Humanity is likely to consume more fish and shellfish in the coming decades and, indeed, aquatic or “blue” foods could play an important role in creating a healthier, more sustainable food system. Preparing for that future requires better data on the types of fish that people eat, the nutritional benefits, sustainable expansion of aquaculture, the contributions of small-scale fisheries, and improved understanding of the local context for the food on our plates. Drawing on collaborations with over 100 researchers around the world, Fiorenza Micheli and Jim Leape provided new insights on how we can more sustainably manage the aquatic food sector.