The Dinogo Handbook for Alaska

Alaska's cuisine possesses a unique enchantment. Foods sourced from nature—such as blueberries, herring eggs, moose meat, and salmon—are deeply tied to the vast wilderness. Conversely, store-bought items, with their often mysterious origins, offer a sense of novelty. Dishes prepared using methods from distant homelands evoke feelings of nostalgia. For Alaska Natives who have long been away from their rural villages, consuming wild foods, like seal oil from family, serves as a comforting reminder of their identity.

During your visit, if you remain observant, you may grasp the magic of savoring something delectable in such an untamed setting. Perhaps it will dawn on you while relishing a soft, warm doughnut in a repurposed home-turned-Mytoury in Adak, or crunching on a Funyun while sprawled on the tundra of the Arctic National Wildlife Refuge. If fortune smiles upon you, it might happen when someone unveils a jar of smoked salmon at dinner, accompanied by saltines, cream cheese, and chives freshly harvested from their garden.

Subsistence is the cornerstone of Alaska’s culinary landscape, rooted in the Indigenous practice of living off the land. This tradition emphasizes environmental stewardship, food harvesting, and sharing, serving as vital pathways for transmitting culture and wisdom across generations. Many Alaskans view this relationship with food as intrinsically tied to community resilience. It’s not uncommon for residents to feel at ease when a neighbor drops by with a filet of sockeye or a platter of lumpia—sharing and caring for one another is simply how life is lived here, as you never know when you might need help in return.

As you enjoy wild foods in Alaska, be aware that the state’s natural food sources and the traditions surrounding them face growing threats from climate change. King and red salmon fisheries near Bristol Bay have reported unusually low returns in recent years. Bering Sea crab stocks have declined, and one of the state’s largest caribou herds is in gradual decline. Even the ripening periods for berries have changed. While Alaskans have adapted to many of these shifts, the act of consuming wild foods has grown even more meaningful for us.

Visitors to Alaska may miss out on wild delicacies like maktak and salmonberries, but they can still savor delectable local dishes found in urban strip malls. The state is celebrated for its scallops, oysters, and black cod, along with exceptionally sweet crucifers, root vegetables, and strawberries that achieve higher sugar concentrations due to the significant day-to-night temperature variations.

Keep an eye out for international fare. Over the past two decades, Alaska's demographic changes have intensified longstanding influences while introducing new ones, particularly from Filipino, Korean, Mexican, Southeast Asian, and Pacific Islander communities. This melting pot has given rise to distinctive Alaskan fusions—think wild game adobo, caribou sausage musubi, and poke bowls topped with raw salmon and kimchi.

Alaska has its own food customs, much like anywhere else. If you visit a rural area where groceries are pricey and fresh produce is limited, consider bringing a case of oranges or a bag of avocados for your host. When offered food—a can of salmon or homemade sausage—recognize it as a meaningful gift and treat it with respect. And if you're invited to share a meal at someone's table, always accept. — Julia O’Malley