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Welcome Spring!

Spring greens + Alaska seafood = a perfect pairing. Discover recipes that celebrate the season.
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The seafood bounty of Alaska is unrivaled. With five species of salmon, several varieties of whitefish, and numerous types of crab and shellfish, Alaska offers mouthwatering seafood options for every taste and preference.

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Flat lay of multiple species of Alaska seafood, including Dungeness Crab, King Crab, Salmon and Scallops.
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Cook with Alaska Seafood

Featured Recipes

Crispy Alaska Pollock Bowls with Winter Slaw 1

Crispy Alaska Pollock Bowls with Winter Slaw

Crispy pollock fish sticks combine with crunchy kohlrabi slaw and creamy cilantro crema to banish the mid-winter blahs.
Favorite
Air Fryer Alaska Salmon Rub 3 Ways

Air Fryer Alaska Salmon Rub 3 Ways

Try this Air Fryer Alaska Salmon Rub 3 ways, featuring wild salmon fillets seasoned with your choice of Greek, BBQ, or turmeric ginger rubs, air-fried in just 20 minutes.
Favorite
California (by way of Alaska) Roll Baked Sushi Cups

California (by way of Alaska) Roll Baked Sushi Cups

Wild Alaska surimi seafood made with real Alaska pollock, make these protein-powered, two-bite surimi and rice cups the easiest holiday appetizer, potluck contribution or after-school snack.
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The People Behind the Fish

Thousands of Alaska fishermen and processors participate in Alaska’s commercial seafood industry, going above and beyond to bring you the world’s best seafood.
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Think you know Alaska seafood?

Alaska’s vast waters are home to many species, including salmon, whitefish, shellfish and more, all with unique attributes.

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Alaska is the only state with a mandate for sustainable seafood written into its constitution. Backed by five key sustainability pillars — we ensure every harvest supports healthy oceans and thriving fisheries. 🌊

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Alaska is the only state with a mandate for sustainable seafood written into its constitution. Backed by five key sustainability pillars — we ensure every harvest supports healthy oceans and thriving fisheries. 🌊

Alaska fishermen are on the front lines of our state’s sustainability efforts. Our wild, healthy harvests start with them. 💚

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Alaska fishermen are on the front lines of our state’s sustainability efforts. Our wild, healthy harvests start with them. 💚

Shell yeah—these shell-wiches are the perfect catch for your next brunch. 🐚🥪

You’ll need:
1 roll of fresh puff pastry
1 egg yolk + 1 tbsp milk to coat
2 Alaska pollock fillets
1 small red onion
2 lettuce leaves
1 tomato
4 small pickles
3 tbsp herb remoulade
1 teaspoon lemon juice
Salt and pepper to taste

Directions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry and cut two round circles out of the dough with a knife.
3. Fold the edges of the circles inwards and use a knife to lightly cut fine shell lines.
4. Whisk the egg yolk and milk together and brush the puff pastry shells evenly with the mixture.
5. Place the pastry shells on a baking tray lined with baking paper and bake for about 13 minutes until golden brown. Allow to cool well and carefully cut open in the middle.
6. Cut the onion, pickles, and tomatoes.
7. Mix the remoulade with the onion, gherkins and lemon juice and season with salt and pepper.
8. Season both sides of the pollock fillets with salt and pepper, then dredge in flour and tap off the excess.
9. Fry the fish fillets on both sides until golden brown.
10. Spread the sauce on the bottom half of the shell rolls.
8. Place a lettuce leaf, two tomato slices, and the fish fillet on top.

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Shell yeah—these shell-wiches are the perfect catch for your next brunch. 🐚🥪 You’ll need: 1 roll of fresh puff pastry 1 egg yolk + 1 tbsp milk to coat 2 Alaska pollock fillets 1 small red onion 2 lettuce leaves 1 tomato 4 small pickles 3 tbsp herb remoulade 1 teaspoon lemon juice Salt and pepper to taste Directions: 1. Preheat the oven to 400°F. 2. Roll out the puff pastry and cut two round circles out of the dough with a knife. 3. Fold the edges of the circles inwards and use a knife to lightly cut fine shell lines. 4. Whisk the egg yolk and milk together and brush the puff pastry shells evenly with the mixture. 5. Place the pastry shells on a baking tray lined with baking paper and bake for about 13 minutes until golden brown. Allow to cool well and carefully cut open in the middle. 6. Cut the onion, pickles, and tomatoes. 7. Mix the remoulade with the onion, gherkins and lemon juice and season with salt and pepper. 8. Season both sides of the pollock fillets with salt and pepper, then dredge in flour and tap off the excess. 9. Fry the fish fillets on both sides until golden brown. 10. Spread the sauce on the bottom half of the shell rolls. 8. Place a lettuce leaf, two tomato slices, and the fish fillet on top.

What’s your favorite combination?

Spring has sprung—and so have the fresh, in-season flavors. We’re dreaming up all the delicious ways to mix and match these species and seasonal ingredients. 🍅 🍑🍓🫛🌿

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What’s your favorite combination? Spring has sprung—and so have the fresh, in-season flavors. We’re dreaming up all the delicious ways to mix and match these species and seasonal ingredients. 🍅 🍑🍓🫛🌿