,, Fish crustaceans and shellfish (which we refer to as seafood or.Fish) play an important role in human nutrition as a source of.Protein and healthy fats (Gormaz et al. 2014). Historically,,Fish.Were an abundant source of food for, many civilizations though.Overfishing and habitat destruction over several hundred years.Have greatly reduced global.Fish stocks and damaged aquatic.Ecosystems (Jackson et al, 2001; Lotze et al, 2006). While global.Harvests of wild seafood have remained static since, the 1990sCertain.Fisheries have collapsed and no longer provide a significant.Food source for humans FAO 2014b (,). For.Fish populations to.Rebound it is, necessary to reduce or avoid harvesting some.Fish.Species for a period of time (among other approaches) (Worm et, al.2009), thereby significantly reducing the amount of harvested wild.Seafood. Despite these challenges global availability, of seafood per.Capita has risen in recent decades due to growth in aquaculture.Production FAO 2014b (,).
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