Fed by Blue

February is all about heart health (hello, American Heart Month!) and spreading love. What better way to do both than by choosing seafood that’s good for your heart and the planet? Swipe through to learn more, and check out "Seafood selections that help your heart — and our planet" on Harvard Health for the full scoop ➡️ bit.ly/4hioUGB #HeartHealthy #EatBlue #SustainableSeafood #AmericanHeartMonth #BlueFoods #HeartMonth #HeartHealth

Eat your sea veggies & savor sustainable blue foods—that’s the heart of WINTER WATERS! We had an incredible time in Cannon Beach, Oregon, celebrating seafood—from farmed seaweeds and shellfish to sustainably caught Oregon finfish! 🌊❄️ A huge thank you to Winter Waters for inviting us to screen HOPE IN THE WATER and share our love for blue foods alongside inspiring changemakers in sustainable seafood: 🔹 Alanna Kieffer, Shifting Tides NW & Oregon Seaweed & Co-Founder of Winter Waters   🔹 Sara Hamilton, The Oregon Kelp Alliance 🔹 Julie Kuchepatov, Seafood and Gender Equality (SAGE) 🔹 Aaron Huang, OoNee Sea Urchin Ranch Want to be looped in on future events and screenings? Join our newsletter (at the bottom of our homepage!) ➡️ https://bit.ly/3SfqjTd #BlueFoods #WinterWaters #WinterWaters2025

💖🐟 Happy fish, healthy dish! 🐟💖 It’s important to consider how LOVED your fish was before it landed on your plate. A recent article from The Times titled, “𝙎𝙤, 𝙝𝙤𝙬 𝙝𝙖𝙥𝙥𝙮 𝙬𝙖𝙨 𝙮𝙤𝙪𝙧 𝙨𝙖𝙡𝙢𝙤𝙣 𝙗𝙚𝙛𝙤𝙧𝙚 𝙮𝙤𝙪 𝙖𝙩𝙚 𝙞𝙩?” explores the seafood questions we all have but don’t always know where to ask: ❓ Should I eat or avoid fish from fish farms? ❓ Is wild truly better than farmed? ❓ What labels actually matter? And, of course, the big one: what seafood can I eat with a clear conscience? If you love blue foods and want to make the best choices for the planet, your health, and the happiness of your fish, this article is for you ➡️ bit.ly/4hEVC4K To dive deeper & learn which key questions to ask about how your fish was farmed, check out our 𝗦𝗘𝗔𝗙𝗢𝗢𝗗 𝗦𝗖𝗢𝗨𝗧 guide ➡️ bit.ly/4hnbgls #SustainableSeafood #Aquaculture #BlueFoods #SeafoodScout 

Who else is going to Winter Waters? We're excited to share HOPE IN THE WATER on Saturday!

Hey, Santa Barbara! Join us for a special screening of 𝗛𝗢𝗣𝗘 𝗜𝗡 𝗧𝗛𝗘 𝗪𝗔𝗧𝗘𝗥—the PBS docuseries on how fishers, aqua farmers, and scientists are saving our ocean and feeding the world. In Episode 1, “The Fish in the Sea,” you’ll discover a sustainable squid fishery in Puerto Rico, see the restoration of an ancient Hawaiian fish pond, and witness how a small but mighty community banded together to create a marine protected area in Scotland. 📅 Date: February 18 at 7pm 📍 Location: UC Santa Barbara 🎟 Free event—RSVP ➡️ bit.ly/40YuWGN Be sure to stay after the screening for a Q&A with local experts, including: 🔹 Jennifer Bushman, Executive Director, Fed by Blue 🔹 Douglas Bush, Director of CA Operations, Ocean Rainforest 🔹 Dr. Halley Froehlich, Associate Professor, UCSB PLUS, don’t miss Baratunde Thurston—comedian, activist & environmentalist (and host on episode 1 of HOPE IN THE WATER)—coming to UCSB on Feb 27th to discuss climate justice & environmental stewardship! #HopeInTheWater #SustainableSeafood #BlueFood #OceanConservation #FedByBlue

