Fisheries Lecture 11

Flashcards of key vocabulary and definitions from the lecture notes on global fisheries.

Capture Fisheries

Hunter/gatherer societies where fishes/shellfishes form a significant source of protein

Preservation Techniques (Historically)

Drying and salting/drying that allowed for distant capture and commerce

Developments in Preservation (Marine Fisheries)

Canning (mid 1800s) and Freezing (mid 1900s)

Exclusive Economic Zone

Area where a nation has special rights regarding the exploration and use of marine resources, including fisheries

Reduction Fisheries

Fishes for non-food uses (e.g., fish meal and fish oil)

Aquaculture

Farming of aquatic organisms, including fish, molluscs, crustaceans, and aquatic plants.

Global Fish Consumption (2019)

20.5 kg/person live wt/yr

Global Fish Consumption (as a source of animal protein in 2019)

17.0% (7% of total protein)

International Trade of Fisheries

$151 billion (7% decline from 2018)

Aquaculture production value (2020)

US$281.3 billion

National Strategic Plan for Aquaculture Research 3 Goals

Develop economic growth though aquaculture, improve aquaculture production technologies and inform decision making, uphold animal well being, product safety and nutritional value