Offshore aquaculture pioneer, Forever Oceans, will appear for the first time at Seafood Expo North American in Boston, March 12-14, at booth #3073. The company was recognized this month by Fast Company magazine as one of the world’s most innovative food companies for 2023.
“We’re arriving in Boston this year riding a wave of momentum,” says Bill Bien, CEO of Forever Oceans. “The Fast Company recognition is a real honor – we receive the award alongside other impressive food & beverage innovators – and we continue to hear great feedback from the restaurants now serving our fish. We look forward to sharing our more sustainable, tech-driven approach to aquaculture and unparalleled product with this year’s Seafood Expo attendees.”
Forever Oceans is one of 10 food and beverage companies this year to receive Most Innovative Company recognition. Others include YouTube food influencer MrBeast, non-alcoholic beer company Athletic Brewing, and Tazo, for committing to source its entire tea supply chain from farms that use regenerative farming.
“What a strange and thrilling year it has been to honor this year’s Most Innovative Companies. This year’s list compiles some of the most cutting-edge groundbreakers who are changing our world every single day,” says Fast Company editor-in-chief Brendan Vaughan. “Everyone on this list does something completely, uniquely different, yet, they all have one thing in common: innovation,”
Fast Company’s editors and writers sought out the companies making the biggest strides around the globe. The World’s Most Innovative Companies is Fast Company’s signature franchise and one of its most highly anticipated editorial efforts of the year. It provides a firsthand look at the inspiring and innovative efforts of companies across all sectors of the economy.
At booth #3073 within Boston’s North American Seafood Festival this year, a stable of Forever Oceans-affiliated chefs will prepare delectable bites for guests featuring Forever Oceans Kanpachi. Collectively, they plan to serve up to 1,200 samples each day. The chefs on hand will include:
- Masa Endo, Sushi Chef, The Jonathan Club, Los Angeles
- Andres Prussing, Executive Chef, UNC Charlotte Marriott & Conference Center
- Liwei Liao, Chef and Dry-Aged Fish Monger, The Dry Aged Fish Guy
- Jamie Bostian, Executive Chef, The Pines at Davidson
- Mark Allison, Corporate Executive Chef, Forever Oceans
The chefs will prepare sashimi and nigiri using both Forever Ocean’s premium fresh Kanpachi as well Chef Liwei’s dry-aged Kanpachi.
“Forever Oceans fish is truly a special product, from both a quality and sustainability standpoint,” says Chef Masa Endo, a longtime informal advisor to the company and member of Forever Ocean’s 50-chef Culinary Board. “It also lends itself so well to the dry aging process, so it’s a treat that conference attendees will get to experience preparations that showcase both types of Kanpachi.”
Chef Masa will prepare Forever Oceans nigiri made with ultra-premium Yuki Tsubaki Koshihikari rice from Niigata Prefecture and finished with brushed nikiri sauce and a drop of yuzu kosho.
More than 75 restaurants across the country now feature Forever Oceans Kanpachi on their menus.
