Milestones — from strength to strength
1988
Founded by a UN aid worker in the deep oxygen-rich freshwater lakes of Java, Indonesia.
1991
Expanded into cage farming and opened our first hatchery.
1998
Started farming in Lake Toba, the world’s largest volcanic lake.
1998
Welcomed Aquafinca St. Peter Fish in Honduras to the Regal Springs® family.
2008
Expanded into Mexico’s Chiapas region, blessed with freshwater lakes.
2012
Opened our Amacohíte industrial complex in Mexico. Launched our first exports to the USA.
2018
Achieved ASC certification and 4 BAP stars in LATAM for tilapia.
2020
Accelerated sustainability program and kick-started our blue food movement.
2023
Today, we’re the largest producer of responsibly farmed premium tilapia, acting as a full solutions provider to retail and food service customers.
From a small local enterprise to #1 global force
Meet some of our “blue food champions”
Key to our “doing well by doing good” mission are the 5,000 dedicated people whose efforts and commitment ensure our sustainably farmed tilapia consistently meet the highest quality expectations.
Alois, CEO (left), grew up in the trout-rich mountains of the Austrian Alps. After a successful global career in food and beverages and agricultural businesses, he moved into fisheries in 2019, which was like a homecoming. Fabricio (right), who joined us over 15 years ago, has held various senior roles with the company. He is currently our Managing Director in Honduras.
Patrick, our hatchery manager in Mexico, Brazilian, Ph.D. in aquaculture, recently named one of the “top 10 under 40 years old best and brightest professionals in our global fish and seafood hatchery community” (Hatchery international, 2022), he believes that teaching people how to make fingerlings is the best way to preserve our wild fish stocks and meet the growing global demand for sustainable and healthy protein.
Katia, our HR Manager in Mexico, supports a diverse 1,000-strong workforce in Chiapas. Already a keen cook, Katia has been inspired by her colleagues, who’ve shared many exciting tilapia recipes based around Chiapas’ rich local cuisine.
Friska manages the water quality in tropical, monsoon-fed Lake Toba and is an expert in aquatic ecology. Because she fully understands the critical role of pure, oxygen-rich water in nurturing premium tilapia, she seldom strays far from Lake Toba’s beautiful shores.