School of Fish
When it comes to cooking and enjoying seafood, we’re of the school that knowledge and awareness are just as key as taste and texture. Here, you can learn more about all the different species we offer.
Rockfish: The Alaskan Whitefish Species You Didn’t Know You Needed
Everything You Need to Know About this Delicious, Mild and Versatile Species
8 Wine Pairing Suggestions to Optimize Your Wild Alaska Pollock Experience
Perfect Beverage Selections for a Super-Versatile Fish
Coho Salmon: Everything You Need to Know
A One-Sheet on One of the Milder Salmon Species
Here's Why Wild Salmon Cooks Faster Than Farmed Salmon
Understanding (and Mastering!) the Art of Cooking Wild Salmon Right
Here’s Why Cod is the Unsung Hero of the Sea
Getting Inspired by a Fish that’s as Mighty as it is Mild
Is It Okay To Eat Salmon Skin?
What You Need to Know
Fukushima Radiation: Is Wild Alaskan Seafood Safe to Eat?
Understanding the Science-Backed Green Light to Keep Eating Alaskan Fish
Can You Eat Raw Salmon?
Understanding the Safety of Flash Frozen Salmon for Uncooked Consumption
How the State of Alaska Has Your Back When It Comes to Sustainable, Wild-caught Seafood
A Unique, Legal Approach to Living in Concert with Nature
Here's Why Salmon are Pink, Orange or Red
An Overview on How Diet Affects the Color of Salmon’s Flesh
4 Ways Wild Alaskan Salmon Regions are Just Like Wine Regions
Understanding how nature informs the essential makeup of food
When it Comes to Wild Salmon, Here's Why Frozen is Usually Better than "Fresh"
Demystifying the Process of How Quality Fish Ultimately Makes it to Your Table
How Not To Be a Victim of Seafood Fraud
Key Tips to Identify Real Wild Salmon