Why Consumers Should Soon Prefer Farmed Seafood, Not Wild-Caught!
Published on Dec 5, 2014

Farmed Seafood

Why Consumers Should Soon Prefer Farmed Seafood, Not Wild-Caught!

In the article, “There Aren’t Plenty of Fish in the Sea” by Marian Swain goes into detail on about how the rapid expansion of aquaculture has not been without tradeoffs, and, arguably, its dramatic rise contributed to our wariness of fish farms today.

Marian goes on to explain on that in the not-so-distant future, however, the reverse may hold true: Consumers may be aghast to find out that their sustainably farmed halibut was actually trawled from a commercial fishery. After all, seafood remains one of the last types of foods that we harvest from the wild at a commercial level, and fully 90 percent of the world’s fisheries are deemed overexploited or exhausted. This year, according to the U.N. Food and Agriculture Organization (FAO), aquaculture surpassed wild capture as our main source of seafood for the first time. That makes 2014 the year of “peak wild fish.”

In the early days of aquaculture, the dream was to reinvent the economic, social, and technical practice of fish production—“Blue Revolution” much in the same way that the Green Revolution had transformed agriculture. Famed undersea explorer Jacques Cousteau captured this hope when he wrote in 1973, “With earth’s burgeoning human populations to feed, we must turn to the sea with new understanding and new technology.”

As chefs and consumers pay more attention to the consequences of overfishing, farmed fish are coming into the mainstream. The United States and other developed countries are leading the way to a future where all aquaculture can be conducted sustainably and can relieve pressure on ocean ecosystems and dangerously overfished species. In the not-too-distant future, when you see farmed salmon on the menu, you might worry that it’s actually wild.

Read the full article here: