Florida-based Pine Island Redfish said it has exceeded its production goals for 2025 with the completion of its second harvest season, surpassing both its production and sales projections for the year.
The company harvested its first batch of redfish in March 2025, marking the culmination of two years of effort from CEO and Co-Founder Megan Sorby. With the second harvest, the company said it exceeded its targets by 35 percent and achieved peak densities for the species while also exceeding its feed conversion ratio (FCR), density, and growth curves.
“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.”
Pine Island Redfish launched in late 2023, with the goal of creating a commercial recirculating aquaculture system (RAS) facility for red drum while also using nutrients from the farm to help repopulate mangrove forests along Florida’s coast. It is currently operating out of a Sarasota, Florida-based demonstration facility, which is capable of producing 10 metric tons (MT) of red drum a year and has so far 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,” the company said.
The company sent those first redfish to local Publix grocery stores in Florida and has since sold fish to wholesale and foodservice partners and specialty seafood markets throughout Florida. The company said it is also prioritizing relationships with fine-dining restaurants, including Indigenous – a Sarasota restaurant which has focused on sustainable seafood.
Chef Steve Phelps of Indigenous is a founding member of the Chefs Board for the EDF Coalition for Sustainable Aquaculture and has been described as a top utilizer of aquaculture in the U.S.
Phelps has featured Pine Island's redfish on its menu since 2024 and continues to work with the company.
“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,” Phelps said. “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.”
The company said the successful production and positive consumer response to its fish has provided the foundation for its expansion plans. The company said it has now launched fundraising to support further development of its Florida site and is pursuing partnerships with nonprofit organizations to expand its mangrove restoration efforts.
The company did not disclose exact details on the scope of its fundraising.
“Our goal has always been to deliver a locally raised, sustainable redfish that exceeds expectations in quality, taste, and regeneration of the environment,” Sorby said.
