Why is Organic Seafood Growing Everywhere But in the U.S.?

When you think about sustainable seafood—especially when it comes to aquaculture—does the term "organic" come to mind? For those people who have paid close attention for the past two decades (the USDA first started exploring how to define organic for aquaculture in 1999-2000), the term may ring a bell, but I assume for most chefs, “organic” and “seafood” are not terms...