Fish
Introduction
Nutrition
Trout is an excellent source of protein and iron, a good source of niacin and riboflavin (B2), and a source of thiamine (B) and Vitamin C.
History
Aquaculture is centuries old and is widespread in Asia. Until the 1980’s, more than 70% of world supply came from China, Japan, Korea and the Philippines.
It's a relatively new industry to Canada. In Ontario fish culture goes back to about 1866 but it was only in 1962 that changes to the Game and Fish Act permitted commercial fish raising for stocking and later for human consumption.
Ontario's initial 16 fish farms have grown to more than 200 today.