Thousands of miles away from any significant sources of pollution, Alaska´s waters are among the cleanest in the world. A marine habitat is this pure provides a seafood harvest remarkably free of contaminants. Wild Alaska cod is a prime example of the quality fish harvested from a truly pristine environment. These fish are wild-caught after being allowed to mature at their own pace while feeding freely on their natural diet.
The superior flavor and texture of Alaskan seafood is recognized throughout the world. But perhaps not everyone makes the connection between the superiority of the product and the unique environment that nurtured its development. The delightful flavor of wild Alaska cod, as with other Alaskan seafood, is a direct result of feeding on marine organisms which are the natural food supply for that species. Prized all over the world, the texture of wild Alaskan fish is the result of annual migrations in the cold North Pacific.
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As soon as spring comes upon us nature begins to deliver her abundance. But when thinking of wild foods most people tend to be reminded of Autumn and the wild fruit and mushroom harvest available then.
This is probably because many people are almost entirely ignorant of wild greens. The wild plants that can be harvested (often in your own back garden) and consumed.
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We are so inured to shop-bought factory-farmed foods that we forget that all our foodstuffs originated in the wild. Indeed, everything we eat today started out life as a wild plant. Due to selective breeding cabbages and kale may not look much like their wild ancestors any more. Which is not to say that those wild ancestors don’t exist and remain perfectly edible.
If you know what to look for and how to recognize the plants then the wild harvest can provide many completely free delights for your table. What’s more wild foods are truly and completely seasonal and provide a sense of what our ancestors used to eat.
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