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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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.

Nha Trang Seafood Processor Supports Local Tuna Fishing Communities

Oct. 17, 2016
Nha Trang, Vietnam

Thinh Hung Co. LTD, a frozen seafood processor based here in Nha Trang, has entered phase 2 of an effort to support local tuna fishing communities. These communities, fishing from handline vessels in Vietnam’s Eastern Sea (Hoang Sa, Truong Sa), have been providing Thinh Hung with fresh, good quality, tuna for years. However, Thinh Hung Vice President, Huynh Dac Tri, saw there was room for improvement in overall catch quality and a way to “pay it back” to the fishers themselves.

1The Director of the Khanh Hoa Province Department of Fisheries opens the meeting

 Mr. Tri and Thinh Hung Co. ownership made a simple offer to tuna vessel owners: We will teach you better onboard handling practice for tuna, provide you the tools to accomplish it, and pay you more for the better quality tuna you harvest. This offer was backed up by the support of key customers like Sea Delight.

In the past many buyers have come forward and offered the tuna fishing communities more money if they would catch better quality fish. But there was always a “catch”; fishermen would have to finance the extra gear and effort to improve quality themselves before seeing any higher price. Thinh Hung took a new approach that vessel owners could understand and accept. All fish are tracked from vessel to factory. Vessel lots with more than 10% air export grade are paid a premium per kilo. The quality records are shared with the vessel owners and each month the 3 top quality vessels from each port receive a bonus. Every 6 months the top 3 quality vessels receive an additional, much larger, bonus.

So far 139 vessels in Binh Dinh Province have been following the program and there are 46 new members here in Khanh Hoa as of this writing.

Sea Delight representative Stephen Fisher attended the training on Oct. 17 in Nha Trang for the Khanh Hoa vessel captains. The training was also supported and hosted by the Khanh Hoa Province Department of Fisheries.

Clear and concise photo presentations and videos were shown to the captains. These showed how properly handle tuna at the time of catch in order to improve quality. Each vessel owner was then presented with a set of the same high-quality stainless steel tools shown in the presentations. All were also entered into the quality/reward program for all upcoming fishing trips.

2The Head of the Khanh Hoa Tuna Fishing association and Thinh Hung Co. Vice President Huynh Dac Tri sign an MOU on the Better Practice program.

The program is already working in Binh Dinh, with a higher percentage of good quality fish being landed and better prices and bonuses going back to the fishing communities. Sea Delight will be sure to report on the progress of the program here in Khanh Hoa as well.


ENDSRF161019SD Launch Makes Improvement Project Sourcing Easier

The number of fishery improvement projects (FIPs) globally has grown dramatically, yet there has been no central clearinghouse for detailed FIP progress tracking. However, that will change this week with the launch of is a one-stop shop for information on the progress of global fishery improvement projects. It makes tracking progress more efficient, consistent, and reliable for businesses that support FIPs. The website will make it easier for FIPs to showcase their progress to potential buyers and for businesses to find FIPs that meet their sustainable seafood commitments.

The site, a collaboration between the Conservation Alliance for Seafood Solutions and FishChoice, gives users all the information they need to make decisions about whether FIPs meet their sourcing policy. Users can search for FIPs or browse a full list of all the FIPs on the site. For each FIP, users will start with a progress snapshot and can easily access workplan details and supporting documentation if they need more information. users can trust the information they find on the site because it’s all verified regularly. staff conduct an initial review of information when a FIP requests to be included in the site to confirm that the FIP meets the Conservation Alliance’s guidelines, which serve as the foundation for the site. In addition, staff review each FIP’s progress reports once a year to ensure the information is accurate.

Interested in learning more? Join a webinar to learn more about the site features and how you can create an account. The webinar is scheduled for Thursday, Nov. 3 from 2-3pm ET/11am-12pm PT, and you can RSVP by emailing Liz Kieffer (

Learn more about the site at, and contact Kristin Sherwood ( with any questions.


Cast Your Line for Tickets to the 3rd Annual Taste of the Sea 2016
Sea Delight Ocean Fund’s Responsibly Sourced Seafood Tasting & Celebrity Chef Challenge Presented by Allied Kitchen & Bath, Saturday, October 1, 2016

MIAMI — It’s going to be another flavor explosion that can’t be found in just one restaurant. The 3rd Annual Taste of the Sea – 100 Years of Fishing History, is set to cast off at 6:30 p.m. on Saturday, October 1st. At this year’s Taste of the Sea you will savor the finest responsibly sourced seafood dishes created by South Florida’s all-star celebrity chefs and experience these Chef’s “Fish-Off” Challenge, with guests voting on their favorite chef’s seafood creation. Guests will enjoy delicious wine, craft beer and spirits to complement each dish along with scrumptious desserts, music, raffles and an interactive conservation village.

Presented by Allied Kitchen & Bath, the 3rd Annual Taste of the Sea will take place from 6:30 – 11:00 p.m. at the unique Gallery of Amazing Things, centrally located at 481 South Federal Highway, Dania Beach, FL 33004.

