Fresh seafood often gets the spotlight, but what happens after the catch can be just as important. In this episode of Salty Talks, we explore how entrepreneurs, researchers and industry leaders are reimagining seafood through innovative processing, product development and value-added technologies. From smoked oysters and fish sauce made from byproducts to high-pressure processing, food safety and cold-chain infrastructure, this conversation reveals how creativity and science are helping reduce waste, create new markets and build a more resilient seafood economy. It’s a look at the future of seafood, and why the next big innovation may happen long after the harvest.