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January 2018

With capture fishery production relatively static since the late 1980s, aquaculture has been responsible for the continuing impressive growth in the supply of fish for human consumption on a global scale. If we can figure out the right conditions, we can unlock a powerful market-based solution to coastal restoration, while creating food and jobs here in the United States of America.

January 2018

FAO reports global fish production peaked at about 171 million tonnes in 2016, with aquaculture representing 47 percent of the total and 53 percent if non-food uses (including reduction to fishmeal and fish oil) are excluded. In per capita terms, food fish consumption grew from 9.0 kg in 1961 to 20.2 kg in 2015, at an average rate of about 1.5 percent per year. Preliminary estimates for 2016 and 2017 point to further growth to about 20.3 and 20.5 kg, respectively. 

November 2017

FDA’s Center for Food Safety and Applied Nutrition (CFSAN) has developed a webpage focusing on Aquacultured SeafoodFDA’s Center for Food Safety and Applied Nutrition (CFSAN), Office of Food Safety, Division of Seafood Safety (DSS) works to ensure the safety of aquacultured seafood. In order to promote overall safety of aquacultured seafood, DSS develops regulations, guidance policy, programs, position papers and advisory opinions and recommends research priorities for issues related to the safety of aquaculture. DSS also facilitates and examines the implementation of regulations; domestic and foreign programs; bilateral agreements related to aquaculture. Additionally, DSS provides scientific and technical support, training, evaluation and certification for State and international aquaculture programs.

September 2017

Find out more about Aquaculture

1. What is aquaculture?
2. Economic benefits
3. Health & environmental benefits
4. Aquaculture around the world and
5. More about aquaculture.
 



 

September 2017

A study in Scientific Reports showed that women who regularly consumed higher levels of omega-3 fatty acids had a healthier gut microbiome than those with lower omega-3 intake. UK researchers analyzed more than 800 middle-aged to older women and found that those who had higher intake of omega-3 fatty acids had an increased number of specific bacteria associated with a lower risk of obesity and lower inflammation.

August 2017

Fats of Life is designed to educate healthcare practitioners about the multitude of benefits of omega-3s to alleviate public health issues resulting from low consumption of EPA and DHA. More than 95% of Americans do not get enough omega-3s to be cardio-protective and GOED believes empowering healthcare practitioners to understand the benefits of EPA and DHA and their importance for the entire population is an important undertaking.

July 2017

People who improve the quality of their diets over time may significantly reduce their risk of premature death. A new study from Harvard Chan School researchers found that improved diet quality over a 12-year period was associated with reduced risk of death in the subsequent 12 years. Food groups that contributed most to an improvement in diet quality were whole grains, fruits, vegetables, and fish or vegetarian sources of fatty acids. 

July 2017

Why eat fish? Factors influencing seafood consumer choices in British Columbia, Canada

July 2017

This is a paper published in May by Ray Hilborn, et al.  (2017), shows that environmental variability, left out of the original models, is actually the most important factor affecting forage fish populations. Commercial fishing often has less of an effect on forage fish populations and their predators. Instead, climatic conditions and nutrient cycles (things humans have no control over) have a larger effect on how many forage fish survive each year.

June 2017

There are many different ways to eat healthy. You can eat healthy in a way that works for you and your family. Healthy eating can fit all tastes and traditions including seafood — and can be affordable, too.

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