Seafood 101: How to Make Crispy Skin | Pan Fried Branzino

Crispy skin shouldn’t be complicated. With one simple sheet of parchment paper, you can transform any Seatopia fillet into a restaurant-worthy dish — golden, delicate, and never stuck to the pan. This clean cooking method locks in omega-rich oils while keeping your fish pristine and effortless to plate.

For a nourishing finish, pair your crispy fish with a green pesto, chimichurri, or miso dressing — but remember: always serve skin-side up. Because when the ingredients are this pure, every detail matters — from PFAS-free parchment to mercury-safe seafood.

Seatopia brings you a new standard for home cooking: clean fish, clean feed, clean cookware.

Miso marination is one of Japan’s oldest culinary secrets — a simple mix of miso paste, honey, rice vinegar, and soy sauce that does more than season seafood; it transforms it. The fermentation gently cures the fish, drawing out moisture while infusing deep umami that caramelizes into a golden crust when cooked. Paired with Seatopia’s certified-clean Barramundi, this ancient method becomes a modern ritual — proof that when purity meets patience, flavor reaches its fullest potential.

Ceviche is a citrus-cured seafood dish that originated in coastal Latin America—its lineage tracing back more than 2,000 years to pre-Columbian civilizations. Peru is widely recognized as its culinary birthplace, but every coastal culture has its version.

At Seatopia, we’re always looking for ways to make clean, regenerative seafood more accessible without ever sacrificing flavor. That’s why we’re so excited to introduce our newest product: Trout Dogs — a fun, versatile, and nutrient-packed twist on a dinner staple.

Perfect for busy weeknights or casual gatherings, Trout Dogs make cooking with seafood even simpler. But simple doesn’t mean boring. With the right toppings and a little creativity, they’re a meal that can feel both comforting and elevated.