Savor Bali’s most sustainable seafood dishes

Forget yellowfin tuna: the menu at Alila Seminyak’s Seasalt restaurant is all about responsibly harvested—and deliciously presented—fish

Designed like a stylish seaside residence on the shores of Bali’s Seminyak Beach, Seasalt, the coastal dining restaurant at Alila Seminyak, has lured diners to its breezy outdoor decks since opening in 2017. The alfresco setting—just meters from the rolling surf—is one draw; the ocean-inspired menu by Malaysian chef Vivian Vitalis is most certainly another. With a focus on sustainability, Seasalt sources seafood that is wild-caught and responsibly harvested from the waters around Indonesia, and partners with Bali Sustainable Seafood, a local social enterprise that supplies premium, sustainably fished seafood. Dishes are seasoned with traditional organic Kusamba sea salt from East Bali, where a small community of salt farmers continues a centuries-old tradition of producing 100% natural salt by sun and wind evaporation.

Patrons at Seasalt will be tempted by creations such as A Bowl of Smoke, an elegant dish of black cod, moshio cracker, cured duck yolk, and coffee-wood smoke; Off The Bone, spectacularly presented grilled barramundi with sun-dried miso tapenade and sudachi emulsion; and Shell Pralines, inspired by the seashells found along the beach. They’ll also enjoy their choice of eight inventive zero-waste cocktails made with an array of ingredients that are locally sourced or homegrown at the resort’s rooftop organic garden.

What they won’t find, however, is yellowfin or bluefin tuna. Both species have been banned from the menu in line with concerns about overfishing in the Indian Ocean, where tuna populations, especially yellowfin, are in danger of collapse.

Through its action, Seasalt hopes to contribute to restoring a sustainable future for tuna. And while yellowfin and bluefin tuna will no longer be on his menu, chef Vivian has nevertheless prepared a sustainable replacement using skipjack, a local fish sustainably harvested directly from the waters around Indonesia. Look for it in dishes such as a skipjack poke bowl with avocado, kyuri, and chirashi rice; or sashimi-style skipjack with avocado togarashi, gari ginger, and sesame-soy dressing.

Seasalt’s popular Seafood Sunday Brunch has also returned, now served à la carte style so that guests can indulge with peace of mind. They’ll enjoy a bounty of freshly prepared ocean-to-table offerings, locally sourced meats, and other mouthwatering delicacies while basking in the breeze of Seasalt’s seaside setting.