Rob Fletcher

1 week ago | thefishsite.com | Rob Fletcher

Qiu has travelled the world in pursuit of oysters, but her journey started in Pittsburgh, far from the shorelines she now champions. Raised with a dual passion for creativity and strategy, Qiu studied business administration and communication design at Carnegie Mellon University before launching a successful career in advertising. But, despite working with high-profile clients like Jaguar Cars and Anheuser-Busch, she soon found herself craving more authenticity.

2 weeks ago | thefishsite.com | Rob Fletcher

Can you tell me a bit about how and why Blue Food Performance (BFP) was formed? It all started with a simple observation: that seafood companies were making bold sustainability claims, but many of these claims were impossible to verify. The lack of harmonised standards and regulations mean that assessment methodologies vary widely, and interpretations are often inconsistent.

2 weeks ago | thefishsite.com | Rob Fletcher

During a long and colourful career in aquaculture, Knuckey – who is MD of The Company One – has seen some extraordinary sights. From growing microalgae in a neon pink Western Australian salt lake for the beta carotene sector, to rearing larval oysters for CSIRO in Hobart, to leading one of Australia’s top tropical finfish farms in Cairns, he’s encountered a wide selection of species and scales.

3 weeks ago | thefishsite.com | Rob Fletcher

For gourmands and ecologists alike, the native European flat oyster (Ostrea edulis) has unrivalled qualities. For the former, it’s the ultimate eating oyster, and for the latter it’s an unrivalled eco-engineer. However, after centuries of overfishing and habitat loss, wild flat oysters are now all too rare in European waters, while efficiently farming them is still proving challenging – hence the continued dominance of Pacific oysters on the continent’s seafood scene.

1 month ago | thefishsite.com | Rob Fletcher

Founded by Andrew Peters and his wife, Sam, and now supported by Struan Coleman as their business partner, the company currently harvests between 40,000 and 50,000 scallops annually. Although their ambition is tempered by realism, they believe that their hard work is beginning to translate into a much more efficient farming model – one that they are now well placed to expand.