Global Seafoods North America LLC

08/31/2026

SHAME ON FISHERMEN POLLUTING SEATTLE’S SALMON WATERS 🐟⚠️

Oil is clearly visible on the water around fishing vessels docked at Fishermen’s Terminal in Seattle. This DJI Mini 4 Pro footage captures an oil sheen in the Lake Washington Ship Canal.

Shame on the fishermen responsible for allowing oil or fuel to pollute these waters. Fishermen depend on clean water, healthy oceans, and strong salmon runs for their livelihood. They should be among the first people protecting them—not contributing to their pollution.

This is especially concerning because the Ship Canal is part of the migration route used by salmon traveling between Puget Sound and the Lake Washington watershed.

Seattle and Washington spend enormous resources protecting and restoring wild salmon. The fishing industry has a responsibility to protect the same waters that support its livelihood.

Watch the water closely and see what the DJI Mini 4 Pro captured at Fishermen’s Terminal.

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08/29/2026

🍣 Making Chirashi Sushi — Fresh Sashimi Over Japanese Sushi Rice

Putting together a beautiful Chirashi Sushi bowl, a classic Japanese dish featuring seasoned sushi rice topped with fresh slices of sashimi.

Fresh raw fish, carefully sliced and arranged over rice — simple ingredients where the quality of the seafood makes all the difference.

Chirashi is one of my favorite ways to enjoy premium sashimi because you can combine different cuts and textures in one dish.

Would you eat this for lunch or dinner?

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08/27/2026

PROUD CANADIAN — RESEARCH VESSEL IN SHILSHOLE BAY

The Proud Canadian, a Canadian-built research vessel, working in Shilshole Bay near Seattle, Washington.

This vessel is used for marine and fisheries research supporting local Tribal communities and helping collect important information about Puget Sound waters and fisheries.

A close look at a working research vessel from the air — filmed over Shilshole Bay.

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08/27/2026

08/26/2026

Dry-Aged Bluefin Tuna — Cutting & Trimming for the Perfect Steak

This is where quality seafood meets careful preparation. After dry aging, this beautiful Bluefin tuna is ready for cutting and trimming — removing the outer surface and revealing the rich, deep-red tuna underneath.

Dry aging helps concentrate flavor, improve texture, and create a firmer, cleaner cut. Every trim matters when preparing premium Bluefin tuna for sashimi, sushi, or a perfectly seared tuna steak.

From whole loin to the final cut — seafood craftsmanship up close.

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08/24/2026

Fresh seafood gets even better with time—when dry aging is done right.

🔴 New Zealand Red Snapper — clean, delicate flavor with a firm texture
🐟 Dry-Aged King Salmon — rich, buttery, concentrated salmon flavor
🔪 Professional dry-aging brings out deeper flavor, improves texture, and creates an incredible product for sashimi, sushi, or the grill.

From premium seafood to the finished cut—this is what quality looks like.

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08/24/2026

🐌 **Snail Caviar: The Rare White Caviar That Comes From the Land**

Would you pay more than $100 for a tiny jar of **snail eggs**?

Snail caviar—also known as **white caviar, escargot caviar, or escargot pearls**—is one of the most unusual luxury foods in the world.

Unlike traditional sturgeon caviar or red salmon roe, these naturally pearl-white eggs come from edible land snails. A snail produces only a few grams of eggs at a time. The delicate eggs are laid in soil, carefully harvested, cleaned, sorted, processed, salted, and packed into tiny jars.

And the flavor? Don’t expect the ocean.

Snail caviar is described as **earthy, mushroom-like, woody, nutty, and reminiscent of the forest floor**. In the United States, some 50-gram jars sell for more than $100.

But why is it so expensive? How many eggs does one snail actually produce? How is caviar harvested from soil? Is it nutritious? Is it safe? And how does it compare with black sturgeon caviar and red salmon ikura?

We went deep into the farming, biology, processing, food safety, nutrition, pricing, and economics behind this fascinating product.

👉 Read the full guide:
https://globalseafoods.com/blogs/news/snail-caviar-white-escargot-caviar

**BLACK — Sturgeon Caviar
RED — Salmon Roe
WHITE — Snail Caviar**

Three completely different animals. Three completely different flavors. One fascinating world of caviar.

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08/23/2026

Small Fishing Boat Cleaning Lan Ha Bay, Vietnam | DJI Avata

In the middle of beautiful Lan Ha Bay, Vietnam, a small local fishing boat works to clean the fishing area and remove debris from the water.

Away from the tourist boats and famous limestone islands, this is another side of daily life on the bay—local fishermen taking care of the waters that provide their livelihood.

Captured from above with the DJI Avata, surrounded by the spectacular limestone landscape and calm waters of northern Vietnam.

Would you expect to see fishermen cleaning the bay by hand like this?

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08/22/2026

🐟 Salmon Purse Seiner in Puget Sound — Followed by DJI Avata

A working salmon purse seiner moving through Puget Sound, Washington, captured from the air with the DJI Avata.

Commercial salmon fishing is part of the history and working culture of the Pacific Northwest. From the fishing grounds to Seattle-area ports, these vessels are a familiar sight during salmon season.

Follow along for more aerial footage of the commercial fishing fleet, seafood industry, and maritime life around Puget Sound.

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08/21/2026

**Are the Dark Years of Pacific Salmon Coming? 2026–2045 Outlook**

https://globalseafoods.com/blogs/news/pacific-salmon-forecast-dark-years-2026-2045

The 2026 salmon season is sending serious warning signals across the North Pacific.

Russian Far East salmon harvest through August 19 reached only **83,341 metric tons against a forecast of 229,028 MT — just 36.39% of forecast so far.**

Chum salmon, one of the most important species for premium red caviar and ikura, reached only **31.28% of forecast**, while pink salmon stood at **37.65%**.

But the bigger question is what happens next.

Salmon return in biological generations. Pink salmon follow an exact two-year cycle, while chum, sockeye, coho and king salmon return across different age classes. A weak spawning generation today can potentially influence fisheries years into the future.

Our new analysis looks ahead **20 years, from 2026 through 2045**, and identifies the years when these salmon cycles could overlap.

The most important period to watch: **2028–2032.**

And **2030 could become a particularly important multi-species risk year** if today's weak runs are followed by poor spawning success and low juvenile survival.

This is not a prediction of guaranteed collapse. It is a biological risk outlook based on what we know today—and the next several salmon seasons will tell us much more.

Read the full analysis and see the 20-year salmon risk calendar.