Spring Tilapia made an appearance in a recent stop on America's Blue Highway Tour, a cross-country journey exploring the people and places behind America's seafood, led by Leah Williams Stoker, founder of FishPros Network. In a piece titled "Time to EAT: Tasting America's Blue Highway," Stoker recounted eating fresh tilapia straight from the water at a Florida farm, the fish prepared outdoors by a longtime farm worker and served simply, alongside a Cuban sandwich with tomato, lettuce, and mayo.
She described it as unlike any tilapia she'd had before, a meal shared with new friends that stuck with her long after. Reflecting on the visit, she wrote that it was the moment she understood the difference between eating fish and experiencing where it comes from.
It's a fitting way to describe what we hope every visitor to the farm walks away with, whether they're a travel writer passing through or a partner sitting down to see where their tilapia comes from.
A note for longtime followers: this stop was credited under the Spring Genetics name. The company has since rebranded as Spring Tilapia, though the farm and the experience remain the same.
Read the full "America's Blue Highway Tour" post, and Leah's stops across the country, on LinkedIn.