Size: pack of 400g-600g

Storage: keep frozen.

Our Tuna Loin, with its firm texture, is coming from the yellowfin tunas, single-hooked handline by Artesmar, our artisanal fishery in the Philippines! Great source of protein, the Tuna Loin is a great choice for pan-searing with our organic parsnips but also a perfect topping for salads or poke! A no fuss, no muss option!

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Size: pack of 400g-600g

Storage: Keep refrigerated at 0 ° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Our Tuna Loin, with its firm texture, is coming from the yellowfin tunas, single-hooked handline by Artesmar, our artisanal fishery in the Philippines! Great source of protein, the Tuna Loin is a great choice for pan-searing with our organic parsnips but also a perfect topping for salads or poke! A no fuss, no muss option!

The post Wild Yellowfin Tuna Loin, Skin Off appeared first on Seafood Society.

Size: Pack of 500g

Storage:  Keep refrigerated at 0 ° to 4° and consume within 30 days after opening the sealed pack. Consume before the sell-by date.

Nutrition: Wakame seaweed is low in calories, making it an excellent choice for those looking to manage their weight. It is rich in essential vitamins, including A, C, and several B vitamins, which support overall health and energy metabolism. This seaweed is also a good source of important minerals like calcium, iron, and iodine, beneficial for bone health and thyroid function. Additionally, wakame contains dietary fiber, which aids in digestion and promotes gut health. Its antioxidant properties may help reduce oxidative stress in the body, contributing to overall wellness.

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Honey Lime Glazed Grilled Tuna (for 4 people)

• 1 kg Yellowfin Tuna Belly
• 2 tablespoons lime juice
• 1/4 cup olive oil
• 2 tablespoons rice vinegar
• 1/4 cup honey
• salt and pepper to taste

Mix lime juice, olive oil and vinegar.

Season the Tuna Belly with salt and pepper, marinate for about 30 minutes with half of the lime mixture.

Mix honey into the remaining lime marinade to make the glaze.

In a pan or over charcoal grill the Tuna Belly until done, about 5 minutes per side. Then, it’s ready!

The post 野生黃鰭金槍魚腩 appeared first on Seafood Society.

Uni Pasta (for two people)

• 500g dried spaghetti or angel hair pasta
• 2 table spoon neutral cooking oil
• 3 cloves garlic pressed or minced
• 1/3 cup heavy cream
• 1 tray uni
• salt

Boil water in a medium sized pot on high, add enough salt so it tastes like the sea.

Add the pasta to the water, let the water get back to a boil then drop the heat to about medium, so you maintain a low boil. Fresh pasta takes around 2-3 minutes, dried pasta will take longer. Just taste a noodle every 30 seconds or so and remove slightly before you think it’s ready, since it will keep cooking from residual heat. Drain and do not rinse. Set the pasta aside and prepare to use it immediately.

Put a medium to large pan on medium heat and let it warm up a bit. Add the oil and garlic, and lightly brown the garlic for a minute or so.

The post 北海道海膽 (Uni from Hokkaido) appeared first on Seafood Society.

• 1 Live Alaskan King Crab
• 1 stick unsalted butter, room temperature and softened
• 1 teaspoon Sriracha
• 1 1/2 tablespoons lemon juice
• 1/2 tablespoon sugar
• 3 dashes smoked paprika
• 1 tablespoon chopped parsley and/or chives

Preheat oven to 400°F (207°C).

Cut the King Crab legs into shorter segments using a pair of scissors to expose the crab meat. Alternatively, you can also cut the top part of the shell to expose the crab meat.

Arrange the King Crab legs in a baking tray and bake for 20 minutes. Cover with aluminum foil to avoid drying out the crab.

In the meantime, make the Sriracha Lemon Butter by whipping the softened butter with a whisk. Add the Sriracha, lemon juice and sugar, whisk to combine well. Set aside.

As soon as the King Crab is out of the oven, spoon the butter over the crab meat. Dust with more smoked paprika and garnish with chopped parsley and/or chives. And it’s ready!

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Sesame Wild Yellowfin Saku Blocks (for 4 people)

• 2 Saku Blocks
• avocado oil
• salt and pepper
• sesame oil
• teriyaki sauce
• white and black sesame seeds
• sprouts for garnish

To start, heat a grill or cast iron skillet to medium-high heat, add avocado oil to coat the pan, and allow to heat up. Sprinkle salt and pepper to taste over your Saku Blocks.

Sear the Saku blocks for 45 seconds to 1 minute to maintain the best texture for your fish.

Mix black and white sesame seeds in a bowl. Roll the Saku blocks in the sesame seed mixture or lightly sprinkle the seeds over them.

Lightly drizzle blocks with sesame oil and teriyaki sauce to taste.

Garnish with sprouts and it’s ready!

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