WildALASKA ATKA MACKEREL Pleurogrammus monopterygius also known as SHIMA HOKKE PRODUCTS HARVEST PROFILE SUSTAINABILITY IN ALASKA, protecting the future FROZEN HARVEST SEASON of both the Atka mackerel stocks and JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC THE ENVIRONMENT TAKES PRIORITY Bering Sea / Aleutian Islands over opportunities for commercial H&G ROUND Gulf of Alaska * no directed fishery harvest. The Alaska population of Atka mackerel is estimated from scientific research surveys. Managers use FILLETS ILAB survey data to VA L A E determine the “TOTAL OW LL ED A KIRIMI (BONE-IN HIRAKI AVAILABLE” AND BONELESS) (BUTTERFLY) population, CATCH identify the FAO 61 “ALLOWABLE ” and set Bering Sea / Gulf of Alaska CATCH Aleutian Islands a lower “ACTUAL CATCH” limit to * FAO 61 is also ensure that the wild Atka mackerel harvested population in Alaska's waters will always be sustainable. FAO 67 Atka Mackerel are an FAO 61 and 67: The world’s boundaries of the major fishing areas IMPORTANT FOOD FOR THE established for statistical purposes. endangered PURE ALASKA WESTERN STELLER SEA LION, ECONOMY Atka mackerel jobs | Atka mackerel vessels Source: NOAA a fact managers take 800 25 ATKA MACKEREL are named ~ ~ into consideration when for the island of Atka, the setting the catch limits by spacing out the harvest both largest in the Andreanof Island GEAR TYPE geographically and temporally. group in the Aleutian Chain. to mistake the trawl CERTIFIED AtkaIt can mackerel be easy for the Okhotsk Atka mackerel, the only other The Alaska Atka mackerel fishery species in the Atka mackerel's is certified to an independent certification standard for genus. Both are actually sustainable fisheries: greenlings, belonging to the ALASKA family RESPONSIBLE and wereHexagrammidae, actually once jig FISHERIES ( ) considered the same species. MANAGEMENT RFM Alaska Seafood Marketing Institute www.alaskaseafood.org GASTRONOMY WI LD HAB ITAT NUTRITION ATKA MACKEREL IS MILD BUT FLAVORFUL PACKED WITH THE LONG CHAIN “Atka Mackerel has been an OMEGA-3 FATTY ACIDS integral part of JAPANESE CUISINE for generations. As a DHA+EPA. whitefish that is high in healthy oils and with few bones, it is a 3.0 oz. of ATKA MACKEREL staple for any shopping list.” YANAGIHARA NAOYUKI | Culinary 22 g PROTEIN (38% DV) Specialist of Japanese traditional cuisine 1575 mg OMEGA 3S DHA & EPA 3.6 mcg VITAMIN B-12 (150% DV) 40 mcg SELENIUM (73% DV) The Atka Mackerel: DV = Daily Value // 3.0 oz = 85g • Though usually pelagic, they become Source: USDA Standard Reference Release 28 demersal when spawning due to THE HIGH OIL CONTENT their preference for rock crevices for IN ATKA MACKEREL IS nesting. largely comprised of FUN FACT • A species of moderate longevity, they omega-3 fatty acids. DUE TO ITS HIGH OIL CONTENT, can live for up to 14 years. The omega-3's in Atka Mackerel the Japanese traditionally have are primarily DHA and EPA, the • Males of the species guard eggs until salted and dried Atka Mackerel in most studied, beneficial, and they hatch, which can take months. the sun to prevent spoilage. readily usable by the body. • A vast majority of the species is Now the practice a beloved continues dish, today found in waters near and around the simply for the flavor. Aleutian Islands. of DHABenefits & EPA COOKING PROFILE Omega 3s • Improved heart health METHOD Despitethe US its commerciallong culinary fishery history, • Improved brain function Grilling, broiling, frying has only been operating since • Vital nutrient for growth and development of prenatal HIGH OIL CONTENT 1990. babies and infants Difficult to overcook Atka Mackerel Okara | Ginger Vegetable Atka Mackerel | Japanese Broiled Atka Mackerel Atka Mackerel with Tomato Pasta | Spicy Atka Mackerel | Fried Atka Mackerel Recipes Find more great seafood recipes at WILDALASKASEAFOOD.COM/RECIPES Alaska Seafood Marketing Institute www.alaskaseafood.org .