aquaculture

aq·ua·cul·ture  (kw-klchr, äkw-) also aq·ui·cul·ture (kw-klchr, äkw-)

n. In both senses also called aquafarming.

1. The science, art, and business of cultivating marine or freshwater food fish or shellfish, such as oysters, clams, salmon, and trout, under controlled conditions.

2. Hydroponics.

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aqua·cultur·al adj.

aqua·cultur·ist n.

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aquaculture [ˈækwəˌkʌltʃə], aquiculture

n

(Life Sciences & Allied Applications / Agriculture) the cultivation of freshwater and marine resources, both plant and animal, for human consumption or use

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aq•ua•cul•ture (ˈæk wəˌkʌl tʃər, ˈɑ kwə-)

n.

the cultivation of aquatic animals or plants in a natural or controlled environment.

[1865–70]

aq`ua•cul′tur•al, adj.

aq`ua•cul′tur•ist, n.

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aquaculture  (kw-klchr, äkw-)

1. The science of cultivating marine or freshwater food fish, such as salmon and trout, or shellfish, such as oysters and clams, under controlled conditions.

2. See hydroponics.

Thesaurus

Noun

1.

aquaculture - rearing aquatic animals or cultivating aquatic plants for food cultivation - (agriculture) production of food by preparing the land to grow crops (especially on a large scale)

Translations

aquaculture

n → Aquakultur f