As we mentioned in the last article, aquaculture is the practice of cultivating aquatic organisms such as fish, shellfish, and aquatic plants. Aquaculture has deep roots in the United States, evolving from small-scale pond operations into a vital industry supporting food production, conservation, and economic growth.
The history of aquaculture in the U.S. dates back to the 19th century. In 1871, the U.S. Congress established the U.S. Commission of Fish and Fisheries (later part of the U.S. Fish and Wildlife Service) to investigate declining fish stocks and promote fish culture as a means of population enhancement. Early efforts focused on freshwater species such as brook trout and Atlantic salmon. Hatcheries were built to breed and release young fish into rivers and lakes, primarily for stock enhancement rather than commercial production.
Catfish Harvest – Alabama Extension
Throughout the early 20th century, aquaculture in the U.S. remained largely limited to public hatcheries. However, interest grew in farming species for food as global demand for seafood rose and wild fish stocks declined. By the 1960s and 1970s, technological advancements and growing scientific understanding helped shift aquaculture toward more commercial operations. Tilapia, catfish, and trout became prominent freshwater species cultivated for food. One of the earliest large-scale successes in U.S. aquaculture was the channel catfish industry in the southern states, particularly Mississippi. With ideal conditions and support from land-grant universities (extension), catfish farming expanded rapidly in the 1970s and 1980s, becoming a major contributor to U.S. aquaculture production. Simultaneously, research into saltwater aquaculture gained traction, with species such as oysters, clams, and mussels cultivated along the Atlantic, Gulf, and Pacific coasts.
In the 1980s and 1990s, the U.S. aquaculture industry continued to diversify. Marine finfish like striped bass, cobia, and salmon began to be farmed, though marine aquaculture in the U.S. has grown more slowly than in other countries due to regulatory, environmental, and spatial challenges. Despite these hurdles, shellfish aquaculture (especially oysters) has thrived in many coastal states, supported by improved hatchery technology and restoration efforts.
Workers Harvesting Oysters From Farm – Thomas Derbes II
Here in the Florida Panhandle, we have many examples of aquaculture, ranging from baitfish and shrimp to oysters and clams. Oyster farming might be the most recognizable operation, but there are other inland aquaculture operations that often go unnoticed. For example, the Blackwater Hatchery situated in Blackwater State Forest spawns and releases striped bass for stock enhancement purposes, and there is an inland shrimp farm in Gulf Shores, Alabama, where Auburn University performs valuable research on proper shrimp husbandry techniques.
Fresh Farmed Shrimp – Auburn University
Modern U.S. aquaculture continues to evolve with a focus on sustainability, innovation, and resilience. Advances in recirculating aquaculture systems (RAS), offshore farming, and integrated multi-trophic aquaculture (IMTA) aim to reduce environmental impacts while increasing efficiency. The federal government and several states have also launched initiatives to support responsible aquaculture growth to help meet the increasing demand for domestic seafood.
Today, aquaculture in the United States plays a multifaceted role. It contributes to sustainable seafood supply, supports habitat restoration, and even aids in scientific research and education. According to the National Oceanic and Atmospheric Administration (NOAA), U.S. aquaculture production is valued at over $1.5 billion annually, with shellfish accounting for a significant portion of that value.
From its humble origins in fish hatcheries to its current role in food security and environmental stewardship, aquaculture has become an essential part of America’s blue economy. As the industry moves forward, balancing productivity with environmental care remains at the heart of its future.
Aquaculture, the cultivation of aquatic organisms such as fish, shellfish, and aquatic plants, has a long and rich history that dates back thousands of years. As global demand for seafood has grown and wild fish stocks have declined, aquaculture has emerged as a crucial solution for sustainable food production. Many might not realize this, but aquaculture is one of the oldest forms of organized food cultivation in human history. This is the first article in a series we are calling Aquaculture 101.
The earliest known records of aquaculture come from ancient China around 4,000 years ago. Carp farming is believed to have begun during the Shang Dynasty (1600–1046 BCE), where farmers began trapping wild fish in ponds created by diverting water from rivers. Over time, they learned to breed, feed, and manage these fish more effectively. A book titled “The Chinese Fish Culture Classic” was written by Fan Lee, a politician turned fish culturist, around 475 BCE and it provides one of the earliest written manuals on fish farming, specifically detailing carp culture. To this day, aquaculture is very popular in China.
