When it comes to putting responsible practices into place to monitor and regulate industrial activities, the Alaskan fishing industry is a prime example which can serve as a model to be emulated for many other parts of the country and many other sectors of the economy. Historically, Alaskan fisheries have received a high level of attention and concern on behalf of the state and national governments, as well as ordinary Alaskans who took the initiative to preserve what for them was (and still is) a valuable local resource. One of the best examples of this phenomenon is crab sustainability, which has been carried out so diligently and professionally by all participants.
Posts Tagged ‘Sustainability’
Alaska’s Most Abundant Quarry, The Pollock, Rules in the Kitchen
Sunday, July 5th, 2009The Alaskan waters are rich in many different kinds of succulent, exquisite species which are served up in restaurant and home kitchens from Juneau all the way to Miami, given the productivity and sustainability of this, our nation’s most respectable and dominant fishery. Of the many different kinds of treats being harvested from the cold waters off Alaska’s coastline, none is more abundant than the Alaska pollock, and (to this fish’s credit) in this case being a dime a dozen isn’t a bad thing.
The Bounty of the Seas – Fresh, Wild Alaska Pollock
Friday, June 19th, 2009When Americans think of seafood, they almost always think of Alaska; there is an automatic association in our heads between rare and delicious species of seafood and the northernmost state where so many such treats are harvested. The state pumps out enormous quantities of seafood every season, though all of the production is tightly regulated and measured so as to guarantee maximum sustainability at the same time as satisfying the demand on the market. One product coming out of Alaska that is available all year round, and in enormous volumes, is fresh pollock-one of the most exquisite kinds of fish to be found in the frigid northern waters.
Taking a Look at Sustainable Seafood Practices – Guilt-free Cod
Sunday, June 7th, 2009Cod are a species of whitefish, from the family Gadidae. They can be found in the cold, cool waters off the coasts of the Atlantic and the Pacific, specifically, in the Artco-Norwegian region, the North Sea, the waters around Alaska, and in the waters of the north Atlantic surrounding the UK. Cod is a moist and flaky whitefish that is low in fatty oils and high in protein, making it an exceptionally healthy part of any meal. The popular English platter, fish and chips, uses cod as the main ingredient. Portugal and parts of the Basque Country prize the fish an it is considered a heritage food, playing a large part in many of the nation’s traditional recipes. The fish, with its mild flavor and delicate white flesh is so popular that it is being overfished in many regions, leading to huge depletion in cod population. Cod sustainability, therefore, is becoming increasingly important.