Global seafood production provides a substantial portion of the world’s food supply. In 2022, total global seafood production reached a record 223.2 million metric tons, comprising 185.4 million metric tons of aquatic animals and 37.8 million metric tons of algae. Per capita annual consumption of aquatic animals rose to 20.7 kilograms in 2022.
Global seafood encompasses diverse aquatic life. Finfish like tuna, salmon, cod, pollock, and tilapia are widely consumed, alongside crustaceans such as shrimp and various mollusks. Tuna is a dominant global species, found in canned products and fresh forms for sushi. Shrimp is another major commodity, with considerable production from wild capture and farming.
In 2022, aquaculture, or farmed seafood, surpassed wild-capture fisheries for the first time. Aquaculture produced 130.9 million metric tons of aquatic animals, accounting for 51% of the total, while wild capture fisheries yielded 92.3 million metric tons. This highlights the growing reliance on farming to meet increasing global demand.
Asia leads global seafood production, contributing over 91% of aquaculture output in 2022. China is the world’s largest seafood producer and the top country for capture fisheries. Other significant capture fisheries producers include Indonesia, India, and Peru. Major aquaculture nations beyond China include Indonesia, India, Vietnam, and Norway.
China is the largest seafood consumer globally. Countries with high per capita consumption include the Maldives, Iceland, and various island nations, demonstrating seafood’s importance in diverse cultures. This global interconnectedness links distant markets through intricate supply chains.
The Journey from Ocean to Table
Bringing seafood from its aquatic source to consumers involves intricate steps. Wild-capture fisheries harvest marine life using various techniques. Common methods include trawling, dragging a net along the seafloor or through the water, and longlining, which uses a main line with baited hooks. Purse seining encircles schools of fish with a large net, pulling the bottom closed like a drawstring.
Aquaculture, or seafood farming, utilizes different approaches depending on the species and environment. Net pens are common for finfish like salmon, enclosing them in open water. Pond farming is widely used for species such as shrimp and tilapia in controlled, earthen enclosures. Recirculating aquaculture systems (RAS) grow fish in indoor tanks where water is treated and recirculated, minimizing water usage and discharge.
Once harvested, seafood undergoes immediate processing and preservation to maintain quality and extend shelf life. Initial steps include cleaning, gutting, and filleting. Preservation techniques are then applied, such as freezing, widely used for international transport, and canning, which provides a shelf-stable product. Smoking, salting, and drying are also traditional methods.
The journey continues through a complex distribution network. From landing ports, seafood moves to processing plants where it is prepared for market. It then enters international trade routes, often transported by air or sea in refrigerated containers. This global supply chain connects wholesale markets, retail outlets, fishmongers, and restaurants, making seafood accessible worldwide.
Ecological and Social Considerations
The global seafood industry faces environmental and social challenges. Overfishing remains a primary ecological concern, as fishing efforts often exceed fish stock reproductive capacity, leading to population declines. This can deplete species, disrupting marine food webs and ecosystem stability. In 2021, the proportion of marine stocks fished within biologically sustainable levels decreased to 62.3%, indicating continued pressure on wild resources.
Bycatch, the unintentional capture of non-target species, poses another environmental problem. Fishing gear can indiscriminately catch marine mammals, seabirds, and juvenile fish, many discarded. Certain fishing methods, such as bottom trawling, can also cause habitat destruction by damaging sensitive seafloor ecosystems like coral reefs and seagrass beds, which serve as vital nurseries and feeding grounds.
Marine pollution is another concern linked to seafood production. Ghost fishing gear, including lost or abandoned nets and traps, continues to catch and kill marine animals. Aquaculture operations can also contribute to localized pollution through the discharge of waste, uneaten feed, and chemicals, potentially affecting surrounding water quality and benthic habitats.
Social considerations also impact the global seafood industry. Working conditions on fishing vessels and in processing plants can be hazardous, with concerns about safety standards and fair wages. Coastal communities, many historically reliant on fishing for livelihoods and cultural identity, are vulnerable to changes in fish stocks or industry practices.
Navigating Towards Sustainable Practices
Sustainable practices and management strategies mitigate the global seafood industry’s negative impacts. Responsible fisheries management implements measures to ensure the long-term health of fish populations and ecosystems. These include setting catch limits based on scientific assessments and establishing fishing seasons to protect spawning periods.
Gear modifications reduce environmental impact by minimizing bycatch and habitat damage. Examples include using larger mesh sizes in nets to allow smaller fish to escape, or employing Turtle Excluder Devices (TEDs) in trawl nets to release sea turtles. Marine protected areas (MPAs) safeguard critical habitats and allow fish stocks to recover by restricting fishing activities.
Sustainable aquaculture focuses on practices that reduce the environmental footprint of farmed seafood. Innovations include more efficient feed formulations that reduce reliance on wild-caught fish, and improved waste management systems to minimize nutrient discharge. Disease management prevents outbreaks that could necessitate antibiotic use or spread to wild populations.
Seafood certification programs guide consumers toward sustainable choices. Organizations like the Marine Stewardship Council (MSC) certify wild-caught fisheries that meet sustainable fishing standards. The Aquaculture Stewardship Council (ASC) certifies responsibly farmed seafood. These labels provide consumers with information on origin and environmental performance, encouraging market-driven change.
Policy and international cooperation are important for effective seafood governance. National governments implement regulations to manage their fisheries resources. International agreements and regional fisheries management organizations (RFMOs) facilitate collaboration to manage shared fish stocks and address illegal, unreported, and unregulated (IUU) fishing.