How Yama Seafood President Nobu Yamanashi is carrying his father's legacy into the future

How Yama Seafood President Nobu Yamanashi is carrying his father's legacy into the future

The seafood sector is built on family-owned businesses that have been passed down from generation to generation. But inheriting a business looks very different today as automation, AI, and a shifting workforce are rewriting the rules of nearly every industry. In today's episode, Yama Seafood President Nobu Yamanashi shares what it's really like to take over a family business – how he's modernizing his father's company, building his own leadership identity, and where he plans to take Yama Seafood next. This episode was made possible by SeafoodSource Premium. Upgrade to a Premium Membership today using code DEEPDIVE Become a SeafoodSource Premium Member | SeafoodSource [https://www.seafoodsource.com/join?utm_source=website&utm_medium=email&utm_campaign=pod-prem&utm_content=digital] Theme music: "Relaxed Podcast Beat" by Tunetank via pixabay.com Find us on SeafoodSource.com [https://www.seafoodsource.com/seafoodsource-presents] or email astonge@divcom.com to share any show ideas or guest suggestions.

Creating a successful value-added seafood product with Aquamar Chef Brad Barnes

As Americans continue to seek high-protein, convenient, and affordable meals, frozen, value-added products have emerged as a major growth opportunity for the seafood industry. But turning that opportunity into a successful product is easier said than done. In today's episode, Aquamar Chef and President of Pure Food Consulting Brad Barnes walks us through how he developed Aquamar's new line of frozen meals and the lessons he learned along the way.

Exploring practical applications of AI in seafood with Manolin CEO Tony Chen

As AI evolves at breakneck speed, seafood companies are left to determine which technologies are actually worth adopting and which are just noise. In today's episode, we tackle that question with Tony Chen, CEO and co-founder of aquaculture data analytics firm Manolin. We caught up with him at Seafood Expo Global/Seafood Processing Global to explore how the technology is being used within the industry today, Manolin's vision for AI in aquaculture, and what the future may hold. This episode was made possible by SeafoodSource Premium. Upgrade to a Premium Membership today using code DEEPDIVE Become a SeafoodSource Premium Member | SeafoodSource [https://www.seafoodsource.com/join?utm_source=website&utm_medium=email&utm_campaign=pod-prem&utm_content=digital] Theme music: "Relaxed Podcast Beat" by Tunetank via pixabay.com Find us on SeafoodSource.com [https://www.seafoodsource.com/seafoodsource-presents] or email astonge@divcom.com to share any show ideas or guest suggestions.

How Shinkei Systems is using robotics to transform the way fish are killed

In today's episode, we sit down with Founder and CEO of Shinkei Systems Saif Khawaja to discuss how his company is scaling up the traditional Japanese fish slaughtering technique known as "ike jime". We cover Shinkei's flagship product Poseidon, its new quality control and tracking system NERA, and where the company is headed next. This episode was made possible by SeafoodSource Premium. Upgrade to a Premium Membership today using code DEEPDIVE Become a SeafoodSource Premium Member | SeafoodSource [https://www.seafoodsource.com/join?utm_source=website&utm_medium=email&utm_campaign=pod-prem&utm_content=digital] Theme music: "Relaxed Podcast Beat" by Tunetank via pixabay.com Find us on SeafoodSource.com [https://www.seafoodsource.com/seafoodsource-presents] or email astonge@divcom.com to share any show ideas or guest suggestions.

How "fishfluencer" James Sibley turned seafood into viral content

Breaking through on social media is a difficult task that much of the seafood industry continues to struggle with. In today's episode, we sit down with James Sibley, an aquaculture content creator with hundreds of thousands of followers across his SibleyAqua channels, to hear about his journey to becoming a "fishfluencer." Sibley discusses what makes seafood content go viral, the biggest mistakes companies make online, and his blueprint for building a meaningful social media presence in the seafood industry. This episode was made possible by SeafoodSource Premium. Upgrade to a Premium Membership today using code DEEPDIVE Become a SeafoodSource Premium Member | SeafoodSource [https://www.seafoodsource.com/join?utm_source=website&utm_medium=email&utm_campaign=pod-prem&utm_content=digital] Theme music: "Relaxed Podcast Beat" by Tunetank via pixabay.com Find us on SeafoodSource.com [https://www.seafoodsource.com/seafoodsource-presents] or email astonge@divcom.com to share any show ideas or guest suggestions.