Alaska Sea Cucumber 50 g
konbu (kelp) 30 g
squid flower 30 g
1. Simmer konbu and squid flower in chicken stock
2. Add sea cucumber and simmer for 45 minutes.
3. Lastly, remove sea cucmber from pot. Garnish with seaweed and shallots as desired.
Wild seafood is one of Alaska’s most precious resources and our state goes to great lengths to ensure its continued abundance. From fishermen and processors to scientists and law enforcement officials, sustainability is not only crucial to our livelihood, but a deeply-ingrained tradition. Together Alaska’s five sustainability pillars tell the story of the important work Alaska does to ensure that sustainable Alaska seafood lands on your plate.