Given that farmed seafood has had public issues regarding the environment and food safety in the past, misinformation and misconceptions have run rampant, resulting in confusion and a lack of confidence in buying and eating seafood.
To clarify the most common myths and misconceptions about aquaculture, GSA has compiled a list of widespread myths about farmed seafood. Much progress towards sustainability has been made throughout the industry over the past few decades, however, as with every industry, there is room for improvement. GSA has created these resources as a means for consumers to feel more educated about their seafood choices.
Check out the link in our bio for the full blog post and video!
#Aquaculture101
🚨 The latest BAP spotlight story featuring @yumbah is now up! Yumbah Aquaculture is Australia's largest privately owned aquaculture company that produces abalone, mussels, oysters and Yellowtail Kingfish. Yumbah currently has oyster farms and a mussel processing plant that are #BAPcertified.
When asked why they love working in seafood, they said "Working in seafood offers a unique connection between environment, food and community. At Yumbah, we have the privilege of producing a product that is not only highly nutritious and versatile, but also one of the most sustainable protein sources available. There is a strong sense of purpose in knowing that what we do supports healthier lifestyles, regional communities and the long-term sustainability of marine ecosystems. The industry is also dynamic and innovative, constantly evolving through new technologies, farming methods and market opportunities. For us, it is about more than just producing seafood, it is about contributing to a better food system while showcasing the best of Australia’s coastal environments." 🦪 💙
Click the 🔗 in our bio to read the full blog post!
What’s really in fish feed? 👀🐟 It’s not just other fish: the feed industry is evolving fast.
Today’s fish feed can include:
• Fishmeal + fish oil
• Plant-based proteins
• Innovative alternatives like algae and insect meal
And it’s not just what goes in, it’s how efficiently it’s used:
• Feed Conversion Ratio (FCR): how efficiently fish turn feed into body weight (salmon are especially efficient)
• Fish In, Fish Out (FIFO): how much wild fish is used in feed, which has been decreasing over time
Better feed = less pressure on ocean resources + more responsible seafood production.
#SeafoodWithStandards
Did you know that Skuna Bay Salmon is BAP Certified? This means that we meet some of the most rigorous standards for environmental responsibility, social accountability, food safety and animal welfare. We’re proud to protect both people and planet through our partnership, because we know that better salmon starts with higher standards throughout our process.
What’s one of the most climate-friendly protein sources? Seafood. 🐟
When produced responsibly, seafood can offer a lower carbon footprint than many land-based proteins.
Key factors include:
• The efficiency of seafood production systems
• The low-impact nature of farmed shellfish and many wild-caught fisheries
• Continued innovation in feed development and energy-efficient aquaculture
Feed remains a significant contributor to emissions, but ongoing improvements are helping optimize its composition and sourcing.
Supporting certified seafood helps advance lower-carbon, more resilient food systems.
#SeafoodWithStandards #climatefriendly #responsibleseafood #aquaculture #lowcarbon
Seafood you can trust starts with knowing where it comes from. 🐟 When you see the blue BAP certified label, you know the seafood was produced with responsible practices that address environmental responsibility, worker welfare, food safety and animal welfare.
BAP is the only farmed seafood certification program that covers every step in the production chain, including the processing plant, farm, hatchery and feed mill! Look for the 4 star ⭐⭐⭐⭐ BAP label to know the product was certified at every step of this process.
#BAPcertified #SeafoodYouCanTrust
Honey + Mustard: Name a better combo.
This recipe features fresh, never frozen @mowisalmon.us , it’s packed with flavor, and comes together in 15 minutes!
It’s so versatile - it works for an upscale dinner party or even a quick weeknight dinner.
Just mix together the glaze ingredients, pop on top of the salmon, and bake on a sheet pan!
