Explore five unique Alaskan dishes, their rich histories, cultural significance, and where to experience them sustainably. From Alaskan King Crab to Salmon Candy, embark on a flavorful adventure.
It’s Cold Up Here!
Alaska, the Last Frontier, is a land of dramatic seasonal contrasts, where the weather swings from one extreme to another with breathtaking intensity. In the winter, temperatures can plummet to -50°F (-45°C) in interior regions like Fairbanks, while coastal areas, buffered by ocean currents, hover around a relatively milder but still bone-chilling 20°F (-6°C). The Arctic Circle plunges into 24-hour darkness, a phenomenon known as polar night, while icy winds sweep across the tundra. Come summer, however, the landscape transforms into a sun-drenched wilderness, with temperatures soaring to 90°F (32°C) in some inland valleys. The famous Midnight Sun keeps the sky alight for months, allowing for nearly endless outdoor adventures. These extreme shifts not only shape the state’s ecosystems and wildlife but also define daily life, from the timing of subsistence hunting and fishing to the rhythms of Alaskan festivals and travel.
The Indigenous peoples of Alaska have lived on this land for over 10,000 years, developing deep-rooted traditions and sustainable ways of life that remain vital today. The state is home to more than 20 distinct Native groups, including the Iñupiat and Yup’ik of the Arctic, the Athabaskan peoples of the interior, the Tlingit, Haida, and Tsimshian of the Southeast, and the Aleut (Unangan) of the Aleutian Islands. These communities thrived by adapting to Alaska’s harsh climate, using advanced techniques for hunting, fishing, and preserving food. They built sophisticated trade networks that connected them with peoples as far as Siberia and the Pacific Northwest. However, the arrival of Russian explorers in the 18th century brought devastating changes, including the fur trade, forced labor, and deadly diseases.
When the United States purchased Alaska in 1867, waves of American settlement disrupted Indigenous lifeways even further, leading to land dispossession and cultural suppression, particularly through boarding schools and government policies. Despite these challenges, Alaska’s Indigenous nations have persevered, reclaiming their rights through movements like the Alaska Native Claims Settlement Act (ANCSA) of 1971, which granted them legal ownership of millions of acres of ancestral land. Today, Alaska Native cultures remain a cornerstone of the state’s identity, with vibrant traditions in language, art, and subsistence practices continuing to thrive across the region.
At Cerca Travel we’re particularly interested in how culture and history have influenced the foods eaten around the world. We dove in to find out what the authentic dishes of Alaska can tell us about the 49th American state.
1. Alaskan King Crab
The Alaskan King Crab, with its colossal size and succulent meat, is a cornerstone of Alaska’s maritime industry today, but was not harvested extensively by the indigenous communities. They did harvest smaller species of crab and shellfish using time-honored methods. Before the advent of modern commercial crabbing, Alaska Natives—particularly the Sugpiaq (Alutiiq) and Unangan (Aleut) peoples of the coastal regions—relied on their deep knowledge of the tides, ocean currents, and crab behavior to gather shellfish efficiently.
Rather than using the massive steel traps seen in today’s commercial crabbing industry, Indigenous communities would catch crabs using woven basket traps, hand lines, or simply by hand at low tide. The commercial fishing of King Crab gained momentum in the mid-20th century, turning it into a lucrative industry.
There are several varieties of King Crab, including red, golden and blue – red is the larger and more luxurious of the two, while Golden King Crabs are a bit smaller and generally less expensive. Blue King Crabs are the rarest and on the “overfished” list. You’ll also find Snow Crab, which is a smaller variety of crab. (Hint – you can tell the difference by counting the legs – King Crabs have 3 pairs of legs and 2 claws, Snow Crabs have 4 pairs of legs and 2 claws.) You’ll also find Dungeness Crab, a brinier crab with shorter legs, popularly used in crab cakes and similar dishes.
Where to Savor
Anchorage: Simon & Seafort’s Saloon & Grill offers a delectable King Crab leg dish that’s both fresh and sustainably sourced.
Juneau: Tracy’s King Crab Shack is a must-visit for crab enthusiasts, renowned for its mouthwatering crab bisque and legs.
Sustainable Travel Tip: When indulging in seafood, always opt for establishments that practice sustainable fishing to help preserve marine ecosystems. Sustainable crab fisheries in Alaska are certified by organizations like the Marine Stewardship Council (MSC), which ensures compliance with sustainable fishing standards. Consumers can support sustainability by looking for MSC-certified King Crab or buying from responsible fisheries that follow Alaska’s Best Practices for Responsible Fisheries Management.
2. Muktuk
Muktuk, traditionally made from whale skin and blubber, is a staple in Inuit and Chukchi diets. Consumed raw, pickled, or fried, it provides essential nutrients, especially vitamin C, crucial in Arctic climates. Beyond its nutritional value, Muktuk holds deep cultural importance, often featured in ceremonies and community gatherings, symbolizing respect for marine life and ancestral traditions.
