Alaska’s Ocean Grown Industry
Alaska’s coastal waters are home to something remarkable—a growing network of ocean farms shaping the future of sustainable ocean products. In our pristine, cold waters, dedicated growers are cultivating kelp, oysters, and other shellfish that capture the pure essence of Alaska’s wild waters.
Each harvest tells a story of innovation and quality, where small-scale farmers work in harmony with our ecosystem. The result? Premium ocean-grown products that showcase Alaska’s commitment to environmental stewardship and exceptional quality.
Alaska mariculture represents more than just farming—it’s a sustainable partnership between people and the sea.
Future of the Industry
With over 30,000 square miles of shoreline in Alaska, authorized shellfish and seaweed farms currently occupy approximately 1,200 acres, or about 2 square miles. The state’s vast and underutilized coastline offers ample space for sustainable mariculture development, distinguishing Alaska from regions facing overcrowding and limited opportunities for ocean-based activities.
Furthermore, by fostering a resilient mariculture industry that encompasses kelp and oyster farming, Alaska can create a more stable economy with increased job opportunities in coastal Alaska.
Oysters
Alaska’s cold, pristine waters and sustainable farming practices make our oysters unique. Since 1989, the industry has grown to a record 2.4 million oysters harvested in 2024 – an 80% increase in just one year.
Grown in the pristine waters of the North Pacific, Alaska oysters are full-bodied with a clean, crisp, and delicate flavor. Alaska’s cold water slows the oyster growth cycle, creating a uniquely sweet and firm oyster. They have notes of cucumber, umami, and poached pear, and are typically less briny than their Atlantic counterparts.
Alaska oysters are a high-quality protein and an excellent source of zinc, B12, iron, and Omega-3 Fatty Acids. Learn more about the culinary and nutritional qualities of Alaska oysters here.
There are more than 20 oyster farms currently operating throughout Alaska, including Southeast, Southcentral, and Southwest Alaska. Alaska oysters are harvested year-round, on a 3-year growth cycle.
Kelp
Grown in Alaska’s cold, nutrient-rich waters, kelp is a climate-friendly crop emerging as a foundational resource across industries—from food and agriculture to cosmetics, pharmaceuticals, and sustainable biomaterials..
Alaska’s commercial kelp industry is growing fast. The first harvest took place in 2017, and by 2024, over 200,000 pounds had been harvested, with yields forecasted to double in 2025 and strong growth projected beyond. Both wild harvesting and kelp farming are practiced across the state.
Three primary species of kelp are harvested in Alaska:
- Sugar Kelp: Long, golden-brown, flowing blades
- Ribbon Kelp: Long, narrow, dark blades
- Bull Kelp: Massive, canopy-forming blades
Alaska kelp is a premium ingredient suitable for culinary, beauty, agricultural, and other applications. As a nutrient-dense superfood, rich in fiber, iodine, calcium, and essential vitamins, bull kelp brings a briny, pickle-like crunch; sugar kelp offers rich umami flavor; and ribbon kelp adds hearty texture to a variety of culinary uses. The active polysaccharides also make it a sought-after ingredient in beauty products, providing hydration, soothing, and sun protection.
Benefits also include traceability. The small size of Alaska farms and the separation between them allow for traceability. In contrast, other regions around the globe have hundreds of side-by-side farms that commingle their production when processed.