Generally, a fishery is an entity engaged in raising or harvesting fish which is determined by some authority to be a fishery.According to the FAO, a fishery is typically defined in terms of the "people involved, species or type of fish, area of water or seabed, method of fishing, class of boats, purpose of the activities or a combination of the foregoing features". The definition often includes a combination of fish and fishers in a region, the latter fishing for similar species with similar gear types.
Fish are gill-bearing aquatic craniate animals that lack limbs with digits. They form a sister group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods. Because in this manner the term "fish" is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces is considered a typological, but not a phylogenetic classification.
A fisherman or fisher is someone who captures fish and other animals from a body of water, or gathers shellfish.
A fishery may involve the capture of wild fish or raising fish through fish farming or aquaculture.Directly or indirectly, the livelihood of over 500 million people in developing countries depends on fisheries and aquaculture. Overfishing, including the taking of fish beyond sustainable levels, is reducing fish stocks and employment in many world regions. A report by Prince Charles' International Sustainability Unit, the New York-based Environmental Defence Fund and 50in10 published in July 2014 estimated global fisheries were adding $270 billion a year to global GDP, but by full implementation of sustainable fishing, that figure could rise by as much as $50 billion.
Aquaculture, also known as aquafarming, is the farming of fish, crustaceans, molluscs, aquatic plants, algae, and other organisms. Aquaculture involves cultivating freshwater and saltwater populations under controlled conditions, and can be contrasted with commercial fishing, which is the harvesting of wild fish. Mariculture refers to aquaculture practiced in marine environments and in underwater habitats.
Overfishing is the removal of a species of fish from a body of water at a rate that the species cannot replenish in time, resulting in those species either becoming depleted or very underpopulated in that given area. Overfishing has spread all over the globe and has been present for centuries.
Fish stocks are subpopulations of a particular species of fish, for which intrinsic parameters are traditionally regarded as the significant factors determining the stock's population dynamics, while extrinsic factors are traditionally ignored.
Biology is the natural science that studies life and living organisms, including their physical structure, chemical processes, molecular interactions, physiological mechanisms, development and evolution. Despite the complexity of the science, there are certain unifying concepts that consolidate it into a single, coherent field. Biology recognizes the cell as the basic unit of life, genes as the basic unit of heredity, and evolution as the engine that propels the creation and extinction of species. Living organisms are open systems that survive by transforming energy and decreasing their local entropy to maintain a stable and vital condition defined as homeostasis.
The vertebral column, also known as the backbone or spine, is part of the axial skeleton. The vertebral column is the defining characteristic of a vertebrate in which the notochord found in all chordates has been replaced by a segmented series of bone: vertebrae separated by intervertebral discs. The vertebral column houses the spinal canal, a cavity that encloses and protects the spinal cord.
A gill is a respiratory organ found in many aquatic organisms that extracts dissolved oxygen from water and excretes carbon dioxide. The gills of some species, such as hermit crabs, have adapted to allow respiration on land provided they are kept moist. The microscopic structure of a gill presents a large surface area to the external environment. Branchia is the zoologists' name for gills.
Fisheries are harvested for their value (commercial, recreational or subsistence). They can be saltwater or freshwater, wild or farmed. Examples are the salmon fishery of Alaska, the cod fishery off the Lofoten islands, the tuna fishery of the Eastern Pacific, or the shrimp farm fisheries in China. Capture fisheries can be broadly classified as industrial scale, small-scale or artisanal, and recreational.
Commercial fishing is the activity of catching fish and other seafood for commercial profit, mostly from wild fisheries. It provides a large quantity of food to many countries around the earth, but those who practice it as an industry must often pursue fish far into the ocean under adverse conditions. Large-scale commercial fishing is also known as industrial fishing. This profession has gained in popularity with the development of shows such as Deadliest Catch, Swords, and Wicked Tuna. The major fishing industries are not only owned by major corporations but by small families as well. The industry has had to adapt through the years in order to keep earning a profit. A study taken on some small family-owned commercial fishing companies showed that they adapted to continue to earn a living but not necessarily make a large profit. It is the adaptability of the fishermen and their methods that cause some concern for fishery managers and researchers; they say that for those reasons, the sustainability of the marine ecosystems could be in danger of being ruined.
Recreational fishing, also called sport fishing, is fishing for pleasure or competition. It can be contrasted with commercial fishing, which is fishing for profit, or subsistence fishing, which is fishing for survival.
