None of what we do would be possible without our partner fishermen. Over the past year, @ShinkeiSystems has scaled on every dimension. We've deployed robots across the US from Alaska down to California and from the Gulf up to New England. With 8 more fishermen and 11x the production capacity, we have ramped up Seremoni Grade distribution. We now have 8 species in 6 countries and are the first wild fresh black cod in a Tokyo auction in 13 years. We have transformed the lives of our partner fishermen. Many of our partners double the margins they take home in an industry where they have to worry if they will be paid on time. With risky jobs and razor thin margins, they finally receive the support they deserve. I'm excited for the next chapter of business that will unfold over the coming few weeks.

1/ THE SECRET BEHIND MICHELIN STAR FISH (THREAD): The market fish you’re eating are low quality. Learn this info to understand why market fish smell “fishy” and you're charged 10x at a high-end restaurant. 🐠🥢Let’s dive in🍣👇🏼