Page 250 - (DK Eyewitness) Travel Guide 2017 - Alaska

248  TR A VELERS ’ NEEDS

The Flavors of Alaska

From Alaska’s cold waters, commercial deep-sea fishermen harvest
some of the world’s best wild salmon, halibut, and cod, as well as
three species of crab and other shellfish. Seafood is served grilled,
baked, or broiled, or preserved by smoking, drying, or canning.
Hunters bring in game meat such as Dall sheep, moose, caribou,
and black-tailed deer, which are prepared in a variety of creative
ways. A range of local produce, including potatoes, carrots, and
other “winter” vegetables, is grown commercially in Delta Junction
and the Mat-Su Valley; some of these grow to gargantuan propor- Alaskan crowberries and lowbush
tions in the long daylight hours of the Alaskan summer (see p88). cranberries

meat, and taco fillings that warming chili or beef, game,
include car rots and hali but. or chicken stew, along with
Fresh veg eta bles play less of a potato dishes and vegetable
role than they do in the Lower casseroles topped with cheese
48. Instead, most Alaskans and breadcrumbs.
favor hearty fare that is heavy The most reliable places to
on meat and fish. In the find authentic Alaskan “home
summer, barbe cued meat or cooking” are wilder ness lodges
grilled fish is accompanied by and roadhouses along the
sourdough bread, salads, light highway system, which serve
soups, and local vegetables, up hearty, filling fare that
while in the winter, a typical usually features meat, potatoes,
meal would include a bowl of and cold-weather vegetables.
Commercial crab fisherman off Juneau in
Southeast Alaska Salmon filet Salmon steak
Alaskan Food
Alaska’s cuisine reflects the Halibut filet
variety of people who have
come to the state from all over
the US and other parts of the
world. However, most ethnic
foods have been adapted to
local tastes. Local specialties
include pizzas made with Trout Shrimp Scallops
reindeer sausage, bolognaise
sauces made with moose A selection of fresh seafood available in Alaska

Alaskan Dishes and Specialties
Most fine Alaskan restaurants serve local
seafood using various creative recipes for
wild salmon and halibut, as well as king,
Dungeness, and snow crab. Available in
season, these are most often served as a
pile of legs and claws, accompanied by
Alaskan a selection of dipping sauces. Game meat
sourdough is also a staple and a few restaurants offer
options such as reindeer sausage. Potatoes
figure prominently in most meals, and the most popular
vegetables used are hardy varieties that can be grown in cold
climates. Meals may also feature Alaskan sourdough bread,
which was popularized during the Gold Rush. It is made with Salmon, an iconic Alaskan dish,
a starter, which contains a yeast that causes the dough to rise. is served grilled, baked, or alder-
The periodic addition of sugar keeps the yeast growing and smoked with lemon, dill, and
some starters in use today date from the early 1900s. Desserts melted butter. Alaska has five
include pies, tarts, or cobblers made from local wild berries. species of Pacific salmon.

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