When Forbes recently interviewed us, we were asked to describe what Seatopia is. We answered, "We are essentially the ButcherBox of seafood." Of course, that was the short, straight-to-the-point answer. The real answer is much, much more in-depth. 

"At the core, SEATOPIA is a market-driven approach to supporting regenerative aquaculture, a transparent sales channel that directly incentivizes triple bottom line business practices."

Forbes' Afdhel Aziz asked:

"In the wake of documentaries like Seaspiracy, do you hope this starts a new conversation about sustainable aquaculture?

SEATOPIA Founder, James Arthur:

 "The world is waking to the short-sightedness of industrial scale hunting wild-caught seafood.  As Jacques Cousteau once said, “We must learn to plant the sea and herd it's animals using the sea as farmers instead of hunters. That is what civilization is all about - farming replacing hunting.” 
"I’d clarify that we should farm in the example of regenerative agriculture, not industrial scale monocultures. I commend Seaspiracy for fanning the conversation about critically important issues that have our oceans on the brink of environmental collapse. Clearly shock and awe have a place in tabloid culture. However vegan propaganda films intentionally omit solutions other than abstinence. SEATOPIA exists to catalyze the growth of real world solutions."

 

To feed the growing global population and demand, we believe that a distributed network of artisan integrated multi trophic aquaculture (IMTA) farms implementing regenerative practices, supported directly by consumers who know and care where their food comes from will be key to a healthy future for all steak holders.  Its a CSA model echoing Portlandia values, now bolstered but direct-to-consumer commerce buying trends.  

Seatopia Forbes

As consumers, we need to be asking not only where our fish came from, but also what our fish ate.  The anonymous sourcing of seafood via commodity supply chains provides no incentives for innovation, and at best condones greenwashing.  It will require the support of consumers directly voting for cleaner, healthier, innovative farming practices to shift the market away from commodity production that makes up the majority of the mainstream seafood supply chain currently. 

To read the full article hit the link here:  Forbes: How SEATOPIA is Pioneering Regenerative Aquaculture for the Direct to Consumer Market 

 

To help support our mission as we begin first but evolving the $150B US seafood market, through disintermediation of a traditionally commoditized supply chain, please feel fee to send us an email directly.  And of course, to join the collective, and begin voting with your fork every day, simple subscribe to one of our monthly SEATOPIA boxes and experience first hand the joy of eating certified clean, certified sustainable, gourmet seafood directly from farms you'll come to know and trust.  Sign  up here!

 

When you subscribe to Seatopia you are supporting artisan aquaculture and helping restore our oceans:

Seatopia Kelp Reforestation

 

Related Article

Blog posts from aquaculture blog

10-Minute Build-Your-Own King Salmon Poke Bowls - SEATOPIA

10-Minute Build-Your-Own King Salmon Poke Bowls

Nicole Paggi's stupid-simple dinner: warm rice, a sesame-dressed salad and cubes of raw King Salmon, with a spread of toppings so everyone builds their own bowl. On the table in about 10 minutes.

Leer más

Smoked Trout Tostadas with Avocado Lime Crema - SEATOPIA

Smoked Trout Tostadas with Avocado Lime Crema

Crisp tostadas with avocado lime crema, big flakes of hot-smoked trout, cucumber salsa, pomegranate and salsa macha. No cooking, 15 minutes, from @geronimocramos.

Leer más

Spicy Green Salmon Crudo - SEATOPIA

Spicy Green Salmon Crudo

Silky King Salmon on a creamy avocado-lime dressing with Fresno chile, green onion and salsa macha. No cooking, 15 minutes, from @valslittlekitchen.

Leer más

Sushi Date Night - SEATOPIA

Sushi Date Night

Five kinds of sushi from one pot of rice and one steelhead loin: salmon crudo, spicy salmon gunkan, nigiri, rolls and hand rolls, set out together so everyone builds their own.

Leer más

French Niçoise Steelhead Salad - SEATOPIA

French Niçoise Steelhead Salad

The classic French niçoise, made with Seatopia Steelhead in place of canned tuna. Steamed in foil on the grill, laid over potatoes, string beans, jammy eggs and olives, and finished with a Dijon lemon vinaigrette.

Leer más

Crispy Skin King Salmon with Snap Pea Pesto and Roasted Broccoli - SEATOPIA

Crispy Skin King Salmon with Snap Pea Pesto and Roasted Broccoli

King Salmon seared skin down, rested off the heat partway through, then finished in the pan. Snap pea pesto underneath, roasted broccoli alongside. The rest is what lets the skin go crisp while the middle stays silky.

Leer más

Scandinavian Crispy Salmon Rösti Bowl - SEATOPIA

Scandinavian Crispy Salmon Rösti Bowl

Salmon coated in a lingonberry-Dijon-yogurt sauce that caramelises lightly as it cooks, flaked over loose, craggy potato rösti and finished with quick-pickled cucumber, radish and more of the same sauce spooned over cold. Squeeze the grated potato properly dry — that one step is the difference between crisp strands and a soft pancake. Works in an air fryer or a conventional oven.

Leer más

Crispy Air Fryer Steelhead Bites with Green Goddess Tzatziki - SEATOPIA

Crispy Air Fryer Steelhead Bites with Green Goddess Tzatziki

Steelhead cut into cubes, tossed with oregano, smoked paprika and garlic powder, and air-fried until the edges go golden — then piled onto warm jasmine rice with arugula, feta, kalamata olives and a green goddess tzatziki that gets its colour and body from a whole avocado blended into the yogurt. Pat the fish properly dry first; that’s the whole trick to the crust. The sauce goes on at the table, not in the basket, so the bites stay crisp.

Leer más