An Excerpt From Fan Li’s “The Chinese Fish Culture Classic” Written in 5th Century China – University of Maryland
In ancient Egypt, there are depictions dating back to 2500 BCE that show fish being held in ponds, possibly for controlled harvesting. The Greeks and Romans also practiced rudimentary aquaculture. The Roman naturalist Pliny the Elder wrote about oyster farming in the Mediterranean, which became a luxury industry among Roman elites. Oyster farming is still done in the Mediterranean, especially along the French Coast.
Across the world in ancient Hawaii, native peoples developed highly sophisticated aquaculture systems known as loko i‘a, engineered fishponds that used lava rock walls to trap and rear fish like mullet and milkfish. These systems were integrated with natural tidal flows and demonstrated an advanced understanding of ecology. Hawaii is now a leader in aquaculture innovation, especially in the aquarium trade.
Koi Farming in Japan – Dexter’s World
In Japan, fish cultivation began with the farming of koi and other carp species for food and ornamental purposes. By the medieval period, rice-fish farming, a method where fish were raised in flooded rice paddies, became widespread in many Asian countries. This practice not only provided a secondary source of food but also benefited the rice crops by reducing pests and fertilizing the soil. Japan’s Koi aquaculture is very sacred, and their breeding practices are typically protected with some fish going for over $10,000!
The practice spread slowly to Europe during the Middle Ages. Monasteries in central Europe played a key role in developing freshwater aquaculture, particularly with species like trout and carp. Monks often maintained fishponds to supply food during periods of fasting when meat was prohibited.
Oyster Farming in Wales, 1910 – Sutherland Shire Library
Modern aquaculture began taking shape in the 19th and 20th centuries with advances in biology, chemistry, and engineering. The development of artificial fish breeding, water filtration systems, and formulated feeds greatly enhanced productivity. Salmon farming began in Norway and Scotland in the 1960s and rapidly expanded worldwide. Shrimp farming took off in the 1980s, especially in Southeast Asia and Latin America.
Today, aquaculture is one of the fastest-growing sectors of food production. It now supplies over 50% of the world’s seafood, including fish like tilapia, catfish, salmon, and shellfish such as oysters and mussels. Innovations such as offshore fish cages, recirculating aquaculture systems (RAS), and integrated multi-trophic aquaculture (IMTA) continue to drive sustainability and efficiency.
From its humble beginnings in ancient ponds to high-tech operations across the globe, aquaculture has evolved into a cornerstone of global food security. As the world faces challenges like overfishing, climate change, and a growing population, aquaculture will play an increasingly vital role in feeding the planet. As we continue on our series, we will touch base on the different types of aquaculture found throughout the world and highlight some domestic aquaculture businesses.
Many of us are given that Birds and the Bees talk; another majority have had to give it as an adult to their kids. It is usually an awkward talk, but someone had to step up to the plate and put on a straight face. I am happy to be the one today to discuss one section of the Birds and the Bees of the Sea, batch spawning. Batch spawning, also known as broadcast spawning, is the coordinated release of gametes (sperm and eggs) into the water column. Batch spawning is not just relegated to fish, many species of invertebrates also batch spawn. Some of the most commonly encountered batch spawners include Florida Pompano (Trachinotus carolinus), Eastern Oyster (Crassostrea virginica), Red Drum (Sciaenops ocellatus), Red Snapper (Lutjanus campechanus), and Gag Grouper (Mycteroperca microlepis), to name a few. In fact, most gamefish species in the Gulf of Mexico are batch spawners. This has its advantages, but also has its major disadvantages. We will dive headfirst into a few representative species of saltwater organisms that batch spawn, and their respective life stages to help shed some light on reproduction in the marine world.
Baby Snapper – Thomas Derbes II
Eastern Oysters are a perfect representative for invertebrate batch spawning. I have gone over their life cycle in a previous article (Click Here), but I will just quickly go over their spawning habits and life history. Eastern Oysters typically spawn during the changing of the seasons, particularly from Spring to Summer and Summer to Fall. As humans, we see these changing temperatures and weather fronts as an opportunity for a new wardrobe, but these changes are triggers for oysters to spawn. Once one oyster releases their gametes into the water all of the mature oysters in the area will start releasing their gametes. Waiting to sense for other gametes in the water is a very smart tactic. This allows for a coordinated spawn between masses of oysters and (hopefully) increases the fertilization rate of the eggs. Since oysters cannot move, batch spawning is the most beneficial way for them to reproduce. Females can release anywhere from 2 to 70 million eggs in one spawning event, with only a dozen or so becoming adults. Since they are batch spawners, the larvae are left unprotected by the parents and suspended in the water column for the first few weeks, leaving them susceptible to predation by filter feeders and bad water quality. Once the larvae have reached the pediveliger stage, they will settle out and “walk” along the bottom of the estuary until they find a suitable place to call home, usually another oyster or hard substrate. After 1-3 years, the oyster will mature and begin batch spawning when conditions are ripe, and the cycle continues!
