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
Savor Snow Crab Omelets and Fresh Alaska Sushi in Anchorage
The top 26 dining spots in Alaska’s largest city
Visit for the Glaciers, Savor the Cuisine
A hidden gem lies down a 60-mile gravel road, boasting the best culinary scene you’ve yet to discover
An Adobo in Every Kitchen
While Filipinos created adobo, locals in Juneau say the Tlingit have truly mastered it
Experience Log Cabin Comfort and Serbian Schnitzel Near Denali National Park
The Top 10 Dining Spots Around Alaska’s Natural Marvels
Kimchi Paired with Whale
This Native favorite and its surprisingly ideal partner unite Alaska’s diverse cultures on a single plate
Indulge in Gourmet Burgers and Take a Ferry for Fresh Seafood in Homer
The 12 Must-Try Restaurants in Alaska’s Cosmic Coastal Village
How an Unbreakable Cracker Became Alaska’s Beloved Snack
With a shelf life of up to 30 years (!), Sailor Boy Pilot Bread is a timeless Alaskan favorite
Waterfront Fish Tacos, Filipino Mytouries, and More in Juneau
Discover the city’s 14 must-visit dining spots
Alaska’s Last Milkman Battles the Challenges
Everything about producing milk in Alaska is challenging. One man is giving it a shot anyway.
In Remote Alaska, Meal Preparation is Crucial
How the small town of Bettles (population: 63) manages to stay well-fed
Decadent Cinnamon Buns and Outstanding Thai Cuisine in Fairbanks
The 13 top Mytouries in this down-to-earth, surprisingly tasty town
Tea and Piroshki at Alaska’s Top Tourist Destination
The Old Believer community has thrived in Alaska for more than 50 years — notably at Nina Fefelov’s Samovar Cafe
Searching for the Finest Salmon in the World
Watch Dinogo’s Dan Geneen as he attempts, falters, and tries once more to catch the big fish
Acknowledgments
Editorial oversight by: Lesley Suter
Artistic direction by: Nat Belkov
Contributors include: Bailey Berg, Avery Dalal, Kris Farmen, Jennifer Fergesen, Daniel Geneen, Joshua Hunt, Bree Kessler, Julia O’Malley, Jeremy Pataky
Photographers involved: Ash Adams, Nathaniel Wilder
Artwork by: Rejoy Armamento
Editor in charge: Erin DeJesus
Advisory editors: Joshua Hunt, Julia O’Malley
Editorial staff: Paola Banchero, Rachel P. Kreiter, Nadia Q. Ahmad
Verification specialist: Victoria Petersen
Audience engagement editors: Frances Dumlao, Kristen Kornbluth
Project coordinator: Ellie Krupnick
Gratitude to Lillehammer Allen, Howie Burbidge, Richard Cooper, Amanda Kludt, Nick Mancall-Bitel, Stephen Pelletteri, McGraw Wolfman, Stephanie Wu
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