A Quick Guide to Alaskan Seafood Varieties

To get technical, the term shellfish technically describes any "exoskeleton-bearing aquatic invertebrates used as food." This leaves the actual category wide open, as far as the average seafood fan is concerned. A classification used by both the culinary community and fisheries worldwide, the layman may still be wondering exactly what the world of shellfish encompasses. When it comes to great tasting seafood which comes wild from the icy cold Alaskan waters can't be beat for taste and quality. Although this particular variety of seafood is often higher in the calorie count than other nutrient rich species that come from Alaska, they are still excellent sources of protein and can't be beat for impeccable taste and texture. There are a variety of options for fresh or fresh-frozen shellfish, the most popular of which are simply explained below.

Clams. The growing Alaskan market for clams includes varieties like Geoduck, Horse, Razor, Steamer and Littleneck. Clams can be found both hard-shelled and soft-shelled.

Abalone. Divers are employed to harvest this firm textured, mild tasting mollusk found in the Southeast Alaskan waters. When looking for abalone at a nearby grocer or fresh seafood market, it will be available fresh when in season, or frozen whole-in-shell. Outside of season look for just abalone meat sealed in vacuum-packaging.

Shrimp. Alaskan varieties of shrimp include Coonstripe, Pink, Sidestripe or Spot shrimp, sometimes also called prawns. The sizes vary greatly from an inch in size up to Spot Prawns which can reach 9 inches in length. Find Alaskan shrimp sold frozen raw in-shell, or quick frozen in bags.

Crab. Of all the Alaskan seafood delicacies, crab is one of the most popular. Varieties harvested fresh from the icy Alaskan waters include King Crab, Dungeness Crab, Snow Crab, and Hair Crab. Crabs can be purchased whole, live or frozen, or just the legs and claws can often be purchased on their own.

Oysters. The Pacific Oyster has a grayish purple colored shell, and the color of the meat can range from mauve to white. Generally oysters are harvested and available fresh year round.

Scallops. Famous for their delicate flavor, Alaskan scallops are harvested nearly year round. When buying scallops look for fresh specimens in your local seafood market, or quick frozen scallops sold in lots of either 10, 20, or 30.

Other. Other varieties of Alaskan shellfish include the sea cucumber, sea snail, sea urchin, and mussels. Although these may not be as readily available as the aforementioned varieties, these sea delicacies are often found in fine seafood restaurants. Creative meals and cooking techniques really bring these lesser known shellfish to life in culinary settings.

Alaskan Crab Recipes For Dungeness and King Crabs

With so much great seafood, it's no surprise that the crab meat coming out of Alaska is second to none. Especially prized among Alaska's crab offerings are the king crab and the dungeness crab. Both are considered to be among the finest, most exquisite varieties of crab to be had anywhere. The dungeness crab season, much longer than the king crab season, lasts between December and June, and most of the fresh dungeness will be found towards the beginning of that period.

Consider trying out either of these magnificent recipes the next time you have the delight of buying either of these excellent crabs at your local market...or if you ever make it out to Alaska! A particular favorite is the cream of crab soup recipe described below!

· Dungeness Cream of Crab Soup:

Heat a half stick of butter in a pot, and when it begins to brown add a cup of milk, 4 cups half and half, and a small can of cream of celery soup. Stir and add minced parsley and spices (a pinch each of Old Bay, curry powder, and salt and pepper), and after 5 minutes of cooking add a pound of crab meat. Turn off flame and let sit several minutes. Add a splash of sherry or cognac to add a kick.

· King Crab Royale:

Split open several king crab legs (about 12 ounces of meat in all), leaving the meat inside the shells, though possibly separating and cutting up a bit, to make removal easier when eating. Separately, combine in a bowl a half cup of melted butter, one grated onion, finely chopped parsley and tarragon (a small handful in total), the juice of half a lemon, and a tablespoon of hot sauce, with salt and pepper to taste. Baste the crab legs, and send to the broiler. Cook under a high flame for 5 or 5 minutes, removing every 2 minutes to baste again.

These two king crab and dungeness crab recipes represent everything there is to be loved about Alaskan seafood: simplicity and versatility. Seafood consumers seem to appreciate those two qualities, as well as everything else that there is to love about the ecologically-conscious Alaskan seafood industry and all it has to offer. You could even start with the cream of crab soup, and then work your way to the King Crab Royale as a finale!