Sustainable Aquaculture

Aquaculture offers a reason for hope. We’ll likely see another 3 billion people on the planet by 2050, leading to a massive increase in demand for food, land, and water. We have to find ways to feed the planet without increasing pressure on both terrestrial and marine habitats. Aquaculture, done well, offers a huge potential not only for producing food for a growing planet, but also for providing livelihoods to coastal communities and – in the case of shellfish or seaweed culture – helping recover lost ecosystem services.

If we get it right, aquaculture could be our best hope to sustainably feed the planet. 


Humans’ appetite for seafood is outpacing what fisherman can sustainably catch

Scientists and activists have sounded the alarm that humans’ appetite for seafood is outpacing what fishermen can sustainably catch. In fact, in a study released last year, research suggests there is space on the open ocean for sustainably farming essentially all of the seafood humans can eat. A team of scientists led by Halley Froehlich and Rebecca Gentry, of the University of California, Santa Barbara, found that wide scale certifiable aquaculture utilizing ocean coastal waters could outproduce.

The oceans are
90% depleted

The oceans are 90% depleted, and animal protein raised on land is unsustainable. The U.N., by proxy, has said that the only way to meet the protein demand for a growing population must be done through aquaculture. Froehlich believes seafood consumption will eventually replace a considerable amount of land-based meat production. The result is that this will alleviate agricultural pressures on land and water resources.

Marine aquaculture could produce 4,000 pounds of fish per person

As the planet, whose human population is projected to reach 10 billion by 2050, continues to stretch to support it, aquaculture continues to be one of the most important and viable solutions. Marine aquaculture could produce 16.5 billion tons of fish per year, or about 4,000 pounds per person.

If we get it right, aquaculture could be our best hope to sustainably feed the planet.




of the average per capita animal protein intake is fish, so fish provides more than 2.9 billion with food

pounds per capita was the demand for seafood world-wide in 2016, up 36%, from the 1980s


of wild species are left depleted or exploited due to our appetite for fish

Aquaculture has the answer!

Use Sustainable Feed

Formulations that reduce or eliminate the use of wild fish to feed farmed fish. There are feed models now that algae, insects, and microbes rather than feeder fish.

Focus on Farm Management

Farming practices that keep fish healthy without antibiotics.

Exist in Harmony

Projects that have committed to being careful stewards of the environment.

Work with approved NGOs

Including Seafood Watch, Aquaculture Stewardship Council, Trace Register and Fish Choice.

See more NGOs

Consulting for Aquaculture


is one of the most sustainable salmon farms in the world. For over 44 years, this family has been raising fish at the highest standards in the world.


has turned a community of fishers into a community of ethical aquaculturists.


Farmed fish are the least impactful form of animal protein production in the world.

Aquaculture Feed vs Water

By utilizing frozen fish, you would reduce CO2 emissions by 90% with little or no food waste. Sustainable aquaculture has zero bycatch and actually adds nutrients and reduces waste in the water.


Industry Leaders

Through our collective efforts, we can make a huge impact in an effort to preserve both fishing and farming as viable options for the future. Everyone must commit to sustainability, our health, and the health of our oceans.


Recipe: Crab Fritters with Green “Sea” Goddess Dressing & Chipotle Mayo

Recipe: Crab Fritters with Green “Sea” Goddess Dressing & Chipotle Mayo

For these fantastic fritters, I used pasteurized, frozen Blue Crab caught in Maryland’s Chesapeake Bay with trotlines (a domestic crab that is considered a “Best Choice” by Monterey Bay Aquarium’s Seafood Watch Program). I love to pair them with a Chipotle Mayo and a Green Goddess “from the Sea” dressing featuring kelp leaves and sustainable anchovies!

Recipe: Classic Salmon Tacos with Salsa & Kelp Lime Mayonnaise

Recipe: Classic Salmon Tacos with Salsa & Kelp Lime Mayonnaise

Creating a great fish taco has been the envy of many cooks, but it’s actually quite simple! Start out with a beautiful fillet (one of my absolute favorites is Kvaroy Arctic’s sustainably-raised salmon from the Arctic Circle), bread it cold, and fry it just before you’re ready to place it into the taco shell. Serve this with your favorite coleslaw and the kelp lime mayonnaise for a perfect finish.

Recipe: Grilled Cajun Shrimp with Corn & Cumin Butter

Recipe: Grilled Cajun Shrimp with Corn & Cumin Butter

A summer favorite of mine, this Cajun marinade of garlic, lemon, paprika, cayenne, cumin, and thyme PACKS the shrimp with flavor. I love to pair it with grilled corn dusted with cumin and chili powder butter – delicious!