We farm the land, so why not the sea? Methods of aquaculture production have evolved over the past decades, becoming more efficient and sustainable as technology advances. Aquaculture's farm-to-table process can differ from species to species. The production chain begins in the hatchery and ends at the seafood counter. First, brood stock at hatcheries are bred to produce fertilized eggs which hatch and are raised to fingerling size (young juveniles). The juveniles remain there until large enough to survive in larger grow-out systems, such as  tanks, pens, or cages, where they reside until they have grown to market size. Once harvested, the fish or shellfish are transported to a processing facility, packaged, and delivered to food retailers and grocery stores. Each part of the process can vary with respect to its effect on the environment and the quality and safety of the seafood produced, which is why we have third-party certification programs. Seafood, and especially fish farms, have had issues in the past with respect to these four aspects of aquaculture, but certification programs seek to improve the fish farming industry across the globe by ensuring accountability and traceability. Additionally, production capacity of the farm impacts both the sustainability of the production and the financial stability of the farmers.