MY ALASKA CATCH

BRING HOME A TASTE OF ALASKA ORDER SEAFOOD EXPLORE ALASKA RECIPES

myalaskacatch.com is your connection to the finest quality Wild Alaskan Seafood available!

It is our goal to provide you, our customer, with the highest quality, healthiest, freshest, tastiest seafood available on the planet, direct to you from the cold, pristine waters of beautiful Alaska! Make your Alaska Catch with a simple click of your mouse button!

Imagine the excitement of having the finest seafood delivered to your front door, ready to be enjoyed!

Whether entertaining guests or a family get-together, Wild Alaska Seafood is a sure bet to be a big crowd pleaser.

Alaska Seafood also makes a great gift! Imagine the surprise and excitement your special person will experience receiving such a unique, thoughtful gift.

The seafood that we recommend is wild caught, not farmed, which provides several health benefits.

Loaded with Omega-3's and high in protein, Wild Alaska Seafood is proven to be a highly favorable investment in your family's health.

Flash-frozen and guaranteed to arrive in a timely manner, your order will be the freshest possible, full of flavor and a pleasure to enjoy!

It is a quick and easy process, so why not make Wild Alaska Seafood a normal staple of your healthy diet? Bring the taste of Alaska home today!

Wild Alaska Seafood... it just doesn't get any better!

Does it get any better?



 photos: Ken Hendricks    


Is there a finer food than Alaskan King Crab? If you've never experienced it, it is a real treat unlike any other.

Many believe king crab is strictly native to Alaska. In fact, king crabs live and breed worldwide. The more than 40 known species breed from Russia, to Japan, to South America.

Alaska offers 3 common viable species: the red, blue and golden king crab. Most prized of these is the giant Red King Crab, which can weigh up to 24 lbs. with a leg span exceeding 5 feet!

The name “king” appears to have brought them all together, due to their size, but each is distinct and inhabits different parts of the ocean off the Alaskan coast.

Alaska King Crab has been growing in popularity for many years.

Due in part to the Discovery Channel’s “Deadliest Catch”, the Alaskan king crab has become a source of interest in many homes worldwide. The dramatic allure and mystique as something obtained at great risk, challenge and danger only adds to its desirability. By the 1980’s the king crab’s popularity was so great that yearly catches topped 200,000 pounds, but in succeeding years catch levels were significantly reduced down to a fraction of that amount.

In an effort to avoid over fishing and maintain healthy, sustainable king crab populations, the State of Alaska changed fishing regulations in recent years.

Alaska once employed “derby fishing” where all boats would rush to fill their quotas in a three-day period. This created a dangerous situation, as many boats would overload with crab pots and capsize. Crews were often worked to their limits without rest, increasing an already potentially dangerous work environment. In 2006, a new “catch-share” or “quota share” method was implemented, where each boat received its own quota to fill during a three-month season. The quotas can be bought, sold and even leased, so crab captains are able to acquire the shares of other boats. This greatly reduces the number of participating boats, and the boats used tend to be larger, increasing safety. It is also no longer necessary to fish on stormy seas. With the new regulations, the catch can wait.

Fisheries must comply with stock rebuilding plans, and the total allowable catches now comprise a fraction of the adult male population. Strict weight limits are enforced, and juvenile crab cannot be taken, nor can female crab be sold.

In contrast, poorly regulated fishing in Russia is putting king crab stocks on the verge of collapse. Through poaching, the Russian female crab stocks are down an astonishing 84%.

Another problem is that illegal imports are flooding the U.S. market, undercutting pricing for the more expensive Alaska crab.

Imported king crab is often called Alaskan king crab, because again many people think that’s the name of the species. If the king crab at your market is labeled “imported”, it is not from Alaska, and has been put on the “avoid” list due to its lack of sustainability.

In recent years, the Alaska Seafood Marketing Institute has been pushing for better branding in the U.S., trying to distinguish it from imports.

