This video will help explain how to break down your FreshCatch and utilize all of the pieces of your order!

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Island style poke



2 Teaspoons (about 1g) dried wakame


2 Tablespoons of chopped fresh Mermaid's Hair Seaweed


12 ounces Big Eye Tuna, cut into 1/2-inch cubes

3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice (sweet onions are usually short and squat)

1 scallion, thinly sliced

1 teaspoon white or black sesame seeds, or a mix

4 teaspoons soy sauce, more or less to taste

2 teaspoons toasted sesame oil, more or less to taste

1 teaspoon honey, more or less to taste

Crushed red pepper, to taste (optional)

Kosher salt

Steamed rice (if eating as a meal)


If rehydrating seaweed:

Place wakame in a small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame.


Poke Directions:

Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.


1/5 - Easy

Prep Time:

10 Minutes

Cook Time:

0 Minutes

The Best tuna burgers in the entire world



1 lbs Big Eye Tuna

1/4 cup minced scallions

1 tablespoon finely grated peeled ginger

2 teaspoons finely grated garlic

2 tablespoons mayonnaise

4 teaspoons grapeseed or canola oil

1 teaspoon toasted sesame oil

Kosher salt, freshly ground pepper



Using a meat grinder

Cut fish into 1" cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill protein until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes. Meanwhile, place all grinding parts (the stand mixer's grinding attachment, including the most coarse ground attachment - the bowl and blade of the food processor) in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled pieces. Set a bowl in a large bowl of ice; arrange beneath the attachment to catch ground tuna and keep it cold.  

Next, take the skin/belly portion and scrape the meat out (see video for details).  Add this to the cubed tuna.

Combine tuna, scallions, ginger, and garlic in a large bowl. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Add mayonnaise, grapeseed or canola oil, and toasted sesame oil to ground tuna mixture. Mix gently just to combine.

Using a knife

Find your sharpest knife (or get your sharpener out) and make the smallest diced tuna that you possibly can.  The smaller the better.  After you have finely diced the usually section of the loin, take the skin/belly portion and scrape the meat out (see video for details) 

Combine the tuna, scallions, ginger, and garlic in a large bowl, gently toss to incorporate ingredients.

Next, add the grapeseed or canola oil, the mayonnaise, and the toasted sesame oil to the tuna mix. Mix gently just to combine.

Sometimes these have a difficult time sticking together - if you are having trouble try incorporating agar powder, potato starch, or rice flour to keep everything together.



Form into four 1/2"-thick patties. Season with kosher salt and freshly ground black pepper. Grill or pan-fry burgers over medium heat until just cooked through, 3-4 minutes per side.


3/5 - Moderately Difficult - some prep and equipment needed

Prep Time:

20 Minutes

Cook Time:

6-8 Minutes

Tuna Skin CHICHARRON dog treats



1 Piece of tuna skin


  1. Gently simmer tuna skin in a pot of water for approximately 20 minutes.
  2. Use air fryer, dehydrator, or oven set to 250 degrees for about 1-2 hours until the skin is extra crispy.*

*These do best in an air fryer or dehydrator


1/5 - Easy

Prep Time:

5 Minutes

Cook Time:

60-120 Minutes

Simple Seared big eye steaks



2 ~5oz Big Eye Steaks

1 Teaspoon kosher salt

1/4 Teaspoon cayenne pepper

1/2 Tablespoon butter

2 Tablespoons olive oil

1 Teaspoon whole peppercorns


  1. Season the tuna steaks with salt and cayenne pepper.
  2. Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.


2/5 - Easy - watch your temps!

Prep Time:

5 Minutes

Cook Time:

8 Minutes

MArinated Big Eye Steaks



3 ~4oz Tuna Steaks

1/4 cup orange juice

1/4 cup soy sauce

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

1 clove garlic, minced

1/2 teaspoon chopped fresh oregano

1/2 teaspoon ground black pepper

  1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
  2. Preheat grill or pan for high heat.
  3. Lightly oil grill grate or pan. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.


2/5 - Easy

Make sure your grill is completely oiled to avoid sticking!

Prep Time:

10 Minutes

Cook Time:

10-11 Minutes