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.

Seafood2030 Forum | November 5, 2026 Get practical insight on responsible tuna and squid supply chains from industry experts shaping the future of seafood. Free to attend. Reserve your spot: https://bit.ly/4yHqKto Seafood2030 Forum: Designing Responsible Supply Chains: Tuna and Squid | SeafoodSource

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Find us on SeafoodSource.com or email [email protected] to share any show ideas or guest suggestions.

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 and understand.

Seafood2030 Forum | November 5, 2026 Get practical insight on responsible tuna and squid supply chains from industry experts shaping the future of seafood. Free to attend. Reserve your spot: https://bit.ly/4yHqKto Seafood2030 Forum: Designing Responsible Supply Chains: Tuna and Squid | SeafoodSource

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Find us on SeafoodSource.com or email [email protected] to share any show ideas or guest suggestions.

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.

This episode was made possible by SeafoodSource Premium.

Upgrade to a Premium Membership today using code DEEPDIVE

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Find us on SeafoodSource.com or email [email protected] to share any show ideas or guest suggestions.

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.

This episode was made possible by SeafoodSource Premium.

Upgrade to a Premium Membership today using code DEEPDIVE

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Find us on SeafoodSource.com or email [email protected] to share any show ideas or guest suggestions.

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.

This episode was made possible by SeafoodSource Premium. Upgrade to a Premium Membership today using code DEEPDIVE Become a SeafoodSource Premium Member | SeafoodSource

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Find us on SeafoodSource.com or email [email protected] to share any show ideas or guest suggestions.

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.

This episode was made possible by SeafoodSource Premium.

Upgrade to a Premium Membership today using code DEEPDIVE

Become a SeafoodSource Premium Member | SeafoodSource

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Find us on SeafoodSource.com or email [email protected] to share any show ideas or guest suggestions.

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 ideas or guest suggestions.

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 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 ideas or guest suggestions.

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 unlock opportunity and gain market share going forward. 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 ideas or guest suggestions.