Seadelish is funded by advertising. That money pays for the fish that gets ruined during testing, the studio time, and the recipe development behind every page. This page explains how the commercial side works so readers and brands both know where they stand.<\/p>\n
Advertising on this site never affects editorial judgement. An advertiser cannot commission a favourable recipe, cannot see a draft before publication, and cannot choose which pages carry their campaign. Sponsored material, where it appears, is clearly labelled. We accept campaigns from food, kitchen equipment, seafood supply, and general consumer brands; we decline tobacco, weapons, unlicensed gambling, and health products whose claims we could not defend.<\/p>\n
Readers come to Seadelish for practical seafood cooking: home cooks who want exact timings and temperatures, people learning to break down whole fish, and cooks looking for shellfish recipes that work. Traffic is overwhelmingly French and European with a growing North American share, and it concentrates on weekday evenings and weekends, when people actually cook.<\/p>\n
We do not accept claims that conflict with food-safety guidance. We will not publish a paid article about a species that is endangered or about a practice we consider unsafe, and we reserve the right to end any campaign that our readers reasonably experience as misleading.<\/p>\n