Located off the coast of Panama, the world’s largest open-ocean fish farm raises hundreds of thousands of cobia fish in colossal underwater pods. Brian O’Hanlon, whose company runs the farms, hopes to bring this sustainable aquaculture approach to more coasts, and cobia to more plates.

He arrived at cobia as the holy grail. Unlike salmon, it goes from egg to 11-pound (5-kilogram) fish in about a year (salmon takes three). Unlike tilapia, it is sashimi-grade fish that can be used for high-end sushi. Unlike carp, it doesn’t taste fishy.

Read more about cobia and this style of fish farming: Cobia Farming

By 2050 we’ll need to feed two billion more people. Click here for a special eight-month series exploring how we can do that—without overwhelming the planet: http://food.nationalgeographic.com.

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