July 22, 2017 from 9 AM to 4 PM

Miami, FL – The Sea Delight Ocean Fund, a Miami-based 501(c) non-profit, is excited to partner with ReelHooking to organize our first Freshwater Bass Fishing Tournament, hosted by the Biscayne Bay Brewing Company, located at 8000 NW 25th St #500, Doral, FL 33122 on Saturday July 22, 2017.

This event is part of our #LOVEFORLOCALS campaign and we are thrilled to collaborate with Guy Harvey Ocean Foundation, Sea Delight, DueSouth, Lucky Tackle Box, Mad Juicy Baits, One Stop Marine, and Fish Whistle Apparel to educate and raise awareness in our community about seafood sustainability and best fishing practices. All proceeds will benefit the global fishery improvement projects supported by the Sea Delight Ocean Fund.

“This is our third year collaborating with Biscayne Bay Brewing Company and we are honored to have them host this wonderful event. In the spirit of ‘Making Fisheries Great Again,’ we are also thrilled that Chef Robyn Almodovar, winner of Food Network’s ‘Chopped’ and ‘Cutthroat Kitchen,’ and Sea Delight’s Chef Ambassador will join us with her Palate Party Food Truck and continue to help us share delicious seafood dishes that can be enjoyed with Biscayne Bay Brewing Company’s amazing craft beers.  We are dedicated to celebrating ocean ecosystems, as well as sharing information about land-to-sea connections and the role people play in assuring the health of the world’s ocean for future generations and Taste of the Sea #LOVEFORLOCALS provides the platform to do this,” shares Adriana Sanchez, President of the Sea Delight Ocean Fund.

“We are excited to share our passion for fishing and seafood and work with the Sea Delight Ocean Fund in organizing their first Bass Tournament,” said Jasiel Morales, co-founder of ReelHooking. “It’s a great opportunity to support our seas and share our knowledge and love for local freshwater fishing with attendees,” shares Morales.

“At Biscayne Bay Brewing Company, we not only believe in supporting local small businesses, but also believe in the health of our oceans. We are excited to partner with the Sea Delight Ocean Fund and host this wonderful tournament. We look forward to sharing gourmet seafood bites prepared by our own chef on Saturday and pairing them with our delicious craft beers,” said Jose Mallea, Co-Owner of Biscayne Bay Brewing Company.

At the Taste of the Sea “Bass Tournament,” attendees will savor a variety of the finest in “responsibly sourced seafood,” delicious craft beers, raffles, prizes and more! Check-in is at 9 AM. Registration is $15 at EventBrite or onsite at 8000 NW 25th St #500, Doral, FL 33122 on Saturday July 22, 2017.

About Sea Delight Ocean Fund:

The Sea Delight Ocean Fund, Inc. (501(c)(3) status pending) was founded in 2012 as an organization to administer the existing sustainability projects led by Sea Delight, LLC., and assist with the development and funding of current and new initiatives. The Sea Delight Ocean Fund’s focus is education, strategic planning, and management of international and multicultural teams and projects, as well as fostering partnerships with members of the seafood industry and other conservation groups to assist in the proper development and implementation of marine conservation efforts. www.sdoceanfund.org

About ReelHooking

Reelhooking was founded with the passion that three anglers have for the sport of fishing. With three distinctive styles of fishing we decided to join forces and bring great content to a community that love’s fishing just as mush we do! From traveling the states catching different species to going cross country. Our main objective is to create beautiful flies for many to enjoy. https://reelhooking.com/

About Biscayne Bay Brewing Company

Founded in 2012 and open in 2014, Biscayne Bay Brewing Company has proudly enjoyed serving its beers to thousands of patrons at over 250 locations in South Florida. We are grateful to our bar and restaurant partners for continuing to support local craft breweries and allowing beer drinking enthusiasts in South Florida to enjoy our beer. Giving back is an important part of our philosophy at BBBC; not just delicious craft beer but also by service to others. As a member of the community, we continually collaborate with local service organizations by sponsoring events and opening our facility for their use in order to raise resources and awareness that benefits the constituents that they serve. http://www.biscaynebaybrewing.com/




