Press Release: Blue Ocean Mariculture Selected by James Beard Foundation as Sustainable Seafood Partner

By March 22, 2018Company, Industry

Released by The Blue Ocean Mariculture ‘Ohana, March 22, 2018

Producer of Hawaiian Kanpachi recognized as a global leader in responsible aquaculture

Kailua-Kona, HI (March 22, 2018) — The James Beard Foundation (JBF) has selected Blue Ocean Mariculture as a Sustainable Seafood Partner. As a founding member of this new JBF Impact program, Blue Ocean is recognized by JBF for its commitment to providing leading chefs and restaurant professionals with seafood raised in a sustainable manner.

Blue Ocean Mariculture is the sole producer of Hawaiian Kanpachi, a fresh, sashimi-grade white fish, raised in the waters off Kona, Hawaii. The fish – formerly known as Kona Kampachi – is used by James Beard Award-winning chefs such as Jennifer Jasinski, David Bouley, and Michael Mina. The James Beard Foundation approached Blue Ocean for this groundbreaking partnership program because of their commitment to sustainable farming practices and leadership reputation as the first offshore finfish facility in the United States.

“We are thrilled to be included in the first group of sustainable seafood producers recognized by the James Beard Foundation,” said Todd Madsen, President of Blue Ocean Mariculture. “We’re passionate and committed to what we do, and we look forward to working with other producers, restaurants, chefs and consumers to increase availability and awareness around sustainable seafood.”

“Seafood purveyors like Blue Ocean Mariculture are experts on the complex seafood supply chain and the benefits of sustainable fishing and farming,” said Katherine Miller, senior director of Food Policy Advocacy for the James Beard Foundation. “Becoming a Sustainable Seafood Partner allows them to share their unique expertise with chefs and other restaurant professionals, bringing both sides of the industry together to change the way we think about the seafood on our plate.”

According to the Food and Agriculture Organization of the United Nations, more than 90 percent of the world’s fisheries are either fully fished or overfished, making the preservation of marine life and diversification of seafood purchasing habits more important than ever. Blue Ocean is partnering with JBF to help facilitate a direct conversation with chefs and restaurant professionals about responsible aquaculture and the importance of sourcing seafood with provenance.

“Consumers are paying closer attention to where their seafood comes from,” said Portland chef Gregory Gourdet, who was recently announced as a 2018 James Beard Award semifinalist. “I’m proud to serve Hawaiian Kanpachi to my guests —not only because it’s delicious, but because I know where it’s from, how it’s sourced and how it affects the ecosystem.”

The first group selected for the the James Beard Foundation’s Sustainable Seafood Partnership Program are global leaders in sustainable seafood products.

About Blue Ocean Mariculture

Blue Ocean Mariculture is the leader in sustainable open ocean aquaculture in the USA. With a commitment to reducing pressure on wild fish stocks, and helping to close the $15 billion-dollar US seafood trade deficit, we produce premium Hawaiian Kanpachi in the deep waters off Kona, Hawaii. The fish is available at fine restaurants and specialty grocers in the USA, with strong support from the world’s finest chefs. For more information, please visit, or @hawaiiankanpachi on Instagram.

About Sustainable Seafood Partnerships

James Beard Foundation Impact Program Sustainable Seafood Partnerships leverage the expertise of seafood purveyors who are committed to offering sustainable seafood options and are willing to serve as public advocates for sustainable seafood in the market.
The James Beard Foundation is a national, not-for-profit organization based in New York City with a mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone.

Blue Ocean Mariculture Hawaiian Kanpachi Contact:

Emily O’Neill
[email protected]