The Past of Fish as a Major Food Source
Although the utilization of fish as a major food source has been recorded since historic times, the real development has been since the turn of the century, and more particularly over the past 50 or so years.
This was made possible by the modernization of vessels and fishing gear, the scientific application of canning and freezing techniques, the application of sanitation standards, improved packaging and packaging equipment and the modern logistics system involving transportation, storage and marketing.
From ancient times until the present century, seafood was preserved by removing water (dehydration) and/or adding salt to reduce microbiological activity though reducing water activity.
Beginning at the turn of the century and growing until past decade was the preservation by canning, or hermetically sealing and heat processing.
Since the 1940s, the development of modern refrigeration and cold storage holding has stimulated a continuing growth in the use of frozen products.
The availability of both simple and sophisticated preservation techniques, as well as the economic condition of different countries, has resulted in two major distinctions between the fishery products being produced and consumed worldwide.
These are the high cost, seasonal fisheries (e.g., salmon, halibut, crab, shrimp, tuna, etc.) and the low cost, year round or nearly year round fisheries (e.g., anchovy, certain bottom fish, pollock, carp, etc).
The seasonal species are being consumed in countries that can afford the high cost item resulting from the many logistic problems associated with this type of fishery.
Furthermore, the consumer in this market demands the high quality only achieved by more costly processing and distribution.
Many of the lower-cost products are being consumed in the developing countries, while their high priced products are exported for hard currency.
If a country has enough low cost fish, this practice actually affects only the style of eating rather than the nutritional status of a population.
In fact, as will be seen in discussing processing and preparation of fishery products, sometimes low cost fish can be a better source of nutrients.
The Past of Fish as a Major Food Source
