This study investigates the role of fisheries and aquaculture in providing protein for human consumption. The Food and Agriculture Organization (FAO) estimated that fisheries and aquaculture contributed 17% of global animal-source protein for human consumption in 2018. This study aimed to assess the protein quantities derived from these sectors and compare them to protein production by terrestrial animals.

The analysis revealed that while aquaculture production surpassed fisheries production in terms of live weight harvest (aquaculture: 82 million metric tons vs fisheries: 74 million metric tons), fisheries contributed slightly more protein (7.1 million metric tons) due to the composition of the catch. Aquaculture tends to produce more molluscs (like clams and mussels) which have a lower protein content compared to finfish and crustaceans typically caught by fisheries.

On the other hand, total protein production from fisheries and aquaculture combined reached 13.9 million metric tons, constituting 15.3% of all animal-source protein for human consumption globally in 2018. This finding aligns well with the FAO's estimate of 17.1%, highlighting the reliability of the independent assessments.

Breaking down the sources of animal-source protein further, milk emerged as the single largest contributor (30.9 million metric tons), followed by chicken and other birds (15.4 million metric tons), pigs (9.9 million metric tons), cattle (6.8 million metric tons), sheep and goats (2.3 million metric tons), eggs (8.7 million metric tons), and other animals (1.2 million metric tons).

When focusing solely on edible meat protein, terrestrial sources provided the majority (37.4 million metric tons), with fisheries and aquaculture contributing 13.9% and 13.3% respectively.

The study acknowledges that the reported protein content represents crude protein, and actual protein content might be slightly lower due to the presence of non-protein nitrogen. Taking this into account, the estimated true protein amount from animal sources reached 82.5 million metric tons, translating to 10.85 kilograms per capita for the global population in 2018. Fisheries and aquaculture specifically contributed 1.84 kilograms per capita of animal-source protein.

The study emphasizes the crucial role of fisheries and aquaculture in securing global protein supplies. With capture fisheries reaching a plateau, the future of protein production from these sectors hinges on the continued growth of aquaculture.

In conclusion, this study highlights the significant contribution of fisheries and aquaculture to global animal-source protein production. While efforts to increase plant-based protein consumption are ongoing, animal proteins remain a vital source due to their higher protein concentration and essential amino acid profile. The study underscores the importance of sustainable aquaculture development to meet the rising demand for animal-source protein in the foreseeable future.