There has been a lot of talk about which restaurants are serving wild vs farmed fish. Giving customers choices is very important, but only if we choose what we believe is the best option.Farmed salmon is wrong, but farmed trout is better? We can't hold wild steelhead out of the water, but we should kill (and eat) hatchery fish, both wild (as in not living in a pen until slaughter). What are your thoughts on this? I saw Icelandic Arctic Char on a menu recently. Claimed as sustainably farmed. Monterey Bay Aquarium's Seafood Watch agreed. Does anyone else make their choices based on the Seafood Watch?