World fisheries—utilisation of catches

Abstract

After considering the early history of fish as food the paper places fish and fisheries within the context of the second millenium, with particular reference to the impact on European and N. American development. In the 20th century in nutritional terms, fish is seen more as an important source of micro-nutrients, minerals and essential fatty acids than protein. Per capita consumption of fish has risen on a global basis to 15 kg/head/year but projected population growth and mismanaged resources will make this difficult to sustain. Fish consumption, even in limited quantities, has been shown to protect against coronary heart disease and also tends to reduce low birth-weight. After decades of production, growth capture fisheries are levelling off, with future increases likely to come from aquaculture. However, up to 25% of marine catches are discarded and almost 30% is used for the production of fish meal and oil. International trade in fish has risen to US $50 000 million/year, representing 37% of fish for human consumption and tending to stimulate distribution of fresh and value-added products. Sustainable fish supplies for the future will be expected to be safer and traceable to their source.