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The seafood we eat

SeaFoodThe ocean provides seafood in amazing variety and quantity. The average per capita consumption is estimated by the Food and Agriculture Organization of the UN (FAO) at approximately 16 kg per year. This may well be an underestimation as significant quantities of seafood produced by artisanal fisheries for commerce and self-consumption never makes it into the official statistics, not to mention the serious problem of illegal, unreported and unregulated (IUU) fisheries.

The seafood we eat and how we eat it is influenced by culinary traditions and by the culture we live in or are exposed to. Some cultures have richer traditions and more recipes than others, but global trade and travel ensure that ideas and recipes travel as well. The recent fashion of Japanese suchi is a case in point.

This section explores different aspects of seafood, food security, health and sustainability issues and how to navigate the sometimes bewildering diversity.

List of articles in category The seafood we eat
Title
Enjoy delicious and sustainable seafood with Mundus maris workshops
Chiloé, or: The disasters of Salmonopoly
From plates to fuel - the controversial seaweed boom in Chile
Seafood Symposium - From Fisheries to Foodies, 27 April 2015
Baltic students concerned about sustainable foods, Rogow, Poland, 15-19 April 2015
“Inseparable” – Fish sustainability campaign celebrates event in Athens
Environmentally conscious consumer behaviour in food - what can I do?
Respect for minimum fish size. What do Senegalese fish mongers have to say?
Let's save the Oceans! - Cercle Europa invites
The Mundus maris campaign in the urban markets in Dakar
International Study Group Brussels: Save the Seas!
Save baby fish or Point 'n' kill?
保护未成年鱼类还是 “ 选择性宰杀 ”?
Mercado San Miguel in Central Madrid
Khazan - Traditional coastal zone management in Goa, India
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