What to eat Alaska? culinary specialties and gastronomy

With some 10,700 km of coastline - more than all the other American states combined - bathed in the fishy waters of the North Pacific, Alaska is a fisherman's paradise. Monkfish, mackerel, herring, Pacific cod, redfish, and of course trout, pike and freshwater whitefish are just a few of the many species. The huge Pacifichalibut can reach the record size of 2.4 m for 230 kg. These flatfish close to turbot and sole - present from California to northern Japan - are on the menu of most restaurants.
We will not forget, of course, the salmon. In fact, there are several species, such as chinook or king salmon, and sockeye or red salmon. The Pacific salmon differs from its Atlantic cousins by its red rather than orange flesh. In Alaska, the salmon is king, in cube, smoked or dried; take advantage that here it is fresh and wild. With a Russian influence, salmon pirok or kulebyaka - sometimes written koulibiak - is a flaky pie, filled with salmon, mushrooms, cabbage, etc.
Alaska also has a lot of seafood such as shrimp, scallops and scallops. But of course, the king here is the Kamchatka or red king crab. With a wingspan of about 1.50 m, it is one of the largest crustaceans in the world and is found abundantly in the waters of the Bering Strait. Expensive but delicious king crab legs are served in buckets of 5, 10 or 15, depending on your budget and appetite.
Muktuk, which is reserved for a more seasoned audience, consists of small pieces of raw bowhead whale skin and blubber. Although industrial whaling in the 19th and early 20th centuries had a catastrophic effect on large whale populations, whale - and seal - meat provides an essential source of protein and fat for Native American populations in these latitudes. Muktuk is both moist and tender, and adventurous gourmets say it has a delicate fishy taste with a hint of nuttiness. It is dipped in soy sauce, fried or marinated.

Moose and caribou are common meats in most freezers here and, like beef, are processed and prepared in the usual range of hamburgers, steaks, roasts, sausages and jerky. It is also possible to eat reindeer sausage, especially in the form of a hot dog(reindeer hotdog). There is also an abundance of vitamin-rich edible plants that grow in Alaska - fireweed, rosehips and fiddlehead ferns - and in the water - seaweed, beach asparagus and kelp. These plants are used in everything from salads to teas, from main dishes to side dishes.
On the starch side, there is the inevitable fry bread, a very nutritious, deep-fried flatbread that is prepared by many Native American ethnic groups. The term is sometimes used interchangeably with "bannock", which also refers to a flat bread made from cereal or root flour and yeast, topped with animal or vegetable fats. Wheat and corn flours came into use when the development of trade allowed Alaska to obtain grain supplies other than oats and barley. The extremely long summer days of the Arctic Circle allow local farmers to grow vegetables for many months, resulting in specimens famous for their enormous size: cabbages weighing 40 kg, squash weighing half a ton, zucchini measuring 60 cm, etc.

While many fruits are imported into Alaska, there is a wide variety of berries that have traditionally been widely used, both fresh and processed into jam, syrup and baked goods. There are no less than 50 species across the state: blueberries, crowberries, blackberries, cranberries and raspberries are popular in the region. The most surprising berry here is the raspberry-like, orange, rich-tasting, sweet berry, also known asaqpik or cloudberry. The salmonberry, quite similar, is also orange-red.
These berries are also a key ingredient in one of the most popular traditional recipes:eskimo ice cream or akutaq. In reality, this is not real ice cream, but a creamy mixture of berries and whipped animal fat. It is usually made of seal or fish fat, sometimes of other animals, although vegetable fats are also used. As far as hot drinks are concerned, we will savor various infusions made from local plants and fruits.

The beer is appreciated. Let's mention the famous Alaskan White Ale. Recognized by its polar bear logo, it is fresh and slightly fruity. It is produced by the Alaska Brewing Co, which has recreated a traditional Belgian style of beer, flavored with a hint of spice and citrus. There are also craft beers produced by microbreweries, such as Halibut Point Hefeweizen, Spruce Tip Pale Ale, Roughneck Stout, Arctic Rhino, Galaxy White IPA, HooDoo Stout, Denali Blonde and Head Buzzard Double IPA.
If wine is produced in Alaska, it is obviously made from grape juice imported from the rest of the USA. Merlot, Chardonnay, Cabernet Sauvignon, Pinot Noir and Riesling are all produced. Some wineries make wine from other fruits, such as raspberry, blueberry, strawberry, blackberry, currant and rhubarb, often flavored with a little honey.
Although traditional Native American cuisine can still be found in Alaska - more likely to be prepared in family or cultural centers - American classics such as burgers, hot dogs, ribs, fried chicken, apple pie, doughnuts and cheesecake, with lots of long coffee. Also note: restaurants in Alaska are on average much more expensive than in the rest of the U.S., and shopping for yourself is an option for budget travelers.