Ready for action – the Alaska Seafood University is now live.

UK chefs have become the first candidates in Europe to have the opportunity to participate in a
revolutionary online Seafood University course, courtesy of Alaska Seafood. Resulting in a certificate
to be attached to your CV, the course is designed to encourage sustainable practice, species
knowledge and nutritional consideration.

The Seafood University is now live and free to access for all. Culinary schools, students and
apprentices are invited to use the Seafood University as course material, forming the study basis for
a lesson, with an online examination at the end. Further course materials are available, upon

To be able to access the course, you will first be asked to create your own account. The Seafood
University is available to use immediately after registering. You can begin your course right away, or
at a time that suits you.

You do not need to complete the whole course in one sitting and can work through at your own
pace. Your account will save the progress you have made, enabling you to pick up where you logged
off. If you struggle on a module, you have time to research and re-sit that module.

You are not limited by location – this course can be accessed from anywhere in the UK.

Once you have completed the course, a beautiful signed certificate of achievement will be generated
and sent to the candidate.

An outline of the course.

The course is split into modules. Each module is packed full of information. You are then set a series
of questions with multi-choice answers. The modules will be:

The Alaska Way

Words such as Wild, Superior, Versatile, Healthy, Environmentally Responsible all form part of The
Alaska Way. Learn how the approach to Alaska Seafood is one of collaboration, community and

Eating Wild

Why buy, cook and eat Wild?


Alaska is home to five different types of wild salmon. Alaska Salmon swim wild, on average each fish
over 2000 miles. For this reason, the fish is low in fat, meaning the fish has a meaty texture and is
less greasy than other salmon. But what are the 5 types, and how do they differ?


Alaska Pollock, a versatile fish with snow white fillets. The prized Alaska Pacific Cod, Halibut and
Flounder are all species of whitefish from Alaskan Waters. Discover their flavours, their
identifications, their nutritional attributes.


3 species of Crab – King, Dungeness, Snow. Weathervane Scallops. Discover the seasons, harvesting
methods and uses.

Where to access.

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