Maximizing Use of Pelagic Capture Fisheries for Global Protein Supply: Potential and Caveats Associated with Fish and Co‐Product Conversion into Value‐Add Ingredients

Abstract

Abstract Globally, capture fisheries contribute significantly to protein supply and the food security of a third of the world's population. Although capture fisheries production has not significantly increased in tonnes landed per annum during the last two decades (since 1990), it still produced a greater tonnage of protein than aquaculture in 2018. Policy in the European Union and other locations favors production of fish through aquaculture to preserve existing fish stocks and prevent extinction of species from overfishing. However, aquaculture production of fish in order to feed the growing global population would need to increase from 82 087 kT in 2018 to 129 000 kT by 2050. The Food and Agriculture Organization states that global production of aquatic animals was 178 million tonnes in 2020. Capture fisheries contributed 90 million tonnes (51%) of this. For capture fisheries to be a sustainable practice in alignment with UN sustainability goals, ocean conservation measures must be followed and processing of capture fisheries may need to adapt food‐processing strategies already used extensively in the processing of dairy, meat, and soy. These are required to add value to reduced fish landings and sustain profitability.

Keywords

• capture fisheries
• diabetes
• functional foods
• heart health
• hydrolysis
• pelagic fish