Over the course of the last several decades it has become increasingly important to the consumer not only what they are buying, but where it is coming from. This is especially true of the planet's dwindling natural resources. An example of a pioneer in implementing sustainability guidelines is the Alaskan constitution, which mandates utilizing, developing and maintaining Alaska's fish on the "sustained yield" principle. Sustainable Alaska seafood is considered an invaluable natural resource, and is widely enjoyed the world over.

One of the important techniques used in protecting populations in the icy waters off the coast of Alaska is the usage of quotas. With numbers firmly set for Total Allowable Catch, fisheries know exactly the number of fish they may extract from the waters in a single season. Regulations for sustainable Alaska seafood are specifically designed to cover all aspects of the fishing industry like time-and-area closures which only allow fishing during certain times and in certain areas. Equipment regulations are equally if not more important, which limit the size of the boats which may be used while harvesting, place restrictions on the fishing gear used from the design to the size and specific usage. The prohibition of certain equipment is also necessary, including pelagic longlines, sunken gillnets and fish traps. Stocks are assessed using the latest in technology and scientific research, and quotas are established accordingly. Bycatch reduction is another important goal, preserving species which are not targeted by the fisheries but are imperative to maintaining a healthy, productive, self-sustaining ocean habitat.

With all the effort going into maintaining sustainable Alaska seafood, a large part of the success is up to the consumer. The buyers must be aware that his or her purchase choices do make a difference, and know how to make educated, earth-friendly choices at the supermarket. Restaurants and food sellers respond to the demands of their clientele, and the more demand that is created for sustainable seafood, the more it will become an industry standard. One of the easiest ways to help is by going online and printing, or purchasing, a pocket seafood guide. It's a quick and easy way to get tips on which types of seafood to avoid and which regions of the world's products are notorious for over-fishing and environmental destruction. It will also give tips on alternative fish to choose to maintain the integrity of any meal or recipe. The next best way to get involved is to ask questions! The more that restaurateurs and vendors hear their customers demanding sustainable seafood, the more inclined they will be to put in on their menus or in their shops.

Another easy tip is to just choose sustainable Alaska seafood! With the legislation already in place, seafood lovers know they are getting a fresh, wild, better tasting, higher quality, sustainable product. Asking questions, reading labels and above all being aware of one's options are the best ways to ensure that the world catches on to the standard set by sustainable Alaska seafood.