Our Farms

• McFarland Springs

  Susan River, California
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  McFarland Springs

  Susan River, California

  In 1984, David McFarland turned a section of the Susan River spring into a closed-loop, carbon-neutral haven for the once endangered Eagle Lake Rainbow Trout. As a biologist, McFarland knew the impact of overfishing on the planet’s oceans, and saw that sustainable aquaculture was the only solution to protect the planet, and keep enjoying the Omega-rich seafood we love. Raised on the only (to our knowledge) 100% fish-free feed, made of plant proteins like pistachio (no corn, no soy), DHA-rich algae and flax oil. That choice alone spares ~7 million sardines and anchovies every year, breaking the industry’s 1-to-1 “fish in : fish out” cycle, and leaving vital forage fish in the sea for penguins, whales and tuna. Gravity-fed spring water powers the farm’s turbines, flows through low-density raceways, then irrigates meadow grasses—no pumps, no discharge, zero chance of escape. The result are fish packed with wild-salmon-level omega-3s, free of mercury and microplastics, with sweet flesh and shatter-crisp skin chefs love. More so, McFarland Springs is proof that land-based aquaculture and alternative, species-appropriate feeds can heal ecosystems while putting a true super-food on the plate.

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• Caleta Bay

  Puerto Montt, Los Lagos region, Chile
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  Caleta Bay

  Puerto Montt, Los Lagos region, Chile

  Caleta Bay is at the forefront of Aquaculture 3.0, pioneering sustainable and scalable seafood production. Through an innovative partnership with Seatopia, Caleta Bay's practices set a new standard for aquaculture, reflecting a commitment to healthy, environmentally responsible, and traceable seafood. Their unique feeding practices and certifications make Caleta Bay Steelhead an exemplary choice for those seeking clean, sustainable, and nutrient-rich fish.

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• Australis Aquaculture

  Vân Phong Bay, Vietnam
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  Australis Aquaculture

  Vân Phong Bay, Vietnam

  At Australis Aquaculture, barramundi are raised in the pristine tropical waters of Vân Phong Bay, Vietnam, using a revolutionary model of climate-smart ocean farming. This isn’t just aquaculture—it’s aquaculture with a mission. By cultivating one of the world’s most sustainable fish species in low-density, open-ocean pens, Australis produces seafood that’s delicious, nutrient-rich, and low impact. Barramundi offers a mild, buttery flavor, high omega-3s, and zero traceable mercury, earning it a Monterey Bay Aquarium “Best Choice” sustainability rating. This is responsible seafood for a changing planet—loved by chefs, trusted by families, and designed to make a difference.

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• Esteros Lubimar

  Cadiz, Spain
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  Esteros Lubimar

  Cadiz, Spain

  Esteros Lubimar is more than a farm—it's a living, breathing ecosystem located in the nutrient-rich estuaries of Cadiz, Spain. Born from the legacy of Veta La Palma, Esteros Lubimar continues the tradition of sustainable aquaculture, raising premium fish while preserving and enhancing the natural environment. By working with the rhythms of nature, the farm creates a harmonious balance between seafood production and ecosystem restoration.

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• Hudson Valley Fisheries

  Hudson, New York
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  Hudson Valley Fisheries

  Hudson, New York

  Recirculating Aquaculture Systems (RAS) have several advantages over more traditional fish farming methods. Inland biosecure facility keep fish in and predators and diseases out, meaning there’s no escapes from the farm and no interactions between RAS fish and native wildlife. Isolation also means they don’t need antibiotics or hormones to protect fish from foreign pathogens. Hudson Valley's system treats and reusing water, meaning less discharge and less impact on the environment.  Another advantage of RAS is the ability to locate systems close to major food markets, meaning a quicker time to market and a smaller carbon footprint compared to some offshore farms and fishing boats.

