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Alaska Native Cultural Cuisine
Photo Credit: Bethany Goodrich
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Alaska Native Cultural Cuisine

Almost a secret!

Alaska Native Cultural Cuisine: Almost a Secret!

About the Author: Mary Goddard is Tlingit Kaagwaantaan, Eagle/Brown Bear of Klukwan and grew up in Yakutat. She resides in Sitka with her husband and son, creating Tlingit formline designs for her original carved jewelry, public art installations, and more. She runs a film company and an Indigenous cooking blog. Mary has served as Southeast Alaska’s Regional Catalyst for Regenerative Tourism as well continuing to serve on the board of the American Indian and Alaska Native Tourism Association.

If you are a foodie, like me, you may be interested in learning where you can find a restaurant that serves up authentic Alaska Native cultural cuisine in your travels. To find those places it is important to first understand just what Alaska Native cultural cuisine is. 

When I think of Alaska Native cultural cuisine, I think of what my mother would serve as an after school snack - halibut strips along with salted seal oil for dipping. Or my uncle’s jarred smoked salmon that was highly sought after (by all of us!). I have fond memories of clam digging with my grandmother and picking seaweed with my parents. We would meticulously pick the seaweed off rocks on our beaches and then lay it outside (on large clean sheets) in the sun to dry. I can still see my little brother, a toddler at that time, grabbing handfuls of black ribbon seaweed and shoving it in his mouth, savoring the rich umami flavor. 

It seemed each family member had their own traditional favorites. My grandmother waited eagerly to enjoy herring eggs each spring. My sister watched the salmonberries turn from green to orange and red, signaling they were ripe for the picking and then ceremoniously would make salmonberry pudding. My dad’s favorite were blueberries (called black huckleberries by identification). He would spend all afternoon picking and sprinkle them over vanilla ice cream. My mom savored seal cracklings (think pork rinds but with seal fat). 

This is Alaska Native cultural cuisine! 

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Foraging Labrador Tea
Foraging Labrador Tea. Photo Credit: Donna Rae

The difficulty in experiencing authentic Alaska Native cultural cuisine is due to the regulations around the use of locally harvested food. Many traditional foods are protected (like seal meat, herring eggs, and further up north: whale meat) and many can only be harvested by tribal people. This ensures the preservation of cultural practices and the sustainable management of resources. But before you get discouraged, let me suggest how you might enjoy Alaska Native cuisine. 

Since I can't welcome you to my own kitchen table in Sitka during your travels, my best advice is a simple shift in focus. Rather than expecting to find restaurants serving traditional fare, imagine capturing the essence of Alaska Native cultural cuisine flavors in other ways. Some of our favorite flavors and ingredients like canned or smoked salmon, jams, and jellies made with berries are readily available through local vendors. Pair them with a cookbook or gain inspiration from my cooking blog Forest Fresh Alaska. These are great ways to equip yourself to whip up a tasty Alaska Native dish. 

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King salmon with sea asparagus
King salmon patties with sea asparagus (recipe from forestfreshalaska.com). Photo Credit: Bethany Goodrich

Suggestions: 

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Chia pudding with wild berries
Chia pudding with wild berries (recipe from forestfreshalaska.com). Photo Credit: Bethany Goodrich

By supporting companies that source local ingredients, you are sure to elevate your culinary experience. There are certainly companies I purchase from to create our crave-worthy recipes at Forest Fresh Alaska. Here are some exceptional options: 

  • Wild Fish Cannery: Indulge in their smoked salmon. 
  • Barnacle Foods: Explore their kelp salsas, hot sauces, and spices. 
  • Alaska Wild Harvest: Discover the unique taste of birch syrup and chaga mushrooms.
  • Alaska Coastal Seaweed: Delve into a world of dried seaweeds. 

While traditional Alaska Native cuisine might be elusive in restaurants, a new wave of establishments is capturing the spirit of local flavors and ingredients. Here are a few of my favorite recommendations:

  • Feather and Flour (Palmer): This breakfast haven, boasting "Fjord, Forest, Farm to Table," sources everything from salmon to wild blueberries locally, making your 35 minute drive from Anchorage absolutely worthwhile. 
  • Ludvig's Bistro (Sitka): Now under the helm of Tlingit Chef Edith Johnson, this bistro continues its legacy of incorporating local seafood, berries, and wild greens into its dishes. Relish in Edith’s joy as she shares her childhood food stories with guests, and always with a big smile. 
  • Coppa Ice Cream (Juneau): Don't miss their unique Spruce Tip ice cream, our 8 year old son’s favorite ice cream. For the adults, Harbor Mt. Brewing Company (Sitka) offers a spruce tip-infused beer. 
  • In Bocca Al Luppo (Juneau): Italian fine dining with strong influences from Alaska Native cuisine. Reservations are highly recommended. Don’t hold back, order as much as you are willing to eat! 
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Feather and Flower
Feather and Flour in Palmer. Photo Credit: Mary Goddard

Sharing this secret of our Alaska Native cuisine pulls at my heart strings! I am thrilled to share it through writing, dinner parties, and recipes. My last tip, if you are in Sitka during Whale Fest (held in November by Sitka Science Center) I would love to see you at our annual Tongass-to-Table event. My husband, our son, and I host this experiential culinary dinner, sharing foraged food paired with grilled salmon. 

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Mary Goddard and husband serving salmon
Author Mary Goddard and her husband serving Alaska salmon. Photo Credit: Bethany Goodrich
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Snowy mountain peaks in Alaska

New! Alaska Native Culture Guide

Immerse yourself in Alaska Native heritage and learn how to experience the living culture of the state's Indigenous peoples.