With US lawmakers considering legislation that would develop open ocean aquaculture, a new report from the international non-profit Environmental Defense Fund (EDF) offers insights into species that may be optimal for farming in open ocean environments.
The report, “What Will We Grow Here? An Analysis of Candidate Species for Open Ocean Aquaculture in the United States”, explores how open ocean aquaculture can increase domestic seafood production while highlighting species most likely to thrive in offshore environments. It categorises species into finfish, shellfish and seaweed, providing a roadmap for the future of US aquaculture.
“I am really pleased to see this comprehensive review of the wide array of potential species that could be cultured in US offshore waters,” Ocean Era Founder and CEO Neil Anthony Sims said. “Much of the impediment to growth in this industry here is based on misinformation, or a lack of information, and it is most helpful to have such a widely recognised, authoritative voice as EDF, providing an objective assessment of the pros and cons of the plethora of possible fish, shellfish and seaweeds that might be cultured in offshore US waters. It is very timely.”
The report stresses that species selection is crucial to the success and sustainability of offshore aquaculture. Without careful management, however, this emerging industry could pose environmental risks.
“Open ocean aquaculture has great potential to strengthen US seafood supply and reduce reliance on imports, but it must be done in an environmentally responsible way,” the report’s lead author Poppy Brittingham said. “This report offers a science-based framework for identifying species that can help meet these goals, while also acknowledging the need for careful consideration of ecological impacts.”
According to the report, finfish species such as cobia, kanpachi, Atlantic salmon and steelhead trout are identified as strong candidates for immediate cultivation. Future candidates with commercial potential include California yellowtail, red drum and Atlantic cod.
Blue mussels are highlighted as the primary shellfish species with potential for open ocean farming, while giant kelp and bull kelp are featured as promising macroalgae species, drawing on case studies from Australia due to the lack of existing domestic seaweed farms.
The report evaluates economic feasibility and environmental impacts using domestic and global case studies. Notably, it stresses the value of pursuing integrated multi-trophic aquaculture (IMTA), where species, such as seaweed and shellfish, are co-cultivated with finfish to reduce waste and improve sustainability.
As the US aquaculture sector is still in its early stages, the report emphasises strategic planning to mitigate risks such as nutrient pollution, disease transmission and the potential spread of invasive species from fish escapes. It also highlights the need for ongoing research and investment to address knowledge gaps in offshore aquaculture, including farm siting and operations.
“EDF’s report is a timely reminder of the many marine species that we could potentially farm in our offshore waters,” said Matt Thompson, Aquaculture Programmes Manager, BalanceBlue Lab, Anderson Cabot Center for Ocean Life at the New England Aquarium. “Depending on location, some species may have benefits in terms of market, biology, and even social license (i.e., having fewer conflicts, such as with commercial fisheries). The report also underscores that for several of these species there is a need for additional time, research, and technology to address biological, environmental and engineering challenges to farming them, which could be an important consideration for many stakeholders, including industry leaders and policymakers.”
The report provides data for stakeholders across the seafood supply chain, from seafood farmers to resource managers and chefs.
Chef Sammy Monsour, Co-owner of Joyce in Los Angeles and Chef Lead of the Coalition for Sustainable Aquaculture, said: “The results of this report represent an exciting opportunity for chefs to incorporate a diverse range of sustainably farmed US seafood into our menus. By focusing on species that thrive in domestic offshore environments, we can offer fresh, local options that support responsible aquaculture practices, while delivering delicious flavours. As a chef dedicated to sourcing sustainable seafood, I see this as a pivotal moment to champion local aquaculture and strengthen the connection between sustainably farmed seafood and our restaurant industry.”
