1. Contribution of fish to nutrition from wild and farmed fish
Jogeir Toppe, FAO; Zadar, 6 June 2013

2. These three fish represent the main source of omega-3s, but only three percent of the catch is consumed by humans….
These small fish represent the biggest fisheries in the world; in average 6 million tonnes are captured every year.
However, only two to three percent of the capture is consumed directly by humans.
Its fat has among the highest concentration of long chained omega3 fatty acids naturally available.
The biggest provider of fish oil, both for animals and humans.

3. Fish -a complete source of nutrients
Which product would you prefer?
Wild fish
Farmed fish
Supplements

4. DHA EPA Vitamin D Vitamin B12 Protein Zinc Iodine ? Selenium Calcium
Vitamin A
Vitamin D
Vitamin B12
Protein
Zinc
Iodine ?
Selenium
Calcium

5. Proteins 17 % of protein of animal origin
>50 % in many of the poorest countries
Fish accounts for about 17 % of the global population’s intake of animal protein, and 6 % of all proteins consumed. FAO estimates that fish provides 22 % of animal protein intake in sub-Saharan Africa. This share, however, can exceed 50 percent in the poorest countries (especially where other sources of animal protein are scarce or expensive). In West African coastal countries, for instance, where fish has been a central element in local economies for many centuries, the proportion of dietary protein that comes from fish is extremely high: 47 % in Senegal, 62 % in Gambia and 63 % in Sierra Leone and Ghana, 71% in Maldives, 59% in Cambodia, 57% in Bangladesh, 54% inIndonesia, 53% in Sri Lanka.

7. Omega-3 Fatty Acids marinevegetable
Marine origin:
Eicosapentanoic acid (EPA); C20:5 ω-3
Docosahexaenoico acid (DHA); C22:6 ω-3
Vegetable origin:
Alfa linolenic acid (ALA); C18:3 ω-3
<5% converted to EPA
<0,5% converted to DHA
Lower nutritional value

8. IQ +6 -36% Omega-3; DHA and EPA
Fish and fishery products have a particular role as a source of long chained omega-3 fatty acids (EPA and DHA), essential for an optimal brain and neurodevelopment in children (up to 6 IQ points gained for fish consumers compared to non consumers). A recent FAO/WHO expert consultation concluded that fish in the diet lowers the risk of women giving birth to children with suboptimal development of the brain and neural system compared with women not eating fish. Strong evidence also underlines how consumption of fish, and in particular oily fish, lowers the risk of death due to Coronary Heart Disease (36% reduction). This is a growing health problem that is more and more becoming a serious problem also in developing countries.

9. Omega-3 (DHA+EPA) essential for a healthy life.
Market for omega-3 oil for human consumption rapidly growing, demand growth ~100% every five years.
Most studies on the impact of long-chain omega-3 oils are actually based on the consumption of fish and not fish oil capsules.
Positive impact of eating fish might be less by only taking fish oil capsule rather than eating fish; i) many beneficial nutrients might not be ingested, ii)less beneficial foods are not replaced by fish (e.g. red meat), fish oil is taken in addition, not instead of less healthy food.

10. Minerals and micronutrients…
Fish is a unique source of many micronutrients. Small pelagic species, such as the Peruvian Anchoveta, is an excellent source of many micronutrients deficient in many diets. These small pelagic fish species are in general of low cost, but of very high nutritional value.
Seafood is in practice the only natural source of Iodine (highly deficient in many diets).
Fish is a good source of Selenium.
Fish, if eaten whole, is a very good source of minerals such as Calcium, Phosphorous, Iron and Zinc (Zinc, and in particular Iron is deficient in many diets worldwide).
Fish is a good source of vitamin B, particular vitamin B12.
Oily fish is a good source of vitamin D.
Fish eaten whole (with eyes and liver) is a good source of vitamin A (highly deficient in many diets).

11. Minerals and micronutrients
Fish is a unique source of many micronutrients. Small pelagic species, such as the Peruvian Anchoveta, is an excellent source of many micronutrients deficient in many diets. These small pelagic fish species are in general of low cost, but of very high nutritional value.
Seafood is in practice the only natural source of Iodine (highly deficient in many diets).
Fish is a good source of Selenium.
Fish, if eaten whole, is a very good source of minerals such as Calcium, Phosphorous, Iron and Zinc (Zinc, and in particular Iron is deficient in many diets worldwide).
Fish is a good source of vitamin B, particular vitamin B12.
Oily fish is a good source of vitamin D.
Fish eaten whole (with eyes and liver) is a good source of vitamin A (highly deficient in many diets).

12. Farmed fish, an alternative?
Aquaculture the fastest growing food producing sector (animal origin)
Contributes about 50% of fish consumed

13. Aquaculture contribution

14. Farmed fish, any benefits ?
Most inputs can be controlled
More constant nutrient composition
Most inputs for farming fish can in theory be controlled. Production can be planned according to the market demands. Time from harvest to processing/market/consumer is usually shorter.
Greater possibilities for an optimal product ?

15. Use of fish oil
Less than 14 million tonnes of whole fish used globally for producing fishmeal and fish oil.
About 5 million tonnes of by-products used for fishmeal and fish oil production.
Aquaculture utilizes feed much more efficient than other farmed meats such as beef, pork and even chicken.

16. Annual contribution of ω-3 millon people by pelagic species
The most studied health beneficial component in fish are the omega-3 fatty acids.
Assumption 250 mg/day DHA+EPA
Fish oil for feed and other purposes 1659 million people (in theory)
Sardines/pilchard 1324
Mackerel ca1000
Herring 782
Fish oil suppl. 526
Sprat 138

17. Annual contribution of ω-3 millon people by farmed species
Fish oil used in aquaculture is mainly consumed by the species showed here.
About 50% of the long-chain omega-3 fatty acids are retained in the fish at the point of harvest, The remaining is metabolized during the growing phase.

18. Annual contribution of ω-3 millon people by farmed species
Some important fish species do not consume fish oil, but are still important contributors of these healthy fats. Carps, due to their consumption of algae contribute more to omega-3s in our diets than any other farmed fish.

19. Comparison of Omega-3 levels
in fish and other meats
Salmon, farmed
Salmon, wild
Carp,
common
Tilapia
Chicken
Beef
Protein
g/100g 20 18 19 21
Lipids 13
6.3
5.6
1.7 15 12
Water 65 69 76 78 66
Ash
1.1
2.5
1.5
0.9
0.8
1.0
DHA + EPA (ω-3)
mg/100g
1966
1436
350 91 40 3
When comparing the nutritional value of farmed fish, one should not only compare to their wild counterpart or other farmed fish species. Comparing it to other farmed meats shows that farmed fish is superior than any other meats. In some cases farmed fish can even be considered better than their wild counterparts.
USDA National Nutrient Database (USDA, 2012)

20. Farmed fish Aquaculture needed to meet increasing demand
Excellent source of most needed nutrients
Optimal products can be produced
Any farmed fish a good alternative to any other meats such as beef, pork or chicken
Main aq. Species such as carps are herbivorous; less need for fish in feed

21. THANK YOU !