Start your culinary journey with a member cooking class
We love helping people like you make omega-rich, delicious, certified-clean seafood recipes at home. That is why we offer FREE 1:1 Member Cooking Classes with every order. 1:1's help us help you have an incredible experience at home and are our way of saying thanks for voting with your fork for healthy, regenerative seafood.
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The importance of good basics
Welcome to Seatopia 101 — your introduction to mastering clean, sushi-grade seafood at home.
In this 1:1 virtual session, a member of our Culinary Team will guide you through the essential techniques that ensure every Seatopia meal is safe, delicious, and effortless.
You'll learn how to:
- Handle & Defrost Properly — the best methods for thawing sushi-grade seafood while preserving texture and nutrients.
- Prep & Cook with Confidence — how to season, sear, and finish your fish using clean, simple techniques.
- Build Kitchen Readiness — setting up your tools, oils, and workspace for success.
Whether you're brand new to cooking seafood or just refining your skills, this session will help you handle Seatopia products with confidence and reverence — honoring both your health and the ocean that sustains us.
Getting that perfectly crispy skin in the pan
Learn how to achieve that first, unforgettable bite of crispy, golden fish skin — without sticking, tearing, or guesswork. In this interactive 1:1 session, you'll cook alongside a member of the Seatopia Culinary Team and master the chef-approved parchment paper method that makes crispy skin foolproof at home.
This is a hands-on, cook-along experience designed to build confidence with skin-on seafood and clean pan-frying techniques.
What you'll learn during the session
- The No-Stick Method — how to pan-fry with parchment paper for even crisping and easy release
- The Science of Crispiness — why moisture control, timing, and salt placement matter
- Finishing & Plating — how to preserve crunch and pair your fish with clean, vibrant flavors
Some pre-reading and prep is required, so please read the booking pages notes attentively to make the most of your class.
The secrets of miso marinade
Discover one of Japan's oldest culinary secrets — the miso marinade, a centuries-old technique that both preserves and elevates seafood.
In this hands-on, cook-along virtual session, you'll work alongside a member of the Seatopia Culinary Team to transform your Seatopia fillet into a golden, umami-rich dish that's as nourishing as it is delicious.
What you'll learn during the session
- The Art of Miso Marination — how miso, honey, and vinegar work together to tenderize and infuse deep umami
- Cooking to Perfection — how to broil, bake, or pan-sear for caramelized depth and flaky texture
- Balancing Flavor & Function — pairing your fish with clean sides like greens, soba noodles, or rice
Some pre-reading and prep is required, so please read the booking pages notes attentively to make the most of your class.
Poke bowls with tamari, ginger and garlic
Learn the art of building a clean, vibrant poke bowl that honors the purity of your Seatopia seafood. In this interactive 1:1 session, you'll cook alongside a member of the Seatopia Culinary Team while refining knife skills, seasoning technique, and bowl composition.
This is a hands-on, cook-along experience designed to help you feel confident preparing raw, sushi-grade seafood at home.
What you'll learn during the session
- Cube & Season Seafood — cut sushi-grade fish into clean, even bites
- Build Flavor Layers — balance tamari, ginger, and garlic without overpowering the fish
- Assemble the Bowl — pair seafood with rice, greens, and toppings for a nutrient-dense, restaurant-quality result
To make the most of our time together, please review the materials in the booking link below before your call. This allows us to spend the session cooking, tasting, and refining — not just explaining basics.
The ancient art of ceviche
Experience the bright, refreshing flavors of coastal ceviche — the ultimate clean, no-heat seafood preparation. This hands-on class will guide you through balancing acidity, texture, and herbs to create your own masterpiece.
You'll learn how to:
- Dice & Cure Seafood — using citrus acids for a safe, flavorful cold cook.
- Balance Brightness & Salt — to highlight the fish's natural sweetness.
- Build a Ceviche Bowl — with avocado, herbs, onions, and a touch of heat.
To make the most of our time together, please review the materials in the booking link below before your call. This allows us to spend the session cooking, tasting, and refining — not just explaining basics.
Become a sushi chef
Bring the sushi bar home with Seatopia 201: Hand Rolls at Home — a fun, interactive class that teaches you how to assemble stunning temaki hand rolls using sushi-grade seafood, fresh ingredients, and clean techniques.
You'll learn how to:
- Slice Sushi-Grade Fish — thinly and evenly for easy rolling.
- Build the Perfect Roll — using nori, seasoned rice, and vibrant toppings.
- Balance Texture & Temperature — so every bite feels fresh, clean, and oceanic.
Prep Reminder:
Before your session, thaw one Seatopia fillet (Salmon, Yellowtail, or Steelhead). Have ready: sushi rice, nori sheets, soy or tamari, sesame oil, avocado, cucumber, scallions, and a small bowl of water for sealing your rolls.
We teach you
What to do when you receive your box
How to properly defrost and store sashimi-grade seafood to maximize taste, texture, and mouth feel.
How to prepare your kitchen for greatness
Get your kitchen ready and stock up on the tools and ingredients you need to create incredible meals at home.
Easy recipes to get you started
Learn the basics of sashimi, crudo, pan frying, baking, and some incredible recipes to get you started.
Your Seatopia Culinary Team
Chef James
A passionate Chef, underwater photographer & an accomplished surfer & bluewater sailor having lived aboard a sailboat for 10 years, completing the US Coast Guard Captain training & sailed the Eastern Pacific coastline from San Francisco, California to Ecuador & the Galapagos Islands.
Chef Miriam
Miriam is a certified Functional Nutrition Coach and Private Chef whose healing journey deepened her belief in food as medicine and shaped her focus on autoimmune conditions. Now rooted in Ojai's agricultural valley, she works with organizations in the regenerative movement, weaving storytelling, experiential learning, and education to inspire systems-level awareness. She believes some of the most profound learning happens over a meal—at home, with food grown nearby, and a community that honors your seat at the table.
Chef Clark
Clark worked at Chef Dan Barber's two Michelin star restaurant, Blue Hill at Stone Barn, in New York as a line cook for two years. He's worked fall harvest at Morning Glory Farm in Edgartown, Massachusetts, and as a Venture Fellow at Food Future Co. in New York. He holds a BA in philosophy and economics from Claremont McKenna College.
Chef Nico
Nicolas Torrent, founder of Circadian Research, brings over a decade of experience as a private chef for high-performance individuals and wellness-focused families. His approach to food is rooted in functional medicine, circadian rhythm alignment, and ancestral wisdom. Chef Nico is currently available for hire in Southern California and Kaua'i for private dinners, retreats, and nutritional consultations.
📍 Instagram: @circadianresearch