Chef Diego Alcantara of La Mar in San Francisco preparing his Rainforest Paiche special dish — complete with fried fish scales!

Downstream is where artisan stewardship transforms into art — and dinner.

Chefs are using their power as tastemakers to support the upstream network and introduce diners to seafood beyond what they’ve tasted before.

Fishmongers are making this seafood available to home cooks.

And consumers who are looking for answers are finding them in branded seafood that links them back to the producers and place. 

Mouths full and bellies happy, they’re voting with their forks for a new vision and a cleaner future.