Seafood ChoiCeS

Seafood Choices: Balancing Benefits and Risks
http://www.nap.edu/catalog/11762.html
CONSUMPTION PATTERNS AND COMPOSITION OF SEAFOOD
Pounds per capita per year
18.0
15.0
12.0
9.0
6.0
3.0
11.0
FIGURE 2-1 Trends in US consumption of total fishery products, by type (boneless,
trimmed [edible] weight), in pounds per capita per year, 1909–2003. Figures are
calculated on the basis of edible raw meat. Excludes edible offal, bones, and viscera
for fishery products. Excludes game consumption for fishery product. Calculated
from data not rounded.
SOURCE: ERS, 2004.
12.1
7.1
8.4
11.7
8.0
11.9
4.3 4.9
4.7
4.2
4.0
3.9
2.7
Total fishery products
Fresh and frozen
Canned
Cured
3.2
0.6
5.8
1.8
0.0
1909 1919 1929 1939 1949 1959 1969 1979 1989 1999
of the product is wasted at the household level. As shown in Figure 2-1,
seafood consumption has increased since 1909, with notable exceptions during
the Depression and the Second World War. In 2003, per capita seafood
consumption was 16.3 pounds per person (Source: http://www.ers.usda.
gov/data/foodconsumption/spreadsheet.mtfish.xls). As can be seen from
Figure 2-1, the increase in seafood consumption results from an increase
in consumption of fresh and frozen forms rather than canned and cured
seafood.
Major Types of Seafood
There are several ways to consider the major types of seafood consumed,
as shown in Tables 2-1 through 2-3. NMFS data are useful for
Year
2-1
12.4
Copyright © National Academy of Sciences. All rights reserved.
7.7
16.1
10.6
16.3
11.3
0.3