Air‑fried Wild Alaska rockfish with lemon‑basil orzo: light, flaky fish and creamy, bright orzo for an easy, elevated dinner.

Roasted tandoori-spiced salmon in a creamy tomato sauce with ginger and garlic, rich yet nourishing for weeknight meals.

Charred halibut tacos with gochujang marinade, topped with caramelized pineapple for a sweet-savory flavor contrast.

Crispy phyllo tartlets filled with creamy surimi and asparagus make a perfect bite-sized spring appetizer.

Crispy beer-battered salmon with golden potato wedges and tangy homemade tartar sauce for the ultimate pub classic dinner.

Flaky Wild Alaska cod air-fried with chili-lime butter, citrus zest, and warm spices for a rich, fresh flavor in just 15 minutes.

Crispy, shallow-fried Alaska flounder cutlets are served with a punchy celery slaw for a lighter, brighter take on the classic Milanese.

Fancy name, simple idea: salmon en papillote with lemon and herbs, plus crispy smashed fingerling potatoes for the perfect plate.

Cook sablefish simply with golden garlicky breadcrumbs for a tender, silky dish that's easy yet feels special.

A modern chowder showcasing Alaska Bairdi crab's sweetness, with a light base, tender potatoes, and a hint of lemon and herbs.

Elevate your appetizer game with our "seacuterie" class featuring fresh oysters, smoked salmon, and shrimp for any occasion!