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Alaska salmon is among the highest quality seafood and safe for consumer consumption.
Wild Alaska Salmon: A Prized Healthy & High Quality Lean Protein Source
(UNITED STATES, 1/17/2017)
Known for its wild salmon, crab and whitefish varieties,Alaskais home to dozens of different species of seafood, including more than 90 percent of the wild salmon harvested inthe United States. From the rich, robust flavour of sockeye to the firm texture of coho, consumers can rely on the five unique species of wildAlaskasalmon as a food choice that is nutritious, low in saturated fat, and high in essential vitamins and heart-healthy omega-3 fatty acids.
The seafood bounty of Alaska is unrivaled. With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method.
Recent news reports have mentioned parasites inAlaskasalmon; however,Alaskasalmon is among the highest quality seafood and safe for consumer consumption. All commercially harvestedAlaskaseafood, which accounts for more than 60 percent of all the seafood harvested inthe United States, is processed in accordance with strict Food and Drug Administration(FDA) regulations, including parasite controls. These regulations specifically guard against potential harm to ensure that eating both salmon sushi and fully cooked salmon can be safely enjoyed.
Alaska has over one million square miles of rich fishing waters—and every mile is a precious resource. Its fishing is anchored in strict conservation practices – so that the delicious Alaska Seafood you enjoy today will be enjoyed for generations to come.
According to FDA guidelines, seafood needs to be frozen to -4°F (-20°C) or below for seven days if it is to be consumed raw for food safety reasons. Salmon that has not been properly frozen should be cooked thoroughly to an internal temperature of 140°F (60°C) before consumption. For any raw or semi-raw preparations, the Alaska Seafood Marketing Institute (ASMI) always recommends using properly frozen seafood.
For the men and women who work the cold, pristine waters of Alaska, fishing is more than a livelihood—it’s a part of who they are, and often, a tradition that goes back many generations.
"TheAlaskaseafood industry adheres to standards that provide safe seafood products. The Alaska Department of Fish and Game works closely with theAlaskaseafood industry to ensure that healthy fish are available for consumers," said Dr.Ted Meyers, Alaska Department of Fish and Game Principal Fish Pathologist.
Naturally high in many essential vitamins, Alaska seafood contains vitamins E, C, D and A.
Only 6 percent of wildAlaskasalmon is released fresh fromAlaska, the majority is frozen. The catch is chilled and then commercially frozen in accordance with FDA guidelines, ensuring the seafood is kept at the peak of quality, freshness and safe from bacteria and parasites.
For more than 50 years,Alaskahas been dedicated to sustainable seafood.
"Alaskais proud of its heritage as a supplier of some of the highest quality and most delicious seafood in the world," saysAlexa Tonkovich, executive director of ASMI. "We go to great lengths to ensure that all of our seafood, including wildAlaskasalmon, meets the highest quality standards for our consumers' safety and enjoyment."
About Alaska Seafood
The Alaska Seafood Marketing Institute (ASMI) is a partnership of theState of Alaskaand theAlaskaseafood industry. ASMI works to promote the benefits of wild and sustainableAlaskaseafood and offer seafood industry education. For more than 50 years,Alaskahas been dedicated to sustainable seafood.
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