More than 3.1 billion people depend on fish for at least 20%of their total animal protein intake, and a further 1.3 billion people for 15% of animal protein intake.
Fish consumption has increased from 9 kg per capita in 1961 to approximately 20 kg per capita today and is expected to reach 21.5 kg by 2024.
The most caught species at global level is the Peruvian anchoveta - a large percentage of which ends up as fishmeal and fish oil. It is followed by Alaska pollock, skipjack tuna, Atlantic herring and chub mackerel.
Often undervalued parts of the fish, like the head, viscera, and back-bones make up 30-70% of fish and are especially high in micronutrients.
Seafood is in practice the only natural source of iodine. This crucial nutrient serves several purposes like aiding thyroid function. It is also essential for the neurodevelopment of children.
Tuna bones used for fish powder can enrich traditional diets like maize flower with omega-3 fatty acids, vitamins and minerals such as iron, zinc and calcium.
Gaining popularity in African countries like Uganda, seafood powdersmade from by-products or lake sardines provide missing nutrients to the primarily grain or starch-based diets of the region.
Seafood products are among the most widely traded food commodities – totaling around US$ 145 billion per year.
35% of fish and seafood is lost or wasted – almost double the figures for losses for meat products.
8% of fish caught globally is thrown back into the sea. In most cases they are dead, drying or badly damaged.
` and ` The memory span of goldfish has long been underestimated but it's finally been revealed that their long-term memory can last for many months at least. Perhaps the most impressive example of a fish's memory is how, after several years, a salmon can follow her nose home. Amazingly, she remembers the specific smell of the stream in which she was born. Salmon will often battle strong currents, predators and even leap up waterfalls on this exhausting journey upstream.
