The '2025 Sea Farm Show', the largest marine aquaculture exhibition in the country, opened on the 7th at the aT Center in Seocho-gu, Seoul. Jointly hosted by Dong-A Ilbo, Channel A, and the Ministry of Oceans and Fisheries, the exhibition runs until the 9th under the theme 'The Future of Smart Aquaculture Opened by AI and Advanced Technology'. Local governments, public institutions, and companies have set up a total of 150 booths to showcase smart aquaculture technology utilizing artificial intelligence (AI). In particular, they introduced dishes using domestic seafood and conducted experiential events to enhance visitor satisfaction.

● New technology based on deep learning applied to aquaculture

Upon entering the exhibition hall in the morning, a tank full of olive flounders at the booth of the Korea Fisheries Infrastructure Promotion Agency, under the Ministry of Oceans and Fisheries, caught the eye. The tank was equipped with an automatic feeder. This technology detects the movement of fish via a smartphone and analyzes water temperature and quality to automatically supply food when needed. It is highly regarded for its convenience as fishermen do not need to generate or accumulate data separately to detect feeding responses. Kim Yeoreum, a researcher (32) at Mokpo University's Smart Aquafarm Research Institute, who developed the automatic feeder, stated, "If the algorithm is properly applied, it is expected to prevent water quality deterioration due to excessive feed supply and growth imbalance of aquaculture seafood."

Jang Seong-cheol, a researcher interested in smart aquaculture, said, "I think innovation using AI or smart aquaculture is necessary for Korean fisheries, and I heard that the Ministry of Oceans and Fisheries is making a lot of efforts," adding, "I came to see what specific changes are taking place." Jeon Jae-soo, Minister of Oceans and Fisheries, also emphasized in his opening speech, "Our fishing villages, fishermen, fisheries, and aquaculture are in a situation where they cannot avoid the climate crisis and regional extinction crisis we face," and "I hope the aquaculture exhibition will be a meaningful event to confirm the value and potential of the sea."

After the opening ceremony, a tasting event was held at the booth of the National Federation of Fisheries Cooperatives, where Chef Lee Pil-woo, a professor of hotel culinary arts at Daelim University, showcased dishes made with seafood. Utilizing species like rockfish, red sea bream, and abalone, which were heavily affected by high temperatures and red tides, dishes such as red sea bream steak, catfish fry with seaweed pesto risotto, rockfish galantine salad, and abalone drinks were presented. A representative from the National Federation of Fisheries Cooperatives explained, "This was prepared as an effort to promote the consumption of heavily affected species and aquaculture seafood."

● Diverse experiences for sensory satisfaction

At the experiential booths set up at the venue, the laughter of children could be heard from time to time. In the loach catching experience, four-year-old children sat side by side at the tank, smiling brightly as they lifted the loaches caught with nets. Byun Ji-young (41), a kindergarten teacher, said, "An aquarium is just for looking at fish, but here you can catch them yourself and learn that they are ingredients, which seems like a good opportunity to get closer to the sea."

Next to it, participants could make their own laver. Lee Seo-yoon, a five-year-old who participated in the laver drying experience, said, "The texture of the laver was slippery and fun," adding, "I want to try it again next time," with a smile. Han Jae-ho (29) said, "It was nice to know how the laver I usually eat is made."

In the afternoon, visitors gathered in groups to decorate pots made from shellfish and other seafood by-products during the crafting experience. As the event was limited to 100 items per day, people lined up to wait their turn. Kim Eun-hye (46), who completed the experience, said, "I visited last year as well, and the various experiences left a good memory, so I came again this year. It was refreshing to see various products made from shellfish, and I plan to bring my mother tomorrow to make more." Seafood by-products refer to bones, fins, shells, etc., that occur incidentally during the production, processing, and distribution of seafood, containing many useful components such as proteins, which can replace cosmetic ingredients or plastic products, thus having high resource recyclability.

At the seafood tasting corners set up throughout the exhibition hall, dozens of visitors lined up to wait their turn. Park Woong-geun (74), who tasted stir-fried catfish, said, "It's the first time I've eaten catfish as a stir-fry instead of a soup," adding, "The unique taste is memorable."

The exhibition is expected to continue attracting weekend visitors. On the 8th and 9th, from 1 to 2 p.m., a sea knowledge-related OX quiz called 'Challenge SEA Golden Bell' will take place, and from 3 to 4 p.m. on the 8th and from 11 a.m. to 12 p.m. on the 9th, a live demonstration of a seafood auction in an actual auction format will be held.

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