About Alaska Seafood Sustainability

In recent years, sustainability of food sources has become a significant issue for chefs and consumers alike, and a powerful tool in menu differentiation. For the state of Alaska, however, this is not a new development. Since 1959, Alaska's constitution has mandated that "fish ... be utilized, developed and maintained on the sustained yield principle," and it is still the only state to do so. With every aspect of Alaska's fisheries strictly regulated, closely monitored, and rigidly enforced for nearly five decades, the state's successful management practices are considered a model for the entire world.

The State of Alaska recognizes seafood as a precious natural resource, and the seafood industry as a vital component of the state's economy. Alaska leads the nation in resource management, quality control and conservation to ensure that Alaska Seafood remains the world's finest for future generations. Owing to its remote location and small population (just over 670,000 in 2006, or 1.1 people per square mile), Alaska has the cleanest and most natural marine environment of its size on earth.

Harvesting seasons for every wild Alaska species are regulated proactively and strictly monitored and enforced; once the quota for a given species/location has been reached, the season is closed.

• Harvesting methods for salmon are designed to ensure ample escapement before a given season is declared open

• Most vessels fishing for Alaska pollock and cod are required by U.S. federal law to carry an independent scientific observer on board to record catch data and enforce federal fisheries regulations

• For shellfish only prime males that meet a minimum size for their species are kept. Females and crabs too small are returned to the wild

Alaska is one of the world's most abundant sources of wild seafood—fish and shellfish that live a natural life cycle, feed upon a natural marine diet, and come from some of the cleanest waters on the planet.

Americans spend more than $50 billion a year on seafood, 64% of that at the foodservice level. Seafood consumption is up 9.5% over 2001, according to The National Fisheries Institute, to more than 16 pounds per capita, thanks to an increased desire for varied protein sources and a desire to reduce consumption of beef, pork and chicken. And with growing interest in seafood comes growing awareness of where it comes from. In fact, recent research* shows that 76% of chain restaurant customers prefer wild-caught seafood to other varieties.

For more information about Alaska seafood sustainability, click here, or download the PDFs on the following page.