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Aquaculture is the farming of aquatic organisms under controlled conditions for the purposes of food production, stocking, or restoration. It spans a range of species, including fish, mollusks, crustaceans, and aquatic plants, and can take place in freshwater, brackish, or marine environments, from hatcheries to grow-out farms.

Production methods vary by scale and species. Extensive systems rely on natural productivity with minimal inputs; semi-intensive and intensive systems use supplemental feeding and higher stocking densities. Infrastructure includes ponds, tanks, cages, and raceways, as well as recirculating aquaculture systems. Integrated multi-trophic aquaculture combines species at different trophic levels to improve resource efficiency and waste utilization.

Economically, aquaculture contributes significantly to global seafood supply, rural development, and employment. Growing demand for seafood protein—driven by population growth and rising incomes—has expanded production, while competition for fishery resources and feeds remains a consideration.

Environmental and social considerations include potential benefits such as reducing pressure on wild stocks and enhancing food security, along with risks like water pollution, habitat alteration, disease, and genetic effects from escaped individuals. Sustainable practice emphasizes site selection, water quality management, waste treatment, responsible feeding, and biosecurity. Certification schemes and regulatory frameworks promote transparency, accountability, and environmental performance.

Policy, research, and industry focus on sustainability, climate resilience, and innovation to ensure aquaculture remains a viable, safe, and equitable source of aquatic foods.