Deep Dive: The SeafoodSource Podcast

Oysters have become synonymous with fine dining, farmed primarily to be sold and consumed. What much of the public doesn't realize is the critical role oysters play in the ecosystem, and just how much their presence can benefit the rest of sea life.

In today's episode, we speak with P.J. Waters, associate extension professor at Auburn University's School of Fisheries, Aquaculture, and Aquatic Sciences, about Alabama's 25-year-old oyster gardening program, what's made it so successful, the challenges it has faced, and where it's headed next.

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The term "blue economy" has become a common phrase within the seafood industry, shorthand for sustainable economic activity tied to the ocean. But is the term actually moving the industry forward, or just muddying the waters?

In today's episode, we speak with Pedro Bobião, founder and managing director of Vide de Grunwald, a Lisbon, Portugal-based consultancy specializing in territorial development, internationalization, and the blue economy. Bobião argues that "blue economy" isn't a helpful label when talking with outside investors. Instead, he says, seafood companies should pitch more specific, traditional business propositions that investors already know an...

In recent years, sushi has exploded in popularity across the U.S., growing into a USD 22 billion industry (EUR 18.8 billion), according to the National Seafood Association U.S. Sushi Industry Report.

In this episode, we speak with Dick Jones, executive director of the National Seafood Association Sushi Council, about sushi's rapid rise and the opportunities it presents for the seafood industry – along with how the Sushi Council is working to address food safety concerns and other risks tied to producing sushi at scale.

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Amid declining fishing quotas and a growing push for sustainability, the seafood industry has been forced to do more with less.

In this episode, we talk with Iceland Ocean Cluster CEO Alexandra Leeper about the success of Iceland's 100 percent fish utilization movement, the role ocean clusters play in driving innovation, and how this model can be replicated in regions around the world.

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The seafood sector is built on family-owned businesses that have been passed down from generation to generation. But inheriting a business looks very different today as automation, AI, and a shifting workforce are rewriting the rules of nearly every industry.

In today's episode, Yama Seafood President Nobu Yamanashi shares what it's really like to take over a family business – how he's modernizing his father's company, building his own leadership identity, and where he plans to take Yama Seafood next.

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As Americans continue to seek high-protein, convenient, and affordable meals, frozen, value-added products have emerged as a major growth opportunity for the seafood industry. But turning that opportunity into a successful product is easier said than done.

In today's episode, Aquamar Chef and President of Pure Food Consulting Brad Barnes walks us through how he developed Aquamar's new line of frozen meals and the lessons he learned along the way.

As AI evolves at breakneck speed, seafood companies are left to determine which technologies are actually worth adopting and which are just noise. 

In today's episode, we tackle that question with Tony Chen, CEO and co-founder of aquaculture data analytics firm Manolin. We caught up with him at Seafood Expo Global/Seafood Processing Global to explore how the technology is being used within the industry today, Manolin's vision for AI in aquaculture, and what the future may hold.

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In today's episode, we sit down with Founder and CEO of Shinkei Systems Saif Khawaja to discuss how his company is scaling up the traditional Japanese fish slaughtering technique known as "ike jime". We cover Shinkei's flagship product Poseidon, its new quality control and tracking system NERA, and where the company is headed next.   This episode was made possible by SeafoodSource Premium. Upgrade to a Premium Membership today using code DEEPDIVE Become a SeafoodSource Premium Member | SeafoodSource   Theme music: "Relaxed Podcast Beat" by Tunetank via pixabay.com   Find us on SeafoodSource.com or email [email protected] to share any show i...

Breaking through on social media is a difficult task that much of the seafood industry continues to struggle with. In today's episode, we sit down with James Sibley, an aquaculture content creator with hundreds of thousands of followers across his SibleyAqua channels, to hear about his journey to becoming a "fishfluencer." Sibley discusses what makes seafood content go viral, the biggest mistakes companies make online, and his blueprint for building a meaningful social media presence in the seafood industry.   This episode was made possible by SeafoodSource Premium. Upgrade to a Premium Membership today using code DEEPDIVE Become a SeafoodSource Premium Me...

After a tumultuous 2025, the seafood industry is adapting to a new wave of uncertainty. While some tariff pressures have eased following a U.S. Supreme Court ruling against much of U.S. President Donald Trump's tariff program, new challenges – such as securing tariff refunds, Trump's new 10 percent global tariff, and the war in Iran – now loom over the 2026 outlook.

In today's episode, we sit down with leading macro-economist and geopolitical finance expert Nomi Prins ahead of her  2026 keynote address at Seafood Expo North America to discuss what the rest of this year may hold and how companies can u...

