Farmed fish generally has a bad reputation among chefs, and there used to be good reason for that. In years past there were problems with excessive pollution from aquaculture facilities, and excessive antibiotic use and poor-quality seafood can remain problematic.
Taking the stink out of farmed fish
Aquaculture is a lot better than it used to be, but it’s hard to convince chefs
Correction: March 27, 2019
This story has been updated with the correct spelling of Jill Kauffman Johnson's name.