On food and cooking the science and lore of the kitchen ( PDFDrive ) 358
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adifferenceinthekitchen,isthatthe
combinationoflimitedwaterflow,limited
exercise,andartificialfeedscanaffectthe
textureandflavoroffarmedfish.Intaste
tests,farmedtrout,salmon,andcatfishare
perceivedtobeblanderandsofterthantheir
wildcounterparts.
Modernaquacultureisstillyoung,and
ongoingresearchandregulationwillcertainly
solvesomeoftheseproblems.Inthe
meantime,themostenvironmentallybenign
productsofaquaculturearefreshwaterfish
andafewsaltwaterfish(sturgeon,turbot)
farmedonland,andmolluscsfarmedon
seacoasts.Concernedcooksandconsumers
cangetup-to-dateinformationaboutthe
healthoffisheriesandaquaculturalpractices
fromanumberofpublicinterestgroups,
includingtheMontereyBayAquariumin
California.
FarmedFishandShellfish
These are some commonly available fish
and shellfish that are being farmed on a
commercial scale at the beginning of the
21stcentury.
FreshwaterFish
1.
2.
3.
4.
5.
6.
7.
Carp
Tilapia
Catfish
Trout(rainbow)
Nileperch
Eel
Stripedbass(hybrid)
SaltwaterFish
1.
2.
3.
4.
5.
6.
Salmon
SeaBass
Sturgeon
Trout(steelhead)
Char
Turbot
