Group works to convince chefs that soy-fed fish belong on restaurant menus

摘要

In April, a select group of chefs and foodservice publication editors got a close-up look at "aquaculture done right," as they described it, thanks to a new educational campaign sponsored by the International Aquaculture Program of the U.S. Soybean Export Council (USSEC). The group of four chefs and three editors learned about the complete hatch-to-harvest process for the sustainable aquaculture of soy-fed white bass and hybrid striped bass. After touring the hatchery at Hubbs Sea World Research Institute (HSWRI) in Carlsbad, California, the group traveled to Todos Santos Island off the coast of Ensenada, Mexico, to view the offshore grow-out operation at Pacifico Aquaculture.