A dramatically better seafood world is closer than you think

Seafood has blown past its iceberg lettuce stage and entered trendy greens territory, with eaters loading up on oceanic superfoods and falling in love with previously unknown species as fast as daters swipe right. Even inland-dwelling locavores can easily satisfy their seafood cravings. What once was waste is now a premium snack, or maybe a wallet. We get that farmed fish is good — in every sense of that word. Mystery fish are a thing of the past. Sustainability is a minimum standard, not a luxury.

Just two years ago, that’s what I thought the seafood world would look like in 2027. Back then, as I studied trends in consumer desires, seafood sustainability initiatives, technology and investment, I foresaw seven transformative changes happening within a decade.

At the time it seemed like I was surfing the edge of plausibility. But based on what I’ve learned from the 200 or so seafood innovators entering the Fish 2.0 network over this past year, it’s all happening — in many cases much faster than I expected. And it’s happening all over the world.

So what does the future of seafood look like today?

Our palates are getting schooled

I predicted more diverse seafood diets, and while lionfish is not (yet) the new kale, don’t be surprised to see it sitting atop a Caesar salad in a few years.

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