There is little that people eat that isn't raised on some sort of farm. As humans over-fish the seas, some fish that were once trash fish are now on restaurant menus. Often, new and more appealing names are used.
I read recently that, in blind tasting, nobody can tell farm from wild-raised salmon.
I had a perfectly-grilled filet of Branzino last weekend in NYC, on a bed of lobster mashed taters. Even the crispy Branzino skin was delicious. I had never had Branzino before. It's European Sea Bass. It tastes like a small Striped Bass, which means very good and a little sweet. Then I saw this: Why does every restaurant in the USA have Branzino in the menu?
It didn't take long to learn that Local Ocean is farming Branzino in the Northeast US. People are farming Striped Bass too. Count me as in favor of this trend.