Seafood Savvy
Cynthia Nimswhere seafood lovers and the seafood-curious can learn, engage and be inspired for more seafood adventures
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 28 | Subscribers | Read | seafoodsavvy.substack.com |
Curious about how many subscribers Seafood Savvy has or want to find similar newsletters? Reletter has got you covered. We collated all the information we could find from across the web in our database of over one million newsletters.
Check the email archives, get traffic estimates, engagement scores and more to discover the best advertising opportunities.
Our search tool helps you locate relevant newsletters for any topic and compare their stats for better sponsorship decisions.
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Tielles de Sète
Let’s consider this a sort of “part one” on the topic of tielles. I plan to dive deeper in the coming weeks, reading up on the history of this interesting savory pastry and working on a version of the recipe that I hope does justice to the ...
Seafood Savvy Turning Two
I’ll be out of town for what will be the second anniversary of Seafood Savvy—September 26, to be exact. So I’m getting ahead of things and starting the party now! I hope to be sharing some of the seafood adventures while traveling. As anyon...
Seafood way above sea level
As usual, I came home from my latest—fourth, so far—trip to Ketchum to teach classes at the Sun Valley Culinary Institute with almost no photos to prove that I was really working while there. I definitely get in a groove with recipe prep du...
Tuna Melts and Comfort Food
I’m kind of bucking the traditional summertime trend here, opting to not writing about the usual warm-weather topics of grilling and big dinnertime salads and such. At least not for this moment. Both are in frequent rotation around here now...
Similar Newsletters
Other publications recommended by the authors of this newsletter.
Authors
The writers behind this newsletter.
I'm a lifelong Seattleite who has spent her career writing about food (plus some beverage and travel themes) in various forms and contexts, with particular affection for seafood, France, all things salty-crunchy, the Pacific Northwest and gin.
Frequently Asked Questions
How can I access the email archive for Seafood Savvy?
You can find recent issues that have been published by Seafood Savvy on Reletter by scrolling up to where it says Latest Issues. Tap on the link for any of the most recent emails or hit More Issues to see older ones.
How many subscribers does Seafood Savvy have?
To see how many people subscribe to Seafood Savvy, simply upgrade your Reletter account. We provide readership numbers and lots of other stats for this newsletter so you can decide if it's worth reaching out to.
How can I advertise in Seafood Savvy?
Newsletter advertising can be extremely effective when it's done right. Before you pitch Seafood Savvy as a potential sponsor or partner, make sure that you've done your research and checked its newsletter stats with Reletter.
Then, personalize one of our winning pitching templates and send it to the right person using the contact info provided.
How much does it cost to sponsor a publication like Seafood Savvy?
Newsletter ad rates (or CPM) vary depending on many factors, including industry, number of subscribers, open rate, ad placement and more.
To find out how much an ad will cost, contact Seafood Savvy using the contact information provided and ask for a copy of their media kit.
How can I find newsletters similar to Seafood Savvy?
Scroll up to where it says Similar Newsletters to see other publications like Seafood Savvy. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact Seafood Savvy?
Reletter provides this newsletter's website URL above, where you will often find their contact information. We also provide links to associated social media accounts and pitching templates so you can reach out fast.