In 2025, the global salmon industry experienced significant price volatility, driven by oversupply in major farming regions and U.S. tariffs. In this episode, we speak with SeafoodSource Price Reporting Specialist Erin Spampinato to explore the latest salmon pricing data coming out of Norway and what it may signal for the market as we continue into 2026.

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In recent years, scallop quotas in the U.S. Northeast have dropped significantly, prompting companies in the region to seek alternative sources. In this episode, we speak with Northern Wind CEO Ken Melanson about how the New Bedford, Massachusetts, U.S.A.-based seafood supplier is navigating a constrained domestic scallop supply and a shifting tariff landscape.

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Several seafood suppliers have now filed lawsuits against the administration of U.S. President Donald Trump over its tariff program. In this episode, we speak with SeafoodSource Executive Editor Chris Chase, who explains the reasoning behind these lawsuits, why they're emerging now, and what they mean for the seafood industry. Then, attorney Vinicius Adam of VAdam Law – who filed the complaint on behalf of Netuno USA – offers a legal perspective on where these cases could be headed.

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In part two of our series on solutions to the looming fishmeal shortage, Kenny Belov, Co-Founder of TwoXSea, shares his journey from restaurateur to seafood supplier and his role in developing a custom vegan trout feed that's not only more sustainable compared to traditional fish meal but also attempts to optimize the trout's nutritional value.

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As the aquaculture industry has grown, so has the demand for fish feed – but supplies are running low. In episode one of our two part series on solutions to the looming fish meal shortage, we talk to Chair of the F3 Fish Feed Challenge Kevin Fitzsimmons to understand the history behind the fish meal shortage, how urgent the problem is, and the latest innovations in fish-free alternatives.

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Microplastics are in everything, including seafood. In this episode, we first speak with Tony Walker, an environmental studies professor and researcher at Dalhousie University, about his recent study detecting microplastics in lobster meat off the coast of Nova Scotia. Then we turn to Norbert Kaminski, director of Michigan State University's Institute for Integrative Toxicology and Center for Research on Ingredient Safety, to unpack the latest science on the health effects of microplastics and what the real risks are for consumers and the seafood industry.

Human rights due diligence has become a familiar term in the seafood industry, but how are seafood companies actually supposed to implement it? In this episode, we speak with Sustainability Strategist and SeafoodSource Contributing Editor Ned Daly to help us understand what human rights due diligence is, why it's important, and what makes it so difficult to actually enforce. Then, Oddisea SuperFrozen Vice President of CSR and ESG Renee Perry walks us through how Oddisea has gone about implementing human rights due diligence, the challenges it has encountered, and her advice to companies looking to follow suit.

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The National Fisheries Institute (NFI) and several seafood companies have settled their lawsuit over NOAA's recent Marine Mammal Protection Act (MMPA) determinations. In this episode, SeafoodSource Executive Editor Chris Chase breaks down the settlement and its implications for the 240 foreign fisheries affected by the NOAA ruling. We then speak with Supreme Crab & Seafood CEO Troy Turkin to better understand how the import bans would have impacted U.S. crab importers and what stakeholders can do to support foreign fisheries ahead of NOAA's second review.

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In today's episode, we speak to Craig Morris, CEO of the Association of Genuine Alaska Pollock Producers, as well as seafood influencer and InnaSea Media Chief Marketing Strategist Emily De Sousa, about the benefits of influencer marketing. SeafoodSource Content Specialist Avery St. Onge sat down with them to discuss their experiences with influencer marketing and advice for seafood companies looking to incorporate it into their marketing strategy.

Find us on SeafoodSource.com, or e-mail us at [email protected]. To share any guest suggestions or show ideas email [email protected].

Today's guest is AKVA Business Director of Land Based Aquaculture Jacob Bregnballe, who we caught up with at Seafood Expo Global, where he hosted a conference session on land-based closed recirculation systems. SeafoodSource Content Specialist Avery St. Onge sat down with Jacob to learn more about closed systems technology and why he thinks it is the future of land-based salmon farming.

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Today's guest is Miguel Barcenas of the Global Shrimp Council, who we caught up with at Seafood Expo North America back in March. Miguel has a long history in marketing, and he joined the podcast to talk about why the world needs a Global Shrimp Council and how they're rolling out their first campaign - Global Shrimp: The Happy Protein.

On today's episode, we're talking with Ingrid Giskes, director of the Global Ghost Gear Initiative, a group working to tackle the problem of lost, abandoned and discarded fishing gear. Ingrid joined the podcast to talk about the issues posed by ghost gear and how her organization is tackling the issue at an international level.

