Effective, precise management assures Alaska’s fisheries are productive, sustainable, clean, and healthy-as mandated by the Alaska state government. Since admittance into the Union as the 49th state in 1959, Alaska has served as a model of fisheries management around the globe. One reason for this is that Alaska remains the lone state in the nation with a constitutional mandate stipulating all fish “be utilized, developed and maintained on the sustained yield principle.”
Wild-caught Alaska salmon, whitefish varieties and shellfish mature at a natural pace, and swim freely in the pristine waters off Alaska’s rugged 34,000-mile coastline.
The superior flavor and texture of Alaska Seafood is prized around the world. The flavor and color characteristics come from the seafood species feeding on their natural diet of marine organisms, and the texture comes from annual migrations in the cold North Pacific.
It’s easy to prepare Alaska Seafood using your favorite cooking method. Whether you like to grill, poach, bake, or sauté, you can have a delicious meal on the table in minutes.
If you are looking for a meal that is nutritious, low in saturated fat, and high in the “good fats” — heart-healthy omega-3s, you can start with Alaska Seafood.
Careful management based on conservation assure abundant stocks of salmon, halibut, sole, pollock, and shellfish, so Alaska seafood is an environmentally responsible choice.
Alaska Families And Communities
The harvesting and processing of Alaska Seafood plays an important role in Alaska. The seafood industry is the state’s largest private sector employer. Each small salmon fishing vessel, for example, is a floating family business, contributing to state and local economies. Alaska’s commercial catch accounts for over half the nation’s commercial seafood harvest.
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