Members from a broad range of constituencies want to boost U.S. seafood competitiveness through science-based, sustainable open ocean aquaculture.
(WASHINGTON–June 24, 2025) The Coalition for Sustainable Aquaculture (CSA) is visiting Capitol Hill this week to urge lawmakers to support growing healthy, sustainable seafood in open ocean waters in the United States.
Consumers increasingly demand high-quality local seafood, yet the U.S. imports the vast majority of the current seafood supply. Sustainable, science-based aquaculture presents an untapped opportunity to increase the supply of nutritious American seafood, complementing our world-renowned wild-caught fisheries and creating much-needed jobs in coastal communities across the country. By funding research and enacting policies focused on spurring economic opportunity and minimizing environmental risk, Congress could help inform strong science-based standards to scale domestic aquaculture and bolster American seafood competitiveness.
The Coalition has supported legislation in previous Congresses to catalyze studies and on-the-water demonstration projects that assess best practices to minimize the environmental and social risk of aquaculture farms. These studies would inform future efforts to create a comprehensive regulatory framework for open ocean aquaculture and support a seafood industry that benefits all Americans. CSA also supports training programs that would support a new workforce in this emerging industry.
The coalition membership represents a wide range of interests – including commercial and recreational fishermen, aquaculture technology specialists, seafood farmers, researcher, environmental advocates, and chefs – demonstrating broad support for expanding U.S. aquaculture as a way to meet the demand for seafood and improve America’s competitive advantage. CSA members will share these diverse perspectives with policymakers this week and reaffirm their commitment to working with Congress on a viable path forward for open ocean aquaculture.
The coalition also continues to grow, recently welcoming 21 new members (14 individuals and seven organizations) to its diverse and dynamic team.
“As we enter a new frontier in open ocean aquaculture, we must do so with both innovation and foresight to ensure the health of our oceans, marine life and the communities that rely on them,” said Mike Coogan, Research Assistant Professor at the University of New Hampshire’s Center for Sustainable Seafood Systems. “We are proud to join the Coalition for Sustainable Aquaculture and help lead the United States into an era of responsibly grown seafood and marine protection.”
“Supporting sustainable aquaculture is a no-brainer for us at the Frontera Family of Restaurants,” said Chef Rick Bayless, a renowned chef and owner of Frontera Family of Restaurants. “We want to be able to serve quality seafood to every generation that steps through our doors.”
Jenny Krusoe, executive vice president and COO of AltaSea: “AltaSea was founded on the idea that bold solutions come from bold partnerships. We are proud to support the Coalition for Sustainable Aquaculture because it is a natural fit – it’s about aligning science, business, and policy to build a future where aquaculture works for both people and the planet.”
“Joining the CSA is our way of championing smart aquaculture — using the right technology in the right place,” said Megan Sorby, CEO, Pine Island Redfish.” Meeting growing seafood demand means embracing all types of production.”
New CSA members include:
- AtlaSea of the Port of Los Angeles
- Gulfstream Aquaculture
- Manna Fish Farms
- Matagorda Bay Foundation
- Pine Island Redfish
- Mote Marine Laboratory and Aquarium
- Oyster Resource and Recovery Center
- Tidepoint Group
- University of New Hampshire Center for Sustainable Seafood Systems
- Sujung Chung, researcher and co-founder of Aquaforge Labs
- Tamie Cook, chef and owner of Tamie Cook Culinary Productions
- Scott Drewno, chef and co-owner of The Fried Rice Collective
- Hunter Evans, chef and owner of Elvie’s
- John Fuss, fisherman, Holy City Fishing Charters
- Joshua Hoggan, researcher and co-founder of Aquaforge Labs
- Sylvie Holding, oyster farmer, Cape Cod Oyster Company
- Danny Lee, chef and co-owner of The Fried Rice Collective
- Sheila Lucero, executive chef of Jax Fish House
- Jordan Rubin, chef and owner of Tuna & Company
- Rick Bayless, chef and owner of Frontera Grill
- Mike Coogan, research assistant professor at the University of New Hampshire’s Center for Sustainable Seafood Systems
To learn more about the Coalition for Sustainable Aquaculture and see the full list of members at CoalitionforSustainableAquaculture.org.
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The Coalition for Sustainable Aquaculture (CSA) is a partnership of environmental advocates, industry leaders, and award-winning chefs who are coming together to chart a responsible path forward for a safe, sustainable, and science-based open ocean aquaculture industry in U.S. waters. For more information, visit CoalitionForSustainableAquaculture.org.