In addition to the “Fish-Off” Challenge for the fan favorite dish that all chefs compete in, this year the heat is rising and we are hosting a LIVE “CHOPPED” Style Competition featuring six celebrity chefs battling it out for the top prize and bragging rights!

“We are very excited to host our 3rd Annual Taste of the Sea “100 Years of Fishing History” and bring to South Florida an incredible array of celebrity chefs preparing delicious seafood dishes using responsibly sourced seafood. We are working with many of the most talented chefs who support our organization’s goal of creating awareness about seafood sustainability, boasts Adriana Sanchez, , Sustainability Director of Sea Delight and President of the Sea Delight Ocean Fund. “The Sea Delight Ocean Fund is proud to count on the support of Preferred Freezer Services and Morrison, Brown, Argiz & Farra, LLC, who have been our sponsors these past 3 years, and also welcome Foa & Son Insurance Brokers and Robert Shapiro and Associates this year, as our main sponsors. It is truly inspiring to work with organizations focused on the health of our oceans alongside these gifted culinary masters,” noted Adriana Sanchez,

“Allied Kitchen and Bath is proud to be the culinary partner with the Sea Delight Ocean Fund for their 3rd Annual Taste of the Sea and showcase our products with celebrity chefs for this worthy cause,” shares Bill Feinberg, President, Allied Kitchen & Bath.

Preferred Freezer Services is committed to ecological sensitivity and constant innovation in the warehousing and logistics industry. Our continuous development and sustained operation of the most cutting-edge refrigerated warehouses depends upon learning from the past while always looking towards the future. On the occasion of celebrating 100 Years of Fishing History, we are reminded through our sponsorship of the Sea Delight Ocean Fund’s Taste of the Sea the importance of preserving and improving sustainable global fisheries for future generations,” said Brian Beattie, President of Preferred Freezer Services.

All-Stars chefs include All-Stars Celebrity Chefs include:

  • Chef Robyn Almodovar, “Winner” of both of the Food Network’s shows Chopped and Cut Throat Kitchen, contestant of FOX’s Hell’s Kitchen and owner of the Palate Party food truck. Chef Robyn is serving as Host of the Taste of the Sea’s Live “Chopped” competition.
  • “Winner” of Food Network’s Chopped, Chef Adrienne Grenier is Executive Chef of 3030 Ocean at the Marriott Harbor Beach Resort.
  • Red Robin “Burger Winner” Chef Michell Sanchez, of Latin House Grill, winner of the 2nd Annual Taste of the Sea Fish Off Challenge and a contestant on both of Food Network’s Chopped and featured on Diners, Drive Ins and Dives.
  • NY Chef Barret Beyer, contestant on Fox’s, Hell’s Kitchen, Season 11, Food Network’s Kitchen Casino, Cutthroat Kitchen and known as the “palate pirate” throughout Long Island, New York.
  • Chef Alain Lemaire, contestant on Food Network’s Cutthroat Kitchen and owner of Sensory Delights Catering, a full service off premises caterer.
  • Chef Alex Rodil, contestant on both Food Network’s Chopped and Cutthroat Kitchen and owner of On the Fly private catering for the yachting industry.
  • Chef Nuno Grullon, of Miami’s new Café Roval and known internationally for its innovative menu highlighting seasonal, farm-to-table ingredients and featured on BRAVO’s Best New Restaurant.
  • Chef Ryan Martin, owner of 180° at the DRB in downtown Miami is known worldwide for his global flavors and his Gastronomy Redefined.
  • Chef Aaron Dreilinger, is partner and co-owner of Chef David Catering and Event Design, one of Miami’s premier gastronomic event planning enterprises.
  • Sous Chef Rod Knight of Thursday’s, the newest French-American restaurant on Las Olas that is known for its landmark status in Montreal, Canada.
  • Executive Chef Eric Baker of Max’s Harvest is known for his innovative dishes made with locally sourced products with a global influence. Max’s Harvest, was the first farm to fork concept to open in Palm Beach County.
  • Chef Kareem Anguin, formerly of Oceanaire Seafood Room and now creating his culinary masterpieces for Open Blue raising the finest quality Cobia in the deep open ocean off the coast of Panama.
  • Chef Rolin Gordon, owner of the acclaimed Tropic Gourmet Spice & Catering and his own Tropic Gourmet Hot Sauce.
  • Chef and Gastronomy Professor Raimundo Rincon will be representing the Federacion Lationamericana Gastronomia and 3R Catering Miami.

In addition to these famous celebrity chefs, we are proudly collaborating and pairing with our exclusive partners such as P&G Fine Wines, Iceberg Vodka, Cockspur Rum, Baron Tequila, Hartfield & Company Bourbon, Biscayne Bay Brewing Company and Pastry Chef Anthony Billisi of Mimi’s Ravioli, Dipsa Snacks  , and CafféLuxe will be providing incredible desserts and coffee. The responsibly sourced seafood which will be served this evening, is donated by Sea Delight, Pier 33 Gourmet, Marky’s Caviar, and Mariner Seafood.

