Contribution of Fish and Seafood to Global Food and Feed Supply: An Analysis of the FAO Food Balance Sheet for 2019

Abstract

Abstract The paper reviews the contribution of fish and seafood to food supply and feed supply at a global, regional and national level. Fish and seafood represents a healthier alternative to terrestrial meat and processed meat products; usually having a higher protein content on an edible fresh weight basis than terrestrial meats, are generally leaner and have a lower saturated fat content than terrestrial meats, and are unique in the animal kingdom as being a naturally rich source of heart-healthy long-chain omega-3 polyunsaturated fatty acids (eicosapentaenoic acid [EPA 20:5n-3] and docosahexaenoic acid [DHA 22:6n-3]), and are also generally a richer source of essential minerals and trace elements than most terrestrial meats (including Calcium, Phosphorus, Magnesium, Iron, Potassium, Sodium, Zinc, Copper, Manganese, Selenium, Iodine, Fluorine, and Trivalent chromium), and are also a richer source of several key vitamins than most terrestrial meats (including Vitamin A, Vitamin D, Vitamin E, Vitamin C, Vitamin B12, Folic acid, and Choline).