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How do you #CookWild?

Alaska seafood is the premier wild, responsibly sourced, flavor-packed ingredient that can easily be the star of your plate.

As Alaska is the sustainable source of 60% of our nation’s wild seafood, cooking wild is an attitude and belief that Alaska seafood experts and fishermen know better than anyone else. With a bounty of options and easy tips, you can live the Cook Wild ethos too.

Cook Wild and Win

Follow @alaskaseafood on Instagram or Facebook, comment on the pinned sweepstakes post with why you #AskForAlaska and #CookWild for a chance to win a year’s supply of Alaska seafood, a limited-edition Alaska seafood @hedleyandbennett apron and a virtual cooking class with an Alaskan chef.

Sweepstakes Terms & Conditions

Check out how some of our amazing partners #CookWild & post your own Cook Wild tips on social!

Shop for Wild Alaska Seafood

Similar to produce, Alaska seafood is available fresh seasonally, and frozen and canned year-round. Find Alaska seafood in the freezer, canned and fresh section of your grocery store, at restaurants, or direct from our fishermen. Just #AskForAlaska or look for Alaska on packaging and signage to ensure your seafood is wild and sustainable. ​
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If you’re a seafood lover or taco enthusiast, this dish is sure to satisfy! 🤌🏼 Not only are these salmon tacos delicious but also packed with omega-3s and essential nutrients! 

1 lb. salmon 
1/4 mango 
1/4 red onion 
1/2 lemon 
1 bundle cilantro 
Cherry tomatoes 
1/2 avocado 

1/2 tbs oregano 
1/2 tbs lemon pepper 
1/2 tbs garlic powder 
1/2 tbs basil leaves 
Salt and pepper to taste 

Preheat oven to 400 degrees 
Mix seasoning together and rub onto salmon, put into oven and bake at 350 degrees for 15-20 minutes or until salmon is at 145 degrees. 
While salmon is cooking, dice avocado, mango, cilantro, red onion. Add into a mixing bowl with lemon juice and season with salt and pepper. 
Add salmon and mango salsa into tortilla of your choice and enjoy! 

FOLLOW brookebairdrdn for healthy recipes and wellness tips! 🤍
Why “Ask for Alaska?”

Our partner alaskaseafood , often uses the hashtag #AskforAlaska because if the seafood is from Alaska, you know it’s sustainable. 

At Premier Catch “sustainability” is not just a buzzword. 

As stewards of our ocean’s wild seafood resource, we are committed to supporting fisheries and communities in Alaska and the Pacific Northwest that ensure the long-term well-being of our planet, our species, and industry workers, so that we can feed millions of people for years to come.

This is why we always #eatwild and #askforalaska! To learn more, visit our sustainability blog. 

#premiercatch #sustainabilty #sustainableseafood #wildseafood #eatwild #alaska #alaskaseafood #pacificnorthwest #seafood #kingsalmon

Aunque empezó a trabajar con la idea de macerar el bacalao negro en miso en 1987, cuando abrió Matsuhisha en Beverly Hills, su primer espacio en Estados Unidos, no se sintió preparado para incluirlo en la carta hasta que inauguró en Nueva York su primer Nobu en 1994.

30 años después, este talentoso cocinero japonés pionero en la autentica cocina fusión, sigue buscado emociones y sabores. Aunque en teoría vive en Los Ángeles, 10 meses al año sale de casa para visitar los 50 restaurantes y 13 hoteles que en 2023 operaban bajo su marca en cuatro continentes.

Hombre de rutinas, hay cosas que no dejará de hacer nunca. La primera es estirar( si hay una dinámica de trabajo que castiga el cuerpo, esa es la de la cocina). Y la segunda es que, vaya donde vaya, en cuanto llega a uno de sus restaurantes u hoteles, lo primero que hace es ponerse la chaquetilla y entrar en la cocina.

Más en

Happy Easter from your favorite fishermen-owned co-op! 🌅 

📸 by rafe_hanson for alaska_gold_seafood 

#haveablessedday #happyeaster #alaskasunset #sitkaalaska #southeastalaska #commercialfishing #redskiesatnight #nature #goldenhour #alaskagoldseafood
Grizzly cub fishing  for lunch 🦦
Nikon Z9 - 800 mm Z.
of consumers prefer seafood that is wild and sustainable
2 in 3
say cooking guidance would help them cook more often
use the stove most often when preparing seafood at home

The Research Is In

According to recent research, 82% of consumers prefer seafood that is wild and sustainable 1, but are still craving more cooking inspiration and education. A new Cook Wild survey also unveiled that approximately 2 in 3 (66%) say cooking guidance would help them cook more often.2 And when it comes to seafood preparation competition, the stove wins. Among those who cook or prepare seafood at home, more than one-third (36%) say the stove is the option they use most often, followed by the oven, the grill and the air-fryer.2

1 Datassential for Alaska Seafood Marketing Institute, 2021
2 Material for Alaska Seafood Marketing Institute, 2023

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