Alaska Seafood Means Quality at Every Step in the Process

The first time a seafood fanatic (and, in many cases, people that had previously reviled seafood altogether) tries out a select piece of Alaska seafood, they are hooked for life. There is simply no overcoming the exceptional and world-renowned flavor and texture of Alaska seafood—it’s simply irresistible. However, there are other factors of equal relevance and weight that keep many people coming back for more over the years, such as the strict guidelines observed during the processing of Alaska seafood. The impeccable food safety standards which the Alaska seafood harvesting and processing industries have imposed upon themselves—partly of their own volition, and partly due to the stringent state legislation aimed at defending the future of the most important economic activity throughout the state—ensures consumers all across the United States and the rest of the world where such seafood products are available that they are getting nothing but the best.

After all, it would be a terrible tragedy to see the world’s most coveted and prized seafood specimens arriving in poor condition to consumers’ dinner tables simply because the necessary hygienic standards and packaging technologies were not employed. To avoid such a heart-wrenching scenario, the processing of Alaska seafood is conducted following truly effective hygiene policies and using the latest in freeze pack technologies to ensure that, in addition to bad things being sealed out, all the goodness of Alaska seafood is sealed in. Hence, it’s no surprise that most people can’t tell the difference between a fresh Alaska salmon fillet right off the docks and one that has been frozen and shipped half way across the world and then prepared.

From the moment seafood are caught way out at sea, they are in many cases frozen onboard the fishing vessel to make sure that no damage is done to the flesh and that the risk of infections is dealt with from the moment the animals are removed from the water. Then, once passed along to one of the many industrial processing plants, in many cases (such as with pouched and canned products, as well as with crab legs) the item is cooked right there at the facility and then packaged. In the processing of Alaska seafood that is intended to reach consumers still raw, such as Alaska salmon, the latest rapid-freeze technologies are used that prevent flavor from escaping, meaning that the final dish to be prepared will have all the glory that everyone is expecting of it!

For great information on everything seafood, look to the Alaska Seafood Marketing Institute. ASMI is the best resource on the web for tips on Alaska's ocean bounty.