Early effects of COVID‐19 on US fisheries and seafood consumption

The US seafood sector is susceptible to shocks, both because of the seasonal nature of many of its domestic fisheries and its global position as a top importer and exporter of seafood. However, many data sets that could inform science and policy during an emerging event do not exist or are only released months or years later. Here, we synthesize multiple data sources from across the seafood supply chain, including unconventional real‐time data sets, to show the relative initial responses and indicators of recovery during the COVID‐19 pandemic. We synthesized news articles from January to September 2020 that reported effects of COVID‐19 on the US seafood sector, including processor closures, shortened fishing seasons and loss of revenue. Concerning production and distribution, we assessed past and present landings and trade data and found substantial declines in fresh seafood catches (?40%), imports (?37%) and exports (?43%) relative to the previous year, while frozen seafood products were generally less affected. Google search trends and seafood market foot traffic data suggest consumer demand for seafood from restaurants dropped by upwards of 70% during lockdowns, with recovery varying by state. However, these declines were partially offset by an increase (270%) in delivery and takeout service searches. Our synthesis of open‐access data sets and media reports shows widespread, but heterogeneous, ramifications of COVID‐19 across the seafood sector, implying that policymakers should focus support on states and sub‐sectors most affected by the pandemic: fishery‐dependent communities, processors, and fisheries and aquaculture that focus on fresh products.     

THE FUTURE OF U.S. SEAFOOD SUPPLY

The United States today imports most of the seafood it consumes. Half of these imports are from aquaculture. Domestic wild capture production is limited and U.S. aquaculture production has declined in recent years. Policy, socioeconomic, and regulatory obstacles stand in the way of expanded U.S. aquaculture production. In this article, we examine the implications of two future paths for seafood supply: an increasing reliance on imports, and a shift toward increased domestic aquaculture production. We examine global trends, likely future developments in U.S. seafood demand and supply, and implications of the path of U.S. aquaculture development for U.S. seafood supply and prices, employment, ecological footprint, and seafood supply security and safety. We conclude with recommendations for a path forward that serves the interests of the nation and the global community in the search for economically sound and sustainable ways to feed a growing population.     

Understanding pressures on fishery resources through trade statistics: a pilot study of four products in the Chinese dried seafood market

This study investigates the dried seafood trade, centred in Chinese markets, in order to better understand the pressures its demand exerts on global marine resource stocks. Using Hong Kong, the region's largest entrepôt, as a focal point, the trade in shark fins, abalone, bêche‐de‐mer and dried fish is characterized in terms of product history, volume, source fisheries and species composition. Trends identified in the Hong Kong market are interpreted in the context of the larger Chinese market. Shark fin imports grew 6% per year between 1991 and 2000, most likely because of market expansion in Mainland China, posing increasingly greater pressures on global shark resources. In contrast, the quantities of dried abalone traded through Hong Kong remained steady, but inferences based on this trend are discouraged by suggestions of increasing preferences for fresh product forms and growing domestic production in Mainland China. Hong Kong's imports of dried bêche‐de‐mer (sea cucumber) have decreased, while the percentage of imports re‐exported has remained steady, suggesting that Hong Kong continues as an entrepôt for Mainland China despite declining domestic consumption. Few conclusions can be drawn regarding dried fish products, including whole fish and fish maws, because of a lack of product differentiation in customs data, but a market survey was conducted to provide information on species composition. Comparison of Hong Kong dried seafood trade statistics to those of other key trading partners indicates that, in general, Hong Kong's duty‐free status appears to encourage more accurate reporting of traded quantities. Under‐reporting biases ranged from 24 to 49% for shark fin and bêche‐de‐mer, respectively. Comparison to United Nations (UN) Food and Agriculture Organization (FAO) databases indicates additional under‐reporting for shark fin such that an alternative minimum estimate of world trade is at least twice the FAO estimates in 1998–2000. The results of a survey of Hong Kong traders provide insight into their attitudes toward harvest, economic and regulatory factors, and suggest that conservation efforts are unlikely to emerge from, or be actively supported by, dried seafood trade organizations. The market's apparent sensitivity to economic sentiment, however, reveals an opportunity for consumer education to play a role in shaping future market growth and resource conservation. Recommendations are provided for improving trade statistics and for developing better analytical techniques to complement traditional methods for monitoring the exploitation and management of fisheries resources.     

