This episode provides information and useful tips for anyone interested in getting into the promising field of freshwater aquaculture and aquaponics. Experienced experts share their insights on how to successfully launch an aquacultural venture of your own.

Take an audio tour of Bell Aquaculture in Indiana, where the aquaculture of the future is being accomplished today. President Norman McCowan describes in detail the operations of this large-scale, vertically-integrated aquaculture farm and processing facility, where the long-term research of UW's Sea Grant has combined with private initiative to provide good jobs and a sustainable food resource for the Indiana economy.

Steve Eriksen from Whole Foods explains how meticulous Whole Foods Market is in establishing and maintaining renewable and safe sources for healthy seafood, how aquacultural products are verified for the store, and why it is important for people to understand and support sustainable aquaculture.

Due to highly-publicized findings about some poorly-run farms, many people associate aquaculture with contaminated fish and unsustainable husbandry practices. This episode explains what you need to know to make safe choices about fish, and also why you don't need to worry about contaminants in cultured fish that are raised in the United States. Issues regarding feed are addressed, and special attention is given to recent efforts to raise walleye in aquaculture.

Meet Will Allen and discover the exciting prospects of urban aquaculture in this concise video podcast.

Along with being Chief Food Officer, Leah Caplan is also a chef. In this episode she details Metcalfe's innovative approach to providing sustainable seafood for their customers. Along the way, she offers some interesting recipes and tips for preparing fish that will probably make you hungry.

Aquaculture specialists Jim Held and Chris Hartleb share their knowledge about this exciting trend in modern aquaculture, and why Wisconsin is playing such a large role in expanding the field.

The Seafood Center provides seafood for the Willy Street Co-op, and their customers have particular expectations that must be met by the fishmongers who work there. Craig Hopkins gives us an in-depth look at his work and demonstrates his thorough knowledge of seafood in this in-store interview.

Yellow perch present significant hurdles to aquaculturists but also promise rich rewards for those who can master the art of raising them. Aquaculture specialists Jim Held, Chris Hartleb, Fred Binkowski and Jim Hurley share their knowledge about the science of culturing yellow perch.

Human impact on the Great Lakes has forever changed the original ecosystem and has led to profound changes in the fisheries that have developed there. The history of the yellow perch fishery and many others is detailed, in particular the mysterious decline of the once-massive stocks of yellow perch.

A visit to an aquacultural production facility that raises yellow perch, and makes donations for the under-privileged.