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• Seacorp

  Sechura Bay, Peru
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  Seacorp

  Sechura Bay, Peru

  Located on an idyllic site that has been used for aquaculture indigenously for over 1,000 years. SeaCorp Peru our Peruvian scallop farm partner, is ASC-certified for sustainably raising award-winning, sushi-grade scallops.

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• Bakkafrost

  Faroe Islands
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  Bakkafrost

  Faroe Islands

  Bakkafrost salmon are raised in the rugged, icy waters of the Faroe Islands—a place where steep cliffs meet the roaring North Atlantic and cold, clean currents provide the perfect conditions for strong, healthy fish. Here, salmon grow slowly, naturally, and sustainably. With complete vertical integration, Bakkafrost controls every step of the process, from feed to harvest, ensuring exceptional quality and environmental care. The result is Atlantic salmon with rich marbling, pure flavor, and a nutritional profile that rivals wild fish. Celebrated for its impeccable fat content and clean taste, Bakkafrost salmon reflects the precision, purity, and pride of its origin.

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• Big Glory Bay

  New Zealand
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  Big Glory Bay

  New Zealand

  In the remote waters of Big Glory Bay, King salmon are raised slowly and carefully, surrounded by the wild beauty of New Zealand’s southernmost fjords. Here, powerful tides and frigid currents from the Southern Ocean create a pristine, oxygen-rich environment where fish grow strong and healthy. With low-density pens and minimal handling, each King salmon develops rich marbling, clean flavor, and firm texture. Farmed by Sanford with a deep respect for Te Waipounamu (South Island) and its marine ecosystems, this is salmon of extraordinary quality—sushi-grade, sashimi-soft, and rich in omega-3s. It’s a standout choice for chefs and home cooks seeking both taste and traceability.

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• The Kingfish Company

  Netherlands
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  The Kingfish Company

  Netherlands

  The Kingfish Company produces sushi-grade Dutch Yellowtail in a state-of-the-art recirculating aquaculture system on the coast of the Netherlands. Grown without antibiotics, hormones, or environmental discharge, their yellowtail is renowned for its clean, buttery flavor, firm texture, and versatility in the kitchen. Whether lightly cured, gently grilled, or served raw, this fish delivers a sublime eating experience with every bite. Raised in controlled, land-based systems powered by renewable energy, Kingfish is setting a global standard for clean, climate-smart seafood production—backed by chefs, trusted by sustainability leaders, and loved by seafood connoisseurs around the world.

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• Mt Cook Alpine King Salmon

  Lake Tekapo and Lake Pukaki in Canterbury, New Zealand
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  Mt Cook Alpine King Salmon

  Lake Tekapo and Lake Pukaki in Canterbury, New Zealand

  Mt. Cook Alpine Salmon is the highest-altitude salmon farm in the world, redefining what freshwater aquaculture can be. Located high in New Zealand’s Southern Alps, Mt. Cook raises freshwater king salmon in fast-flowing, hydroelectric canals fed by the alpine snowmelt snowmelt. Free from antibiotics, hormones, and GMOs, Mt. Cook’s low-density, high-flow environment mimics a wild river system, allowing salmon to swim the equivalent of a marathon each day, upstream. This king salmon with no compromise. Clean, sustainable, and as pure as the water they’re raised in.

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• Ora King

  Marlborough Sounds, New Zealand
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  Ora King

  Marlborough Sounds, New Zealand

  Ōra King Salmon is the result of over two decades of careful breeding, thoughtful farming, and culinary collaboration. Raised in the deep, clear waters of New Zealand’s Marlborough Sounds, these King salmon are bred for excellence—producing fillets with lush marbling, vibrant color, and a clean, umami-rich flavor that’s prized by top chefs around the world. With sashimi-level quality, a naturally high omega-3 content, and meticulous attention to welfare and sustainability, Ōra King has become the benchmark for premium King salmon—a fish that performs beautifully raw or cooked and honors the care with which it was raised.

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