Aquaculture is an ancient practice that traces its roots back to early Asia, where farmers introduced fish into rice paddies, fostering a symbiotic relationship between plants, animals, and humans. This harmonious method of farming was later embraced by the Roman elite, who adapted the tradition by raising prized fish species in Assyrian-style vivariums and pioneering oyster farming techniques.

In Persia, sturgeon from the Caspian Sea became a source of caviar, initially valued for its medicinal properties. It wasn’t until Aristotle famously described caviar as “the eggs of the sturgeon, heralded into banquets with trumpets and flowers” that it became a celebrated delicacy across cultures.

Today, aquaculture has evolved into a global industry, yet its ancient traditions remain central to the development of low trophic aquaculture practices. In the South West of the UK, these time-honored techniques have been refined to produce some of the finest and most luxurious aquaculture products, readily available locally whilst cherished internationally.