Sea Tales USA

07/16/2026

POV: You just discovered the secret ingredient for the best egg salad. 🐟✨ Anchovies. One bite and you'll never make it any other way again.

07/04/2026

Happy 4th of July! 🇺🇸🎉

Need a last-minute addition to your BBQ?🔥These three seafood dips come together in no time and are perfect for sharing before the main event. Enjoy with crackers, toasted bread, or fresh veggies while the grill gets going!

🐟 Tuna Caper Butter
🫒 Artichoke with Anchovy Dip
🥣 Sardine Hummus

Which one are you adding to your BBQ spread? 👇

05/02/2026

Today is World Tuna Day 🐟 And yes - we’re celebrating, because we love tuna!

But let’s be real: the tuna industry isn’t future-proof.
Overfishing and bycatch are still part of the system. And that’s exactly why today matters.

Because it can be done differently. And our tuna fishers show that every single day.

All our tuna is caught one by one, using pole & line. Small boats, fishers sitting side by side, waiting for the bite. Not the fastest way, but the right one: traditional, selective, with hardly any bycatch.

Your choice matters. What you buy supports the kind of fishing behind it.
Choose better, and you support fishers using methods that protect the ocean - so tuna stays something we can enjoy, for us and for the future generations.

04/28/2026

World Tuna Day is coming. A good moment to look at what’s really in your can.

Worldwide, we eat billions of cans every year… but most tuna still comes at a cost we can’t ignore. Bycatch, overfishing, and growing pressure on ocean life.

That’s why we chose a different path.
All our tuna is caught one by one, using pole and line. Minimal bycatch. Zero bycatch of endangered species. With care for the ocean and the people behind it.

Next time you pick up a can, take a second and make it a good one.

Because your choice matters. Together, we can secure fish for future generations.

04/24/2026

Good food tastes even better outside 🌿☀️

It’s National Picnic Day - so we’re bringing 3 easy, delicious recipes made for sunshine, sharing, and zero stress.

Think: a fresh and filling tuna, citrus & orzo combo, a Greek-inspired sardine salad, and a creamy mackerel spread to top your favorite crackers. Simple, full of flavor, and picnic-ready.

Find the recipes in the link in bio! Which one are you packing? 🧺

04/03/2026

11/29/2025

Out in the remote waters of Egegik Bay, Alaska, Tony built something incredible. Together with Gwen and their three kids, “Kid Power” grew into a tight-knit family crew that has been catching the most delicious wild sockeye salmon for 38 years. His craftsmanship, his passion, his love for the fishing life, you feel it in everything he does.

That’s exactly why Tony is one of our ambassadors. A true master of the craft who lives this work, today and tomorrow. And thanks to him, you can enjoy your Sea Tales flame-roasted wild sockeye salmon.

11/28/2025

A pasta with smoked salmon is one of those classics you never get tired of - creamy, smoky and delicious! Make this quick and easy pasta in under 15 minutes. Try it with our Sea Tales flameroasted smoked wild salmon. Here's how to prepare it:

Ingredients

- 150 g tagliatelle (or any pasta you like)
- 1 shallot, finely chopped
- 2 tsp capers
- 1 tsp tomato paste
- ½ glass white wine
- 100 g Sea Tales flame-roasted wild sockeye salmon
- 100 ml cooking cream
- 1 handful parsley, finely chopped
- Black pepper
- Extra Virgin Olive oil

Preparation

Cook the tagliatelle until al dente, following the instructions on the package.

Meanwhile, heat a splash of olive oil in a pan and sauté the shallot briefly. Add the capers and cook for another minute. Stir in the tomato paste. Deglaze with the white wine and let it simmer for about 2 minutes. Season with black pepper.

Pour in the cooking cream and let it gently reduce for 2 minutes.

Toss the al dente tagliatelle into the sauce along with 3 tablespoons of pasta water. Mix well.

Remove the pan from the heat and fold in the salmon. Finish with parsley and a bit more black pepper. Serve right away. Enjoy!