freeMem:124,422,208 totMem:453,312,512 reqNum:1069119 openSessions:0 generationTime:2013/05/19 17:19:04
979 Topics - 5229 Related Knowledge - 11257 Members - 47 Editors
Navigate the Atlas:
Text-only Printer-friendly version
Although there are a variety of uses for fisheries resources, the most common is as a source of food. Fisheries resources are now producing a record quantity of food and other benefits for humanity. The proportion of global fish production used for direct human consumption rose during the 1990s from 71 percent in 1990 to 76 percent by 2002. Consumption of fresh fish grew significantly during the 1990s, complemented by a decline in demand for canned fish.
Fish not used for direct human consumption is reduced to fishmeal and oil. Fishmeal is used as feed, mainly for pigs and chickens, although carnivorous aquatic species such as salmon, shrimp and bream (less than 10% of world aquaculture production) also consume fishmeal.
Fish represents a valuable source of proteins and nutrients in the diet of many countries and its importance in contributing to food security is rising significantly. The total food supply available from fisheries in live weight terms is estimated to be slightly higher than 16 kilos per year for each of the world's inhabitants. This figure has more than doubled since 1950 (at about 7 kilos per capita) as production has kept pace with population growth. These figures need to be viewed with some caution as they do not represent individual consumption, which can only accurately be assessed in countries where food consumption surveys have been carried out.
Post-harvest handling, processing and transportation of fish require particular care in order to ensure proper quality and safety. Retaining the nutritional value of the fish, preserving the benefits of its rich composition and avoiding costly and debilitating effects of fish-borne illnesses are vital.
|Title||A study of the options for utilization of bycatch and discards from marine capture fisheries
( BOOK )
|Author(s) / Editor(s)|| Clucas, Ivor|
|Description||Fish are discarded for various reasons at sea, representing a waste of fishery resources and potential food. Although the exact quantities wasted might be disputed, the amount of fish wasted through discarding is large. One of the options that is apparent for overcoming the problems of discards in fisheries is that more of the fish should be used for human consumption, assuming that it is consistent with responsible fisheries management practices. This would not only overcome the apparent waste of resources but would also add more valuable fish protein to the food balance of many people. This paper brings together information, on the species and where possible the quantities of fish that are presently discarded. Information on attempts and trends that have been and are being made to make use of these potential discards are used to illustrate the successes and failures which might help to guide further efforts in fuller utilisation of the fish resources. It is apparent that more systematic information is required regarding the quantity and composition of discards in many fisheries. It also seems from past experience that successful use of bycatch is usually market lead and that efforts should continue to assist in identifying suitable marketing and product development opportunities where appropriate.The FAO Fisheries Circular is a vehicle for the distribution of short or ephemeral notes, lists, etc., including provisional versions of documents to be issued later in other series.|
|Type of Book|| Book|
|Purchase Info URL||http://www.fao.org/icatalog/inter-e.htm|
|Publisher|| Food and Agriculture Organization of the United Nations Rome (Italy)
|Publication Location||Rome (Italy)|
|Publication Date||October 2001|
|Related to Topics||Fish and seafood utilization
| || |