ABSTRACT
This chapter looks broadly at food production from aquatic sources, with emphasis on marine contributions — present and potential. The emerging role of aquaculture, despite significant constraints, is also considered against a background of continued production from fisheries on natural stocks. The importance of the ocean and in the foreseeable future is and will be as a source of animal protein. A number of stocks of "traditional" food species, such as cod, haddock, certain flounders, lobsters and redfish, are fully exploited, and have been in some instances overexploited; landings have been sustained by development of fisheries for nontraditional species. Aquaculture in the United States must look to fresh water for its past successes. Severe localized pollution problems exist in many bays and estuaries, which are, of course, prime aquaculture areas. In terms of pollution impacts on abundance or natural populations of fish, it is important to make as realistic an assessment as possible.
