Raised by Master Aquaculturists. Prepared by Master Chefs.

While sustainability drives us, we’re deeply inspired by the creativity and innovation of the culinary arts. From collaborating on ways to raise the healthiest, best tasting fish, to compiling an entire book of enticing recipes that feature our kanpachi, we rely on experts in the culinary field to ensure our products reach the highest possible standards.

Download Our Book Here

Forever Oceans Yellowtail is versatile in multiple applications.

Sustainably Delicious.

Over the past two years, we’ve watched some of the world’s best chefs demonstrate the sheer versatility of our Forever Oceans™ Kanpachi while delighting diners around the globe. These creations feature our fish as center-of-the plate entrees, remarkably creative appetizers, and a whole range of delicate, raw preparations from crudo to sushi. Whether you like your fish steamed, smoked, grilled, baked, poached, or served raw, we’ve got you covered.

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Our Culinary Board.

Our Culinary Board consists of some of the world’s most renowned chefs, all of whom are dedicated to Forever Oceans’™ mission of raising quality, sustainable seafood while preserving our oceans. In our fish, they’ve found a healthy, incredibly high-product protein that delivers on that mission while satisfying even their most discerning diners. These culinary maestros are creating inspiring recipes and providing invaluable resources in order to bring our delicious fish to more tables around the world.

Chef Mark Willam Allison

Chef Elizabeth Falkner

Chef Jet Tila

Meet Our 50 Chefs

From Our Blog

Chef Oscar Johnson wins first place at the 2022 NCRLA Chef Showdown using Forever Oceans™ Kanpachi

Forever Oceans™ sponsored the North Carolina Restaurant & Lodging Association (NCRLA) Chef Showdown for the second year in a row! Jamie Davis, Oscar Johnson, and Daniel Wheeler used our Forever Oceans™ Kanpachi to compete at the Grand Finale Monday, August 8th in...

Forever Oceans™ Kahala Klash Finalist and New Orleans Native, Bryce Gordon

Twenty-one years young, Kahala Klash finalist and New Orleans native, but Houston has become a second home. A little about me consists of working out, gaming, and recipe hunting, being from New Orleans I feel as if my pallet has a craving for only Cajun food, but my...

Forever Oceans™ Kanpachi with Pickled Onions & Tangerine Vinaigrette

If you are like me, you get really excited when you see a giant bag of tangerines or clementines in the local grocery store. They are sweet, tangy and loaded with vitamin C, easy to carry in your pocket as a snack or to make a beautiful appetizer for friends or family...

From Outdoors to the Kitchen with Kerry Heffernan
Source: Ocean Raised Published on 2022-07-05
Join the Sustainability Movement with Jeffrey Mora
Source: Ocean Raised Published on 2022-06-21
A Guide to Buying Seafood with Ed Brown
Source: Ocean Raised Published on 2022-06-07
Everything Sustainable from Fisheries to Aquaculture with Jennifer Dianto Kemmerly
Source: Ocean Raised Published on 2022-05-24
From a Passion to a Career with Matt Accarrino
Source: Ocean Raised Published on 2022-05-10
Leading Culinary Creativity with Scott Conant
Source: Ocean Raised Published on 2022-04-26
Talking Vibrant Cuisine with Michelle Bernstein
Source: Ocean Raised Published on 2021-12-28
Reinventing the World of Seafood with Chef John Tesar
Source: Ocean Raised Published on 2021-11-23
Chef Charlie Palmer Inspires Others Through "Progressive American" Cuisine
Source: Ocean Raised Published on 2021-09-21
The Original Gangster of Cuisine, Chef Jośe Andrès, Celebrates Culinary Traditions Through Sustainable Food
Source: Ocean Raised Published on 2021-09-07
Revolutionizing the Restaurant Industry With Elizabeth Blau
Source: Ocean Raised Published on 2021-08-24
Ocean Connection With Eric Ripert
Source: Ocean Raised Published on 2021-08-10
Reliving Culinary Greatness With Waldy Malouf
Source: Ocean Raised Published on 2021-07-27
Connecting Over Cuisine With Barton Seaver
Source: Ocean Raised Published on 2021-07-13
Farm to Table Talk with Clarke Wolf
Source: Ocean Raised Published on 2021-06-29