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US - The 2005 Dietary Guidelines, American Heart Association and American Institute for Cancer Research all recommend that people eat two servings or more of a variety of seafood per week.

As families are becoming more familiar with the health benefits of seafood - which can include reduced risk of heart disease, diabetes, cancer, depression and Alzheimer's disease - demand is on the rise.

The UN Food and Agriculture Organisation estimates an 80 million metric-ton gap between what wild-capture fisheries can provide sustainably and the growing demand for seafood worldwide. Aquaculture, or farmed fish, is filling that gap.