ABSTRACT
The world’s seafood resources are an extremely valuable heritage for human beings. Yearbooks edited by the Food and Agriculture Organization of the United Nations (FAO 1980, 1981, 1995, 1997, 2007, 2007a, 2007b, 2007c) categorize seafood resources into the seven species groups, namely, freshwater sh, diadromous sh, marine sh, crustaceans, mollusks, miscellaneous aquatic animals, and aquatic plants. All species groups are captured as wild natural resources or are products of aquaculture production around the world. In 2005, the supply of seafood resources from both sources exceeded 157 million tons (see Figure 2.1). Between 1970 and 2005, total production of the world’s seafood natural resources increased over 2.3 times.