U.S. seafood consumption

U.S. seafood consumption has changed dramatically in recent decades and has become increasingly dominated by the consumption of a limited number of species that are primarily imported and predominantly sourced from aquaculture. In getting to this point, the United States has been, and still is, at the forefront of some of the most important trends in global seafood markets. Hence, discussing the factors influencing U.S. seafood consumption patterns is an interesting and informative endeavor and will most likely also have strong predictive power for the continued development of seafood markets in the United States. In this article, we will discuss the transitions in the U.S. seafood market, primarily focusing on the period from 1990 to the present, highlighting the main factors that facilitated this development. This article provides an overview of U.S. landings, aquaculture production, exports, and imports and also explores contributing trends in global export and import markets. This will be followed by a discussion of U.S. per capita consumption patterns and an examination of the consolidation of species consumed over time. Finally, implications for future trends in seafood consumption and production are discussed.     

Seafood mislabelling: comparisons of two western European case studies assist in defining influencing factors,mechanisms and motives

The global seafood industry, influenced by consumer demand, is closely linked to the global fishing industry, which determines the variety of fish available for consumption. The recently revealed issue of seafood mislabelling threatens to weaken this link by removing consumer power to influence patterns of fisheries exploitation through informed choice. Recognizing this, there is an urgent need to go beyond the mere documentation of the phenomenon and learn more about the origins of this problem and the nature of factors influencing its occurrence to develop solutions. In an attempt to understand seafood mislabelling more thoroughly in Europe, 226 cod products were purchased from Ireland and the UK, genetically identified using a DNA barcoding technique (COI barcoding gene), and species identification results were compared against product labels. Cod mislabelling proved more severe in Ireland than in the UK (28.4% vs. 7.4%). Moreover, whereas data show that in Ireland, cheaper species are sold as cod, in the UK, threatened Atlantic cod (Gadus morhua) may be sold as ‘sustainably sourced’ Pacific cod. Considering these countries operate under the same EU policies for seafood traceability and labelling, it is likely that this situation has been influenced by heightened consumer awareness in the UK, which has created an environment where mislabelling is discouraged. In addition to identifying samples, traceability information from packaged cod was used to trace products back to supplying companies. Although inconclusive in determining blame, this exercise has demonstrated that using traceability information can add explanatory power when attempting to determine responsibility for the occurrence of mislabelling.     

The effect of the Korea‐US free trade agreement on governance of the aquaculture value chain

We present a value chain analysis of seafood exports from South Korea to major consumer markets in the United States, outlining the global value chain of oyster products from South Korea and its governance structure. A major issue faced by consumers is the lack of ability to determine where and how the seafood products are produced and processed. This can be addressed through standards set by the importing firm or country. In this article, we show that Korea–USA free trade agreement has led to development of high‐capacity US‐approved farms and processing facilities, and stricter standards have created a more efficient production and processing sector for exporting seafood products from Korea to the United States.     

Assessing the inclusion of seafood in the sustainable diet literature

The literature on sustainable diets is broad in its scope, and application yet is consistently supportive of a move away from animal‐based diets towards more plant‐based diets. The positioning of seafood within the sustainable diet literature is less clear. A literature review was conducted to examine how the environmental impacts of seafood consumption are assessed and what conclusions are being drawn about the inclusion of seafood in a sustainable diet. Seafood is an essential part of the global food system but is not adequately addressed in most of the sustainable diet literature. Aquaculture, the world's fastest growing food sector, was considered by very few papers. Seafood consumption was commonly presented as a dilemma due to the perceived trade‐offs between positive health outcomes from eating seafood and concerns of overfishing. A number of studies included seafood as part of their sustainable diet scenario, or as part of a diet that had lower impacts than current consumption. Most of the indicators used were biophysical, with a strong focus on greenhouse gas emissions, and very few studies addressed biological or ecological impacts. The assessment of seafood was limited in many studies due to relevant data sets not being incorporated into the models used. Where they were used, data sources and methodological choices were often not stated thereby limiting the transparency of many studies. Both farmed and wild‐capture production methods need to be integrated into research on the impacts of diets and future food scenarios to better understand and promote the benefits of sustainable diets.     

