Resource Utilization
Generations of Alaskans have a long tradition of utilizing the entire resource
This goal now extends to seafood businesses who strive for maximum use of Alaska’s abundant supply.
Alaska strives to let no part of the seafood harvest go to waste. Many lesser known parts of Alaska seafood species such as roe (fish eggs), collars, and skins are seen as either delicacies in their own right and treasured in different markets around the world. After primary processing, Alaska seafood producers use the leftover material to produce additional products such as fishmeal and fish oil, increasing the value and creating diversity in the marketplace for Alaska seafood.
Bones:
Fish bones are used in pet food, fish feed, fertilizer, and to remove heavy metals and radioactive waste from contaminated soil.
Milt & Stomachs:
Fish milt and stomachs are highly valued specialty products used as food and in the creation of nutritional supplements.
Roe:
Fish roe is a highly valued delicacy worldwide, but especially in Japan where it is often made into mentaiko, ikura and sujiko.
Skin:
Fish skins have healing properties, are used in textiles, and a biodegradable “plastic” can be made from fish scales.
Oil:
Fish oil is a great source of the heart-healthy omega-3 fatty acids DHA & EPA, and is often used in nutritional supplements, nutraceuticals, fish feed, and pet food.
