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.
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.
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
From Our Blog
Forever Oceans™ Kanpachi Crudo with Clementines, Ginger, and Thai Chilies
Ingredients: 4 oz. Yellowtail, trimmed and skinned1 Cup Clementine Supremes1 tbsp Lime juice1 tbsp furikake1 tbsp grated ginger, peeled1/2 Cup flat parsley, or micro green1/4 Cup sliced Thai chilies1/2-3/4 Cup Extra Virgin Olive OilHimalayan Pink Salt and pepper to...
Josephine restaurant opens Nov. 30 in Avondale serving Forever Oceans Kanpachi
Fresh Catch with Kanpachi tomato confit style w miso-butter broccolini and crab mashed potatoes. Photo credit, Pacific Catch.
Grilled Forever Oceans™ Kanpachi with Napa Cabbage Salad and Fresh Peaches
Ingredients: 4x 6 oz Forever Oceans Kanpachi fillets 2 tablespoons of sesame oil Sea salt Freshly ground black pepper 2 fresh peaches, stone removed, fresh cut into wedges Salad: 1 head napa cabbage, small to medium in size, cut in half then sliced thinly 1...
Ocean Raised Podcast
- From Outdoors to the Kitchen with Kerry Heffernan
- Join the Sustainability Movement with Jeffrey Mora
- A Guide to Buying Seafood with Ed Brown
- Everything Sustainable from Fisheries to Aquaculture with Jennifer Dianto Kemmerly
- From a Passion to a Career with Matt Accarrino
- Leading Culinary Creativity with Scott Conant
- Talking Vibrant Cuisine with Michelle Bernstein
- Reinventing the World of Seafood with Chef John Tesar
- Chef Charlie Palmer Inspires Others Through "Progressive American" Cuisine
- The Original Gangster of Cuisine, Chef Jośe Andrès, Celebrates Culinary Traditions Through Sustainable Food
- Revolutionizing the Restaurant Industry With Elizabeth Blau
- Ocean Connection With Eric Ripert
- Reliving Culinary Greatness With Waldy Malouf
- Connecting Over Cuisine With Barton Seaver
- Farm to Table Talk with Clarke Wolf