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].