A sustainable seafood initiative that aims to bridge the gap between fisheries and those who consume seafood.
Founded in 2018 by marine conservationist Divya Karnad and wildlife biologist Chaitanya Krishna, InSeason Fish is a sustainable seafood initiative based in Chennai. It is run by a collective of researchers, experts in marine biology, social scientists, educators, and artists, helping consumers make informed choices about seafood to support sustainable fishing across coastal India. By creating a supportive marine ecosystem—one that aids species conservation and is also a climate regulator—they aim to bridge the gap between fisheries and those who consume seafood.
InSeason Fish works closely with local fisherfolk, restaurants, consumers, and conservation organisations to promote responsible fishing practices. They curate resources like seafood guides, educational materials, and children’s games, while also consulting restaurants across India that want to meet sustainability standards or include sustainable seafood options on menus.
Key Areas of Work
Why We Love InSeason Fish
• Seasonal seafood calendar: To spread awareness about the different varieties of fish among consumers, and the best time to consume them, InSeason Fish has designed a seasonal seafood calendar. It is important to avoid consuming a type of fish in its breeding season, as it is necessary for them to survive. As the calendar takes into account the fact that fishes breed at different times of the year, it offers consumers alternatives each month, depending on the area they reside in. For instance, one should avoid Barramundi, Bluefin Trevally, and Blue Swimmer Crab in October on the west coast, and should instead consume Anchovy, Bigeye Snapper, or Black Pomfret.
• Researching sharks and rays: InSeason Fish has focused their research skills on sharks and rays because they are at the cusp of being part of people’s diets as well as commercial fishing in India. Despite a decline in shark fin trade in the country, the demand for meat trade and consumption remains high. There has been a drastic decline in shark populations globally, as the demand for its consumption has increased. In order to create awareness about the dangers of overconsumption of these species, as well as their conservation status and the threats they face, InSeason Fish created Sharks in India, a guide to the diverse species of sharks found in India’s waters.
How They Work
InSeason Fish’s work in numbers
Total number of states: 6, including Maharashtra, Goa, Kerala, Tamil Nadu, Andhra Pradesh, West Bengal
Total number of communities: >100, including fishing, seafood eating, food and beverage industry, and students)
Active projects: 7
Bridging the gap between seafood consumers and fishers
Traditionally, fish-eating was limited to the coastal belt in India. However, more recently, especially after COVID-19, there has been a shift in people’s diets across the country, including in-land regions, with people consuming more seafood. InSeason Fish creates a supportive environment for sustainable fisheries wherein they connect people who are interested in consuming sustainable seafood to the fisherfolk who are fishing sustainably—which includes being mindful of breeding seasons, using the right trawl, and avoiding overfishing. They also consider threatened marine species to understand the collateral damage based on current fishing practices, and why certain species may not be on our plates, but are still important for the functioning of the ecosystem.
They conduct ‘fishplorations’—or guided tours of fishing villages or fish markets to help consumers purchase sustainable fish. Here, consumers learn how the fish is caught, what trawl is best suited for catching fish, how it impacts the quality as well as the environment, and discern high quality fish.
Another way to determine the health of the ocean is by the presence of coral reefs and sandy seabeds. InSeason Fish educates consumers about the vegetation and microorganisms that burrow within the depths of the ocean, and how trawling them disturbs the ecosystem.
Working with local fishing communities for a healthier ocean
Researchers and conservationists at InSeason Fish maintain a close relationship with fishing communities across India as well as fisherfolk in Sri Lanka and Bangladesh to work in different capacities. For instance, they research fisheries by working with communities like fishers in Digha region, near the main harbours in West Bengal; they work with shark-fishing communities in Andhra Pradesh; they try to understand the repercussions of building sea walls and the impact of the climate crisis in Kerala; they work with small-scale communities in Goa to understand fish catch, as well as sharks and rays; and work with both trawl and small-scale fishers along with long liners in Tamil Nadu.
“If you go to a place where they are catching the fish and selling it too, then you should definitely buy it. There are some local markets selling fish that might be a few days old or frozen—I would avoid it,” says Divya. “But if you are in an inland area and don’t have access to markets, increase the variety of what you’re eating. Don’t keep eating the same pomfret and surmai—try new varieties to not only expand your diet but also improve the micronutrients you’re getting from seafood.” InSeason Fish also regularly partners with fisherfolk and marine life organisations to disseminate information about the health of water bodies and the coastal ecosystem via social media.
Partnering with restaurants and other organisations
Before the pandemic, InSeason Fish worked with individual restaurants as consultants for their seafood menus. At the time, they found that bigger restaurant chains were hesitant to diversify or change their menus based on seasonality. However, recent follow-up conversations revealed that these establishments are now more open to ideas as the consumer base itself is changing their eating preferences. InSeason Fish is now relooking at partnerships with restaurants in a way that ensures longevity by collaborating with organisations like the National Restaurant Association of India (NRAI), or hotel owners. These partnerships manifest through restaurants’ seafood menus, ‘fishplorations’ for chefs and restaurant staff, and tangible relationships between fisherfolk who fish sustainably and the restaurants.
They also collaborate with other organisations and knowledge-sharing platforms to spread awareness about ocean health, sustainable fishing, and traditional seafood recipes. For example, this Karapodi Kayi Masala Curry recipe was published in collaboration with The Locavore. They were also part of the Mumbai Koliwada Project in 2025, where they helped organise ‘A Dinner Against the Tide,’ an experience that attempted to redefine Mumbai’s relationship with the sea by featuring lesser-known, sustainable marine species and connecting chefs with local fishing communities.
How You Can Help
InSeason Fish is always looking for collaborators to support their mission of building awareness and encouraging seafood eaters to eat seasonally and diversify their tastes.
If you’re interested in working with InSeason Fish, or donating to them, write to them at divya@inseasonfish.com, or fill out the form on their website.
This story is part of our Organisation Partnership Program. At The Locavore, we strive to keep the practices of an organisation transparent and honest across all forms of partnerships.
