In 1988, we hit peak fish, with the worldwide catch (adjusted for Chinese over-reporting and the fluctuating Peruvian anchoveta fishery) topping out at 78 million tonnes (about 86 million U.S. tons). Species after species have crashed, from cod in the Atlantic to bluefin tuna in the Mediterranean. Gourmet trends have spelled doom for such formerly obscure species as Chilean sea bass, monkfish and orange roughy. Even pollock, the fish in the Filet-o-Fish sandwich, is now being overfished. Almost half the fish on our plates is now a product of aquaculture — and many farmed species, including shrimp and salmon, are fattened with the ground-up bodies of smaller, but perfectly edible species.