Sea Tales USA

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!

10/26/2025

Tony is what you’d call a true wild salmon master. In Coffee Point, Alaska – one of the most remote places on earth – he and his family, along with many other fishermen, catch the tastiest wild sockeye salmon for Sea Tales. For nearly 40 years, his family has returned here every summer to fish, share meals, and pass down stories. It's a tradition handed down from generation to generation.

This year, our colleague Luuk joined the crew. He learned from Tony and the other fishermen how craftsmanship, family, and deep respect for nature come together in every single catch. 💪🐟

Want to know more? Check out the full blog via the link in bio!

10/25/2025

Pasta lovers, this one’s for you!
Wild sockeye salmon straight from Alaska’s icy waters meets orecchiette in this creamy, flavor-packed pasta. So simple. So good.

👉 Find the recipe via the link in bio.

08/29/2025

Bread. Butter. Anchovies. So simple, yet so good.

08/22/2025

Light, fresh, and full of flavor – with just the right crunch. Lentils, artichoke, cherry tomatoes, and spinach, topped with crispy panko and tuna. Ready in minutes. Grab a fork and soak up the sun! 🥗

08/16/2025

As the sun sets, the adventure begins for the sardine fishermen of Cornwall. Around 50 fishermen here catch the region’s tastiest Pilchard sardines. David is one of them. From the picturesque village of Newlyn, he sets out into Mounts Bay, heading into the night in search of sardines. Not just any sardines – but Pilchards: the pride of the region and of truly exceptional quality.

Using small ring nets, they catch tight schools of sardines swimming high in the water — a craft that’s been passed down through generations.

David has fishing in his blood too. He grew up right in the harbor: “I was raised in the port, right in the middle of the fishing community. My dad fished, my uncle fished. I loved playing around the harbor and learning the trade. And the rest is history!”

08/04/2025

Being a fisherman often runs in your blood. Generation after generation, the craft is passed down – just like with Emilio, one of the anchovy fishermen who heads out to sea for Sea Tales. For nearly 50 years, he has been fishing for anchovies off the coast of the Basque Country. Now, as he approaches the end of his career, his son Xabi is ready to quite literally take the helm.

In recent years, they’ve already been heading out together on one of the region’s 160 colorful fishing boats. Amid the sonar equipment and nets, there’s always one screen tuned to football. “That way, we’ve always got something to talk about on the way,” Xabi grins.