ABSTRACT
Fish constitutes an important ingredient in the present production of food in the world. On a global scale, 16 per cent of the total human intake of animal proteins was attributable to fish in 1988 (FAO 1992). Fishing and fish processing is geographically highly concentrated to specific communities in the coastal areas of relatively few countries. The fate of these communities and the fish-processing industry are closely connected with the natural resources of the sea, and the way in which these resources are handled (COM 1996).
