Some types of aquaculture-raised (farmed) fish and crustaceans rely on wild-caught fish as feed for omega-3 fatty acids and micronutrients. But with the rapid and continuing rise of aquaculture, and the natural limits to the supply of forage fish (anchovies, herring, and their relatives), eventually this supply of feed will be exhausted. A new study now highlights ways in which the supply of fish food can be eked out further by: (1) reducing the proportion of feed that is based on wild-caught fish and switching to crop-based diets such as soy; (2) increasing catches of forage fish to maximum sustainable levels, adding 30% more catch compared to 2012 levels; (3) eliminating the addition of wild-caught feed to non-carnivorous farmed species; (4) eliminating forage fish from pig and poultry diets; (5) using trimmings from the processing of other wild-caught species as food for farmed fish; and (6) increasing the efficiency of farmed fish production. These adjustments offer a variety of pathways to ensure that forage fish are able to support aquaculture growth beyond the year 2050. The new work by Halley Froehlich (UC Santa Barbara, and SAFS alum), SAFS postdoc Nis Jacobsen, SAFS professor Tim Essington, and their coauthors, appears in the journal Nature Sustainability.