Washington State Dungeness Crabbing: Fast-Paced Fishing in Puget Sound
Commercial Dungeness crabbing in Washington State is fast, precise, and highly coordinated. In Puget Sound, crews deploy crab pots at full speed during short fishing openings, making every minute count.
King Crab Sushi Rolls with Citrus & Black Caviar Recipe
Discover how to make elegant king crab sushi rolls using fresh cooked king crab meat, crisp cucumber, citrus segments, and premium black caviar. This recipe highlights the natural sweetness of king crab while balancing flavors with citrus freshness and rich caviar for a refined sushi experience at home.
Luxury King Crab Dinner Experience | Premium King Crab Dish
This video showcases a luxury king crab dinner built around fresh, perfectly cooked king crab, refined technique, and elegant presentation. Served in the shell and paired with sushi rice, mango salsa, avocado, and rich king crab butter, this is a premium seafood experience — not a typical crab recipe.
How to Cook Giant Red Rockfish – Baked with Mushrooms & Crispy Bacon
Meet Giant Red Rockfish — the bold, firm white fish that's perfect for baking. In this easy seafood recipe, we pair it with savory mushrooms, garlic, and crispy bacon for a protein-rich, crowd-pleasing dinner. Wild-caught, easy to fillet, and packed with flavor.
Make Gunkan Nigiri at Home with King Crab, Citrus & Black Caviar
This guide shows you how to create gunkan nigiri — a Japanese sushi style made with king crab meat, fresh citrus juice, and black caviar. Premium flavor, made at home.
How to Butterfly a Whole Red Rockfish for Grilling + Bold Marinade & Basting Recipes
Master the technique of butterflying and grilling whole red rockfish. This guide covers every step from cleaning to cooking, plus includes a bold marinade and basting sauce to elevate your seafood BBQ.
Handmade King Crab & Caviar Sushi Roll – Pure Luxury at Home
Discover how to craft an elegant king crab sushi roll by hand using fresh crab meat and premium paddlefish caviar. A true culinary indulgence, made in your own kitchen.
Luxury King Crab & Caviar Dinner at Home – A Fine Dining Experience You Can Create Yourself
Skip the white tablecloths and overpriced menus. This king crab and black caviar dinner is all about luxurious flavor, clean plating, and premium seafood — prepared at home with skill and respect for the ingredients.
How to Make Fresh Mango Salsa for Seafood and Sushi
Bright, fresh, and full of flavor — mango salsa is the perfect topping for grilled fish, sushi rolls, and seafood platters. Learn how to make it at home with simple ingredients and expert tips.
How to Fillet a Whole Pacific Halibut & Use Every Cut – Step-by-Step with Recipe
Watch how to break down a 20 lb Pacific Halibut for grilling, freezing, or family-style dinners. Includes expert tips, cutting instructions, and a halibut bone broth recipe.
How to Fillet & Pan Grill Yelloweye Rockfish – Alaska's Deepwater Treasure
Watch as we expertly clean and fillet a wild-caught Yelloweye Rockfish from Alaska. Discover why this deepwater species is so prized and learn how to pan-grill it to golden perfection.
A Day on a Dungeness Crab Boat in Puget Sound – Catch, Cook & Crabbing Spots in WA
Step aboard a hardworking commercial crab boat fishing for Dungeness crab in Puget Sound. Watch the full process from pot drops to cooking tips, and explore the best local crabbing spots in Washington State.
Copper River King Salmon: Fillet, Trim & Grill on Cedar Plank Like a Pro
Watch the full fillet and trim of Copper River King Salmon — Alaska’s most premium wild-caught fish — then follow our easy cedar plank grilling recipe to bring rich, buttery flavor to your next BBQ.
How to Clean and Grill Whole Brazilian Fish for BBQ: Snapper Prep Guide
Watch and learn as we clean a wild-caught Brazilian fish from start to finish — scaling, gutting, and prepping it for the grill. Perfect for seafood lovers, this step-by-step guide includes tips for seasoning, temperature control, and the best way to cook whole snapper for maximum flavor.
How to Fillet and Cook Giant Red Rockfish – Simple Steps, Real Flavor
Filleting and cooking Giant Red Rockfish doesn’t need to be complicated. In this step-by-step guide, we walk you through how to clean, fillet, skin (or not), and pan-fry this underrated white fish to perfection. Whether you caught it fresh or ordered it online, red rockfish is firm, mild, and super versatile — perfect for frying, baking, or grilling. Plus, we’ll show you a few other rockfish types worth trying and where to get high-quality fillets delivered to your door.
