Cod is very important to New England and is used as Massachusetts State Emblem
They feed on mollusks, crabs, starfish, worms and small fish
Portuguese people claim to have 365 ways of preparing dried salt cod
10% of the worlds fish caught is cod
Cod can live up to 30 years
Cod can produce a natural antifreeze allowing it to venture into cold waters
Cod have been around for 120 million years
Cod is the most popular fish to make fish and chips, Brits have been eating this for over 150 years
Cod fishing in the Atlantic and North sea is strictly monitored to prevent over fishing, numbers were extremely low in the last few years.
Alaskan Cod stocks are healthy making it a great choice. It has wonderful white flesh and mild flavor, its low in fat and rich in nutrients and protein.
sometimes a little crab takes up residence inside its shell.
they produce pearls when a foreign material gets trapped inside their shell, the make a substance called nacre a mixture of protein and calcium.
oysters can be enjoyed 12 months of the year.
they have a great nutritional value being a good source of protein, iron, zinc, B vitamins and calcium.
if you have kidney disease or an impaired immune system its more advisable not to eat them raw as they contain live bacteria.
they have been eaten since ancient times, the Greeks used to eat them with wine and the Romans would harvest them all the way from the English Channel!
Pacific Oysters are the most widely cultured and are often said to have the best taste.
they can live up to 20 years.
they are carnivores
they are very susceptible to pollution and in fact retain toxins in their flesh, making them unhealthy for us, so ensure a good supplier when purchasing them.
oysters don’t have to be eaten raw they are be roasted, sauteed, fried and baked.
an adult oyster can filter 60 gallons of seawater a day.
Oysters have been farmed in Alaska since the early 1900’s.
Alaska’s cold and clean waters make them some of the safest on the market.
they vary in size from a tiny pea crab, to up to 4 meters
they communicate with each other by drumming or waving their pinchers or claws
they fight to get the best hiding holes in seaside caves
they are omnivores eating algae, worms, bacteria, fungi and crustaceans
females brood 1000’s of embryos under her tail for up to a year
the larvae settle to the ocean floor and grow into little crabs
in some places of the world they are eaten whole
Alaska has 3 main commercial crab species, blue, red and golden king crab.
the red and king settle on the ocean floor at 90-100 feet and the golden can settle and grow at a whooping 300 feet below sea level
a crabs skeleton is its shell and therefore in order to grow it often sheds it and grows a new one
some king crabs can live as along as 20-30 years
crab is very versatile and can be cooked in soups, curries, simple eaten plain or made into fish cakes.
Because Alaskan crabs have been so heavily fished over the years their is a special project at the University called the King Crab reasearch program.It is trying to grow and hatch larvae and then release them back into the wild to replenish stocks. Be sure to check out the projects website for video clips on the progress.
Despite the stereotype of recent college grads heading north to seek fortune and adventure, the average Alaskan fisherman is 47 years old. 40% of all fishermen come from out of state.
In 2008, Americans ate 16.3 pounds of seafood per person. In the top five favorites: pollock. Never heard of it? Heard of it, but never bought it? That’s probably because pollock is a very versatile fish used primarily in processed seafoods, becoming everything from fake “krab” to fish sticks.
Commercial fishing is still the “most dangerous job” by injury and percentile death rates - 36 times greater than other risky professions. The Pacific dungeness fishery has had 17 deaths in the past seven years - a rate 50% higher than the better-known Bering Sea crabbing industry.
The word hootch, slang for “alcohol,” probably comes from 19th century Alaska. A Tlingit tribe known as the Hoochinoo (Hutsnuwu) were in the practice of distilling alcohol from molasses, a process they probably picked up from European-descended trappers. The resulting booze was named hoot-chinoo, or “hootch,” after the tribe.
Chinese fish consumption is 3 times what it is in the U.S. - the average Chinese person consumes around 45 pounds of seafood a year.
More than 90% of all fish caught in the world are harvested in the northern hemisphere.
French monks who were encouraged to observe ritual fasts and abstention from meat were allowed to eat rabbits - they were considered “fish.”
Alaska was the 49th state to enter the union; it officially attained statehood in 1959.
40% of all fish species live in fresh water, yet .01% of the earth’s water is fresh.
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