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Seafood for the Future: Ocean to Table


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


Video: How to buy and prepare mussels - Chef Barton Seaver with Halley Froehlich


Asian “Poisson Cru” with Hawaiian Kanpachi - Chef Colin Hazama, The Royal Hawaiian

BBQ Bourbon Chipotle Butter Grilled OystersHog Island Oyster Company

Detox Delivery Smoothie with Seaweed - Ocean Approved

Frank’s Favorite Oysters - Lady’s Island Oyster Inc.

Hawaiian Kanpachi Poke - Blue Ocean Mariculture

Macadamia Nut Crusted Hawaiian Kanpachi with Mango Papaya Salsa - Blue Ocean Mariculture

Potato and Seaweed Salad - Ocean Approved

Steamed Mussels - Chef Barton Seaver

Marine aquaculture should complement well-managed wild-capture fisheries. In that spirit, Chef Stuart Brioza of State Bird Provisions and The Progress provided his favorite anchovy recipe.

Tomato Toasts with Lime-Pickled Anchovies*

*Sourcing tip: Look for anchovies from the U.S. or certified sources.