Can bluefin tuna farms work?

In pens off Baja, an Icelandic company is raising the fish, a delicacy whose numbers have plummeted in recent years. It hopes to please consumers and environmentalists too.

Posted on July 21, 2011 by Adam Yamaguchi and Zach Slobig, Special to the Los Angeles Times

Scrawled on the white board hung behind the bar at Noshi Sushi in Los Angeles, the word "otoro" (fatty tuna) beckons seafood lovers. For the connoisseur, this is the main attraction, the filet mignon of sushi.

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