June 8, 2017 from 11:30 am – 10:00 pm


Miami, FL – May 23, 2017 – Celebrate the ocean and all it provides during a daylong “responsibly sourced seafood” and craft beer extravaganza at Chef Ryan Martin’s 180º @ the DRB paired with the finest craft beers from M.I.A. Beer Company to benefit the Sea Delight Ocean Fund, on June 8th from 11:30 am to 10:00 pm at 180º @ the DRB located at 501 N.E. 1st Avenue, Miami, FL  33132.

“We are expanding our “Taste of the Sea” annual fundraiser to include smaller and more intimate events to create awareness about seafood sustainability and the health of the oceans. This year we join a global celebration of our oceans by bringing to Miami “Taste of the Sea” to support World Oceans Day on June 8th. This daylong “responsibly sourced seafood” and craft beer showcase is dedicated to celebrating ocean ecosystems, as well as sharing information about land-to-sea connections and the role people play in assuring the health of the world’s ocean for future generations,” shares Adriana Sanchez, President of the Sea Delight Ocean Fund.

“We are excited to collaborate again with Ryan Martin of 180º @ the DRB and welcome a new collaboration with Eddie Leon of M.I.A. Beer Company, who are generously donating 50% of the proceeds to the Sea Delight Ocean Fund, to continue our strong efforts for sustainable seafood and ocean conservation,” boasts Sanchez.

“I’m always thrilled to support the Sea delight Ocean Fund and to host their Taste of the Sea fundraising event in honor of World Oceans Day,” says Chef Martin. “It’s a great opportunity to support our seas and add my global flavor profiles to create mouth-watering seafood dishes that pair deliciously with M.I.A. craft beers,” shares Martin.

At the Taste of the Sea celebration, attendees will savor a variety of the finest in “responsibly sourced seafood” paired with craft beers selected to blend with the flavors and essence of each fish dish. These special tasty pairings include:


Yellowfin Tuna – diced raw tuna – green inion – sesame seeds – soy sauce – ozeki sake – sriracha – miso – mango avocado salsa paired with:

M.I.A. Big In Japan Sake Beer (10% ABV)   $8 full pour


Octopus – red onion- cucumber – jalapeno – cilantro – lime juice – yuzu koshu – yuzu juice – yuzo tobiko paired with:

M.I.A.  Yachtzee Saison (5.5% ABV)   $6 full pour


Crispy Fried Snapper – jicama apple slaw, jalapeno – horseradish garlic aioli paired with:

M.I.A. Neon White IPA (7.5% ABV)  $7 full pour


Trout sous vide at 117º in an Asian marinade comprised of sesame oil, sake, brown sugar, and soy paired with:

M.I.A. Amberghini Amber Ale (5.5%)  $6 full pour

“There is nothing better than paring a crisp cold craft beer with a delicious gourmet seafood dish to raise funds for the Sea Delight Ocean Fund, while celebrating World Oceans Day, said Eddie Leon, Co-Owner of M.I.A. Beer Company.

Taste of the Sea hosts many fundraising and educational events throughout the year and has just started a #loveforlocals campaign to take these events on the road to local chefs and restaurants showcasing delicious responsibly sourced seafood and raise awareness for those chefs and restaurants who are looking to collaborate with the Sea Delight Ocean Fund.



