Arrange slices of tuna on one side of the board. Scatter radishes, avocado, and grapefruit alongside tuna.

Mix the maple syrup, salt, chili powder, and pepper in a small bowl. Spoon dressing over tuna, avocado, radishes, and grapefruit.

Allow to sit for 10 minutes. Add crackers, to serve.

Cut fish into small cubes. Add all ingredients to a nonreactive bowl and toss well. Let marinate for 30 minutes and serve.

Place the salmon, skin side down, onto a large baking sheet.

Mix the salt, sugar, and pepper in a small bowl. Sprinkle over salmon, making sure there’s a thick coating over the entire surface. Place dill over spices, covering the salmon. Mix the

beets and pomegranate in a small bowl, then place them on top of the dill.

Tightly wrap the entire salmon in heavy-duty foil. Return the salmon to the baking sheet. Place heavy weights, such as cans of vegetables, on the salmon to weigh it down. Place the

baking sheet in the refrigerator for 48 hours.

Remove dill, beets, and pomegranate and pat off spices with a paper towel. Thinly slice salmon before serving.