A facial recognition tool and legislative changes for improved enforcement of the CITES Appendix II listing of the humphead wrasse,Cheilinus undulatus

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Environmental improvement of seafood through certification and ecolabelling: theory and analysis

The study of environmental impacts of seafood production as a result of ecolabelling and certification is a young yet rapidly growing discipline that lacks theoretical models. Pieces of the model have been suggested in the literature, and these pieces are formalized here realizing the current operating parameters of the global seafood industry. The derived pull‐threshold model assumes that if producers exceed the threshold, there is no incentive to improve while if too far below, improvement is most likely beyond technical or financial means. Thus, a single certification is only a marginal solution to the larger picture. Those producers immediately below the certification threshold are within range or ‘pull’ of the threshold to improve as a result of certification. Results from a single threshold model applied to compliance data indicated that a maximum improvement of 12.5%, achieved when the pull was the greatest and the threshold was at the lower end of the impact distribution. When impacts were continuous (e.g. escapes in aquaculture), greater improvement was observed with thresholds targeting the producers at the higher end of the impact distribution. In all cases, improvement was maximized with a triple threshold model, indicating that single threshold scenario will not drive the greatest movement towards environmental improvement throughout the industry. Innovation is potentially more important in reducing environmental impacts of seafood production and needs to be accounted for as the seafood certification or ecolabelling continues to mature.     

Expanding the concept of sustainable seafood using Life Cycle Assessment

Fisheries management and sustainability assessment of fisheries more generally have recently expanded their scope from single‐species stock assessment to ecosystem‐based approaches, aiming to incorporate economic, social and local environmental impacts, while still excluding global‐scale environmental impacts. In parallel, Life Cycle Assessment (LCA) has emerged as a widely used and recommended framework to assess environmental impacts of products, including global‐scale impacts. For over a decade, LCA has been applied to seafood supply chains, leading to new insights into the environmental impact of seafood products. We present insights from seafood LCA research with particular focus on evaluating fisheries management, which strongly influences the environmental impact of seafood products. Further, we suggest tangible ways in which LCA could be taken up in management. By identifying trade‐offs, LCA can be a useful decision support tool and avoids problem shifting from one concern (or activity) to another. The integrated, product‐based and quantitative perspective brought by LCA could complement existing tools. One example is to follow up fuel use of fishing, as the production and combustion of fuel used dominates overall results for various types of environmental impacts of seafood products, and is also often linked to biological impacts of fishing. Reducing the fuel use of fisheries is therefore effective to reduce overall impacts. Allocating fishing rights based on environmental performance could likewise facilitate the transition to low‐impact fisheries. Taking these steps in an open dialogue between fishers, managers, industry, NGOs and consumers would enable more targeted progress towards sustainable fisheries.     

Ending overfishing while catching more fish

The world's seas and oceans are a vital source of animal protein from fishing and a major contributor to global food security. It has been argued that global wild‐catch production has reached its limit, and there is concern that many species are overfished. Concerns are also mounting about the state of marine ecosystems and the ecological impacts of fishing on them, with increasing efforts to protect marine biodiversity. Fisheries appear to be at an impasse – demand for seafood is rising but so is concern about the impacts of fishing. However, through a simple analysis, we show that global exploitation rates are well below long‐term sustainable levels at a whole ecosystem level. The oceans can support considerably higher sustainable catch than currently harvested. Overfishing has happened but only to a small fraction of species as a result of intensive and selective fishing. Shifting fishing effort away from highly targeted stocks towards currently underutilized species would reduce pressure on overfished species, result in fewer adverse ecosystem effects of fishing and increase overall fisheries production. This shift requires significant changes to our views about seafood, particularly in the developed world. We suggest ways in which this paradigm shift could happen and the range of expertise that would be required to achieve higher global yields with less ecological impact.     

Fair trade fish: consumer support for broader seafood sustainability

Sustainable seafood initiatives began with efforts to promote and certify seafood sourced from well‐managed stocks caught with a reduced impact on the marine environment. More recently, social equity in fisheries has been the subject of increased concern with suggestions that seafood cannot be certified as sustainable if its production results in social harm, such as unfair wages or the use of forced or child labour. Together with local seafood, which has been promoted as an eco‐friendly and socially conscious alternative to globally sourced seafood, these initiatives signal a growing interest in fisheries as a social–ecological system. However, this increasingly complex landscape of environmental sustainability and social justice may be difficult for the public and seafood consumers to navigate. Here, we investigate consumer understanding of and responsiveness to a range of seafood sustainability initiatives by testing preferences and willingness to pay (WTP) for seafood across the three types of sustainability: ecological sustainability, local origin and social sustainability. More than half of respondents demonstrated good understandings of both ecological sustainability and social sustainability with respect to seafood, and respondents were willing to pay more for all three types of sustainability. However, WTP for social sustainability benefits was the lowest, and consumers perceived a high degree of overlap of these benefits with those from locally sourced seafood. These results indicate that seafood certification taking a system‐wide approach has potential to succeed, but that it will need to emerge in concert with the increased public education about social problems associated with globalized fisheries.     

