Until recently, the quantity of fish harvested from the world’s oceans has kept pace with a rapidly growing human population. It now appears, however, that we have reached the maximum sustainable yield of the oceans. Precipitous declines in some species such as blue-fin tuna, cod and haddock, have served as warnings that for some of our most valued food species we have exceeded their ability to replenish themselves. Additionally, some fishery practices have degraded marine habitats, potentially hampering the ability of some species to recover. The threats of global climate change and further increases in human populations and per capita fish consumption rates apply additional pressure to the resource [1].
Fish farmed in Shetland
Whether or not oceans will provide an adequate supply of food for future generations will depend in part on how well societies are able to limit consumption while at the same time manage the resource in a sustainable manner.
Furthermore, even where stocks can be suitably monitored and maintained at appropriate levels to preserve genetic diversity, the highly selective nature of most fishing techniques may inevitably lead to evolution of less resilient populations composed of smaller, earlier maturing fish, as has been seen in cod and other species. We clearly still have a long way to go before the exploitation of wild fisheries is truly sustainable, is indeed it can be.
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