Abstract

Aquaculture—the farming of fish, shellfish, and other aquatic organisms—has become indispensable in addressing the world’s rising demand for seafood. Yet, as the industry strives to reduce its dependence on fishmeal—a nutritionally valuable but costly and environmentally burdensome ingredient—it faces a new set of nutritional challenges. A recent review by Iheanacho et al. (2025) highlights that the challenge goes beyond replacing protein and fat; it involves a set of overlooked yet critical components known as bioactive compounds, which may hold the key to advancing sustainable and efficient fish farming.