Seawater, or salt water, is water from a sea or ocean. On average, seawater in the world's oceans has a salinity of about 3.5%. This means that every kilogram of seawater has approximately 35 grams (1.2 oz) of dissolved salts. Average density at the surface is 1.025 kg/L. Seawater is denser than both fresh water and pure water because the dissolved salts increase the mass by a larger proportion than the volume. The freezing point of seawater decreases as salt concentration increases. At typical salinity, it freezes at about −2 °C (28 °F). The coldest seawater ever recorded was in 2010, in a stream under an Antarctic glacier, and measured −2.6 °C (27.3 °F). Seawater pH is typically limited to a range between 7.5 and 8.4. However, there is no universally accepted reference pH-scale for seawater and the difference between measurements based on different reference scales may be up to 0.14 units.
Close to 90% of the world's fishery catches come from oceans and seas, as opposed to inland waters. These marine catches have remained relatively stable since the mid-nineties (between 80 and 86 million tonnes).Most marine fisheries are based near the coast. This is not only because harvesting from relatively shallow waters is easier than in the open ocean, but also because fish are much more abundant near the coastal shelf, due to the abundance of nutrients available there from coastal upwelling and land runoff. However, productive wild fisheries also exist in open oceans, particularly by seamounts, and inland in lakes and rivers.
An ocean is a body of water that composes much of a planet's hydrosphere. On Earth, an ocean is one of the major conventional divisions of the World Ocean. These are, in descending order by area, the Pacific, Atlantic, Indian, Southern (Antarctic), and Arctic Oceans. The word "ocean" is often used interchangeably with "sea" in American English. Strictly speaking, a sea is a body of water partly or fully enclosed by land, though "the sea" refers also to the oceans.
The coast, also known as the coastline or seashore, is the area where land meets the sea or ocean, or a line that forms the boundary between the land and the ocean or a lake. A precise line that can be called a coastline cannot be determined due to the coastline paradox.
A nutrient is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists. Nutrients can be incorporated into cells for metabolic purposes or excreted by cells to create non-cellular structures, such as hair, scales, feathers, or exoskeletons. Some nutrients can be metabolically converted to smaller molecules in the process of releasing energy, such as for carbohydrates, lipids, proteins, and fermentation products, leading to end-products of water and carbon dioxide. All organisms require water. Essential nutrients for animals are the energy sources, some of the amino acids that are combined to create proteins, a subset of fatty acids, vitamins and certain minerals. Plants require more diverse minerals absorbed through roots, plus carbon dioxide and oxygen absorbed through leaves. Fungi live on dead or living organic matter and meet nutrient needs from their host.
Most fisheries are wild fisheries, but farmed fisheries are increasing. Farming can occur in coastal areas, such as with oyster farms,but more typically occur inland, in lakes, ponds, tanks and other enclosures.
A fishery is an area with an associated fish or aquatic population which is harvested for its commercial value. Fisheries can be marine (saltwater) or freshwater. They can also be wild or farmed.
Oyster farming is an aquaculture practice in which oysters are bred and raised mainly for their pearls, shells and inner organ tissue, which is eaten. Oyster farming was practiced by the ancient Romans as early as the 1st century BC on the Italian peninsula and later in Britain for export to Rome. The French oyster industry has relied on aquacultured oysters since the late 18th century.
There are species fisheries worldwide for finfish, mollusks, crustaceans and echinoderms, and by extension, aquatic plants such as kelp. However, a very small number of species support the majority of the world's fisheries. Some of these species are herring, cod, anchovy, tuna, flounder, mullet, squid, shrimp, salmon, crab, lobster, oyster and scallops. All except these last four provided a worldwide catch of well over a million tonnes in 1999, with herring and sardines together providing a harvest of over 22 million metric tons in 1999. Many other species are harvested in smaller numbers.
Total fish production in 2016 reached an all-time high of 171 million tonnes, of which 88 percent was utilized for direct human consumption, thanks to relatively stable capture fisheries production, reduced wastage and continued aquaculture growth. This production resulted in a record-high per capita consumption of 20.3 kg in 2016. Since 1961 the annual global growth in fish consumption has been twice as high as population growth. While annual growth of aquaculture has declined in recent years, significant double-digit growth is still recorded in some countries, particularly in Africa and Asia.
FAO predicts the following major trends for the period up to 2030:
Sustainability issues include the need to reduce the percentage of fish stocks fished beyond biological sustainability, in 2018 at 33.1 percent; to ensure that biosecurity and animal disease challenges are tackled successfully; and to maintain complete and accurate national statistics in support of policy development and implementation.
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, marine mammals such as cetaceans as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as "seafood". For the sake of completeness, this article is inclusive of all edible aquatic life.
