The Blue Food Revolution: Making Aquaculture a Sustainable Food Source

New fish farms out at sea, and cleaner operations along the shore, could provide the world with a rich supply of much needed protein
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Masa Ushioda

Neil Sims tends his rowdy stock like any devoted farmer. But rather than saddling a horse like the Australian sheep drovers he grew up with, Sims dons a snorkel and mask to wrangle his herd: 480,000 silver fish corralled half a mile off the Kona coast of Hawaii’s Big Island.

Tucked discretely below the waves, Sims’s farm is one of 20 operations worldwide that are trying to take advantage of the earth’s last great agricultural frontier: the ocean. Their offshore locations offer a distinct advantage over the thousands of conventional fish farms—flotillas of pens that hug the coastline. Too often old-style coastal farms, scorned as eyesores and ocean polluters, exude enough fish excrement and food scraps to cloud the calm, shallow waters, triggering harmful algal blooms or snuffing out sea life underneath the pens. At offshore sites such as Kona Blue Water Farms, pollution is not an issue, Sims explains. The seven submerged paddocks, each one as big as a high school gymnasium, are anchored within rapid currents that sweep away the waste, which is quickly diluted to harmless levels in the open waters.

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