THE RUSSIAN SEAFOOD REVOLUTION: SHIFTING CONSUMPTION TOWARDS AQUACULTURE PRODUCTS

A food consumption revolution is taking place in Russia. After decades of severe constraints on food consumption options under the communist regime Russian consumers are now adopting new food products—including seafood products – at a high pace. Since Russian consumers have previously had very limited seafood consumption choices, the market can be seen as an interesting laboratory for investigating consumer responses to products that have previously not been available. Among imported seafood products are both wild and farmed species. Furthermore, Russian imports include both traditional species such as herring, and ‘new’ species such as pangasius. We analyze market integration among seafood products using Russian monthly import prices from 2002 to 2007 on several products, such as herring, salmonids and pangasius. We find that pangasius compete in the white fish segment, and is a price leader. In the salmonids market, farmed salmon trout appears to be the price leader, both in the fresh and frozen market segment.     

Masked,diluted and drowned out: how global seafood trade weakens signals from marine ecosystems

Nearly 40% of seafood is traded internationally and an even bigger proportion is affected by international trade, yet scholarship on marine fisheries has focused on global trends in stocks and catches, or on dynamics of individual fisheries, with limited attention to the link between individual fisheries, global trade and distant consumers. This paper examines the usefulness of fish price as a feedback signal to consumers about the state of fisheries and marine ecosystems. We suggest that the current nature of fisheries systems and global markets prevent transmission of such price signals from source fisheries to consumers. We propose several mechanisms that combine to weaken price signals, and present one example – the North Sea cod – to show how these mechanisms can be tested. The lack of a reliable price feedback to consumers represents a challenge for sustainable fisheries governance. We therefore propose three complimentary approaches to address the missing feedback: (i) strengthening information flow through improved traceability and visibility of individual fishers to consumers, (ii) capitalizing on the changing seafood trade structures and (iii) bypassing and complementing market mechanisms by directly targeting citizens and political actors regarding marine environmental issues through publicity and information campaigns. These strategies each have limitations and thus need to be pursued together to address the challenge of sustainability in global marine fisheries.     

The role of corporate social responsibility in creating a Seussian world of seafood sustainability

Approaches to counter the overfishing and aquaculture production crisis include those imposed by public governing bodies, as well as those implemented by businesses and non‐governmental organizations (NGOs). In the case of the latter, private actors govern fisheries consumption and production through corporate social responsibility (CSR). In this contribution, we focus on three key tools that businesses are increasingly turning towards in an effort to meet the one particular CSR goal of sustainable seafood sourcing. In this context, the key tools of certifications, fisheries improvement projects (FIPs) and traceability are reviewed, and their potential as well as limits in contributing to continual improvement in pursuit of global seafood sustainability are analyzed. We argue that seafood CSR has created its own whimsical and fantastical world, a Seussian world, in which company image has become more important than sustainability performance. We posit four important barriers that must be overcome to bring seafood CSR back to reality. Specifically, we suggest moving away from the business case for CSR, reducing accessibility barriers for small‐scale and developing world fisheries, reconciling different labels and sustainability concepts, and better recognizing the imperative role of the state in governing fisheries and seafood.     

Fish to 2030: The Role and Opportunity for Aquaculture

Seafood sector can contribute to the global food supply in an important way, and provide an important source of animal protein. Based on observed regional trends in seafood production and consumption and using a global, partial-equilibrium, multi-market model, this study investigates what the global seafood market may look like in 2030. The model projects that the total fish supply will increase from 154 million tons in 2011 to 186 million tons in 2030, with aquaculture entirely responsible for the increase. The fastest aquaculture growth is expected for tilapia and shrimp, while the largest expansion is expected in India, Latin America and Caribbean and Southeast Asia. Fast-growing seafood demand in China and elsewhere represents a critical opportunity for global fisheries and aquaculture to improve their management and achieve sustainable seafood economy.     