A conventional idea of a sustainable fishery is that it is one that is harvested at a sustainable rate, where the fish population does not decline over time because of fishing practices. Sustainability in fisheries combines theoretical disciplines, such as the population dynamics of fisheries, with practical strategies, such as avoiding overfishing through techniques such as individual fishing quotas, curtailing destructive and illegal fishing practices by lobbying for appropriate law and policy, setting up protected areas, restoring collapsed fisheries, incorporating all externalities involved in harvesting marine ecosystems into fishery economics, educating stakeholders and the wider public, and developing independent certification programs.
The fishing industry includes any industry or activity concerned with taking, culturing, processing, preserving, storing, transporting, marketing or selling fish or fish products. It is defined by the Food and Agriculture Organization as including recreational, subsistence and commercial fishing, and the harvesting, processing, and marketing sectors. The commercial activity is aimed at the delivery of fish and other seafood products for human consumption or as input factors in other industrial processes. Directly or indirectly, the livelihood of over 500 million people in developing countries depends on fisheries and aquaculture.
The krill fishery is the commercial fishery of krill, small shrimp-like marine animals that live in the oceans world-wide. The present estimate for the biomass of Antarctic krill is 379 million tonnes. The total global harvest of krill from all fisheries amounts to 150–200,000 tonnes annually, mainly Antarctic krill and North Pacific krill.
Sustainable seafood is seafood that is either caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans, as well as the livelihoods of fisheries-dependent communities. It was first promoted through the sustainable seafood movement which began in the 1990s. This operation highlights overfishing and environmentally destructive fishing methods. Through a number of initiatives, the movement has increased awareness and raised concerns over the way our seafood is obtained.
The global commercial production for human use of fish and other aquatic organisms occurs in two ways: they are either captured wild by commercial fishing or they are cultivated and harvested using aquacultural and farming techniques.
This is a glossary of terms used in fisheries, fisheries management and fisheries science.
China has one-fifth of the world's population and accounts for one-third of the world's reported fish production as well as two-thirds of the world's reported aquaculture production.
As with other countries, the 200 nautical miles (370 km) exclusive economic zone (EEZ) off the coast of the United States gives its fishing industry special fishing rights. It covers 11.4 million square kilometres, which is the largest zone in the world, exceeding the land area of the United States.
The coastline of the Russian Federation is the fourth longest in the world after the coastlines of Canada, Greenland, and Indonesia. The Russian fishing industry has an exclusive economic zone (EEZ) of 7.6 million km² including access to twelve seas in three oceans, together with the landlocked Caspian Sea and more than two million rivers.
China, with one-fifth of the world's population, accounts for two-thirds of the world's reported aquaculture production.
Seafood in Australia comes from local and international commercial fisheries, aquaculture and recreational anglers. It is an economically important sector, and along with agriculture and forestry contributed $24,744 million to Australia's GDP in year 2007–2008, out of a total GDP of $1,084,146 million. Commercial fisheries in Commonwealth waters are managed by the Australian Fisheries Management Authority, while commercial and recreational fishing in state waters is managed by various state-level agencies.
Rising ocean temperatures and ocean acidification are radically altering aquatic ecosystems. Climate change is modifying fish distribution and the productivity of marine and freshwater species. This has impacts on the sustainability of fisheries and aquaculture, on the livelihoods of the communities that depend on fisheries, and on the ability of the oceans to capture and store carbon. The effect of sea level rise means that coastal fishing communities are in the front line of climate change, while changing rainfall patterns and water use impact on inland (freshwater) fisheries and aquaculture. The full relationship between fisheries and climate change is difficult to explore due to the context of each fishery and the many pathways that climate change affects.
Offshore aquaculture, also known as open ocean aquaculture, is an emerging approach to mariculture or marine farming where fish farms are moved some distance offshore. The farms are positioned in deeper and less sheltered waters, where ocean currents are stronger than they are inshore. Existing ‘offshore’ developments fall mainly into the category of exposed areas rather than fully offshore. As maritime classification society, DNV GL, has stated, development and knowledge-building are needed in several fields for the available deeper water opportunities to be realized.
South Korea occupies the southern portion of the Korean peninsula. The total land mass of the country is 98,480 km2 but usable land is only 20% of the total and thus the population is concentrated around the coast. The Korean Peninsula is surrounded by the East, West and South Seas, a coast-line that extends for about 2,413 km. Endowed with an abundance of fisheries resources, Koreans have developed a distinct seafood culture with annual per capita sea food consumption of 48.1 kg in 2005.
The following outline is provided as an overview of and topical guide to fisheries:
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