Aqquua LLC recently collaborated with the University of Miami’s Rosenstiel School of Marine and Atmospheric Science Aquaculture Program to bring canned mahi-mahi to the market. 

Mahi have traditionally posed intractable challenges for aquaculturists. The past several years have seen significant progress in the technology driving the cultivation of mahi-mahi at the University of Miami’s Experimental Hatchery (UMEH), notably in the critical larval and nursery stages. 

“The main obstacle to developing mahi-mahi into an ‘egg to market size,’ full cycle commercial venture has always been their behavior at the juveniles and growout stages,” said Dr. Daniel Benetti, Director of Aquaculture at the University of Miami\'s Rosenstiel School of Marine and Atmospheric Science.

In the meantime, the fish have been harvested before the growout stage. “When we tested them in the kitchen, we discovered that these fish were delicious, with much of the character of a full grown mahi at a tin-able size,\" stated Aqquua CEO Charlie Siebenberg.

Notably, these fish reach market size for their new application in 45 days. As a result, very little food goes into the production cycle, increasing the sustainability of the product. 

The product is being tested with the first 4,000 juveniles recently produced offered in olive oil and sea salt in two different can sizes and jars. To gauge buyers interest the company launched the product with the first jars shown at the North America Seafood Expo in Boston from March 11-13, 2018.  The product is targeted at selected buyers and distributors as well as chefs and restaurateurs who believe in quality product that are raised sustainably, and will be available on the market shortly.