Why is it illegal for me to sell wild venison, but I can go down to my local grocery store and buy fillets of wild Alaskan salmon?Why can I walk into a restaurant and order ceviche made with wild tuna, but if I try to sell breasts from wild mallards to this same restaurant, I could be arrested?Why is there such an accepted double standard between the commercialization of terrestrial wildlife and the market fishing for wild fish?The issue is at the top of my mind following a cover story last month in Time magazine that detailed the promise and the pitfalls of aquaculture, or fish farming. The main point of the piece is that we humans are eating more fish than ever, which is a good thing, since fish are good for our health. But the increasing harvest pressure on wild fish stocks is unsustainable, and is motivating an increase in aquaculture for many of the most popular species.The article’s author makes the point that fish are our “last wild food, but our oceans are being picked clean.” And he asks the question: “Can farming fish take the place of catching them?”