Most people are unaware of where their food comes from beyond the fact that they buy it at a grocery store, let alone know how or where it was produced. It's only when some issue of contamination or food safety arises in the media that most people become aware that they don't know how grain is turned into bread, what's in the fancy cheese they buy, or what was fed to the fish on their plate, assuming that the fish or shrimp was produced by the aquaculture industry. This is a fairly safe assumption, given the fact that 50% of all fisheries/seafood products consumed worldwide in 2006 were produced by aquaculture. In the USA, the proportion is even higher for salmon, shrimp, catfish and tilapia, not to mention shellfish. One of the potential benefits of fish farming is that the quality of feed inputs is known or can be tested, leading to the prospect of producing farmed fish that are safe, nutritious, and tasty. However, there are risks associated with aquaculture feed, as several recent events have demonstrated. What are these risks and how can they be minimized to ensure healthful and safe farmed fish for the consumer?.
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