Neither, and both. It all depends on which type of seafood
you’re talking about. Here’s a quick rundown.  Margo True
Clams, oysters, scallops, mussels are the ideal farmed
seafood. In the wild, they may be harvested using hydraulic
dredges, which rip up the ocean floor.  Farming, on the other
hand, involves either raising the mollusks on beaches and hand-
raking to harvest, which has very little impact on the beach
itself; or growing them on strings hanging from floating
platforms or in metal-mesh sacks laid on floating racks, neither
of which does any environmental damage whatsoever.  Moreover,
these little bivalves eat plankton, so do nothing to deplete
other fish populations. And best of all, they’re filter feeders,
leaving the water cleaner than it was before. (Take an oyster
tour and tasting on California’s Tomales Bay.)    Either, as
long as you buy American (check the label on the package or the
sign at the fish counter). Farm-raised shrimp and prawns from
Asia and Latin America ― representing the vas