Did you know that about half of the 65 million pounds of squid landed every year goes to waste? Chefs rarely receive whole squid, and the fins (or wings!) are often discarded. But what if we could change that? On the “Dive In with NOAA Fisheries” podcast, you can hear how two food scientists— Robert Dumas and Denise Skonberg from the University of Maine—are experimenting with turning squid fins into innovative frozen food products like lumpia, meatballs, sausages, and dumplings! 🎧 Listen to discover how they’re reducing food waste and creating delicious new possibilities ➡️ bit.ly/4h5CnBj And make sure to always look for sustainable squid and to ask where it comes from. ✅ 🎣 Finally, don’t miss Episode 3 of 𝗛𝗢𝗣𝗘 𝗜𝗡 𝗧𝗛𝗘 𝗪𝗔𝗧𝗘𝗥: Changing the Menu (now streaming on the PBS site and app!) to see how others are using 100% of Icelandic fish ➡️ bit.ly/4bwWDZm #FoodInnovation #ReduceFoodWaste #BlueFoodFuture #Squid #ZeroWaste #HopeInTheWater 

Why join the 𝘚𝘜𝘚𝘛𝘈𝘐𝘕𝘈𝘉𝘓𝘌 seafood train? Blue foods are… 1️⃣ Planet-Friendly: Sustainable blue foods (aka: aquatic foods) can help reduce pressure on land-based food systems, cutting carbon footprints and protecting biodiversity. 2️⃣ Super Nutritious: Packed with omega-3s, vitamins, and minerals, seafoods are a powerhouse of health benefits. 3️⃣ A Means to Support Livelihoods: Responsible practices protect communities that rely on fishing and water farming, providing fair and equitable access to resources. 4️⃣ A Way to Help Ocean Restoration: Regenerative water farming of blue foods like seaweeds and shellfish help improve water quality and restore marine ecosystems. 5️⃣ Deliciously Diverse: From seaweed noodles to shrimp nachos, the culinary possibilities are endless and oh-so-tasty. Let’s make sustainable blue foods the star of our plates. Who’s with us? Video by @wadewithwyatt (on IG) #BlueFoods #SustainableBlueFood #SustainableSeafood 

Seafoods (which includes seaweeds) are incredibly nutrient-dense—for people and our planet. When caught or farmed responsibly, they can have a lower carbon footprint than land-based foods and restore the health of our ocean and waterways. But we need more sustainable seafood options and more people eating and asking for them. Hear what producer David E. Kelley had to say about the fate of seafood this week & then watch HOPE IN THE WATER. Available on PBS, 𝙃𝙊𝙋𝙀 𝙄𝙉 𝙏𝙃𝙀 𝙒𝘼𝙏𝙀𝙍 is our 3-part docuseries about blue food solutions produced by Andrew Zimmern & Intuitive Content in collaboration with David E. Kelley Productions—it’s now streaming on the PBS app, website, and YouTube Channel. Catch it here ➡️ bit.ly/3Yzo2oP #HopeInTheWaterPBS #GSMC2025 #GSMC25 #BlueFoods #SustainableSeafood  

⚓ Meet one of our newest Advisory Board Members, Imani Black! Imani received a master’s degree at University of Maryland Center for Environmental Science, researching historical minority engagement in commercial fisheries in the Chesapeake Bay. She has founded Minorities In Aquaculture, a nonprofit that empowers and supports underrepresented demographics in the aquaculture industry. They educate coastal communities around traditional watermen legacy while providing training and other career-development opportunities in commercial fisheries! 🎣 We are thrilled to have her as part of our crew! ⛵ Learn more about Imani and our other advisors ➡️ https://bit.ly/3CKS1zx #FedbyBlue #Changemakers #Aquaculture #MinoritiesInAquaculture

Shellfish—like clams, oysters, mussels, and scallops—are a major win for our health and the planet. Why Bivalves Rock: 🐚 Mussels, for example, are a real powerhouse: one serving provides all your daily vitamin B12, plus omega-3s, zinc, and iron. ⚡ They’re low in fat, high in protein, and generally free from contaminants like mercury. 🌊 Sustainable farming of bivalves has boomed, making them one of the best choices for a seafood-hungry world. Dive deeper into why shellfish are a nutrient-packed, eco-friendly choice in the New York Times article: "Are Shellfish Good for You? ➡️ bit.ly/3PEyFm7