Fishing about and about fishing

As a primary goal, aquaculture development should conserve genetic diversity

and minimize negative effects of farmed fi sh on wild fi sh populations,

while increasing supplies of fi sh for human consumption.

 

INTRODUCTION

 

Fish farming or aquaculture is defi ned by the Food and Agriculture Organization of the United Nations (FAO) as “the farming of aquatic organisms, including fi sh, crustaceans, mollusks, and aquatic plants.” Marine farming, marine aquaculture, or mariculture can be defi ned as the “farming of marine organisms.” It also implies some sort of ownership of the cultivated stock, although not necessarily

over the area where the marine farm is anchored or staked.2 Sea or ocean ranching, therefore, does not fall under this defi nition since the “seed” fi sh grown in hatcheries once released are not owned until captured. Aquaculture, including marine farming, has become a mass provider of animal protein, an employment option for poor farmers and displaced capture fi shermen, a solution for marginal lands and water resources, and an export opportunity to earn foreign currency. With marine fi sheries unable to satisfy a growing demand forsuch popular fi sh species as salmon, cod and shrimp, and inland capture fi sheries for trout, tilapia and carps, the markets have turned to marine farming as a complementary source of seafood. Aquatic foods have high nutritional quality, contributing, on average, 20 percent or more per capita in animal protein intake for almost 3 billion people, mostly in developing countries. Fish is also the world’s

most widely traded foodstuff and a key source of export earnings for many countries, particularly for small island states. Fish farming is also signifi cant for countries in South and Southeast Asia.

 

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