On food and cooking the science and lore of the kitchen ( PDFDrive ) 358

a difference in the kitchen, is that the combination of limited water flow, limited exercise, and artificial feeds can affect the texture and flavor of farmed fish In taste tests, farmed trout, salmon, and catfish are perceived to be blander and softer than their wild counterparts Modern aquaculture is still young, and ongoing research and regulation will certainly solve some of these problems In the meantime, the most environmentally benign products of aquaculture are freshwater fish and a few saltwater fish (sturgeon, turbot) farmed on land, and molluscs farmed on seacoasts Concerned cooks and consumers can get up-to-date information about the health of fisheries and aquacultural practices from a number of public interest groups, including the Monterey Bay Aquarium in California Farmed Fish and Shellfish These are some commonly available fish and shellfish that are being farmed on a commercial scale at the beginning of the 21st century Freshwater Fish Carp Tilapia Catfish Trout (rainbow) Nile perch Eel Striped bass (hybrid) Saltwater Fish Salmon Sea Bass Sturgeon Trout (steelhead) Char Turbot ...These are some commonly available fish and shellfish that are being farmed on a commercial scale at the beginning of the 21st century Freshwater Fish Carp Tilapia Catfish Trout (rainbow)... Freshwater Fish Carp Tilapia Catfish Trout (rainbow) Nile perch Eel Striped bass (hybrid) Saltwater Fish Salmon Sea Bass Sturgeon Trout (steelhead) Char Turbot