About Sea Delight Ocean Fund:

The Sea Delight Ocean Fund, Inc. (501(c)(3) status pending) was founded in 2012 as an organization to administer the existing sustainability projects led by Sea Delight, LLC., and assist with the development and funding of current and new initiatives. The Sea Delight Ocean Fund’s focus is education, strategic planning, and management of international and multicultural teams and projects, as well as fostering partnerships with members of the seafood industry and other conservation groups to assist in the proper development and implementation of marine conservation efforts. www.sdoceanfund.org

Four years of Green Gourmet- Tortuga Music Festival

For the past four years we have participated at the Green Gourmet in the Conservation Village of Rock the Ocean‘s  Tortuga Music Festival in Ft. Lauderdale, FL.  It has been quite a journey which started when Tony Fins, then working with the Guy Harvey Ocean Foundation, invited Sea Delight to sponsor the seafood used by the Chefs they were working with in 2014.  That year, it was the first time we worked with the talented family team of Chef Mano Calimbichis and Rosana Calimbichis at Big Chef Online; Chef Chris Miracolo at S3 Restaurant; Chef Kareem Anguin, formerly from Oceanaire, Chef Andres Avayú and his wife Alison Avayú from Piccolo Ristorante, and Chef Marcela Guzman from the Culinary School at the Art Institute of Ft. Lauderdale.   Dave Chafin, from Guy Harvey also provided quite the lesson about Lionfish to all those visiting our tent.

In 2015, Tara Wilson from Rock the Ocean invited us again to participate, but this time, we had a more active role: Organize the entire GREEN GOURMET. So here we are, three years later, rain or shine, and we have grown to include Monterey Bay Aquarium’s Seafood Watch program and the Fishery Improvement Projects these products are sourced from to tell a story. This has been a labor of love and it has been wonderful to count with the continued support of Big Chef Online, who this year prepared a Grouper and Shrimp Ceviche and Piccolo Ristorante, who delighted us with his Moroccan Spiced Tuna Saku BLT.

This year we also welcomed Chef Ryan Martin from 180 @DRB who prepared an outstanding Snapper Ceviche with coconut milk, mangos, and sriracha sauce; and  John Kinney who donated his delicious Poke King Sauce so we could create Poke Tuna Friday.

We will forever be thankful to not only the Chefs that throughout the years have supported the Green Gourmet, but also to Tara Wilson and Chris Stacey and their team at Rock the Ocean, have provided us with the opportunity to share the work we do towards improving fisheries to become more sustainable, but also share the Conservation Village experience with our friends and coworkers so that they can also learn more about the causes that Rock The Ocean supports. Personally, coming from a family business, it’s very special to see my own children learning about marine conservation thanks to the Conservation Village partners taking the time to teach them about the work they do. After all, they are the future and the work we do to improve fisheries, marine ecosystems, etc., will have an impact on their generation.

THANK YOU to all of you that make this possible every year!   We look forward to next year’s Tortuga Music Festival and improving on the Green Gourmet. We have tons of ideas for 2018.

– Adriana Sánchez, President of the Sea Delight Ocean Fund

Supporting HAPPI – Helping Autistic and Pancreatic Patients Internationally

Sea Delight Ocean Fund is proud to have collaborated with Chef Ryan Martin of 180º at the DRB for the launch of the Robin Shari Parker HAPPI Foundation at their HAPPI Hours fundraising event on Thursday, March 30th at the stunning Allied Kitchen and Bath Design Center.

Chef Ryan Martin prepared his delicious and mouth-watering sustainable Tuna Poke Taco with spicy and citrus accouchements to the 150 guests celebrating the launch of this fantastic charity organization.

HAPPI – Helping Autistic and Pancreatic Patients Internationally.

Sea Delight, LLC  once again donated  handline caught tuna from Vietnam, source from one of the Fishery Improvement Projects (FIPs) that the Sea Delight Ocean Fund supports.  “We believe in the importance to continue working with Chefs and organizations in promoting the consumption of responsibly sourced seafood. Research has shown the incredible benefits of eating seafood to maintain a healthy diet and we are happy to be able to support the launch of this wonderful organization,” Adriana Sanchez, President of the Sea Delight Ocean Fund and Sustainability Director at Sea Delight, LLC.

