Ask any mermaid you happen to see....

I'm a fan of tuna, in various ways from the more traditional tunafish salad, to the lightly grilled tuna steak, and also in sashimi, so it was with interest that I caught this AP news piece about the increase in tuna farming being done in the ocean:

The transformation happens in underwater pens that are 150 feet wide and 45 feet deep, where wild-caught bluefin are fattened on fresh sardines to develop the buttery texture prized in Japan.

Bluefin "ranches," which offer a reliable source of toro sushi that is higher in oil than lean fish straight off the boat, have popped up in waters from Spain to Australia. In the last decade, Mexico's Baja California and Southern California emerged as a chief source to the lucrative Japanese market.