The most common and traditional way to eat Muktuk is raw. Freshly harvested whale skin and blubber are sliced into thin, bite-sized pieces and consumed immediately.It has a chewy, slightly oily texture with a mild, nutty flavor. The skin (black outer layer) is firmer, while the blubber (white inner layer) is softer and richer.
Where to Savor
Utqiaġvik (formerly known as Barrow): Spring Whaling Festival – usually held in the 3rd week of June (or around the summer solstice), which coincides with whale hunting season. Utqiagvik is located at the very northern tip of Alaska and temperatures here average below freezing from October through May. The festival features traditional dancing, music, and the blanket toss.
3. Akutaq (Eskimo Ice Cream)
Akutaq, known as Eskimo Ice Cream, is a unique blend of animal fat, such as moose or seal, mixed with berries and sometimes fish. Originating as a high-energy food for hunters, it showcases the resourcefulness of indigenous peoples in utilizing available ingredients.
Alaska is home to a diverse array of wild berries, many of which have been harvested by Indigenous peoples for thousands of years for food, medicine, and cultural traditions. Salmonberries, resembling large raspberries, range from yellow to deep red and thrive in coastal rainforests. Blueberries, found in tundra and mountain slopes, are a staple of Akutaq and are often dried for winter storage. Lingonberries, also known as lowbush cranberries; Cloudberries, with their bright orange color and creamy texture; Crowberries, small and glossy black; Highbush cranberries, are known for their tartness and are often made into jellies and sauces; Nagoonberries, a rare but intensely sweet berry; Soapberries, also commonly found in Akutaq; Bunchberries, which grow in clusters on groundcover plants; and thimbleberries, a softer and seedier cousin of raspberries. Today, many of these wild berries can be foraged in late summer and early fall, found at farmers’ markets.
Due to health regulations, traditional akutaq prepared with animal fats and seal oil is not commercially available. However, some shops offer modern adaptations using alternative ingredients, like vegetable shortening and berries. To get real Akutaq your best bet might be to find an Eskimo!
Where to Savor
This culturally significant dish is hard to find in the bigger cities and not easy to source with any reliability. Participating in cultural events or visiting Alaska Native communities provides the most genuine opportunity. The Alaska Native Heritage Center in Anchorage occasionally features traditional food demonstrations, including akutaq preparation, allowing visitors to engage with and appreciate Alaska Native culinary traditions.
We also recommend Shirley’s Northern Lights Ice Cream in Talkeetna, while they don’t have Akutaq you can get Fireweed ice cream, which is made using the local Alaskan Fireweed plant – an Alaskan symbol adorned with pink flowers.
4. Reindeer Sausage
Reindeer sausage is a flavorful testament to Alaska’s melding of indigenous practices and immigrant influences. Introduced by Russian settlers and embraced by Native Alaskans, this sausage combines reindeer meat with pork or beef, seasoned with a blend of spices. It’s a popular street food and a breakfast staple.
Where to Savor
Alaska Sausage and Seafood – order your own sausage with reindeer! In fact, many of the restaurants in Alaska get their sausage here. (But beware, while the sausage is tasty it actually contains very little reindeer meat – you’ll find that to be true of all reindeer sausage, still – it’s delicious!)
5. Salmon Candy
Salmon Candy, also known as “squaw candy,” is a traditional method of preserving salmon through smoking and sweetening. Indigenous peoples developed this technique to extend the shelf life of their salmon harvests. The result is a sweet, smoky delicacy that’s both a treat and a testament to time-honored preservation methods.
Where to Savor
Sitka Seafood Market: Order your authentic candied salmon.
Anchorage: Trapper’s Creak – Alaskan salmon prepared in many ways, including candied salmon.
Tasting the True Spirit of Alaska
To eat your way through Alaska is to take a bite out of its geography, history, and soul. From the icy depths of the Bering Sea to the smoke-filled camps of Indigenous hunters, the state’s most iconic dishes reflect the resilience, resourcefulness, and deep-rooted traditions of the people who call this vast wilderness home. Whether it’s the buttery luxury of King Crab, the chewy cultural treasure of Muktuk, or the tangy-sweet bite of Salmon Candy, each dish tells a story far richer than what’s on the plate.
These foods are more than just sustenance—they are rituals, celebrations, and survival strategies passed down through generations. As travelers and eaters, honoring that heritage means choosing experiences that are respectful, sustainable, and informed. So yes, savor the flavors, but also learn the names of the people behind the recipes, understand the ecosystems that sustain the catch, and consider how the choices we make as visitors can support local communities and preserve cultural legacies.
At Cerca, we believe food is one of the best ways to truly know a place. And in Alaska, that means embracing dishes that are as bold, surprising, and unforgettable as the state itself. Bundle up, dig in, and let your taste buds lead the way into the heart of the Last Frontier.