The Oyster Life Cycle – Maryland Sea Grant
Fish in the Lutjanidae (snapper) family are the perfect representative for batch spawning with fish. Snappers of all species are known to congregate and have mass spawning events typically around a full moon. The mutton snapper (Lutjanus analis) of South Florida and the Florida Keys are very well known for their ability to form massive congregations of tens of thousands of fish along the reef starting in April. Once the spawning commences, the mutton snapper will form a small subgroup of up to 20 fish in the late afternoon. This subgroup will travel to depths of up to 100ft to perform their spawning event. During this event, the female will signal to the males that she is about to release her eggs. The males will then rub up against the side of the female snapper, helping her release eggs while simultaneously releasing their milt (sperm). When the milt is released, the sperm is activated by the seawater and begins to swim. Eventually, the eggs are fertilized and an embryo is formed.
Massive Two-spot red snapper aggregation ready to spawn in Palau – R.J. Hamilton
18 – 24 hours later, the embryo is now a larval fish consisting of a yolk sac and lacking a mouth, eyes, and most organs. The yolk sac consists of amino acids and other nutrients that provide energy to the developing larvae. These larval fish have until their yolk sac runs out to develop the lacking vital organs, which usually takes between 24 – 48 hours. Only a very small percent of juvenile snapper make it to adulthood due to predation during their larval stage and predation as a juvenile. In fact, sharks and other large predators will prey on the snapper as they congregate and spawn, and filter feeders like manta rays are known to pass through an active spawning congregation to consume all the fertilized eggs and larval fish.
Well, I hope I didn’t scar anyone too badly. Batch spawning is fairly common in the marine biology world, and you can sometimes experience a spawning event without even knowing it. As for positives, this allows for many eggs to be fertilized at a time multiple times a season and for the larval fish and shellfish to be distributed through the estuary and reef via tides and waves. A major negative is the vulnerability of the juvenile and larval fish and shellfish, but the sheer number of eggs produced and fertilized helps outweigh the high potential for predation and unexplained loss of fertilized eggs and juveniles.
Day 2 of the Oyster South Symposium was the final day of presentations and the trade show, but it is also the day of the Shuck and Tell closing ceremonies. Another grey sky day greeted us, but the symposium was still full of oyster enthusiasts and farmers. Day 2’s talks focused more on marketing and the future of oyster farming, including discussion of a new program for Federal Crop Insurance and a panel of chefs discussing “What Chefs Want” when it comes to an oyster. The oyster disco ball also made an appearance, and I was finally able to snap a photo of that beauty!
The Famous Oyster Disco Ball! – Thomas Derbes II
Saturday’s talks started with a reflection of what Oyster South is and what it could be. Oyster South is a 501(c)(3) charitable organization that strives to connect communities and provide resources to support oyster farmers, cultivate thriving communities, and promote healthy waters (Oyster South’s Mission Statement Here). While South is in its name, the scope of Oyster South has become national with visitors and farmers from both coasts coming to collaborate and share stories of their oyster farms. I was able to talk with farmers from all over the USA, from California, Washington State to New Jersey, North Carolina and even Texas where oyster farming is still in its infancy.
After the reflection, we were treated to two awesome panels, one discussing what chefs look for in an oyster and another on making the most out of social media. Every chef has a different view of what they want in an oyster, but consistency and a certain salty yet umami taste came up as something they strive to serve. Social media also plays a major role in oyster farming and distribution. I remember when I was an oyster farmer, I quickly had to learn how to do social media as this was the best way to advertise and promote your product. Most people have Instagram or Facebook now-a-days, so being able to post your story and availability was always helpful in increasing your following and sales.
Talking About What Extension Can Do For You at Oyster South Symposium – Thomas Derbes II
After the lunch break, we had a Three-Minute Tech Talk Session. We heard from graduate students that needed input from the oyster community on their research topics, oyster farm innovators discussing their newest and greatest creations to help oyster farmers, and I was even given the opportunity to talk about what extension can do for oyster farmers. After the tech talks, we heard about the federal crop insurance program for oyster farmers, as well as a great talk from Julie Qiu (a well-known oyster blogger, advocate, writer, and founder of the Oyster Master Guild) on oyster stewardship and how important it is to oyster consumers and the oyster industry. Beth Walton, executive director of Oyster South, closed out the talks with Oyster South Looking Forward, and the future of Oyster South and oyster farming is very, very bright.
