While Alaska might not be Boston or London, you’ll find the Last Frontier offers surprising delight to lovers of food and drink. The long daylight coupled with rich glacial soils to yield exceptional tasty vegetables and fruits. The unspoiled North Pacific Ocean produces an abundance of seafood unmatched just about anywhere else in the world. Local brewmasters and chefs, often mom-and-pop teams or single entrepreneurs—serve fascinating beverages and meals in venues scattered across the state, creating a cuisine that’s uniquely Alaskan.
Here are the top 11 most popular foods in Alaska that everyone loves when they are in Alaska.
Gumbo in Alaska is a heavily seasoned soup or stew that combines several varieties of meat or seafood with a sauce or gravy. Generally, any combination of meat or seafood can be used. Meat-based gumbo may consist of squirrel, chicken, duck, or rabbit, with oysters occasionally added. Seafood-based gumbo generally has crab meat, shrimp, and sometimes oysters. Andouille sausage is usually added to both meat and seafood gumbos to provide an additional layer of flavor to the dish.
Generally, most varieties of gumbo are seasoned with onions, bell pepper, parsley, and celery. In seafood gumbo tomatoes are sometimes used and also other vegetables are included.
Whenever anyone visits or stays in Alaska, this is a not to miss dish for sure...
This is a must-try Alaska experience! Alaska reindeer are owned by Alaska Natives and these reindeer are descended from stock imported from Siberia during the 1890s. Worth the risk of offending Christmas enthusiasts, reindeer sausage is a versatile dish that goes with everything — eggs, French toast, pancakes in a Philly sandwich or just plain. Sausage having reindeer is on the breakfast menu of almost every full-service restaurant in the state. Reindeer Dogs can be enjoyed as a full plater and that would be a great dining experience...
In downtown Anchorage during its peak days, the reindeer dog drew lines down the block at lunchtime.
Wild Alaskan Smoked Salmon Chowder is thick with salmon, onion, and potatoes. This could be a perfect lunch or dinner on a cold day.
Smoked Salmon Chowder is a very delicious food in a bowl! The hot-smoked salmon is full of heart-healthy fats and a ton of nutrient-packed veggies (carrots, potatoes, corn onion, celery, and cauliflower). The whole family will love the creamy soup. This hearty Alaskan Smoked salmon chowder is perfect to warm yourself during cold winter months. It can be served with a sandwich or salad and you have an easy and nutritious weeknight meal that’s sure to please.
The smoked salmon chowder never tasted this good is rich, creamy bowl satisfies a hungry belly with utterly Alaskan flavor.
Wildberry cobbler is a unique dish and there aren't many desserts that are as easy as cobbler yet so super delicious as well. Wild Berry Cobbler is a natural, homey dessert and is made even more rustic when presented in a cast-iron skillet. If you’re looking for a great, old fashioned dessert, then Berry Cobbler is one for you. The dish is baked to a golden brown and buttery batter gets poured over fresh seasonal berries of choice, and is ready for a scoop of ice cream or whipped cream!
Alaskan Mixed wild Berry Cobbler with Biscuits & Buttermilk is an homage to the abundant wild berries that abound in Alaska each summer!
Alaskans keen to throw a party and always!!! They know that freshly caught Alaska shrimp is a good way to make sure a packed house. The largest shrimp in the North Pacific, spot shrimp can grow to almost a foot in length. They are sustainably harvested with pots in deep water from San Diego all the way up to Alaska. These sea creatures have a firm texture and wonderfully sweet taste that many think to the best lobster
Sweet and filling, spot shrimp are often larger enough to grill one at a time. If available fresh, they are a unique dining experience.
Alaska king crabs are an authentic world-class delicacy, not to be missed.. When you order the largest and most notable of all crabs caught in the world, Alaska King Crab, you’ll taste the unmatched flavor, quality, and texture. It’s the most sought-after of the Alaskan kinds of seafood and popular with people who love seafood.
King Crabs are perfect for your next family dinner or a meal with friends. The juicy, sweet and succulent meat will definitely make the lunch or dinner a special one. Your order will have both Alaskan King Crab claws and legs which make for excellent appetizers or a splendid entrée that everyone will enjoy to the fullest.
The Alaskan people have a unique and special variety of ice cream called Akutaq. It is also widely known as Eskimo Ice Cream. Akutaq is not creamy ice cream as everyone knows it, but a kind of mixture made from seal oil, reindeer fat, fresh berries, freshly fallen snow or water and sometimes groundfish. Fresh air is flogged in by hand so that it cools slowly into foamy state. This recipe was made by Alaskan Natives a long time ago for survival and was used as a special traveling food.
When hunters of Alaska went out to go hunting, they brought along akutaq and that’s the tradition in Alaska!!!!
Muktuk is most frequently made from the blubber and skin of the bowhead whale, although the narwhal and the beluga are also used.
Muktuk is usually eaten raw, today it is sporadically finely diced, deep-fried, breaded and then served with soy sauce. Predominantly it is generally eaten raw, it could also be cooked or eaten frozen. Pickles are also made sometimes!!!
When Muktuk been chewed raw, the blubber becomes oily, with a nutty taste. The skin is quite rubbery if not diced, or at least serrated. Muktuk is an excellent source of vitamin C, the epidermis having up to 40 mg per 100 grams. Blubber is also extremely rich in vitamin D.
Halibut is an Alaskan staple. The incredibly famous deep-sea sport fish in the region and a very important commercial catch. Pacific halibut usually feed on the ocean bottom in relatively deep water and range from 20-pound “chickens” to 100-pound-plus “barn doors.”The white, flaky meat has a delicate flavor and is excellent eating. They are served grilled, cooked, seared, baked, in sauces and within chowders. For a particularly fun meal, try halibut deep-fried in beer batter—basically Alaska’s version of boardwalk fish-and-chips.
If you’re a perfectionist, go for an expertly grilled fillet that is lightly seasoned. It can be as good as it gets.
Sourdough is a bread made by the fermentation of dough using yeast and lactobacilli that are naturally occurring during the process. Sourdough bread has a bit more sour taste and due to the lactic acid produced by the lactobacilli-it has better inherent keeping qualities than bread made with baker's yeast. The sourdough was popular during the Klondike Gold Rush of 1898 in Alaska and the western Canadian territories. Gold miners and other settlers often carried a bag of starter either around on a belt or their neck; these were fiercely guarded to keep from freezing.
A must-try food while you are in Alaska…
Alaska’s unspoiled waters support a growing oyster farm industry producing exceptionally firm, consistent and sweet half-Oysters.
The proverbial sweet spot for growing perfect oysters are estuaries and near-shore passages. On one hand, the cold temperatures of Alaska’s ocean delay maturation, preventing the oysters from reproducing. At the same time, the coastal currents are so rich in plankton that the oysters grow quickly despite the chillier temps, ready for harvest in 18 to 36 months. Oysters can be found in many dinner-oriented restaurants and specialty seafood retailers from under $2 per oyster and above.
These Alaskan clear water oysters are a must-try food while you are here for a unique dining experience.