Viewing: storied fish

Recently, Future of Fish sat down with Meyling Tang, Co-Founder of Tres Peces Valparaiso, to discuss how their responsible seafood restaurant concept adapted to challenges caused by COVID-19 in Chile. The team behind Tres Peces are pioneers in the sustainable seafood industry in Chile. Despite the COVID-19 pandemic which shuttered many restaurants in Valparaiso, Tres Pesces has grown tremendously in popularity, mostly due to “word of mouth” from existing customers who enjoy their fresh products and meaningful storytelling about the fishers and organizations who…

How one company is inspiring chefs and restaurants around the country to pair story with seafood. Expanding on the launch of our Storied Fish research report, The Untapped Potential of Story to Sell Seafood, we caught up with Sean Barrett, Co-Founder of Dock to Dish to hear how spreading the message of “know your fisherman” has allowed restaurants to market Storied Fish at top prices, and has inspired chefs to demand story with their seafood. Why did you start pairing fish with story and when did you…

How do oysters reproduce? Answers to this and other salty questions of the sea. Last week in San Francisco seafood lovers from around the city gathered at Fine & Rare for the very first night of Seafood Stories, a dinner series focused on sharing local, sustainable seafood and learning how to be better stewards to our oceans. The dinners, co-hosted by Fish Revolution and Fine & Rare, are planned monthly in San Francisco* and feature local seafood, guest speakers, and mouth-watering menus. What better way than to…

An unlikely blend of fishers, producers, technology experts, seafood sellers, and chefs convened September 15th at the Empire Room in San Francisco for Industry Lab, an invite-only day of brainstorming, in-depth discussion, and collaborative problem-solving around our favorite topic—fish. Attendees shared the common goal of a deep commitment to seafood sustainability and a desire to rethink current systems even though their diversity in background meant many were new to each other. The day featured three panels that sparked discussion around traceability, seasonality, and the…

This is a preview. See the full infographic here. The Seafood Expo North America (SENA) is probably the only event in the country where you can walk down one aisle of booths and shake hands with a refrigerated boxcar expert, an oyster shucking champion, a sculpture artist, a high-efficiency pump engineer, and a technician specializing in shrink wrap. The largest seafood trade show on the continent, SENA offers the unique opportunity to meet and mingle with people from every possible facet of the seafood industry: fishers, distributors,…

This week, sustainable seafood got its own channel. The triple-bottom-line online news and journalism powerhouse, Triple Pundit, launched Sustainable Seafood: the Business of a Healthier Catch as their most recent topic in which to explore the business and social wins of sustainability. The global seafood industry is an enormous, complex tangle of businesses, biology, economics, policy, and deep-rooted cultural practices—it’s not an easy ocean to navigate. But, Triple Pundit is expert at proving the business case for sustainability in complex systems, including fashion and forestry.  And if the first article in the series…