The dietary value of fish resulting from both (farmed or wild-caught) production methods is equal. Many species of fish and shellfish can be raised on farms or caught from the wild. Although many waters are managed through quotas on the number of fish that can be caught and restrictions on the size of fish that can be harvested, the breeding, feeding, and growth of the fish are not managed by humans in any way. The National Marine Fisheries Service identifies areas considered essential to living marine resources and regulates the use of these areas so that the habitats remain healthy, sustainable, and productive. Wild harvest commercial fishermen work closely with government agencies to help ensure that wild stocks are not overfished in US waters. Some of the seafood we eat is supplied through fishing. This seafood is usually labeled as wild-caught and is harvested using nets, trawls, or other devices. World-wide, the seafood most commonly farmed are shrimp and salmon. In the United States, trout and catfish are the most commonly farmed fish species. Regardless of the type of system, it is considered a farm if humans manage the breeding, feeding, and growth of the fish. These farms use the same water and habitat as wild fish, but keep their fish in separate enclosures. Other fish farms follow similar principles, but use a cage system in a natural water source such as a lake or ocean. These farms manage their water (flow, oxygen levels, etc.) and the growth of fish from the fertilization of eggs until harvest.

Fish-farming can involve raising fish commercially in tanks or other man-made enclosures such as ponds or concrete fish runs.

Aquaculture is the farming of aquatic organisms such as fish, crustaceans, mollusks, and aquatic plants. The seafood we purchase at retail markets can come from a variety of sources.

3 The American Heart Association and the Dietary Guidelines for Americans recommends eating two, 3.5 ounce servings of fish per week. Seafood is also a primary food source of omega-3 fatty acids, EPA, and DHA. Compared to other sources of protein, seafood is low in calories and saturated fat and rich in key nutrients including zinc, magnesium, phosphorous, potassium, and vitamins A, B12, and D. Seafood (fish and shellfish) are a nutrient-dense source of dietary protein.

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