MBAF is a proud annual sponsor of Taste of the Sea. It’s a spectacular and fun event that showcases many local chefs and restaurants dedicated to marine conservation. Make sure to bring your appetites”, shares Andre N. Chammas, Principal Morrison, Brown Argiz & Farra, LLC.

“Everyone has a role to play in ocean conservation and this event is a unique opportunity to bring the south Florida community closer to important fishery improvement projects,” said Wendy Goyert, Senior Program Officer, World Wildlife Fund. “Sustainable seafood doesn’t just end up on the plate at a local restaurant. It starts with hard work on the ground in coastal communities from Southeast Asia to Latin America and the Caribbean. We look forward to making that connection for people attending Taste of the Sea.”

“As one of Sea Delight’s sustainability partners, FishWise is extremely proud to be involved in what promises to be a fantastic event in Miami. We’re excited to share the story of how Sea Delight has continued to strengthen its commitment to sourcing responsible seafood, and of course, try some of the amazing seafood creations on offer!” shares “Bill” William Wall, Distributor Division Director of Fishwise.

“As insurance brokers, one may question why we are so passionate about seafood sustainability. Our insurance practice has a strong focus on the needs of the seafood industry, and we are simply in awe of the efforts being taken around the world to address this most important topic. We are proud to play a role through our support of Taste of the Sea 2016,” shares Michael Lieberman; Foa & Son, Vice President, Food Industry Insurance Division.

RSA are proud to support the Sea Delight Ocean Fund and the organizations constant focus and efforts to improve the responsible sourcing of seafood, through their various sustainability initiatives and programs,” said Alex Damcevski, VP of Sales, Robert Shapiro & Associates.

To purchase tickets click at here. Ticket prices are $50.00 per person or Couple’s Tickets at just $75.00 for the pair.


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. All proceeds from this event will help further marine conservation programs led by the Sea Delight Ocean Fund, a 501(c)3 non-profit organization dedicated to the conservation and protection of our oceans.

Women in Seafood: Hilary Nyberg

Hilary Nyberg is the Southeast Regional Sales Manager at Orca Bay Seafoods since early 2015.  Prior to working at Orca Bay, Hilary worked as a production manager at Aleutia INC, a Native Aleut salmon cooperative in Sand Point, Alaska. Hilary received her Bachelor of Science in Socialogy from Northern Arizona University in 2010. She lives in Tacoma, WA and enjoys spending time exploring the outdoors.

Sea Delight: Sustainable seafood is an industry for the future. Maintaining a healthy ocean with responsibly sourced fish is simply good business. What attracted you to the seafood business in the first place?

Hilary Nyberg: Growing up a fisherman’s daughter in Alaska, seafood has always run through my veins.  My Dad has been a fisherman for 40 years, my grandmother worked in salmon canneries and my grandfather was a fisherman as well.  Salmon was the main protein on my dinner table growing up and being a part of the business first hand as a child, it was very natural for me to be attracted to the industry as an adult.

SD: The seafood industry is a significant contributor to the world’s growing need for healthy sustainable food. Why is sustainability important to you?

HN: Seafood is the healthiest protein that we can consume and it is important that we have sustainable aquaculture practices and well managed fisheries to provide food to consumers all over the world.   The health benefits that seafood can provide to consumers are unparalleled to other proteins.  In order to make sure that we are getting this healthy protein on people’s plates, it is our responsibility to implement proper sustainability practices in the fisheries we source our products from.

SD: What are some of the projects you are currently working on that will enhance the future of the seafood industry?

HN: Currently, I am participating in The National Fisheries Institute Future Leaders program.  As future leaders of the industry, our group is addressing some of the major issues we face with providing sustainable seafood to the world population.  At Orca Bay Seafoods we work with fisheries improvement projects that we either directly support or purchase from; WWF Ecuador and WWF Peru Mahi Mahi, Hsin Kang Taiwanese Mahi Mahi, Indonesia Yellowfin Tuna, Vietnam Yellowfin Tuna, Indonesian Swordfish and Russian Far East Crab.

SD: The seafood industry is one of the most complex global systems in the world because it’s about feeding people. What has been your biggest challenge working in the industry in general and also addressing sustainable seafood?

HN: I would say the biggest challenge that I face has been learning the ins and outs of aquaculture.  Being from Alaska, all I ever knew was the fishing way of life and I have only recently been learning about other practices to feed the world with seafood.  Learning about the importance of aquaculture has been really eye opening for me!

SD: The best leaders are lifelong learners. What have you learned most recently that has made an impact on your career?

HN: I think the thing that I have realized the most is that if you have a passion for the industry, you will go far.  Educating people about the importance of seafood in their diets is my job as an ambassador of seafood and I intend to continue educating people throughout my career.  This is a very niche industry and I feel so fortunate to be so involved and a part of it all.

SD: What advice would you give other women interested in a career in the seafood industry?

HN: I would say if you have the passion for seafood, this is one of the most rewarding careers that one can have.  I know women working in the industry ranging from fishermen to senior executives of seafood corporations and the thing that we all have in common is an undeniable passion for seafood.