A vital role for aquatic resources in feeding a hungry world

Abstract

Aquatic resources for food comprize marine and freshwater fish (and shellfish) and aquatic plants. In the main, natural populations are harvested, with aquaculture increasingly augmenting supplies. The excellent nutritional value of fish (Carpenter, 1980), divided roughly into lean demersal (white fish) and fatty pelagic types is unquestionable. However, there are enormous numbers of potential consumers unaware of the value of fish as food, particularly in the developing world. Global