It’s Time to Take a More Sustainable Bite

What we eat has a major impact on the health of the planet. Fortunately, there are individuals like Kyle Lee, a 29-year-old Alaskan fisherman, who are dedicated to delivering more sustainable dishes right to our dining tables.

“Did you know much of wild-caught fish goes through processors, distributors, wholesalers, and retailers until it finally reaches the consumer?” Lee explains. “We deserve fresher seafood, fewer people handling the product, and Alaskan Salmon removes all middlemen to go from ‘fishermen-to-doorstep.’”

Lee grew up sportfishing on the Kenai River every summer alongside his father, fostering his love for being out on the water. While attending college, he experienced commercial fishing for the first time, where he “recognized the disconnect in the quality of salmon in the states and what was back in my freezer in Alaska.”

Consequently, he began researching ways to deliver fresher wild-caught Alaskan seafood without the unnecessary complexities.

“After earning a finance degree from the University of Colorado Colorado Springs, I had a decision to make: either accept the job offer and join the corporate world or continue fishing. I knew I could always find a job in an office somewhere, but to have the opportunity to fish in some of the world’s most beautiful and unseen areas of Alaska was a once-in-a-lifetime opportunity,” he shares.

In 2015, he purchased a commercial fishing boat and started the Alaskan Salmon Company, a direct-from-the-dock salmon operation allowing at-home cooks and seafood enthusiasts to pre-order salmon typically found only in fine-dining establishments.

While Lee emphasizes that not all fisheries operate similarly, he passionately encourages consumers to prioritize Alaskan seafood. “[Alaskan] fisheries are the gold standard in actual sustainability practices. For us, salmon is more than just a lifestyle; it is deeply rooted in our traditions,” he asserts. “Many rural communities depend on the annual salmon runs to provide access to their only source of protein for the year. This is why Alaska is unique in having sustainable fishing written into its constitution.”

The company utilizes meticulous processes to handle fish minimally, maintaining it as “mother nature intended it to be.” Furthermore, Lee estimates that by reducing the number of middlemen, consumers enjoy a fresher product, knowing it’s sourced directly with fewer fossil fuels involved, while supporting higher-paid employees.

“We hope to inspire people to have the confidence to cook more seafood at home, and we will continue to provide transparency and education about our fisheries and seafood,” he says. When it comes to his favorite preparation method for his own stock, Lee believes the best approach is to enjoy it raw.

“When you eat it raw, you experience more of the umami flavor. Copper River King salmon is called the King of Kings for a reason. It melts in your mouth and the flavor profile is extraordinary,” he explains. “When I cook it, I prefer to be light on the seasoning because the salmon already has an abundance of flavor, and I want to showcase that. When I have the time, I love to make lox for future snacking.”

Discover the remarkable ways to integrate salmon into your culinary repertoire and learn more about the company’s sustainability efforts today.