Half of the fish we eat is farmed. Read about how at least some of it is raised in this excellent article on Chinese aquaculture in yesterday's New York Times.
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I always assumed that all aquaculture was created equal. Fish farms produced massive algae blooms and fecal waste, polluted the coast and corrupted wild fish stock. (Of course, I'm still not sure that aquaculture isn't preferable to massive overfishing of the Cod-in-Newfoundland variety.
Salmon farmers have to convert their open salmon pens to closed-containment systems in five years--at least that's the recommendation approved by the aquaculture committee of the British Columbia government last week. Not suprisingly, salmon farmers are outraged at the proposition.
In today's New York Times Magazine, there is a great short article on Fish-Flavored Fish to confuse your logic and your tastebuds.
Yesterday, the E.U. announced its decision to close the bluefin tuna fishery in the Mediterranean (that once vibrant, now empty) Sea for the remainder of the year.
Duck & Cover: Incoming baseline shift.
Soon people won't know what fish tastes like, unless it has been chemically tainted. Those carcinogens & antibiotics give your farmed fish that "zing" (or burning sensation) that you get no where else.