Quick, visual guide to the wild species we handle in Kodiak—organized for easy browsing and deeper learning.
This guide introduces the wild seafood species we handle in Kodiak — each with its own flavor, texture, and best uses. Click any species to learn more about how it’s harvested, prepared, and enjoyed.
Salmon Species
Alaska’s salmon are the heartbeat of our island — wild, seasonal, and full of character. Each species brings its own color, flavor, and story to the table, from rich king fillets to the vibrant hue of sockeye.
Halibut may be the star of Alaska’s flatfish, but these bottom dwellers share a delicate texture and clean, mild flavor that cooks love. Their wide bodies yield firm, white fillets perfect for pan-searing or grilling.
From deep reefs to coastal shallows, Alaska’s whitefish bring a range of flavor and texture — from the buttery richness of sablefish to the lean, flaky cod that anchors many local meals. Each one reflects the depth and variety of Kodiak’s waters.
A few other species make their way to our tables each season. Among them, Dolly Varden — a vibrant native char often mistaken for trout — is the one we see most.
From Kodiak’s cold, clean waters come some of Alaska’s most prized shellfish — from legendary crabs to delicate scallops and cephalopods. Each offers a glimpse into the abundance that thrives below our tides.
