Captain Nick Lee, founder of Alaska Select Seafood, on his fishing boat The Anasazi
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A NOTE FROM YOUR SKIPPERWhen you don’t know the source of your seafood, you are buying into a facade constructed by an industry riddled with skeletons. Fish has become widely treated as a commodity in a long supply chain, and less as a precious living resource. Widespread mislabeling, fraud, false eco-claims, greenwashing tactics, and confused dietary advice all leave the water feeling murky. That’s the last place we want to go fishing.
It is hard to believe that 90% of the seafood Americans consume is imported, while we are exporting 79% of our Alaskan salmon to other countries. Award-winning journalist Paul Greenburg coined this term our “American Catch.” The disconnect between consumers and the food we eat has become a dotted line that often zigzags across the globe like a wrecking ball before reaching our plate. When it comes to our own American shorelines and estuaries, we have repeatedly failed to protect our own backyards.
But in the words of Herman Melville, “There is hope. Time and tide flow wide.”
The closer we get to home, the more incentive we have to take care of our sources, to notice the impact of our actions, and to feel empowered to co-author a better story. As an insider with many hats, I have an immersed vantage point of the seafood industry iceberg that remains largely hidden from consumer consciousness. I am intimately aware of its strange riddles and infuriating inefficiencies, but also, of potential solutions.
My goal is to help clear the water and cast a light on sustainable and desirable practices, from maintaining a harvestable future to producing a nutritious product that inspires consumers to participate in turning the tables.
Customers Are Saying:
C. W., Portland
I bought the Halibut last year. I made the mistake of making it for an acquaintance for supper (never having made Halibut before in my life). The fish was SOOO amazingly good that the dinner ended up in a near marriage proposal! Am totally serious.
THANKS for all you do!
T. M., Florida
Thanks for the miso black cod recipe. The cod was absolutely amazing. We've gone through most of it already... let us know when you have more in stock. Thanks again!
M. K., New York
Love this salmon. Some of the highest caliber salmon you can get in New York at a better price than almost every grocery store or market. Since it is flash frozen it makes it convenient to keep in the freezer for a long period of time without losing quality. Thanks again!