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Fish is an important source of protein and nutrients consumed worldwide. Global fish consumption has increased faster than population growth and meat consumption since 1961, growing from 9 kg to 20.2 kg per capita annually. Asia now consumes over two-thirds of the world's 149 million tonnes of fish, while consumption in Europe, Japan and the US has decreased from 47% to 20%.

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14 views5 pages

Untitled Document

Fish is an important source of protein and nutrients consumed worldwide. Global fish consumption has increased faster than population growth and meat consumption since 1961, growing from 9 kg to 20.2 kg per capita annually. Asia now consumes over two-thirds of the world's 149 million tonnes of fish, while consumption in Europe, Japan and the US has decreased from 47% to 20%.

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Hajara Fawais
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Many species of fish are

caught by humans and


consumed as food in virtually
all regions around the world.
Fish has been an important
dietary source of protein and
other nutrients throughout
human history.
The English language does
not have a special culinary
name for food prepared from
fish like with other animals (as
with pig vs. pork), or as in
other languages (such as
Spanish pez vs. pescado). In
culinary and fishery contexts,
fish may include so-called
shellfish such as molluscs,
crustaceans, and
echinoderms; more
expansively, seafood covers
both fish and other marine life
[citation needed]
used as food.
Since 1961, the average
annual increase in global
apparent food fish
consumption (3.2 percent) has
outpaced population growth
(1.6 percent) and exceeded
consumption of meat from all
terrestrial animals, combined
(2.8 percent) and individually
(bovine, ovine, porcine, etc.),
except poultry (4.9 percent). In
per capita terms, food fish
consumption has grown from
9.0 kg (19.8 lb) in 1961 to 20.2
kg (45 lb) in 2015, at an
average rate of about 1.5
[1]
percent per year. The
expansion in consumption has
been driven not only by
increased production, but also
by a combination of many
other factors, including
reduced wastage, better
utilization, improved
distribution channels and
growing consumer demand,
linked with population growth,
rising disposable incomes and
[1]
urbanization.
Europe, Japan and the United
States of America together
accounted for 47 percent of
the world's total food fish
consumption in 1961, but only
about 20 percent in 2015. Of
the global total of 149 million
tonnes in 2015, Asia
consumed more than two-
thirds (106 million tonnes at
[1]
24.0 kg per capita). Oceania
and Africa consumed the
lowest share. The shift is the
result of structural changes in
the sector and in particular the
growing role of Asian
countries in fish production, as
well as a significant gap
between the economic growth
rates of the world's more
mature fish markets and those
of many increasingly important
emerging markets around the
world, particularly in Asia.

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