Aquaculture is the practice of raising fish, aquatic plants and other aquatic species for commercial purposes. This book offers an insight into a diversity of topics related to aquaculture. It discusses fish nutrition, application of genetics in agriculture, present techniques for limiting lipid oxidation and melanosis in aquacultural products, and culture techniques and management. The text of this book has been written by leading experts from their respective areas. It will be a beneficial resource for students and professionals in aquaculture and biotechnology.