Seafoods

Abstract

The principal seafoods are saltwater fish, some freshwater lake fish, and saltwater crustaceans and shellfish such as shrimp, lobster, crab, clams, and oysters. These also are converted into great quantities of manufactured or processed seafoods, most of which are frozen or canned. Examples are the popular precooked, battered, breaded, and frozen fillets, fish sticks, and shrimp, as well as canned tuna, salmon, and sardines. In addition, smaller quantities of fish are salted, smoked, pickled, or dried. Currently, Americans consume about 15 lb of fish per capita per year, which is about 10% of red meat consumption. In several other parts of the world the pattern is reversed. The consumption of ocean products in the United States differs appreciably in amounts and types from its fish catch. While the United States is a major exporter of fish, over 60% of the seafoods consumed in this country are from imports, reflecting market demand for selected species.