[vc_row][vc_column][vc_widget_sidebar sidebar_id=”headerad”][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][vc_column_text]HOME » Features » Facts, Stats & Charts » An Overview of the US Seafood Supply
Some statistics about the US Seafood Supply
SeafoodHealthFacts.Org has gathered some statistics about the US Seafood Supply and published them in a handy PDF Guide which you can link to below. Some highlights include:
- Since 2004, U.S. annual consumption of fish and shellfish has gradually decreased – Americans eat twice as much cheese as they do seafood.
- Although between 300 and 500 different species of fish and shellfish are sold annually only 10 types account for 90% of the seafood consumed in the U.S.
- While over 90% of the seafood consumed in the U.S. is imported from other countries data shows that a significant portion of this imported seafood is caught by American fishermen, exported overseas for processing, and then imported back to the U.S.
- China, by far, is the leading consumer of seafood products
Aquaculture includes the production of seafood from hatchery fish and shellfish which are grown to market size in ponds, tanks, cages, or raceways. Stock restoration or “enhancement” is a form of aquaculture in which hatchery fish and shellfish are released into the wild to rebuild wild populations or coastal habitats such as oyster reefs. Asia is responsible for the lion’s share of aquaculture production and the United States is a minor player as the US is a net importer of seafood. About two-thirds of US aquaculture production consists of bivalve mollusks such as oysters, clams, and mussels. Salmon and shrimp constitute most of the rest. The list of farmed species imported to the United States is dominated by shrimp, Atlantic salmon, tilapia, and shellfish.
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