We are pretty glad to tell you that we dug up this article from the April 2014 issue of National Geographic on a “pioneering” fish farmer in Panama. “The Other White Meat” follows Brian O’Hanlon, who’s working to make Cobia, a little-known species native to mid-atlantic and indo-pacific waters, a challenger to the dinner paradigm of salmon and sea bass. Why? They say it may be cheaper, more environmentally-friendly, and humane to produce.
“O’Hanlon’s farm, which is part of a company he founded called Open Blue, wants to buck 4,000 years of human innovation and farm fish back in the ocean. He says that raising an animal in its natural habitat means it will be healthier and taste better and, with the right technology, grow far more efficiently. Some have said he’s pioneering a new form of aquaculture. O’Hanlon is on his way to shipping 250 tons of fish each month, a respectable haul for a midsize company under ten years old. Every few days, planes take what once swam in his underwater cages off to Asia, Europe, and North America. He started the operation in Panama in 2009, and last year, for the first time, demand exceeded supply.”
Read more on the National Geographic website.