How to Cut Turbot for Sashimi & Build a Chef-Style Final Dish with Mushrooms
Learn how to cut fresh turbot fillets for sashimi, slice them with proper chef technique, cook mushrooms for a warm savory side, and build a restaurant-quality final plate. Includes step-by-step instructions and expert knife tips.
How to Fillet, Skin & Pan-Fry Fresh Turbot — Chef Tips + Adjika Sauce Recipe
Discover how to turn a whole fresh turbot into a restaurant-quality dish. This guide covers filleting, skinning, trimming, pan-frying, and preparing sides like bok choy, potato scallops, and adjika sauce.
How to Make a Dry-Aged Ahi Tuna Sushi Roll at Home — Chef Joshua’s Step-by-Step Recipe
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.
How to Fillet Idiot Rockfish (Kinki) and Cook a Crispy-Skin Dinner With Wild Mushrooms & Ratatouille
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.
How to Make a Quick Veggie Ratatouille Side Dish for Seafood
I learned this recipe in a private class with Chef Joshua Roshan. What he showed me was a fast ratatouille-style vegetable mix — squash, zucchini, onion, and adjika — that comes together in minutes and pairs beautifully with scallops, salmon, rockfish, snapper, and halibut. It has become a staple in how we think about pairing vegetables with premium seafood at Global Seafoods.
How to Cook Perfect Pan-Seared Jumbo Scallops at Home
I have watched Executive Chef Joshua Roshan execute this dish in person and the method is almost entirely about patience and heat. With dry-packed jumbo scallops, a properly hot pan, and the discipline to leave them alone, you can achieve a restaurant-quality golden crust at home in under 10 minutes. This guide covers the full technique — searing, timing, vegetables, and plating — plus the most common mistakes and how to avoid them.
How to Clean and Prepare Sole for Grilling, Frying & Fillet Recipes
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.
Steelhead After 10 Days of Dry Aging – Rich Flavor, Firm Texture & Unmatched Umami
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.
How to Make Traditional Salt-Cured Steelhead Salmon – Columbia River Yukola Recipe
Yukola is one of the oldest fish preservation methods in the Pacific Northwest — salt-cured, air-dried salmon practiced by Columbia River tribes for thousands of years before refrigeration. This guide covers the history and origins of yukola, why steelhead is the right fish for this preparation and how it differs from Atlantic salmon, the step-by-step recipe, and what the finished product actually tastes like. The result is denser, chewier, and more intensely flavored than anything you will find in a grocery store.
How to Make Tuna Salami – Curing, Aging, and Health Benefits | Global Seafoods
Tuna salami is one of the most interesting products we have developed at Global Seafoods — dry-cured premium tuna aged 3–6 weeks using traditional charcuterie technique. I have been sourcing tuna for over 30 years and it took several batches to get the recipe right. This article covers the full process: the recipe, the aging conditions, how to know when it is ready, the nutritional profile, and how to serve it. Plus the tuna sourcing decisions that make the difference between a good batch and a great one.
How to Make Red Caviar at Home: Fresh Salmon Roe Recipes
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.
Why Dry-Aged Swordfish Steaks Are a Rare Gourmet Experience + Grilling Recipe
Pacific swordfish are one of the most powerful fish in the ocean — commonly 200 to 400 pounds, with the largest exceeding 600. We source ours from Hawaii’s year-round deep-set longline fishery, where cold Pacific water and strict federal oversight produce consistently exceptional fish. Dry-aged for 7 to 14 days, the result is a steak with concentrated umami, a firm clean bite, and a better sear than any fresh swordfish can produce. This article covers the process, the sourcing, and the recipe.
Grilled Garlic Butter Oysters – Friday Harbor Recipe & Travel Video
I have been visiting Friday Harbor on San Juan Island for 25 years and every time I come through I stop for the grilled oysters. They are the best on the West Coast. In this article and video, we share the recipe — fresh Pacific oysters, garlic butter, white wine, and a hot grill — and explain what makes Pacific Northwest oysters different. Simple preparation, exceptional ingredient.
Crab Salad Recipe: Fresh, Flavorful, and Easy to Make
Aburi Style King Salmon: A Japanese Culinary Delight
Dry-Aged Bluefin Tuna Belly Toro – Culinary Excellence Redefined
Caribbean Lobster Tail Pasta Recipe with White Wine Sauce
Swordfish Steak Recipe: Cooking Tips and Flavor Enhancements
How to Make Spicy Beer Shrimp: A Gourmet Delight
Master the Art of Salmon Wellington Roll
How to Bake King Crab Legs for a Perfect Gourmet Seafood Feast
Scallops with Broccoli Purée and Red Caviar: A Gourmet Masterpiece
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