Wild-Caught and Farm-Raised Seafood

The seafood we eat can be classified into two categories: wild-caught and farm-raised (aquaculture). Each method has its advantages and disadvantages, and not all commercial fishing and fish farming operations are created equal. Some species (such as shrimp, salmon and oysters) are available both wild and farmed. We work closely with the New England Aquarium’s Sustainable Fisheries Initiative to identify the sources of wild-caught and farm-raised seafood products that promote the most ecologically sound and sustainable practices.

Wild-caught seafood refers to seafood collected in lakes, rivers or oceans. Commercial fishermen use a variety of techniques and equipment to harvest fish from the wild, including nets, hooks and lines, dredges and traps (also known as pots). Commercial fishing is steeped in history and tradition and many families have been involved in commercial fishing for generations. Commercial fishing and its associated operations also support entire communities in the U.S. and around the world.

Aquaculture is the process of farming or growing aquatic organisms such as fish and shellfish. There are many different production systems employed to grow fish, including net pens, ponds and tanks. Fish farming occurs on almost every continent around the world and is one of the fastest growing food-production sectors globally. Farm-raised products currently account for nearly half of all seafood produced and as demand for seafood continues to increase, aquaculture will be important for meeting that demand.