How Much Fish Is Wasted Each Year: A Startling Global Statistic

The extent of wastage in fish processing can vary significantly depending on multiple factors such as the specific type of fish being processed and the level of processing involved. Fish processing encompasses a series of essential steps, including stunning, grading, slime removal, de-heading, washing, scaling, gutting, cutting of fins, filleting, and meat bone separation. Across these stages, the generated waste can range from as low as 20 percent to as high as 80 percent, as outlined by Ghaly in 2013. The percentage of waste largely hinges on the intricacy of the processing procedures and the particular fish species under consideration.

As of April 30, 2018, the Food and Agriculture Organization (FAO) of the United Nations reported that approximately 79 percent of the world’s seafood is considered sustainable. This percentage indicates the proportion of seafood production that adheres to responsible and eco-friendly practices, ensuring the long-term health of aquatic ecosystems and the availability of seafood resources for future generations. This information underscores the importance of sustainable fishing and aquaculture practices in preserving our oceans and maintaining a steady supply of seafood for global consumption.