The author begins with a discussion of the popularity of Atlantic Salmon in her now-home of Norway. Just as crop and meat yields have increased, so too have fisheries. “The story of aquaculture is simply that of meat production, only underwater,” she notes (60).

Salmon, once an expensive fish served only on special occasions, is now available even at a place like McDonald’s. Fishermen have learned to farm fish—a practice called aquaculture—to produce much higher yields than possible via traditional methods. In aquaculture, species such as Atlantic Salmon are raised in underwater cages, fed generously, dosed with antibiotics, and eventually processed for market. Seaweed is also farmed for fertilizer, food preservatives, and use in beauty and household products.