Fish are one of the last remaining wild sources of protein on the planet and they are a critical component of both food and economic security around the world. Fish provide a low-fat source of vitamins, iron, and calcium for billions of people, especially in countries designated as Low-Income Food-Deficit Countries by the UN Food and Agriculture Organization (FAO).1 In Africa, fisheries employ 5.6 million people and international trade in fisheries products is a pillar of national economies

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