Creating a more delicious supply of fish that’s better for everyone.
We’re working towards a model where you can order directly from our fishers. Join the waitlist for access to our limited supply.
We’re working towards a model where you can order directly from our fishers. Join the waitlist for access to our limited supply.
Our fish are traceable from line to table, and they have more to offer in both flavor and texture–bringing new culinary experiences through more sustainable practices.
For partnerships and general inquiries contact hello@seremoni.fish
As humans, we treat food as more than just fuel. Food is a complex, nuanced experience of flavors, textures, feelings — and the unique relationship between them. It’s a connection to our ancestors, and conjurs emotions linked to our culture and collective memories. Over tens of thousands of years, our species has evolved in our approach to food.
As our populations have grown at an accelerated rate, so have our agrictultural practices and food systems. We are a voracious, resource hungry species. We hold convenience and profit as cultural ideals. As time has passed and our rate of consumption has increased, we find ourselves with an ecology that is on the brink of a crisis.
The commercial fishing industry is in our sights. Of the estimated 3 trillion fish living in our seas, we pull 1 trillion out of the water every year. Of those fish more than half are thrown out before boats reach docks. The waste is rampant. If that weren’t enough, the suffering that the fish endure is inhumane.
That evening, a couple arrives at a restaurant and are presented with Seremoni yellowtail three ways: as a pâté, a crudo with fresh horseradish, and grilled alongside braised mustard greens. They leave that night with the memory of the meal – the taste and texture of that yellowtail can’t help but be remembered.
A fish is caught off the coast of Brunswick, Maine. A fisher uses the ikejime method to prepare it for market. For the fisher, ikejime is about integrity. Their integrity as a third-generation fisher, the fish's integrity as a living being, and the integrity of the food it provides. The fish is purchased by a chef who prepares it for her seasonal menu. The morning is spent experimenting with her new discovery. Her first bite inspires her — it's like nothing she's ever tasted.
We hold ourselves to the highest standard for the integrity of our food and our ecosystem. Our fish are traceable from line to table. We’re innovating ikejime for sustainability at scale, working with local fishers, revered chefs and ethical retailers to develop a new supply of fish that’s better for everyone. We call it Seremoni.
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