The author argues that aquaculture is expanding because of diets made from ingredients sourced on land. That shift can reduce the need to use wild fish as feed, easing pressure on stocks already affected by fishing. As farmed production grows, it can also supply more protein without relying entirely on captured fish. The article responds to an earlier piece published by the same outlet and defends aquaculture as an efficient and sustainable source of protein. Its central claim is that the sector’s growth can lessen the burden on wild fisheries rather than worsen it. The text presents feed sources and the environmental performance of farmed fish as the two main issues in the debate.