Lesson Plans

May 26, 2020, 0:35
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Lesson Plan: Wild, Natural & Sustainable Alaska Seafood

02 October 2012

lesson_oct12Did you know that a whopping 95% of all wild salmon is harvested in Alaska? From black cod to king crab to sockeye salmon, here’s a primer on Alaska’s sustainable finfish and shellfish for the classroom.

Courtesy of Alaska Seafood Marketing Institute

Since admittance into the Union as the 49th state in 1959, Alaska has served as a model of fisheries management around the globe. One reason for this is that Alaska remains the lone state in the nation with a constitutional mandate stipulating all fish “be utilized, developed and maintained on the sustained yield principle.” Effective, precise management ensures Alaska’s fisheries are productive, sustainable, clean and healthy—as mandated by the Alaska state government.

Wild-caught Alaska salmon, whitefish varieties and shellfish mature at a natural pace, and swim freely in the pristine waters off Alaska's rugged 34,000-mile coastline. Alaska harvests more than 56% of all seafood caught in the United States, and if it were a country, Alaska would rank ninth in the world for seafood production. Alaska pollock is the largest food fishery in the world, and 95% of all wild salmon is harvested in Alaska.

For your students, the downloadable PowerPoint presentation, “Wild, Natural & Sustainable Alaska Seafood,” describes Alaska seafood species, discusses sustainability issues as they pertain to seafood, and offers resources for further study, including menu ideas and recipes.


Photo: Alaska Snow Crab Tortilla Soup. Courtesy of Alaska Seafood Marketing Institute.

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