The Robin Shari Parker HAPPI Foundation is a Florida-based 501(c )(3) organization formed to support education, research, and family care for individuals and families affected by autism spectrum and related social-communication disorders, as well as those impacted by pancreatic cancer.

Dr. Robin Parker was a beloved, gifted, and globally respected speech-language pathologist who was known for her expertise in autism spectrum disorders (ASD). Robin Shari Parker died on July 16, 2014 at the age of 50 after a brief battle with Pancreatic Cancer. As in everything Robin did, she fought hard but eventually lost her battle to this dreadful disease and leaves her legacy with all she knew and touched.



New Times 9th Annual Artopia

Miami New Times 9th Annual ARTOPIA® event presented by Miracle Mile Downtown Coral Gables took place on Thursday, March 2, 2017 from 6pm – 10pm at the Coral Gables Museum, 285 Aragon Avenue in Coral Gables. This event joined together an eclectic touch of art, culture, fashion, food, music and film. Join us as we celebrate Miami’s best artists, musicians, fashion designers, culinary masters and mixologists.

We had the honor to collaborate once again with incredible Chef Ryan Martin from 180° @ The DRB. The tuna used by Chef Martin was donated by Sea Delight in support of Sea Delight Ocean Fund’s mission to create awareness about seafood sustainability and Fishery Improvement Projects (FIP).

“It was great working with Sea Delight and supporting the Sea Delight Ocean Fund’s work towards Fishery Improvement Projects around the world,” said Chef Ryan Martin. “We created a poke tuna taco using tuna that is handline caught from Vietnam and sourced from one of these projects. We believe Chefs should act as ambassadors for seafood sustainability and we are proud to have had the opportunity to collaborate again with the Sea Delight Ocean Fund,” he added.

“Working with Chefs as Ambassadors of Seafood Sustainability is our way to help create awareness about sustainability here in South Florida. We believe consumer education is key in order to achieve long term sustainability and the health of our oceans,” said Adriana Sanchez, President of the Sea Delight Ocean Fund. “We look forward to working again with Chef Ryan (among others) at the Green Gourmet in Rock The Ocean‘s Tortuga Music Festival in Ft. Lauderdale Beach on April 7-9.

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About 180° @ The DRB
180 degrees is a gastropub in the purest sense of the term, simple food performed with skillful execution and presentation. Its global plates made Chef Ryan Martin’s way. You can come in with your friends and order a few plates, or enjoy more than one item all to yourself. The motto here is gastronomy redefined, using ingredients from around the world and practicing an array of techniques and culinary tools including sous vide, dehydration, smoking and molecular gastronomy. You are not just eating, you are having a culinary experience, down to one of the over 150 craft beers you can order with your food, which have been handpicked by the chef himself to pair with your meal. We are available for Lunch, Dinner, happy hour, and brunch. Conveniently located in the heart of downtown off the north campus metro rail stop. Ample parking provided in the back.

About the Sea Delight Ocean Fund:
The Sea Delight Ocean Fund, is a local 501(c)(3) non-profit organization founded in 2012 to create and support global fishery improvement projects and better fishing practices initiatives that protect marine resources and promote conservation efforts globally.

Vietnam Yellowfin Tuna Fishery Improvement Project Industry Meeting

Nha Trang, Vietnam
October 24, 2016

A meeting to review the status of the Vietnam Yellowfin Tuna Fishery Improvement Project (FIP) was convened here for members of the FIP Industry Advisory Group. The meeting was attended by local tuna processors, international FIP Partners including Sea Delight, other importers, distributors and representatives of national and provincial fisheries departments, . The meeting was hosted by WWF Vietnam, WWF Coral Triangle and Vina Tuna.

