(ăkˈwə-kŭlˌchər, äˈkwə-) also aq·ui·cul·ture(ăkˈwĭ-kŭlˌchər, äˈkwĭ-)
noun In both senses also called aquafarming.
The science, art, and business of cultivating marine or freshwater food fish or shellfish, such as oysters, clams, salmon, and trout, under controlled conditions.