The classic French niçoise, made with Seatopia Steelhead in place of canned tuna. Steamed in foil on the grill, laid over potatoes, string beans, jammy eggs and olives, and finished with a Dijon lemon vinaigrette.

A Mediterranean salmon salad built around blue zone ingredients — Okinawan sweet potatoes, roasted chickpeas, jammy pasture-raised eggs and a honeyed dill tzatziki.

Rich, smoky trout and zesty spreads layered on fresh sourdough, by Jason Pabst. A tasty, picnic-ready sandwich to sub in the classic lox bagel.