Before the Shuck and Tell, I was able to grab a quick “linner” at an incredible restaurant named Cochon. I had previously worked with a chef that came from Cochon, and his stories were the reason I made a reservation. The food in New Orleans is top notch, and Cochon was the cherry on top of a great gastronomy tour.
When it comes to oyster parties, the Shuck and Tell is the ultimate oyster experience. Farmers from all over got together to shuck their product and tell their story of why they oyster farm and the story of the oyster being shucked at the wonderful Southern Food and Beverage Museum (aka SOFAB). I was blessed enough to jump in and help shuck for some passionate oyster farmers and learn more about their farms and history. A relatively new oyster farmer at Salt Revival Oyster Company arranged for a second line to come through SOFAB, and it was an incredible way to cap off a great Oyster South weekend. The Coalition to Restore Coastal Louisiana was there to make sure all shells were recycled and used for future restoration projects.
Shucking With Salt Revival Oyster Company at the Shuck and Tell at SOFAB – Thomas Derbes II
The 2024 Oyster South Symposium was definitely one for the record books. The turnout was fantastic, and the camaraderie and collaboration between oyster farmers, researchers, and enthusiasts was a sight to behold. A major thank you to Bill and Beth Walton for always putting on an incredible symposium, and a big thank you to all the farmers who took time out of their busy schedule to share their oysters and stories. The Oyster South Symposium is an annual event, so keep your eyes peeled for the next symposium. I hope to see you at the next one in 2025!
The Second Line To Close Out Oyster South Symposium – Thomas Derbes II
This year, the non-profit organization Oyster South held their annual Oyster South Symposium in the Big Easy, aka New Orleans. First stop was the Director’s Welcome at Sidecar Patio and Oyster Bar Thursday night. Oyster farmers, researchers, distributors, educators, writers and fans from all over USA were treated to New Orleans favorites like red beans and rice and jambalaya, but the star of the party was inside the bar area underneath a disco ball oyster. I wish I had taken a picture, but the lure of oysters from the Gulf, East, and West Coasts held my attention. Being able to jump coasts from oyster to oyster was quite an experience, and to have them freshly shucked right in front of you with a knowledgeable shucker took it over the top.
An Awesome Oyster Bar Selection at Sidecar Patio and Oyster Bar – Thomas Derbes
Friday we were greeted with gray skies, but you couldn’t tell from the vibe inside of the Contemporary Arts Center. When you walked in, you were immediately introduced to the trade show wall to wall with oyster equipment and other oyster related things. Once through the trade show, you could take a seat and listen to a plethora of oyster talks. We listened to reports of oyster mortality and the intensive efforts being taken to address this issue, a panel of farmers discussing how their peers can get an alternative source of income from catering and tours, oyster hatchery and farm research updates, and stories of oyster farmers and chefs on what an oyster means to them. The future of oyster farming looks very bright, and researchers are doing great things to help build the strength and resiliency of oyster farming. After the talks, we visited the trade show again and caught up with friends, old and new.
Distinguished Panel of Oyster Farmers Discussing Alternate Income Opportunities – Thomas Derbes
Tomorrow brings more talks, and the amazing Shuck and Tell closing ceremonies. Stay tuned for a Part 2 and Overall Thoughts.
I felt it this morning. That first bit of humidity in the air. That sign that it might indeed be time to move my tropical plants back outside and consider digging in my raised beds this weekend. My seed catalogs are dog-eared, and my local garden store is flush with seedlings. But then I remember, the squirrels, oh how I loath them. They love to thwart all my soil-based gardening attempts, despite my feeble attempts to guard my crops. My option? Return to one of my first loves, aquaponics.
I have been practicing aquaculture as a career for over 30 years and aquaponics for about 15 of those. Aquaponics is a unique food production method that combines aquaculture with hydroponics, or the raising fish with raising plants in a typically soilless system. The fish produce waste nutrients that bacteria in the system convert into a form that the plants can utilize and extract from the water, thereby cleaning the water for the fish. The process is a bit more complex than that and I can spend all day talking about it but that is the short version. Aquaponics can be done in small homemade systems or very large commercial systems. There are hundreds of designs online and you can spend hours online viewing what others have done. My recommendation is to start with the research-based information that you can get for free from colleges and universities and then explore once you are confident in the basics.
In Florida, many types of fish and plants have been successfully grown in aquaponics, however, there are some legal restrictions on some species of fish, so be sure to check before deciding on what fish you will grow. I chose to grow catfish in my system and over the years produced multiple crops and varieties of lettuce, bok choy, pak choy, cherry tomatoes, Swiss chard, basil, turmeric, and snow peas; the sky is the limit.
