Wild, natural, and sustainable are the key principles that come to mind with Alaska Seafood, reputed to be of the highest quality in the world. With over 3 million lakes and 3,000 rivers in one of the world’s most unspoiled natural environments, Alaska is home to a diverse range of seafood species that thrive in these wild and pristine waters, with wild-caught Alaskan salmon, whitefish varieties, and shellfish swimming freely in the clear waters off Alaska’s rugged 34,000-mile coastline, maturing unhurriedly at their natural pace. It is this freedom to swim wild that gives Alaska Seafood higher levels of omega-3 fatty acids and lower levels of fat than many other fish around the world.
The seafood industry is Alaska’s largest basic private sector employer with more than 60 percent of all wild seafood and 99 percent of wild salmon harvested in the U.S. coming from Alaska.
In addition to wild salmon, Alaska is also known for its crab and whitefish varieties, such as Pacific cod, sablefish, halibut, Alaska pollock, sole, and rockfish. Furthermore, Alaska’s harvesting areas support some of the most productive fisheries in the world, and most Alaskan seafood is flash frozen directly after the seasonal harvest to maintain its inherent high quality, and maximize its purity, taste, and goodness. In addition to most of the seafood being frozen within hours of catch, the marine bounty is also available smoked and canned year-round.
- BENEFITS OF WILD ALASKA SEAFOOD
- EYE ON SUSTAINABILITY
- A TASTE OF ALASKA IN SINGAPORE
Benefits of Wild Alaska Seafood
Being thousands of miles away from large sources of pollution and human food supply contaminants, Alaska’s marine habitats are extremely clean, rendering its seafood free of harmful contamination from pesticides, petroleum derivatives, PCBs (toxic polychlorinated biphenyls), metals, and bacteria. Moreover, Alaska Seafood is also additive-free, with the flavor, color, and texture resulting purely and naturally from the fish feeding on a natural diet of marine organisms during their annual migrations in the cold North Pacific.
Alaska seafood provides an excellent source of high-quality protein that is low in saturated fat, rich in many essential vitamins and minerals, and considered to be “smart for the heart.” For instance, Alaska salmon offers exceptional nutrition thanks to its high concentrations of omega-3 oils, which can substantially help reduce the risk of coronary and cardiovascular diseases while maintaining a healthy inflammatory response.
Executive Chef Jack Allibone of Mandala Club's creative take on Alaskan Black Cod
- BENEFITS OF WILD ALASKA SEAFOOD
- EYE ON SUSTAINABILITY
- A TASTE OF ALASKA IN SINGAPORE
Eye on Sustainability
Sustainability is at the forefront of Alaska Seafood, with the Alaskan seafood industry being 100% committed to responsible fishing and responsible harvesting, ensuring a commitment to environmental stewardship. In Alaska, sustainable means 360 degrees, applying to the fish, the local communities, the fisherman, and the economic return, and entire communities that are intimately involved with the harvesting of Alaska’s seafood, as their fishing industry cannot exist without a commitment to enforced sustainability practices.
A world leader in sustainability, Alaska seafood fisheries are independently certified as responsibly managed, where each fishery is assessed annually and is given a total catch quota. Once that quota is reached, the fishery is closed in order to preserve stocks for future generations, something the rest of the world could learn from.
“Sustainability is not just a buzzword for us; it’s a way of life that defines every aspect of what we do,” said Sarina Welsh, Southeast Asia Overseas Marketing Representative for ASMI. “We are thrilled to bring a taste of Alaska’s pristine waters to Singapore, and these partnerships allow us to highlight the exceptional quality of our wild seafood. But more importantly, it’s an opportunity to share our unwavering commitment to sustainable practices that ensure the health and vitality of Alaska’s marine ecosystems. Through this collaboration, we hope to inspire appreciation not just for the flavours of Alaska, but for the meticulous stewardship that makes these resources available for future generations.”
- BENEFITS OF WILD ALASKA SEAFOOD
- EYE ON SUSTAINABILITY
- A TASTE OF ALASKA IN SINGAPORE
A Taste of Alaska in Singapore
Alaska Seafood Marketing Institute (ASMI - the public-private partnership between the State of Alaska and the Alaska seafood industry), plays a key role in the positioning of Alaska’s seafood industry as a competitive market-driven food production industry. It also recently tied up with five top restaurants in Singapore last month during the Seafood Expo, to showcase the flavors, nutritional benefits, and sustainability of wild Alaska seafood.
