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Ocean to Table: Stories of Food, Farming, and Conservation

Series clapboard with Aquarium and Seafood for the Future logos with farmer John Finger and Sarah Newkirk in the background. 900x600 gallery Close up of baby oysters in hand 900x600 gallery. Beautiful sunrise over South Carolina wetland with oaks and Spanish moss in foreground. 900x600 Farmer Chris Jones on boat with fish cages in background. 900x600 gallery. Chef Stuart Brioza and farmers Terry Sawyer and John Finger apply butter recipe to oysters before they grill them. 900x600 gallery. Clapboard with Aquarium and Seafood for the Future logos in foreground with South Carolina wetlands and farmer on boat in background. 900x600 gallery Oysters plated in a circle on a tray with lemons and mignonette sauce. 900x600 gallery Chef Barton Seaver and Halley Froehlich stand behind a seafood counter full of mussels to demonstrate how to source them. Chef Colin Hazama chats with James Morris and Tyler Korte between takes in Hawaii. Aquarium camera operator with camera harness on a mussel raft, filming a mussel harvest.
Kicking off the series at Hog Island Oyster Company in Tomales Bay. We learned about important collaborative efforts to research the relationship between oyster farms and eelgrass. Seafood for the Future
Efforts are underway to learn more about ocean acidification and how to make baby oysters like these more resilient to the changes ahead. Ed Anderson Photography
Sunrise at the Lady's Island Oyster Inc. hatchery in South Carolina. Seafood for the Future
Farmer Chris Jones tends to the kanpachi farm off the coast of Hawaii. These cages are examined and maintained daily to help ensure that the fish are healthy and operations are sustainable. Blue Ocean Mariculture is the only commercially operating offshore finfish farm in the U.S. Seafood for the Future
Chef Stuart Brioza and farmers Terry Sawyer and John Finger show us how to grill oysters. Seafood for the Future
An early morning film session at Lady's Island Oyster Inc. in South Carolina. Oysters can provide valuable ecosystem benefits. Seafood for the Future
In addition to being one of the most resource efficient sources of protein, oysters are an excellent source of iron, calcium, and zinc. Seafood for the Future
Chef Barton Seaver and Halley Froehlich share some tips for sourcing fresh mussels. Chris Corpus
Chef Colin Hazama chats with James Morris and Tyler Korte about how responsible marine aquaculture can increase our supply of nutritious food while supporting healthy ocean ecosystems.
Aquarium and series Director of Photography, Andrew Cohen gets footage of farmers harvesting mussels at Bangs Island Mussels in Maine. Jack Lawson/Aquarium of the Pacific

New video series highlights responsible marine aquaculture in the U.S.

Seafood for the Future, the National Oceanic and Atmospheric Administration’s (NOAA) University of Southern California (USC) Sea Grant, and partners are featuring U.S. marine aquaculture, or farming in the sea, in a new educational video series called Ocean to Table: Stories of Food, Farming, and Conservation. The Aquarium-led production brings together seafood farmers, scientists, and chefs from around the country to share their stories. Each video showcases a different ocean farm and different types of seafood. Cooking tips and recipes are also shared so anyone can enjoy healthy, responsibly produced U.S. seafood at home with confidence.

Explore our website to learn more about the series and the people who are working to create and innovate the future of marine aquaculture to support healthy ocean ecosystems and people.

NOTE: Views shared by the people featured in the series regarding a specific product are theirs and not an endorsement by the Aquarium of the Pacific, Seafood for the Future, or NOAA’s USC Sea Grant.

Ocean to Table: Stories of Food, Farming, and Conservation

Still of Ocean to Table intro (graphic overlay w/blue ocean background). links to Watch

Watch

Access full episodes of Ocean to Table: Stories of Farming, Food, and Conservation here.

Dr. Halley Froehlich pointing to a fish hatchery in Alaska. links to Meet the Experts

Meet the Experts

Learn more about the farmers, scientists and chefs who are creating and innovating marine aquaculture’s future to support healthy ocean ecosystems and people.

Plate of BBQ chipotle grilled oysters. links to Recipes

Recipes

Recipes and tips that were featured in the series, as well as some of the experts’ favorites featuring responsibly farmed U.S. seafood.

Series clapboard with Aquarium and Seafood for the Future logos with farmer John Finger and Sarah Newkirk in the background. 900x600 gallery links to Behind the Scenes and Extras

Behind the Scenes and Extras

Want more? Click here for video extras and a behind the scenes look.