In the pristine waters of Alaska, a unique and sustainable method of harvesting herring eggs has been practiced for generations. The indigenous peoples of Alaska have long utilized a method where hemlock branches are strategically placed in the regions frequented by spawning herring. This ingenious technique, which has been handed down through generations, involves the collection of these branches once they are coated with herring eggs, following the spawning event.

This traditional practice was foundational in the development of the managed “roe on kelp” fishery, a venture that has gained importance in the area. The spawning of herring signals a period of bounty for this fishery, which stands out due to its sustainable approach. Unlike typical fisheries, here the fish are caught and then released, and the seaweed, vital to the process, ends up adorned with herring eggs. This product, known as “Komachi Konbu” in Japan, enjoys high esteem and is commonly prepared as sushi or served as a savory appetizer, showcasing a delicate layer of kelp enveloped by small, yellow-tan herring eggs. In addition to its commercial value, Alaskans also gather roe for subsistence, maintaining a deep-rooted connection to their maritime environment.
The year 2020 spotlighted the fishery’s focus on the southern extremity of the Southeast Panhandle, specifically the waters west of Prince of Wales Island, with Craig and Klawock being the nearest communities to this rich fishing ground. This area was notable for documenting a record-breaking spawn, marking a significant event in the fishery’s history.  The commercial aspect of the fishery kicks off in mid-March, with the collection of macrocystis kelp, which is then arranged in floating net pens or impoundments in anticipation of the herring’s arrival. This period is critical as the fishermen, known as pounders, strategically plan their operations based on the reliable timing and location of the herring spawn. Following the spawning, which lasts about a week, the fish are released, leaving behind eggs attached to the kelp blades. These are then harvested, salted, and stored, signifying the culmination of a process deeply intertwined with the rhythm of nature.

In 2020, a remarkable 30 nautical miles of spawn were recorded in a single day near Craig, setting a record for the largest single-day active spawning event in the region. This event underscored the vast scale and potential of the herring spawn, which can number in the hundreds of millions along extensive stretches of coastline.  Pacific herring are known for their longevity and annual spawning, making them a critical species in the ecosystem. Predators, from eagles to sea lions, rely heavily on herring, illustrating the fish’s integral role in the food web. To manage the fishery sustainably, biologists employ various methods to monitor herring stocks, including the use of cast nets and jigs to catch and study the age of the herring. This research helps track the lifecycle and movement of herring populations over time.  A novel aspect of managing this unique fishery involves the allocation of kelp, which is regulated through permits in addition to fishing licenses. This system ensures the sustainable harvest of macro kelp, reflecting the resilience and abundance of this resource. Pounders, depending on their permit, are allowed a specific number of kelp blades for their operations, ensuring a balanced and eco-friendly approach to this traditional yet innovative fishery.  The herring egg harvest in Alaska is a testament to the harmony between traditional practices and modern conservation efforts, highlighting a community’s dedication to sustainable fisheries management.

Photos courtesy of Alaska Department of Fish & Game, Prince William Sound Science Center, Sitka Local Foods Network, Sea Gardens Across the Pacific, Alaska Historical Society Archives.