(Related: The secret sauce behind Singapore's F&B success stories)
When it comes to execution, Alaskan salmon gets the Japanese and Southeast Asian treatment at Morsels
Says Elvin Chew, Chef, Culinary Director, and F&B Consultant at Kiam Sng Di (local partner for Alaska Seafood for the Singapore Seafood Asia Expo), “ Alaska Seafood is the perfect balance between its unmatched quality and sustainability, with flavor that is naturally clean and pure, reflecting the cold, pristine waters it comes from. Whether I'm working with the delicate, buttery texture of black cod or the rich, firm flesh of wild salmon, the seafood holds up to a variety of preparations. Beyond that, the sustainability practices in Alaska are deeply impressive and knowing that every catch is responsibly harvested ensures I’m not just delivering an exceptional dining experience but also contributing to a future where such quality ingredients remain available. It's this combination of premium flavor, texture, and ethical sourcing that makes Alaska Seafood truly exceptional in my kitchen. The range of species, from wild-caught salmon to black cod and halibut, offers diverse textures and flavors that can be tailored to any culinary style and a variety of cooking methods. This adaptability, combined with the sustainability and high-quality standards behind every catch, makes Alaska Seafood a cornerstone in my culinary creations.”
With the versatility that Alaska Seafood offers, some of the specially crafted seafood dishes included the Alaska Pacific Cod Brandade by Chef Petrina Loh of Morsels, showcasing a fusion of Japanese and Southeast Asian flavors, served with homemade Pulut Hitam cracker, edamame mayo, tobiko, and umami powder. Another highlight was the Alaska Sockeye Soto Kasujiru, featuring garlic scape, puy lentil, and Thai basil oil, featuring sockeye salmon brined with kaffir lime leaves and confit, and paired with a sake kasu broth.
At Mandala Club Singapore, Executive Chef Jack Allibone’s creation was Roasted Alaska Black Cod bathed in warm tartar sauce, with crispy shoestring potatoes and wakame. The dish will continue to stay on the menu for another two months, in line with the Club’s larger commitment towards a greener future, using local and sustainable ingredients from suppliers who are aligned with the Club’s values to reduce the Club’s carbon footprint and work towards a zero-food waste kitchen.
Says Allibone, “Alaska seafood, particularly the black cod, offers an incredible balance of flavor and texture that elevates any dish. Its rich, buttery mouthfeel pairs effortlessly with a wide variety of ingredients, allowing us to experiment with both traditional and modern cooking techniques. The fish's versatility means we can use it in anything from delicate, light dishes to bold, more complex flavors, making it a staple in our kitchen.”
A spread of dishes from Man Fu Yuan that utilizes Alaskan seafood
Executive Chef Aaron Tan at Man Fu Yuan also showcased the how easy it was to incorporate Alaska seafood into his elevated Cantonese fare with creations like Alaska Steamed Pacific Cod with preserved chopped chilli and scallions; rich Alaska Baked Black Cod with miso glaze, egg white, and baby broccolini; deep-fried Alaska Black Cod with mango salad; and pan-seared Alaska Pacific Cod with citrus red wine sauce.
Alaska Cod Fish & Chips, Alaska Sockeye Salmon En Papillote, and the Alaska Cod Brandade with black salsify, parmesan, and sourdough rye toast were special creations at 15 Stamford; while UMMI Beirut’s Middle Eastern twists offered Alaska herb-cured Sockeye Salmon, Alaska Sockeye Salmon Kibbeh with Saffron Labneh, and Alaska Black Cod with a spiced chunky sauce and fried fennel.
Allibone sums it up by saying, “What truly sets Alaska seafood apart is its consistent quality. Every fillet we receive meets the same high standard, both in size and freshness. This reliability allows us to plan our menus with confidence, knowing that the seafood will always deliver on flavour and texture. Additionally, the sustainable fishing practices behind Alaska seafood give us peace of mind, knowing we’re serving our guests a product that supports both environmental and ethical standards.”
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