A student tending to a fish tank at the University of Miami Experimental Fish Hatchery.
Researchers at the University of Miami Experimental Fish Hatchery raise various species, like these 17 day old mahi mahi larvae.
The University of Miami Aquaculture Program provides hands-on training for students wanting to work in the industry.
Cobia are a fast-growing fish with a mild flavor.
Hatchery Manager Ron Hoenig gives Changing Seas Producer Alexa Elliott a glimpse inside a cobia tank.
Cobia reach harvest size in about a year.
Cameraman Jeremy Nicholson at UM’s Experimental Hatchery.
Feeds are tested at UM to help keep the fish healthy and reduce environmental and economic costs.
Cameraman Sean Hickey films at Open Blue’s hatchery in Panama.
Cameraman Sean Hickey films a staff member feeding cobia at Open Blue’s hatchery in Panama.
Open Blue’s hatchery staff look on as cameramen Sean Hickey and Jeremy Nicholson plan the shot.
Juvenile cobia in a tank.
An employee mixes feed at Open Blue’s hatchery in Panama.
Fish larvae feed on rotifers, a type of zooplankton.
Changing Seas cameraman Sean Hickey films an Open Blue staff member mixing feed.
The offshore cages are usually submerged, but can me raised for maintenance and other tasks.
An Open Blue staff member climbs to the top of a cage for maintenance.
Open Blue’s Brian O’Hanlon and cameraman Jeremy Nicholson prepare to shoot drone shots of the offshore cages.
Changing Seas cameraman Sean Hickey films Brian O’Hanlon as he prepares to enter one of the cages.
Cobia inside the cage. Strong currents flush out effluent to keep the fish swimming in clean water.
Open Blue Founder Brian O’Hanlon being interviewed for the program.
Cameraman Sean Hickey hands his camera to Brian O’Hanlon who is already inside the cage.
Open Blue employees processing fish inside the plant.
Cameramen Sean Hickey and Jeremy Nicholson wearing proper sanitary gear before filming inside Open Blue’s processing plant in Panama City.
Executive Chef/Owner Cindy Hutson with pan seared Open Blue Cobia at her restaurant Zest in Miami.
Miami’s Zest Restaurant serves pan seared cobia with green banana mash, calabaza, cherry tomatoes and escarole in a Pernod scented clam broth.
Cobia sashimi is a popular dish prepared by Chef/Owner David Bracha at “The River Oyster Bar” in Miami.