Fishing Gear

All Alaskans Own seafood is hand-caught using only sustainable fishing methods that preserve the quality of the fish and also avoid any potential bycatch. 

  • Longline Fishery

    Most of Alaskans Own’s seafood is harvested using benthic longline gear on family-owned fishing vessels, generally less than 60 feet in length. Longlining is a passive fishing technique that has been used sustainably for more than 150 years. Fishermen set groundlines along the ocean floor with short branch lines attached every few yards ending in a baited hook. The lines are left to soak, then retrieved. Longline fishing does not damage benthic habitats and allows fishermen to select fish species and size by choice of hook size and design, which minimizes any potential bycatch. 

  • Troll Fishery

    Trollers are small fishing vessels operated by independent fishing
    families who "troll" baited hooks and artificial lures through the water
    to catch fish one at a time. Trollers fish on the open ocean and catch
    salmon when they are "bright," or at their peak quality. Careful individual handling helps maintain this quality. Each fish is stunned, brought on board, gill bled and chilled on ice within minutes of landing on a hook. Careful cleaning and quick icing ensures superb flavor and texture. The quality of Alaskans Own’s troll-caught wild salmon is unmatched. No fish is treated with more care from the time it leaves the water until it arrives on your plate.

  • Gillnet Fishery

    Gillnets are a type of fishing net that has been used sustainably for many years to target specific fish species and reduce any potential bycatch. Gillnets are used in Bristol Bay to help fishermen catch large quantities of salmon quickly and carefully. Gillnet fishermen deploy monofilament nets that are invisible to the fish. Salmon swim into the nets and become trapped in them through their gill plates. After the net soaks in the water for an hour or two, the net is pulled onboard using a hydraulic reel and the salmon are picked out of the net by hand.

Seafood Species

Alaskans Own offers a variety of wild, sustainable seafood from Alaska’s pristine waters. Each seafood species is unique and lends itself to different cooking methods and recipes. Try them all to find out which is your favorite!  

  • Wild Alaska King Salmon, also known as Chinook salmon, is renowned for
    its rich, buttery flavor, firm texture, and vibrant orange-red flesh. Found in Alaska’s icy, pristine waters, these salmon are the largest of their species, often reaching impressive weights. Packed with Omega-3 fatty acids, high-quality protein, and essential vitamins like B-12 and D, king salmon provides remarkable health benefits, from heart health to brain function.

  • Coho salmon is also known as “silver” salmon, and are the second largest salmon species, ranging from 25 to 35 inches in length with an average weight of 12 pounds.Coho salmon are found along the West Coast, Canada,and throughout Alaska and their harvest season varies depending on their natal river. Alaskans Own’s coho salmon are harvested in Southeast Alaska’s troll fishery, which typically runs July - September. Coho salmon has a mild flavor, bright red flesh and firm texture that makes it widely popular among fish connoisseurs. Their size and excellent color retention make them particularly amenable to both freezing and smoking

  • Wild Alaska Rockfish is a versatile and flavorful seafood choice, known
    for its mild taste and flaky texture. Found in Alaska’s deep, rocky seabeds, this species offers a rich source of high-quality protein, essential nutrients, and healthy Omega-3 fatty acids, supporting heart and brain health. Rockfish is available in a variety of product forms, including fresh and frozen fillets, which lend themselves to methods like roasting, grilling, or sautéing. Whether in tacos, stews, or simply pan-seared, Alaska Rockfish delivers a delicious, nutritious bite of the ocean.

  • Wild Alaska Pacific Halibut is celebrated for its firm, flaky texture and mild, delicate flavor, making it a versatile star in countless dishes, from grilled fillets to hearty stews. These flatfish reside in the deep, cold waters off Alaska's coast, where they can grow to impressive sizes of over 500 pounds. Packed with lean, high-quality protein, Omega-3 fatty acids, and vital nutrients like selenium, Pacific
    halibut supports heart health and overall wellness. Harvested sustainably through longline fishing, the management of halibut stocks ensures their availability for future generations.

  • Alaskans Own wild sablefish, also known as black cod, live in cold, deep waters (up to 3,000 feet down). They have a rich, buttery flavor, with unmatched Omega-3 content. Snow-white sablefish fillets flake perfectly and are melt-in-your-mouth delicious. Sablefish are found in the northeastern Pacific Ocean from northern Mexico to the Gulf of Alaska, through to the Aleutian Islands and into the Bering Sea. Sablefish grow rapidly during their first several years, reaching an average length of 27.5 inches and weight of 7.5 pounds. The Alaska sablefish season opens in mid-March and runs through mid-November.

  • Lingcod are neither a ling nor a cod, but
    with their white and flaky flesh, they
    have some resemblance to both of those
    fish. Lingcod can grow up to 60 inches
    and 130 pounds. They are spotted in
    various shades of grey, and sometimes
    have a blue-green flesh prior to cooking.
    Lingcod are unique to the west coast of
    North America. They live on the sea floor,
    mostly occupying rocky areas at depths
    of 32 to 328 feet. Lingcod are caught in
    limited quantities in the halibut and
    sablefish longline fisheries and are an
    incredibly versatile fish in the kitchen.

  • Alaska Spot Prawns are large, wild-caught shrimp found in the cold, pristine waters of Alaska. Valued for their sweet, delicate flavor and firm texture, they lend themselves beautifully to a wide range of
    culinary dishes, from simple sautés to sophisticated seafood pastas. Packed with high-quality protein and Omega-3 fatty acids, they provide essential nutrients while being low in calories. These prawns are harvested sustainably ensuring minimal impact on the environment and the long-term health of the species.

  • Wild Alaska Sockeye Salmon, also known as red salmon, is prized for its
    rich flavor and vibrant deep red flesh that retains its color even after cooking. These salmon thrive in the cold, clear waters of Alaska, feeding on a diet of plankton and crustaceans, which gives their meat its distinctive hue and bold taste. High in protein, Omega-3 fatty acids, and Vitamin D, sockeye salmon offers numerous health benefits, from supporting heart health to boosting brain function.