Talking Story

Artist and waterman Alex Czech shares how real offshore encounters are translated into limited-edition canvas and metal prints. Discover the story, materials, and process behind the Uroko Fine Art Collection.

From local breaks to cold-water sessions, Santa Cruz surfer Harper King shares her perspective on wave style, community, and ocean life. Tap in for the full conversation.

Since I was about 10 years old, I had heard about the perfect waves and insane fishing in the Fijian Islands. With Fiji being such a remote group of islands...

Nothing beats the texture and flavor of fresh Monterey Bay king salmon. This version brings together the crisp crunch of diced red bell pepper with a sharp, aromatic blend of fresh garlic, chives, dill, and a savory Parmesan crust.

Quick-broiled wild salmon coated in a smoky brown sugar rub, served over rice with fresh peach-jalapeño salsa and a sharp garlic-cilantro green crema.

Fresh tuna, a few simple ingredients, and a quick marinade are all you need for a great poke bowl. This Hawaiian style recipe works with bluefin, ahi, or yellowtail and is easy to customize with your own additions.

Chasing Tuna looks at the time spent offshore that inspired the Tuna Collection. From bluefin, yellowfin, and albacore to the hats, hoodies, and T-shirts built around that experience, this story connects fishing, apparel, and life on the water.

The Water Collection sits at the core of UROKO. A long running study of texture, movement, and mood, shaped by time spent surfing, fishing, and observing the sea.

A morning off Half Moon Bay pulling limits of Dungeness crab, followed by a step-by-step guide on how to clean, boil, and crack fresh crab—served with a spicy smoked paprika aioli.

Winter king tides open a short window to harvest fresh mussels by hand. A simple look at foraging, cleaning, and cooking mussels in a classic white wine broth.

Discover the hands-down best recipe for smoking tuna. Whether you're working with albacore, yellowfin, or bluefin, learn how to master the brine, prep the bellies and collars, and smoke them to melt-in-your-mouth perfection.