 1. FIP Progress Review

The meeting got underway with a presentation on the current progress of the FIP against the Work Plan projections. It was noted that the FIP had not made as much overall progress as projected when the Work Plan, and with particular attention to MSC Principle 1 (stock condition), where there remain gaps between stock management in Vietnam and the measures set out by the Western and Central Pacific Fisheries Commission (WCPFC).

pic-1MSC Scoring for the FIP, note the improvements needed in Principle 3 (WWF Coral Triangle)

Presentations were then made by FIP Industry members on progress made on Work Plan tasks. It was reported that onboard logbook awareness training, observer training and preparation for onboard observer trials, including circle hook trials were ongoing.  It was noted that these contributions were important in achieving measured progress on Principle 2 (ecosystems).

Sea Delight Representative Stephen Fisher gave a short presentation on community outreach work with supplier Thinh Hung Co. Limited on improving tuna quality and value returned to local fishing communities. Sea Delight also took the opportunity to announce the completion of an MOU with industry advocate group The Vietnam Tuna Association (VINATUNA) to support Sea Delight on the ongoing FIP work.

2Presentation on improved onboard tuna handling training

2. Report on Proposed Traceability System

The second segment of the meeting was opened with a presentation on the ongoing work of developing a workable traceability system for FIP tuna products. The key to the proposed system is a “Unique Trace Code” (UTC) to enable to trace and track FIP tuna at any step of production or distribution back to the harvest vessel.

Much work has already been done on this and prototype code has been developed and is undergoing testing. Sea Delight is supporting these efforts.


 Discussion on traceability UTC

3. Review of Financing Models

The meeting was concluded with the presentation of proposed sustainable financing models for the ongoing FIP work. The current financing model is a traditional mix of fees paid by industry FIP members and financial support through NGOs (WWF) and supporting foundations. The problem with this approach is it is not predictable or sustainable from year to year and has resulted in shortfalls of the total budget requirement.

Two new financing models were proposed to the meeting both based on versions of the “penny per pound” system. This means that the FIP costs are passed on to the buyers in the form of a small price premium for FIP fish.

Detailed proposals on financing models will be provided to FIP industry partners for discussion in the near future. Sea Delight will be sure to report on the model adopted by the FIP.


REPORT: Seafood Sustainability/ FIP Meetings, Mexico City

Since August of this year I have had the opportunity to attend and present in different workshops geared towards understanding FIPs and seafood sustainability. These experiences have not only reinforced ideas I had about seafood sustainability, but also provided a clearer understanding on how smaller NGOs view conservation efforts and their relationship with industry, and have helped reshape the role Sea Delight Ocean Fund (SDOF) plays and created a space for SDOF to be that bridge connecting industry with smaller NGOs that are just starting to dab into organizing their projects under the Fishery Improvement Project (FIPs) umbrella.

August, 2016- The Central America Regional FIP Workshop. Mexico City, Mexico.

During this meeting, I was surprised at the lack of attendance from the seafood industry. It can be challenging to make the business case for supporting FIPs when industry is not present. I can certainly discuss market trends and demands for responsibly sourced seafood in North America, but I certainly do not represent the entire seafood industry and can only speak from our experience.

We cannot cater to industry needs.” This was a  comment I received during one of the smaller group sessions I was leading.  The concern is that smaller NGOs traditionally work on conservation efforts only. The table discussion led to this understanding that we must know our audience. It certainly is not about catering to industry needs but understanding that industry can be an ally in helping support conservation efforts. Having market access for products that are part of a FIP and the interest from companies in sourcing these products, can be used to exert government pressure to enact, enforce, and follow through with regulations that benefit better fishery management efforts and also provide some funding.

It became evident that improving government-NGO-industry relations is imperative in order to achieve common goals. My message to the participating representatives of the local governmental institutions is to see NGOs as tools that can be used to achieve better fishery management goals; specially through data collection, stock assessments, research, etc.


October, 2016-  Workshops for Certification and Promotion of Sustainable Fishing organized by Comunidad y Biodiversidad (COBI). Mexico City, Mexico.

