Learn · Seafood Seasonality

Alaska Seafood Seasons: When to Buy What

Most Alaska seafood is harvested in distinct windows tied to biology, management, and weather. Knowing the seasons tells you when to buy fresh, what to stock frozen, and why “fresh” in January might mean something different than you think.

Alaska Harvest Calendar

Active harvest windows shown below. Dates are approximate — actual openings follow ADF&G surveys and stock assessments each year.

Species	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec
King Salmon Chinook
Sockeye Salmon Red
Coho Salmon Silver
Pink Salmon Humpy
Pacific Halibut Alaska halibut
Sablefish Black cod
Dungeness Crab Dungeness
Spot Shrimp Spot prawn
Pacific Cod True cod, P-cod

Teal = active harvest window. Pink salmon primarily even years. Crab season varies by ADF&G survey results.

Species Season Notes

Season windows, peak timing, and what to know before you buy.

King Salmon

Chinook

SeasonTroll: May–July | Seine: May–June

PeakMay–June

MethodTroll, Seine

The most prized Alaska salmon. Troll-caught king salmon commands a premium — individual fish are handled and bled at the hook. Very limited season; supply tightens fast.

Sockeye Salmon

Red

SeasonBristol Bay: late June peak | SE: June–August

PeakLate June–July

MethodSeine, Set net

Bristol Bay is the world's largest wild sockeye run. The fleet targets the peak run — late June in most years. High omega-3 content, deep red color, and strong flavor.

Coho Salmon

Silver

SeasonJuly–September

PeakAugust

MethodTroll, Seine

Later season salmon with milder flavor than sockeye. A strong troll fishery in Southeast Alaska. Good fresh or frozen.

Pink Salmon

Humpy

SeasonJuly–August (even years primarily)

PeakJuly–August

MethodSeine

The most abundant Alaska salmon. Runs on a 2-year cycle — even years see much larger runs. Mild flavor, lighter color. Much of the harvest goes to canning.

Pacific Halibut

Alaska halibut

SeasonMarch–November (IFQ season)

PeakJune–August

MethodLongline

Individual Fishing Quota (IFQ) permits allow an extended season from March through November. Harvest is distributed across the season rather than concentrated in a single pulse. Flash-frozen halibut is excellent year-round.

Sablefish

Black cod

SeasonMarch–November (IFQ season)

PeakApril–September

MethodLongline, Pot

High fat content, delicate buttery flavor. Like halibut, the IFQ system spreads harvest across a long season. Pot-caught sablefish is increasingly available as an alternative to longline.

Dungeness Crab

Dungeness

SeasonJune–September (Kodiak) | Varies by region

PeakJuly–August

MethodPot

Season timing varies significantly by region and annual stock surveys. Kodiak and Southeast Alaska run June–September. Some regions allow limited winter harvest.

Spot Shrimp

Spot prawn

SeasonOctober–February (SE Alaska)

PeakOctober–December

MethodPot

Alaska's premium shrimp species, pot-caught in Southeast Alaska. A fall and winter fishery — the reverse of most Alaska species. Very limited supply; flash-frozen spot shrimp is the best way to access them year-round.

Pacific Cod

True cod, P-cod

SeasonJan–Apr (A season) | Sep–Nov (B season)

PeakJanuary–March

MethodLongline, Pot, Trawl

Two-season fishery split by Alaska managers to protect spawning. Gulf of Alaska and Bering Sea cod are managed separately. Mostly processed and frozen; fresh cod in fall and winter.

The Fresh vs. Frozen Reality

“Fresh” seafood at a grocery store in January is almost certainly previously frozen and thawed at the display case. This is not a problem — it is the correct supply chain. Alaska is far from most consumers. The fish was harvested months ago, during a 6–8 week season.

The question isn't fresh vs. frozen — it's how it was frozen. Fish frozen at sea within hours of harvest on a vessel with IQF (Individual Quick Freeze) equipment is substantially better than fish that sat at 34°F for three days before freezing at a processing facility.

Flash-frozen Alaska seafood, stored at or below 0°F, retains essentially all of its nutritional value, texture, and flavor. When you buy properly frozen Alaska salmon in December, you are eating fish at peak quality — not compromised fish.

The buying rule: buy in season for best selection and price when you want the experience of truly fresh fish. For everyday cooking, frozen-at-sea Alaska seafood is excellent year-round and more reliably traceable than “fresh” product of uncertain provenance.

Seasonal Buying Tips

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Buy Bristol Bay sockeye in June–July

The peak run in late June produces the highest volumes and most competitive prices. This is the moment to stock your freezer with traceable frozen sockeye for the year.

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King salmon in May is peak quality

Fat content is highest at the start of the season before spawning begins. Troll-caught king from May–June is the premium product. Prices drop later in the season as quality declines.

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Halibut and sablefish: season-long availability

IFQ fisheries distribute harvest across a long season. You can buy in summer or fall. Flash-frozen halibut in winter is excellent; no need to time the purchase.

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Spot shrimp: stock up in fall

The Southeast Alaska spot shrimp fishery is short and limited. If you have a reliable source, buy in October–November and freeze what you won't use immediately.

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Pink salmon: even-year surge

Pink salmon runs operate on a 2-year cycle. Even years (2024, 2026) see much larger runs and lower prices. Odd years see much smaller runs.

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Skip “fresh” salmon in winter

Any salmon labeled “fresh” at a retail counter in November–March was previously frozen. Buy frozen directly and you know what you're getting.

Species Guide →Buying Guide Contaminants Science