Aquaculture is the culture of any aquatic animal or plant in a marine environment or, put more simply, the culture of fish or shellfish in the sea or fresh water. The US National Oceanic and Atmospheric Administration (NOAA) defines aquaculture as “the breeding, rearing, and harvesting of plants and animals in all types of water environments”, including the open sea. Researchers and aquaculture producers are ‘farming’ all kinds of freshwater and marine species of fish, shellfish and plants. Aquaculture produces fish for human consumption, sport fish, bait fish, ornamental fish, crustaceans, molluscs, algae, sea vegetables and fish eggs. Aquaculture implies the breeding, rearing and harvesting of an organism from egg to adult by mastering the full lifecycle and controlling the growing process to ensure a sustainable source of high quality protein for human consumption. This is referred to as close cycle aquaculture and is a sustainable form of farming that meets the growing demand for sea food.