Eat in All 50 States Without Leaving the Valley of the Sun: January 2016

Alaska is the largest state in the United States. Separated from the rest of the country by Canada, it lies on the Arctic Circle. Alaska is the 3rd least populous of the 50 United States, while Wyoming and Vermont are first and second. Approximately half of Alaska's residents are within the Anchorage metropolitan area which is the largest city of Alaska, Juneau is the capital of this state.

Alaska's economy is dominated by the oil, natural gas, and fishing industries, resources which it has in abundance. Tourism and military bases are also a significant part of the economy. The United States purchased Alaska from the Russian Empire on March 30, 1867, for 7.2 million U.S. dollars at approximately two cents per acre. The area went through several administrative changes before becoming organized as a territory on May 11, 1912. It was admitted as the 49th state of the U.S. on January 3, 1959.

Alaska is given the nick names of "Land of the Midnight Sun" and "The Last Frontier". Land of the Midnight Sun refers to Alaska's northern locations where, for a period of time, in the summer, the sun never completely dips below the horizon. The sun is visible at midnight. Parts of Alaska are bathed in 24 hours of daylight. Reason behind The Last Frontier nickname given to Alaska, was due to the state's admission as the 49th state to the union and being thought of as "America's Last Frontier" because of its distance from the lower 48 states and because of its rugged landscape and climate.

Alaska's cold water seafood is the centerpiece of Alaskan cuisine. Alaskan salmon is one of the most important foods and is often served as smoked salmon, cured salmon, salmon jerky, and even sweetened indian salmon candy. The Alaskan salmon and halibut fishing industry brings tourists from all over the world, but it's probably the Alaskan King Crab that most people think of first.

More than 40 known types of king crab roam the world's oceans but just three main species of Alaskan king crab are commercially harvested by king crab fishermen and available from seafood markets selling gourmet Alaskan seafood. They are Alaskan Red King Crab, Blue King Crab, and Brown "Golden" King Crab. The best known member of this tasty trio is the Alaskan red king crab.

Alaskan blue king crabs are adapted to life in colder, deeper water than their cousin red king crab. The population of Alaskan Blue King Crab supports only limited seasons which concentrate around St. Matthew and Pribilof Islands. Some markets in the U.S. sell blue king crab as "red king crab" but there are subtle differences between the two. Blue king crab legs are long but generally not quite as thick as true red king crab legs.

Often referred to as Golden King Crab, the shell of Brown King Crab is "golden" orange in color. The spiny legs of the brown king crab are long and somewhat more slender than those of the red king crab and blue king crab. Golden King Crab is an economical option for consumers looking for gourmet Alaskan king crab. The mild-tasting meat of the Golden King Crab is pure white in the center with red highlights along the outside. Male golden king crabs are primarily harvested around the Aleutian Islands and average 4 - 7 lbs.

Alaskan red king crab legs are long, robust, and full of tender white meat that has long been renown by seafood lovers for its rich succulent flavor. After processing, Alaskan Red King Crab legs are bright to deep red in color with darker highlights around the spines and tips of each leg. Wild Alaskan red king crabs are sustainably harvested in the shallower waters around Bristol Bay, Norton Sound, and the Aleutian Islands. Male red king crab have been known to grow up to 24 lbs. Their enormous, spiny legs are standard issue steakhouses face, and while they can be served chilled or hot, Steak 44, a restaurant located in Phoenix, Arizona, offer them both way. Established in 2014, the high-end steakhouse featuring gourmet filets, seafood & classic entrees in an elegant, modern venue. The restaurant organization, ambiance, good food, friendly staff and great service makes one want to return back to this place.