Today's guest is Icy Waters Partner Randy Lavault, who we caught up with at Seafood Expo North America, where Icy Waters won the 2025 Seafood Excellence Best New Retail Product award for its Atlantic Salmon with a Guinness Sweet Honey Mustard Melt & Panko Crumb. SeafoodSource Content Specialist Avery St. Onge sat down with Randy to learn more about Icy Waters and how his team created the award-winning product.

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Today's guest is Aquamar CEO Daryl Gormley, who we caught up with at Seafood Expo North America, where Aquamar hosted the Cali Roll Clash, a sushi competitition. I sat down with Daryl to talk about the history of the California Roll and Aquamar's unique historical connection to sushi.

Today we'll be talking to Russ Mullins, the owner of Guardian Ropeless Systems, one of the companies offering alternative fishing gear to U.S. fishers. We're going to talk about what ropeless, or pop-up, gear is, why some are pushing for increased adoption, and what we've learned from recent pilot programs and testing.

Today we'll be listening into a recent presentation from National Fisheries Institute CEO and President Lisa Wallenda Picard and Chief Strategy Officer Gavin Gibbons. They'll be discussing NFI's strategic plan and discuss how her organization is working to ensure the industry's long-term survival and success.

Tune in to today's episode for presentations on crew safety on fishing vessels from Julia Black, the Senior Ethics & Social Sustainability Manager at Hilton Foods, and Mike Kraft, the Executive Director of FISH Standard for Crew.

Seafood Nutrition Founder and President Linda Cornish and VP of Marketing and Communications Sarah Crowley discuss their Fall in Love with Seafood Campaign. This presentation was given at the Seafood Expo North America earlier this year.

In this presentation from Seafood Expo Global 2024, World Wildlife Fund Senior Director of Oceans Futures Sarah Glaser explains how climate change is causing fishery populations to move, which could lead to increased global conflicts.

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This week, we'll listen into a panel discussing how artificial intelligence is being used in the seafood sector from the 2024 Seafood Expo Global show in Barcelona, Spain.

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This week, we'll listen into an excerpt from Brown University International Economics Professor Mark Blyth's keynote address at the at the 2024 Seafood Expo Global show in Barcelona, Spain. Listen into his update on the global economic and political situation and how it could impact the seafood marketplace.

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This week SeafoodSource Executive Editor speaks with Martin Rasmussen, CEO of Norwegian salmon farmer Andfjord Salmon.

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This week we're talking all things abalone! Join me as I interview Kansom Australia Managing Director Maomao Chen about fostering innovation in the world of abalone.

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This week we're talking with Fernando Pérez Saavedra, the commercial director at Chile-based salmon-farming firm Multi X. This interview was conducted at the Seafood Expo North America/Seafood Processing North America in Boston, Massachusett by SeafoodSource Executive Editor Cliff White.

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This week we're talking to some of the companies who won at the 2024 Seafood Excellence Awards announced at Seafood Expo North America/Seafood Processing North America in Boston, Massachusetts and the Seafood Excellence Global Awards announced at Seafood Expo Global/Seafood Processing Global in Barcelona, Spain. First, we'll listen into an interview with Jonathan Brown and Jade Brown of Highland Farms about their salmon salami, and then we'll talk to Kenneth Fryer of Social Kitchens Professional / SK Foods Brand about their Premium Shrimp Sliders. Finally, we'll listen into an interview with John Knorr of Phillips Foods about their Signature...

This week's episode is an interview with Steve Musser, a seafood marketing expert who has held senior positions with both East Coast Seafood and Inland Fresh Seafood. Musser discussed his history and experience in the industry and shared insights on how seafood companies can improve their marketing and sales approaches. This interview was recorded live at the Seafood Expo North America/Seafood Processing North America show earlier this year.

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Today's episode is an interview with Steven Wilson, the Chief of the Seafood Inspection Program for the NOAA Fisheries Office of International Affairs, Trade, and Commerce. This interview was recorded at Seafood Expo North America in Boston, Massachusetts.

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Listen in to Associate Editor Bhavana Scalia-Bruce's interviews with online influencer Gigi Ashworth and TikTok creator James Sibley. These interviews were recorded at Seafood Expo North America in Boston, Massachusetts last month.

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Listen in to our interview with Patrick McMurray and Julie Qiu of the Oyster Master Guild on all things oysters and shucking. This interview was recorded at Seafood Expo North America in Boston, Massachusetts last week.

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Listen in to our interview with award-winning fisheries scientist, owner of Seaside with Emily, and content creator Emily De Sousa which was recorded at Seafood Expo North America in Boston, Massachusetts this week.

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