About the author: Mary Goddard is Tlingit Kaagwaantaan, Eagle/Brown Bear of Klukwan and grew up in Yakutat. She resides in Sitka Mary, along with her husband and son, created Tlingit line patterns for her original carved jewelry, public art installations, and more. She runs a film company and a Native food blog. Mary has been the Southeast Alaska Regional Catalyst for Regenerative Tourism and continues to serve on the board of the American Indian and Alaska Native Tourism Association.
If you are a foodie, like me, you might be interested to know where to find a restaurant that serves authentic cuisine. Originally from Alaska Discover Alaska Native cultural cuisine on your travels. To find these places, it is important to first understand what Alaska Native cultural cuisine is.
When I think of Alaska Native cuisine, I think of what my mother served as an after-school snack: halibut strips with salty seal oil for dipping. Or my uncle’s jarred smoked salmon, which was highly sought after (by all of us!). I have fond memories of digging for clams with my grandmother and gathering seaweed with my parents. We would meticulously collect the seaweed from the rocks on our beaches, then lay it out (on big clean sheets) in the sun to dry. I can still see my little brother, a toddler at the time, grabbing handfuls of black seaweed and stuffing it into his mouth, savoring its rich umami flavor.
It seemed like each family member had their own favorite traditional dishes. My grandmother looked forward to enjoying herring roe each spring. My sister would watch the salmonberries turn from green to orange to red, signaling they were ripe for picking, then ceremoniously prepare salmonberry pudding. My father’s favorite were huckleberries (called black huckleberries for identification). He would spend all afternoon picking them and sprinkle them over vanilla ice cream. My mother relished seal cracklings (think pork rinds but with seal fat).
This is the cultural cuisine of Alaska Natives!
The difficulty in tasting authentic Alaska Native cuisine is due to regulations regarding the use of locally harvested foods. Many traditional foods are protected (such as seal meat, herring roe, and, further north, whale meat) and many can only be harvested by tribes. This ensures the preservation of the cultural practices and sustainable resource management. 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 Sitka When traveling, my best advice is to simply change course. Rather than expecting to find restaurants serving traditional dishes, imagine capturing the essence of Alaska Native cultural cuisine in a different way. Some of our favorite flavors and ingredients, like canned or smoked salmon, jams, and berry-based jellies, are readily available from local vendors. Pair them with a cookbook or get inspired by my cooking blog Forest Fresh Alaska. These are great ways to equip yourself to whip up a tasty Alaska Native dish.
Suggestions:
By supporting businesses that source local ingredients, you’re sure to enhance your culinary experience. There are definitely some businesses I source from to create our gourmet recipes at Forest Fresh Alaska. Here are a few great options:
- Wild fish cannery: Let yourself be tempted by their smoked salmon.
- Food for barnacles:Discover their kelp salsas, hot sauces and spices.
- Wild Harvest in Alaska: Discover the unique taste of birch syrup and chaga mushrooms.
- Alaska Coastal Algae: Dive into a world of dried seaweed.
While traditional Alaska Native cuisine can be hard to find in restaurants, a new wave of establishments are capturing the spirit of local flavors and ingredients. Here are a few of my favorite recommendations:
- Feather and flour (Palm): This breakfast haven, which prides itself on its “Fjord, Forest, Farm to Table” concept, sources everything from salmon to wild blueberries locally, making your drive from Anchoring it's really worth it.
- Ludwig's Bistro (Sitka): Now under the direction of Tlingit Chef Edith Johnson, this bistro continues her legacy by incorporating local seafood, berries and wild vegetables into its dishes. Savor Edith’s joy as she shares culinary stories from her childhood with her 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. For the adults, Harbor Mt. Brewing Company (Sitka) offers a spruce tip infused beer.
- At Bocca Al Luppo (Juneau): Fine Italian cuisine heavily influenced by Alaska Native cuisine. Reservations are highly recommended. Don't hold back, order as much as you like!
Sharing this secret of our Alaska Native cuisine touches my heart! I am excited to share it through writing, dinners, and recipes. My final piece of advice, if you are in Sitka During Whale Fest (hosted in November by the 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 foods with grilled salmon.
