From the North Pacific to Your Plate: A Fisherman’s Guide to Buying Better Seafood
By Hannah Heimbuch
When I tell people I’m a commercial fisherman from Alaska, I usually get one of two reactions. Either someone tells me about their friend Dave who also lives in Alaska and do I know Dave? Or, they say, “Oh wow, so you catch your own fish?” The answer is probably yes to both, honestly, and definitely yes to the latter.
I fish for wild salmon each summer out of Kodiak, Alaska, aboard a 26-foot open skiff. But the waters I work—shared with thousands of harvesters across the North Pacific—are home to a whole lineup of incredible seafood. Cod, halibut, sablefish, rockfish, Dungeness and snow crab—these species feed millions of people every year and support communities, cultures, and economies up and down the coast. And every one of those fish has a story to tell.
If you’re a consumer looking to buy North Pacific seafood, there are some great ways to make sure you’re supporting the people, places, and practices that make it special. Here’s what I tell friends, family, and curious eaters about buying wild seafood—with quality, sustainability, and connection in mind.
1. Start With the Source
The single best way to get high-quality seafood? Know who caught it—or at least, know where it came from.
In Alaska, every fish harvested is wild. That means it lived its life in a dynamic marine ecosystem—feeding, migrating, growing—and was caught in a tightly regulated fishery designed for sustainability. Our constitution even mandates it: fisheries must be managed for sustained yield.
That commitment shows up in traceability. When you see "Product of USA" or "Wild Alaskan" on a label, you're usually looking at fish caught under some of the strongest fisheries management systems in the world.
2. Look for These Labels and Clues
When shopping at a grocery store or seafood market, here are a few tips to guide your choices:
Origin matters. Look for “Alaska” or “USA” as the country of origin. That label alone points to robust sustainability standards and fair labor practices.
Ask questions. “Is this wild or farmed?” “Do you know where it was caught?” “When did it arrive?” Good fishmongers should have answers.
Fresh vs. frozen. Don’t be afraid of frozen fish! Much of Alaska’s catch is flash-frozen at sea or dockside to preserve quality. Frozen often means fresher than "fresh" seafood that spent days on ice.
Color and texture. For salmon and rockfish, vibrant color and firm flesh are key. For cod and halibut, look for brightness and bounce—not mushiness. Avoid any fillets that appear dull, dry, or slimy.
Smell check. Fresh fish should smell like the ocean, not ammonia or “fishiness.”
On the shelf. Remember not all good fish is frozen! There are fantastic canned, or “tinned”, fish brands that make a fabulous, and shelf-stable, pantry addition.
3. Get to Know Your Fish
Let’s talk species. A lot of people know Alaska salmon—and I won’t leave them out—but our fisheries are rich with other flavorful, sustainable options too.
Pacific Cod: Mild, flaky, and incredibly versatile. Great for fish tacos, chowder, or a simple pan-fry. A budget-friendly whitefish with big culinary range.
Rockfish: There are dozens of varieties harvested in the Gulf of Alaska. These are lean, firm whitefish with a mild sweet flavor—excellent roasted, sautéed, or in a sandwich.
Halibut: A premium whitefish with meaty, buttery fillets. It’s a grill favorite, but shines with just lemon and herbs in a pan, or happily blends with your sauce of choice.
Sablefish (Black Cod): Rich, velvety, and high in omega-3s. Sometimes called “butterfish” for good reason. It’s especially good when marinated or smoked.
Crab (Dungeness, Snow, King): These are high-value fisheries, carefully managed and seasonally timed. Fresh or frozen, look for leg clusters or whole crabs from the Bering Sea or Southeast Alaska.
Wild Alaska Salmon (King, Sockeye, Coho, Pink, and Chum): Each species has its own flavor and texture—King is rich and buttery, Sockeye is firm and vibrant, Coho is mild and versatile, Pink is light and great for grilling or canning, and Chum is delightfully fatty, great for smoking, with roe prized in sushi. All are packed with omega-3s and harvested sustainably across Alaska’s rivers and coasts.
Each fish represents a different season, gear type, and fishing community. That diversity helps keep our oceans and economies resilient—and keeps dinner interesting too.
4. Support Real People, Not Just Products
Behind every piece of wild North Pacific seafood is a web of people who care deeply about doing it right—from small-boat harvesters and indigenous leaders to scientists and seafood processors. The industry supports tens of thousands of jobs and entire rural economies in Alaska and along the West Coast.
Buying thoughtfully caught seafood keeps that web alive. It means healthier oceans, stronger communities, and a food system that doesn’t leave people—or the planet—behind.
And I’ll say this: fishermen are proud of the fish we bring in. We’d love nothing more than for you to enjoy it—and to know just how much care went into it.
5. A Few Final Tips
Cook more seafood. Americans eat less than half the seafood recommended for a healthy diet. Don’t overthink it—try one new recipe a week.
Follow your favorites. Many fishermen and CSFs share updates on social media. It’s a great way to learn and connect.
Be flexible. Try different species based on seasonality and availability. This supports ecosystem health and keeps fishing pressure balanced.
Choose wild. Wild-caught seafood offers not just peak nutrition, but a relationship to the places and people that feed us.
The ocean is a living, breathing food system. Every fish is a thread connecting you to that bigger story. As a fisherman, it’s an honor to be part of it—and I hope the next time you cook a piece of wild Alaska seafood, you’ll feel part of it too.
So eat like an Alaskan, and eat wild.
About the Author
Hannah Heimbuch is a commercial fisherman and writer who splits her time between Palmer and Kodiak, Alaska. She spends her summers harvesting wild salmon and her year-round efforts advocating for sustainable fisheries and coastal communities. Through her work on the water and on the page, she helps connect eaters with the people and places behind their seafood.
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