~ 1 side of MOWI salmon (or 4 salmon fillets)
~ 3 Tbsp grainy mustard
~ 1 Tbsp smooth dijon mustard
~ 3 Tbsp honey
~ Zest of one lemon
~ 1 clove garlic, minced
~ 1 tsp crushed red pepper flakes
~ ½ tsp salt
~ ¼ tsp pepper
#FromOurKitchen #MOWISalmon
Did you hear the news? In 2025, producers certified to @bapcertification and Best Seafood Practices standards made nearly 8,000 improvements to their operations in order to attain certification! 👏
To achieve certification, producers must correct any non-conformities identified during the third-party audit – a requirement that translated into 7,808 documented improvements made across processing plants, farms, hatcheries and feed mills in 2025. These included 2,523 improvements in food safety, 2,542 in social accountability, 1,950 in environmental responsibility, 505 in animal welfare and 288 in traceability. Click the 🔗 in our bio for the full story!
📷: @yumbah #BAPcertified
The latest BAP spotlight story featuring @cherrystoneaquafarms is up! Cherrystone Aqua-Farms is a family-run shellfish producer based in Virginia who attained certification for their clam and oyster farms. 🦪 When asked why she loves working in seafood, Jessica Gray, VP of business development, said "Seafood, and shellfish aquaculture in particular, offers a rare opportunity to produce food while improving the environment in which it grows. Clams and oysters are natural filter feeders that contribute to cleaner water and healthier coastal ecosystems.
Working in this industry allows us to combine environmental stewardship with food production in a tangible, measurable way. It is deeply rewarding to know that our work supports healthy waterways, resilient coastal communities, and future generations who will depend on both."
#BAPcertified
Check out the full post by clicking the link in our bio!
Looking for a healthy and delicious dish to serve this weekend for game day? 🏈 This shrimp charcuterie board recipe features three flavorful dipping sauces and is sure to be a crowd pleaser! Get the recipe 👇
Ingredients
2 pounds #BAPcertified shrimp, peeled
1 teaspoon kosher salt
¼ teaspoon baking soda
Assorted vegetables such as celery stalks, radishes, bell peppers, endive and cucumbers
Spicy Apricot Sauce
½ cup apricot jam
1 tablespoon rice vinegar
2 teaspoons chile garlic sauce
Smoked Paprika Aioli
½ cup mayonnaise
2 teaspoons smoked paprika
1 garlic clove, minced or finely grated
1 teaspoon lemon juice
Green Sauce
1 cup parsley leaves and tender stems
1/3 cup extra-virgin olive oil
1 Fresno or serrano chile, seeded and chopped
1 garlic clove, minced or grated
1 small lime, zested and juiced
3/4 teaspoon salt
Directions
1. Toss shrimp with the salt and baking soda and let stand 15 minutes.
2. Bring a large pot of water almost to a boil. Turn off the heat, add the shrimp and cover. Let stand 2-4 minutes depending on size.
3. While the shrimp are standing, put 2 cups of ice in a large bowl and fill with water. When the shrimp are done, pour the shrimp into a strainer set in the sink, then transfer the shrimp to the ice bath. Stir the shrimp until chilled and strain again. Pat dry.
4. Stir together the ingredients for the spicy apricot sauce in a medium bowl.
5. Stir together the ingredients for the smoked paprika aioli in a medium bowl.
6. Combine all ingredients for the green sauce in a small blender or food processor and blend until smooth.
7. To serve, arrange the shrimp on a large platter or serving board. Transfer the dipping sauces to small bowls and place on or near platter. Fill the platter with vegetables and serve.
Aquaculture: just another word for fish farming? It's much more than that! 🐟
It’s a key solution for global food security and responsible seafood production.
Aquaculture means farming seafood like fish, shellfish, and seaweed for human consumption, and when done responsibly, it:
• Provides an efficient, high-quality protein for a growing population
• Helps reduce pressure on wild fish stocks
• Can deliver environmental benefits, like restoring habitats and filtering water
Responsible aquaculture isn’t just part of the future, it helps feed it.
#SeafoodWithStandards #ResponsibleSeafood
