
• Alaska Sole fillets have a delicate, mild flavor and tender texture. Alaska is home to some of the most prized species of sole, including Dover, Rex, Rock, Flathead and Yellowfin.
• Alaska Halibut is the largest of all the flatfish. Naturally lean and light, halibut have a sweet, delicate flavor with a firm texture and snow-white flesh.
• Alaska Black Cod (also known as Sablefish) has a rich oil content which gives it a distinctive flavor and texture.
• Alaska Rockfish fillets have a firm, meaty texture and turn snow white when cooked. There are over 40 species of Alaska Rockfish, with 12 to 15 species common in the marketplace.

Alaska Surimi Seafood is real seafood, made with genuine Alaska Pollock that has been flavored with crab, shrimp, scallops and/or lobster then cut into portions. It's pre-cooked and ready to use in any recipe calling for the flavor of shellfish.

cuts and styles: Alaska Surimi Seafood comes in a variety of cuts: whole legs, mini-cuts, chunk meat and shreds.

• Sweet, succulent Alaska Crab-King, Snow and Dungeness-are among nature's greatest treasures, prized the world over.
• Alaska Scallops are renowned for their size, sweet flavor and texture. They are 100% natural, with no artificial treatments or additives.
• Alaska harvests savory pink shrimp as well as prawns(Coonstripe, Sidestripe and Spot).
• Commercial harvests of flavorful oysters, clams, geoducks and mussels are increasing annually.

Recent study results released by the Alaska Department of Environmental Conservation show that fish from Alaska are remarkably free of contaminants, heavy metals (such as methyl mercury) and PCBs. Alaska's medical authorities endorse unrestricted consumption of Alaska Seafood, citing its healthy benefits. For more information on the study please visit: www.state.ak.us/dec/eh/vet/FMP2.htm

It may come as a surprise to learn that some of the highest-quality seafood is often frozen. That's because seafood quality cannot be improved once a fish leaves the water. It can only be maintained.

Crucial to maintaining seafood quality are time, temperature and cleanliness. Seafood, like other foods, needs to be frozen very quickly to prevent cellular damage. Alaska seafood is rapidly chilled and held at 32ºF , then flash-frozen at a temperature no higher than -20ºF. Glazing (a covering of water that forms a protective sheet of ice) protects the fish from dehydration. Then, it is held or transported at below 0ºF.

Already eating Alaska fish and seafood? Then you've made a choice that can be good for your body, as well as good for one of the world's largest bodies of fishing waters.

In short, you can enjoy the health benefits of omega-3 fatty acids, as well as the knowledge that your choice in seafood is helping support sustainable fishing practices.