On Tuesday, SAVEUR friends, editors, contributors, and guests came to the Test Kitchen to sip bubbly and celebrate the launch of our upcoming issue, all about oceans and islands and the tastes of the sea. This issue, on stands and in mailboxes next week, showcases kitchen skills like whole fish filleting techniques, the tips and tricks to making authentic Peruvian ceviche, and how to use the myriad dried seafoods one stumbles upon in Chinatown. Then there are big, beautiful features on coastal and cultural topics like the sea urchin invasion in northern California, the importance of coconut in a southern Thai island, and a Brazilian village's annual celebration for its sea goddess.

The food passed around reflected many of the recipes and ingredients featured in print: Guests feasted on ceviche, fried clam sliders, uni toast, smoked salmon smorrebrod, and raw oysters topped with either grilled pineapple and Thai basil or lemon oil and urfa biber. As the seafood kept coming, chef Eric Ripert joined executive editor Stacy Adimando for a conversation that covered his background with seafood and the steps he takes at Le Bernardin to foster more sustainable ocean practices.

This ceviche carretillero with crispy quinoa was a guest favorite
This ceviche carretillero with crispy quinoa was a guest favorite.Alexandra Tringali
It was worth cutting through all the spikes to get to this delicious uni
It was worth cutting through all the spikes to get to this delicious uni, all from Sea2Table.Alexandra Tringali
Oysters galore, courtesy of Peeko Oysters
Oysters galore, courtesy of Peeko Oysters.Alexandra Tringali
There was shrimp cocktail. *A lot* of shrimp cocktail
There was shrimp cocktail. A lot of shrimp cocktail. The cocktail sauce is one of our recipes, and the shrimp was from Sea2Table.Alexandra Tringali
Proof that smoked salmon on cream cheese and rye bread isn't just for breakfast
Proof that smoked salmon on cream cheese and rye bread isn't just for breakfast. Thanks for the salmon, Waterdog Smoked Fish!Alexandra Tringali
Piling uni on toast with plenty of butter and smoked salt
Piling uni on toast with plenty of butter, chives, and smoked salt.Alexandra Tringali
Guests got to check out the new issue as they sipped drinks from Valkyrie Selections
Guests got to check out the new issue as they sipped drinks from Valkyrie Selections.Alexandra Tringali
Photo editor Thomas Payne talks with guests, probably about how great all the photos in this issue are
Photo editor Thomas Payne talks with guests, probably about how great all the photos in this issue are.Alexandra Tringali
These fried oyster sliders were a crowd favorite
These fried clam sliders were a crowd favorite.Alexandra Tringali
Drew Nieporent with chef Eric Ripert.
Drew Nieporent with chef Eric Ripert.Alexandra Tringali
Publisher Greg Gatto talks about the upcoming issue
Publisher Greg Gatto talks about the upcoming issue.Alexandra Tringali
Executive editor Stacy Adimando and chef Eric Ripert chat about all things ocean
Executive editor Stacy Adimando and chef Eric Ripert chat about all things ocean.Alexandra Tringali
Ellen Bennett and chef Dan Kluger smile for the camera.
Ellen Bennett and chef Dan Kluger smile for the camera.Alexandra Tringali
Adimando and Ripert pose for a photo with the star of the show
Adimando and Ripert pose for a photo with the star of the show.Alexandra Tringali
Bonnier sales team Charlotte Grima, Eshonda Caraway, and Vanessa Vazquez
Bonnier sales team Charlotte Grima, Eshonda Caraway, and Vanessa Vazquez.Alexandra Tringali