Transform high seas management to build climate resilience in marine seafood supply

Climate change is projected to redistribute fisheries resources, resulting in tropical regions suffering decreases in seafood production. While sustainably managing marine ecosystems contributes to building climate resilience, these solutions require transformation of ocean governance. Recent studies and international initiatives suggest that conserving high seas biodiversity and fish stocks will have ecological and economic benefits; however, implications for seafood security under climate change have not been examined. Here, we apply global‐scale mechanistic species distribution models to 30 major straddling fish stocks to show that transforming high seas fisheries governance could increase resilience to climate change impacts. By closing the high seas to fishing or cooperatively managing its fisheries, we project that catches in exclusive economic zones (EEZs) would likely increase by around 10% by 2050 relative to 2000 under climate change (representative concentration pathway 4.5 and 8.5), compensating for the expected losses (around ?6%) from ‘business‐as‐usual’. Specifically, high seas closure increases the resilience of fish stocks, as indicated by a mean species abundance index, by 30% in EEZs. We suggest that improving high seas fisheries governance would increase the resilience of coastal countries to climate change.     

Are media messages to consume more under‐utilized seafood species reliable?

Consumers are being encouraged to choose sustainable seafood. In particular, eating less‐popular, under‐utilized species is promoted as a more sustainable seafood choice. This message is advocated in the media by a range of different organizations and individuals; however, evidence of greater seafood sustainability as a result of these messages is lacking. We examine current media messaging around sustainable seafood, focussing on the messages to eat more under‐utilized species, in an Australian and international context. We identify six different intended outcomes of these messages, including that eating more under‐utilized species will take pressure off heavily fished stocks, and explore the conditions under which the perceived outcomes would be realized. We use an economic lens and discuss the effect of certain aspects of consumer demand and seafood product substitutability. We propose that in order to take pressure off overfished stocks, the message to consume more under‐utilized species would need to be accompanied by messages to limit or eat less seafood. In addition, the benefits of eating more under‐utilized species as currently promoted are not always achievable and that the outcomes of some messages, if realized, could lead to overfishing of unregulated stocks and a reduction in overall fish supply. While there are many potentially positive social, economic and environmental outcomes of consuming currently under‐utilized species, media messages should encourage consumers to buy a range of seafood, including under‐utilized species, which can be traced back to a well‐managed fishery, rather than promoting under‐utilized species per se.     

Pressure Inactivation of Enteric Viruses in a Seafood Salad-Like Product

High pressure processing (HPP) is a nonthermal processing technology that can inactivate foodborne viruses. This study assessed the protective effects of food components on virus inactivation by HPP in a seafood salad model. Virus-inoculated seafood samples (cod, shrimp, tuna, and clams) with or without mayonnaise were pressure-treated at 5°C. The seafood salad provided a protective effect on HPP inactivation compared to cell culture medium. Inactivation in seafood salad varied greatly due to the complex nature of the food matrix. When seafood salad ingredients were isolated, mayonnaise alone had a 2.0-log₁₀ PFU/g protective effect for all viruses, unlike albumin, which did not affect virus inactivation, providing some insight into the roles individual ingredients may play on HPP inactivation of viruses in foods.     

Appraising the Shelf Life of Farmed Cobia,Rachycentron canadum,by Application of a Quality Index Method

Freshness is the main concern of seafood quality, and the principal method to evaluate seafood freshness is sensory evaluation. The aim of this work was to study the quality changes of cobia, Rachycentron canadum, under ice storage through sensory and physical analysis as well as bacterial counting of specific spoilage organisms (SSOs). In particular, the utilization of a quality index method (QIM) scheme was proposed. Samples stored for 0–30 d were analyzed with the QIM. Ten panelists observed and registered the changes occurring in the fish starting on day zero and ending when the fish were spoiled. After developing the scheme, 11 sensory attributes were described in 23 points, which detailed the appearance of skin, eyes, abdomen, gills, and flesh deterioration. The volatile nitrogen compound measurements and microbiological data of the SSOs determined a shelf‐life of 19 d for the samples. Sensory analysis showed a rejection point at 15.67 d of ice storage. The natural degradation of myofibrillar proteins and collagen was observed during ice storage. In conclusion, a shelf‐life of 15 d was defined for raw cobia stored on ice.