Chef Steve Phelps pictured with Megan Sorby, Founder and CEO of Pine Island Redfish.
Photo: Pine Island Redfish
Florida-based Pine Island Redfish has reported that its second harvest season delivered results well ahead of expectations, with its 2025 output surpassing forecasts for both production and sales.
According to the company, which farms red drum alongside halophytic plants in a land-based recirculating aquaculture system, performance indicators including feed conversion ratio, stocking density and growth curve all exceeded internal targets -- a development founder and CEO Megan Sorby says strengthens the rationale for a significant site expansion next year.
The aquaculture firm recorded a total harvest 35% above its target across two seasons, with its debut harvest having taken place in March. Sorby said the farm achieved densities at the upper end of what is reported for the species, with individual fish surpassing 3 kg after 14 months in the system.
“We are thrilled to report that Pine Island Redfish continues to improve its biological and harvest performance season over season,” Sorby said in a press release. “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.”
Chef Steve Phelps, Founder of Indigenous Restaurant in Sarasota.
The company's redfish is now sold through speciality seafood markets as well as via Florida employee-owned supermarket chain Publix, which promotes local aquaculture across Florida, in addition to featuring on the menus of high-end 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 of the restaurant Indigenous.
“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,” he added.
Sorby explained that consumer engagement has become an important part of the farm’s identity. “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,” she said. “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 nutrients from effluent streams to grow mangroves and other plants for coastal restoration.
Alongside fish production, the company uses nutrients from effluent streams to grow mangroves and salt-tolerant plants like sea purslane and barilla.
Pine Island Redfish said it has so far cultivated more than 28,000 mangroves, with a total of 45,000 expected by the end of the year. The plants are currently cultivated on the site earmarked for the company’s planned expansion, and are being used in coastal restoration initiatives across Florida’s Gulf region.
The company said it intends to expand its restoration activities in 2026 in collaboration with non-profit partners.