A FOOD TRADITION
Alaska Native cuisines
Alaska Native cuisines encompass diverse foodways of Iñupiat, Yupik, Unangan, Dene, Tlingit, Haida, Tsimshian, and other peoples across Arctic, subarctic, coastal, and interior environments. Salmon, whitefish, seal, whale, caribou, moose, berries, roots, seaweeds, and other gathered foods are important in different regions. Characteristic practices include drying, smoking, fermenting, freezing, rendering, steaming, and cooking in earth ovens or over fire. Examples include dried salmon, akutaq, and muktuk, though no short list represents all communities. These cuisines are distinct from the broader lower-48 Indigenous category because of their environments, species, and cultural histories.
Dishes linked to this cuisine
1–5 of 5
Alaska Native salmon cakes
Pan-fried salmon cakes from the Alaska Traditional Kitchen with onion, lemon, spinach, sour cream and mustard.
Alaska Native whitefish stew
A hearty broad-whitefish and potato stew adapted from a Tsimshian community cookbook.
Honey-sage venison sausage
Alaska Traditional Kitchen venison sausage patties seasoned with honey, sage, mustard seed, thyme, garlic and cider vinegar.
Pickled fireweed shoots
Young Alaska fireweed shoots preserved in an apple-cider-vinegar brine with mustard seed and peppercorn.
Vanhgiq
A traditional Alaska Native fish ice cream combining boiled whitefish, whipped fat, sugar and berries.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.