With production results exceeding goals on FCR, densities, and growth curve, the company has proven the case for expansion, and has launched fundraising to support further development of its Florida site.
The company achieved a total harvest 35% over target across two seasons. Achieving peak densities reported of the species, the company exceeded both production targets as well as projected growth and FCRs with fish in excess of 3 kg in 14 months. The company continues to distribute its product across both foodservice and retail markets.
“We are thrilled to report that Pine Island Redfish continues to improve its biological and harvest performance season over season,” said Megan Sorby, Co-Founder & CEO of Pine Island Redfish. “It demonstrates the tremendous potential of the species in RAS and is a testament to true prioritization of environmental sustainability delivering on production returns. We look forward to continued momentum and progress in 2026.”
In addition to its wholesale and foodservice partners, Pine Island Redfish is now available in specialty seafood markets throughout Florida, as well as major retail Publix stores across the state. Publix has been an avid supporter of sustainable seafood and increased domestic aquaculture production. The company has also prioritized relationships with select fine dining restaurants, including Indigenous in Sarasota.
“Educating chefs about responsible, forward-thinking farming practices is essential to the future of our food system. When we understand how our ingredients are raised, we can make choices that honor both flavor and the environment,” said Chef Steve Phelps, Founder of Indigenous Restaurant in Sarasota. Phelps has featured Pine Island Redfish on the Indigenous menu since 2024.
“Pine Island Redfish is a powerful example of what happens when farmers and chefs work hand-in-hand. What they’re doing goes far beyond supplying beautiful fish; they’re building a model for sustainability that every chef should be paying attention to.”
“We are so energized by the chef and consumer response to our fish. Particularly, we have really enjoyed the relationship between those that connect with our delicious fish but then fall in love with the farm and participate in restoration work with us. It is a great day when we see our fish on the plates of discerning customers, from home cooks shopping at Publix to guests dining in Florida’s top restaurants while knowing that those fish have contributed to greater coastal community resilience,” added Sorby. “Our goal has always been to deliver a locally raised, sustainable redfish that exceeds expectations in quality, taste, and regeneration of the environment.”
Pine Island Redfish uses recirculating aquaculture system (RAS) technology to farm redfish and also repurposes fish waste to cultivate nutrient-rich and climate-stabilizing plants, including mangroves. To date, Pine Island Redfish has cultivated more than 28,000 mangroves via community propagule collection events. By year’s end, Pine Island Redfish will have cultivated 45,000 mangroves, started in its nursery on the site of its future expansion in Pine Island, and deployed in restoration projects throughout the Gulf Coast region of Florida. In 2026, the company is also pursuing partnerships with non-profit organizations to expand the mangrove restoration efforts.