From October 17 to 21, 2016, 74 representatives of the fishing and aquaculture sector: federations and fisher’s cooperatives, NGOs, officials and researchers from Instituto Nacional de Pesca (INAPESCA) and Comisión Nacional de Acuacultura y Pesca (CONAPESCA), national and foreign consultants, Entrepreneurs, government agencies such as Trust Funds for Rural Development (FIRA) and National Commission for Knowledge and Use of Biodiversity (CONABIO), together with COBI and the Senate Fisheries and Aquaculture Commission, met to review and analyze the Fisheries Improvement Projects (FIP) and the three international standards: Marine Stewardship Council (MSC), Monterey Bay Aquarium Seafood Watch Program, and  Fair Trade, which promote fisheries sustainability in order to achieve sustainable and socially responsible use of resources, and the protection and conservation of Coastal and marine ecosystems.

I was invited by COBI to participate in a panel to discuss “Market Trends for Sustainable Seafood and FIPs as Access to Market” alongside representatives from Quirch Foods, Walmart Mexico, and a local producer, Nemi Natura.  During this panel we were able to share how the markets are increasingly requesting products that are responsibly sourced.  Interestingly, Walmart Mexico is looking to work with local producers to support their sustainability efforts by placing their products in their stores; which has been challenging before because of lack of volume, competitive price, and also payment time frames which do not work with smaller producers (45+ days).

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There is a real need for producers and fisheries to understand the market where their product is placed and what is the best certification needed (if they choose to seek certification). They need to be prepared to face new demands of the market (from consumers, restaurants, hotels, among others) for sustainability and social responsibility throughout the value chain. Participating in Fisheries Improvement Projects (FIPs) allows producers to respond to these market demands while preparing to undergo certification if they choose to.

November, 2016. “Dialogue on innovation in financing and investment for sustainable fishing” organized by the Environmental Defense Fund (EDF) of Mexico. Mexico City, Mexico.

During this meeting, panelist and presenters reviewed different credit/ financing opportunities that producers could have access to in order to help transition towards seafood sustainability. Some of the issues that were raised were related to high interest rates, the inability to use fishing licences and quotas as collateral, lack of access to lower rate investments on a timely manner, and lack of assistance to small producers to be able to complete the applications.

There are financing opportunities available through resources in the “Banca Mexicana,” interest by international investors to invest in sustainability, a growth in impact funding, and an increase in demand for sustainable seafood. However, there continues to be a lack of a regulatory framework which affects fisheries management.

Even though we were discussing financing sustainable fishing practices, during the dialogue, no definition for sustainable fishing or sustainable seafood was provided. During my presentation, I tried to provide background information for what are FIPs, define sustainability from an industry perspective, and focus on how customers in the USA define their commitments for responsible seafood based on certifications (such as BAP/MSC), Monterey Bay Aquarium’s Seafood Watch program, or support in FIPs. Most importantly, I encouraged participants already working on improvement efforts in the fisheries they source from to organize themselves as a FIP, and create a profile in Fishery Progress website so that they can promote their improvement efforts, connect with companies interested in support their FIPs, have access to market for their products, and also connect with buyers looking to source products from the FIPs they are leading.

The message remains the same- From a business perspective, producers need to understand their customers and be aware of their sustainability commitments so that they can better adjust/transition towards achieving sustainability and market recognition for these efforts. Also, working with local NGOs is essential to help with the technical support to improve a fishery. Government engagement is imperative in order to improve management, enforce regulation, and support activities to achieve sustainability.

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—- END—-

Adriana Sanchez @seafoodninja  is the Sustainability Director for Sea Delight, LLC, and the President of the Sea Delight Ocean Fund, Inc., Adriana is responsible for coordinating development efforts and support for Fishery Improvement Projects (FIPs) in Indonesia, Vietnam, Mexico, Guatemala, Ecuador, Peru and Costa Rica.  Her areas of expertise include strategic planning, evaluation, management of international and multicultural teams and projects as well as fostering partnerships with members of the seafood industry and other conservation groups to assist in the proper development and implementation of Sea Delight’s sustainability initiatives.