COASTAL CATCHES Alaska has more coastline than the rest of the United States combined, so it’s no wonder we’re able to harvest a bounty of fresh-caught seafood from the hook to the table for both visitors and locals year-round. From sea urchin, mussels, octopus, and shrimp, to weatherwave scallops, four species of king crab, and 48 different species of fish—including five different species of salmon—many Alaska Natives rely heavily on subsistence fishing for personal or family consumption as food, sharing, or customary trade. Alaska’s fisheries are among the best-managed and most sustainable in the world. Alaska resources provide jobs and a stable food supply for the nation while keeping overfishing at bay, and still supporting a traditional way of life for Alaska Natives and local fishing communities. DID YOU KNOW? By Mary Goddard & Samantha Phillips Heather Douville, Tlingit, hangs sockeye salmon with her father in their smokehouse. “I use spruce sticks to drape my fish over, as it is strong and does not affect the flavor of fish,” she stays. Smoked salmon, dry fish, or canned fish—ask any Alaskan Native and they might not share their secret smoked salmon recipe, but they will tell you this is soul food. A Tlingit saying goes, “As the tide goes out, the table is set” —a reference to the abundance of marine life sourced from our beaches and oceans. SALMON FISHING, PRINCE OF WALES ISLAND taste nature’s bounty An easy snack with a superfood twist, crafted from ocean bull kelp, infused with dill, spices, and brine. KELP PICKLES Sprinkle some hand-harvested flake sea salt using local water and flavor infusions with Alaskan ingredients to create a natural culinary seasoning. BARNACLE FOODS, AN ALASKA NATIVE-OWNED COMPANY LOCAL SEA SALT A pure and sweet flavor from Alaska’s forests, wild-harvested birch syrup is made from the sap of Alaska birch trees. BIRCH SYRUP Jams and jellies are as Alaskan as it gets, taking on flavors from local ingredients such as berries, rhubarb, fireweed, and spruce tips. LOCALLY MADE JAMS 13
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