Alaska Oyster Facts
Alaska’s cold, pristine waters and sustainable farming practices make Alaska oysters unique.
Overview
- The Alaska shellfish industry officially began in 1989.
- Harvest volumes increased by about 80% in 2024 to a record 2.4 million individual oysters.
- Alaska’s oyster harvest was forecast to triple between 2023 and 2025.
- A 3-year growing process is ideal for oysters.
- Alaska’s cold water slows the oyster growth cycle, creating a uniquely sweet and firm oyster.
Taste, Size, and Shape
Taste
- Alaska oysters are plump and have a flavor that reflects the pristine waters of the North Pacific in which they grow.
- Alaska oysters have notes of cucumber, umami, and poached pear. They tend to be sweeter and less briny than an Atlantic oyster.
- Small, crisp bellies, juicy and firm, yet soft on the palate.
Nutrition
- High-quality protein
- An excellent source of zinc, B12, iron, and Omega-3s.
Size and shape
- Alaska oysters tend to be smaller – 2.75-3.25 inches.
- Shells exhibit a diversity of shapes and colorations influenced by the environment in which they are grown and the cultivation techniques used to produce them.
- Deep cups indicate a large, meaty oyster.
Oyster Regions and Farms
- More than 20 oyster farms throughout Alaska, including Southeast, Southcentral, and Southwest Alaska.
- Harvesting occurs year-round.
Alaska Kelp Facts
Grown in Alaska’s cold, nutrient-rich waters, kelp is a fast-growing, climate-friendly crop emerging as a foundational resource across industries—from food and agriculture to cosmetics, pharmaceuticals, and sustainable biomaterials.
Overview
Alaska’s commercial kelp industry is young – but growing fast.
- Alaska’s first commercial kelp harvest was in 2017.
- Over 200,000 pounds were harvested in 2024, with strong growth projected for 2025 and beyond.
- Both wild harvesting and kelp farming are practiced throughout the state.
Varieties
There are four primary species of kelp harvested in Alaska:
Sugar Kelp
Long, golden-brown flowing blades
Ribbon Kelp
Long, narrow, dark blades
Bull Kelp
Massive, canopy-forming blades
Giant Kelp
Large blades forming dense underwater forests
Applications
Food and Beverage
- Raw Food Product
- Food Ingredient
- Food Additive
- Dietary Supplement
Agriculture
- Fertilizer
- Biostimulant & Seaweed Extract
- Biopesticide
- Animal Feed & Additive
Human Health
- Cosmetics & Skincare
- Supplements
Biomaterial
- Bioplastics & Packaging
- Textiles & Industrial Uses
Alaska Harvesting
- There are more than 20 kelp farms in Alaska.
- Harvesting takes place each spring and early summer.
- Kelp farming supports coastal communities and contributes to ocean health by absorbing carbon and excess nutrients.
Alaska Advantage
Benefits of kelp grown in Alaska waters:
- Clean and unpolluted waters: Ensures the high quality of cultivated kelp.
- Nutrient-rich waters from glaciers and snowmelt: Ensures higher nutrient content.
- Favorable environmental conditions: Cool temperatures and ample summer sunlight support robust kelp forests.
- Regulatory oversight: Ensures that cultivated kelp meets safety standards and is sustainably managed.
Culinary
Bull kelp has the greatest culinary potential for its unique shape and briny flavor. Sugar, Ribbon and Giant Kelp are highly versatile.
Sugar Kelp
Earthy brininess
Crunchy texture
High versatility
Ribbon Kelp
Strongest umami flavor
Thick and hearty texture
High versatility
Bull Kelp
Briny, pickly flavor
Unique shape and structure
Various textures
Giant Kelp
Mineral-rich
High versatility as a thickener and a stabilizer
Nutrition
Each Alaska kelp species has similar wellness benefits. Nutritional and health benefits of Alaska kelp species:
- Nutrient-dense. High in vitamin A, folate, vitamin K and iron.
- High in calcium (10% DV), potassium (7.5% DV) and magnesium (9.2% DV) supporting bone and muscle health (specifically Sugar kelp).
- High in fiber, promoting gut health and weight management.
- Contains bioactive compounds with antioxidant, anti-inflammatory, cardiovascular health and immune boosting properties.