If you’re unsure of the origin of the king crab at your market, better to use a different method. It is wise to purchase knowing it came from a sustainable, well-managed fishery.

Better yet, with the click of your mouse button you can eliminate any guesswork, and conveniently order delicious, healthy, sustainable Alaska King Crab, the world’s best, delivered direct to your door!

Does it get any better?

Bon Appetit!

Sources:
Fox News
CNN


stock photo


In today’s health-conscious society, we are all looking for better ways to maintain our good health, longevity and vitality. 

     
Good nutrition plays a vital role in achieving these goals. 
     
Wild Alaska Seafood has been proven to be an excellent choice in providing safe, highly beneficial nutrition we all seek. 
     
The human body cannot produce significant amounts of some of the essential nutrients we need, and nutrient-dense fish from the pristine waters of Alaska have shown to be a smart choice in fulfilling these needs. Fish are low in Omega-6 fatty acids, or “bad fats” commonly found in red meat. 
     
Alaska seafood is high in vitamins and antioxidants. Omega-3 fatty acids or “good fats” provide the greatest health benefits. 
     
Some of these benefits are: 
        
        1. May halt medical decline or reduce depression in older people. 
        2. Aids in prenatal and postnatal neurological development in infants 
        3. Helps maintain cardiovascular health. 
        4. May reduce tissue inflammation and alleviate symptoms of rheumatoid arthritis. 
        5. Strengthens the immune system 
        6. Current studies show possible protection against cancer and cataracts 
        7. A good source of bone-building nutrients 
        8. Low in calories for weight management 
        9. Among the safest seafood. Alaskan Seafood is consistently found to have among the lowest levels of contaminants of any fish and shellfish. 
       10. High in amino acids needed to repair, build, and maintain muscle. Oily fish are highest in Omega-3 fatty acid content, and of these, Wild Alaska Salmon, whether fresh, frozen or canned tops this list. 
     
White-fleshed fish, such as Alaska Halibut, Cod, and Crab are lower in fat than any other source of animal protein. 
     
And of course, wild seafood from Alaska is delicious! It’s a real treat on anyone’s dinner table. 
     
With the proven health benefits and peace of mind Wild Alaska Seafood offers, wouldn’t you agree it's a smart choice to add to your family’s diet?


Sources:
EDF Seafood Selector
Alaska Forever Wild

Seafood is only as good as it's recipe

Active Time
N/A
Total Time
15 MIN
Yield
Serves : makes 8 sandwiches


Ingredients
1/2 cup plain, low-fat Greek yogurt 2 inner celery ribs with leaves, finely chopped 2 tablespoons chopped chives 2 tablespoons chopped flat-leaf parsley 1 tablespoon fresh lemon juice Salt Freshly ground pepper 1 1/2 pounds roast salmon, flaked (4 loose cups) 8 hot dog buns Melted unsalted butter, for brushing Potato chips, for serving

How to Make It
Step 1    
In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.

Step 2    
Heat a griddle. Brush the cut sides of the buns with butter and griddle until toasted. Fill the buns with the salmon salad, top with potato chips and serve.

Make Ahead
The salmon salad can be refrigerated overnight.
YIELD Makes 8 to 12 servings ACTIVE TIME 45 min TOTAL TIME 1 3/4 hr
INGREDIENTS
8 garlic cloves, smashed and peeled
3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/4-inch-thick slices
1 1/2 pound small (1 1/2- to 2-inch) tomatoes (preferably Campari), halved
1 teaspoon fennel seeds
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
3 (3- by 1-inch) strips orange zest
1 quart extra-virgin olive oil
1 (2 1/2-pound) piece skinless halibut fillet (about 1 1/2 inches thick)
Equipment:
a 5- to 6-quart heavy pot (at least 4 inches deep)

PREPARATION
Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.

While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.

Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.

Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.

Cooks' note:
Vegetables and fish can be cooked 1 day ahead. Remove from oil to cool, then chill in oil, covered. Reheat to warm over low heat, 10 to 15 minutes, before removing from oil.