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A complete recipe showing how to make a Dry-Aged Ahi Tuna Sushi Roll at home using Chef Joshua’s method: sliced tuna topper plus a spicy minced tuna filling. Includes step-by-step instructions and premium seafood recommendations.

Discover how to fillet Idiot Rockfish (Kinki) and prepare a crispy-skin seafood dinner with wild mushrooms and homemade ratatouille. Step-by-step instructions and chef-level tips.

A complete guide to cleaning and preparing sole for whole-fish cooking or fillets. Includes step-by-step cleaning tips and four easy recipes for grilling, frying, and classic Sole de Meunière.

Explore how Chef Joshua Roshan prepares 14-day dry-aged Bluefin Toro and Ora King Salmon sashimi. Learn why dry-aging enhances flavor, texture, and umami—and how to create chef-level sashimi at home.

A simple, beginner-friendly guide to opening and cleaning live East Coast sand scallops at home. Learn the best techniques for handling, preparing, and cooking these sweet, delicate shellfish.

Discover how to prepare a luxury seafood dinner at home with live Maine lobster and black sturgeon caviar. A step-by-step guide to cooking, cracking, plating, and serving a $200+ fine-dining lobster and caviar experience.

Watch the F/V Bering Leader begin its journey from Seattle’s Ballard Locks to the Bering Sea. Discover how this advanced freezer longliner operates, what species it targets, and its essential role in America’s sustainable seafood supply chain.

Follow the incredible journey of Washington’s Dungeness Crab — from the cold Pacific waters to your dinner table. Learn about fishing practices, sustainability, cooking methods, and how to order live or fresh-cooked crab shipped nationwide.

Looking for premium caviar without the high price? Meet No Standard Red Caviar — made from wild Silver Salmon roe. Enjoy bright orange pearls, mild ocean flavor, and rich nutrition at an exceptional value.

Explore the world of live sea cucumbers — a gourmet delicacy rich in collagen, protein, and essential nutrients. Learn about their culinary tradition, health benefits, and why they’re one of the ocean’s true superfoods.

Explore the heart of Alaska’s pollock fishery — from Seattle flights to Dutch Harbor, the limited fleet and processors, to by-catch laws that can close a season early. A deep look at sustainability and regulation from Global Seafoods.

Discover how 10 days of dry aging elevate steelhead into a rich, flavorful delicacy. Learn the benefits, taste transformation, and preparation tips from the seafood experts at Global Seafoods.

Discover how to prepare fresh sea urchin at home. Our step-by-step guide shows how to safely cut and open sea urchins using kitchen scissors and extract the prized uni for sushi, pasta, or fine dining at home.

Discover the best way to use fresh salmon roe during the fishing season! Our guide offers three delicious methods for making red caviar at home from King or Coho salmon. Easy, traditional, and flavorful recipes included.

Planning a seafood feast? Learn how to fillet a whole Pacific halibut like a pro with our detailed, step-by-step guide. Follow the cutting process from start to finish, then watch the instructional video to master this essential seafood skill. Plus, shop premium halibut cuts delivered to your door.

Start your day with elegance and energy — enjoy a gourmet red caviar breakfast featuring crisp baguette, creamy unsalted butter, and premium wild salmon roe (ikura), paired with rich Turkish coffee. This simple yet luxurious morning meal delivers both flavor and nutrition, making it the perfect indulgence for seafood lovers. Discover why red caviar is a smart, healthy way to elevate your mornings.

Unlock the gourmet potential of New Zealand King Salmon with expert dry-aging and grilling techniques. Learn step-by-step recipes and flavor pairings for this exquisite seafood delicacy.