The International Seafood Trade

The International Seafood Trade

The International Seafood Trade

The International Seafood Trade


The International Seafood Trade provides a comprehensive overview of this complex and dynamic business. Written by one of the world's leading authorities on the seafood industry and its economics, it features contributions from a range of researchers and practitioners. The book examines every link in the market chain that leads from the world's seas, rivers and lakes to the consumer's plate. In doing so, it furnishes an account of the events, policies and institutions that have shaped and continue to drive this remarkable industry.

Featuring comprehensive statistical analyses, chapters consider trends in capture and aquaculture production and in the international seafood trade generally, and examine volumes and patterns of trade in each of the major seafood groups - shrimp and prawns; salmon and trout; tuna; groundfish; crab and lobster; and cephalopods. Further chapters consider price discovery mechanisms; seafood market research; emerging issues such as aquaculture and rights-based fisheries management; market innovations such as seafood futures and ecolabeling; and institutions of significance to the conduct and management of the seafood trade worldwide.

The International Seafood Trade provides a comprehensive picture of the dynamics and structure of the global seafood market at the beginning of the 21st century, and is essential reading for all those new to or already involved in the seafood and ancillary industries worldwide.


Peculiar as it may seem, there is no single word that adequately defines the multitude of products addressed in this book. 'Seafood' was finally chosen after considerable debate, but this means different things to different people. To some, it means edible fisheries products derived solely from the sea. To others, it also includes freshwater fish, such as catfish, tilapia and carp. But, should the term seafood include fisheries products that may end up in pet food? After all, the us used bluefin tuna as pet food in the 1970s; however, by the 1980s it had evolved into one of the most valued species consumed in sushi restaurants. For the purposes of this book, seafood is defined as all edible fisheries and aquaculture products harvested from any aquatic environment, excluding seaweeds.

The international seafood trade is, to my knowledge, the first attempt to assemble an account of the events, policies and institutions that have shaped the international seafood trade; the fundamentals of trade theory and seafood market research; emerging issues, such as aquaculture and rightsbased fisheries management; and market innovations, such as seafood futures and ecolabeling.

It is written for those who have a desire to comprehend the business of international seafood trade, such as those involved in the importing, exporting, distributing, wholesaling, retailing and food service industries. It should serve as a valuable reference for serious seafood traders, seafood pro-

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