Fishery can mean either the enterprise of raising or harvesting fish and other aquatic life or, more commonly, the site where such enterprise takes place (a.k.a., fishing grounds).  Commercial fisheries include wild fisheries and fish farms, both in freshwater waterbodies (about 10% of all catch) and the oceans (about 90%). About 500 million people worldwide are economically dependent on fisheries. 171 million tonnes of fish were produced in 2016, but overfishing is an increasing problem, causing declines in some populations. 

Because of their economic and social importance, fisheries are governed by complex fisheries management practices and legal regimes that vary widely across countries. Historically, fisheries were treated with a "first-come, first-served" approach, but recent threats from human overfishing and environmental issues have required increased regulation of fisheries to prevent conflict and increase profitable economic activity on the fishery. Modern jurisdiction over fisheries is often established by a mix of international treaties and local laws. 

Declining fish populations, marine pollution, and the destruction of important coastal ecosystems have introduced increasing uncertainty in important fisheries worldwide, threatening economic security and food security in many parts of the world. These challenges are further complicated by the changes in the ocean caused by climate change, which may extend the range of some fisheries while dramatically reducing the sustainability of other fisheries.

Definitions 
According to the FAO, "...a fishery is an activity leading to harvesting of fish. It may involve capture of wild fish or raising of fish through aquaculture." It is typically defined in terms of the "people involved, species or type of fish, area of water or seabed, method of fishing, class of boats, purpose of the activities or a combination of the foregoing features". 

The definition often includes a combination of mammal and fish fishers in a region, the latter fishing for similar species with similar gear types. Some government and private organizations, especially those focusing on recreational fishing include in their definitions not only the fishers, but the fish and habitats upon which the fish depend.

The term fish 

 In biology – the term fish is most strictly used to describe any aquatic vertebrate that has gills throughout life and has limbs, if any, in the shape of fins. Many types of aquatic animals commonly referred to as "fish" are not fish in this strict sense; examples include shellfish, cuttlefish, starfish, crayfish and jellyfish. In earlier times, even biologists did not make a distinction—sixteenth century natural historians classified also seals, whales, amphibians, crocodiles, even hippopotamuses, as well as a host of marine invertebrates, as fish.
 In fisheries – the term fish is used as a collective term, and includes mollusks, crustaceans and any aquatic animal which is harvested.
 True fish – The strict biological definition of a fish, above, is sometimes called a true fish. True fish are also referred to as finfish or fin fish to distinguish them from other aquatic life harvested in fisheries or aquaculture.

Types 

The fishing industry which harvests fish from fisheries can be divided into three main sectors: commercial, recreational or subsistence. They can be saltwater or freshwater, wild or farmed. Examples are the salmon fishery of Alaska, the cod fishery off the Lofoten islands, the tuna fishery of the Eastern Pacific, or the shrimp farm fisheries in China. Capture fisheries can be broadly classified as industrial scale, small-scale or artisanal, and recreational.

Close to 90% of the world's fishery catches come from oceans and seas, as opposed to inland waters. These marine catches have remained relatively stable since the mid-nineties (between 80 and 86 million tonnes). Most marine fisheries are based near the coast. This is not only because harvesting from relatively shallow waters is easier than in the open ocean, but also because fish are much more abundant near the coastal shelf, due to the abundance of nutrients available there from coastal upwelling and land runoff. However, productive wild fisheries also exist in open oceans, particularly by seamounts, and inland in lakes and rivers.

Most fisheries are wild fisheries, but farmed fisheries are increasing. Farming can occur in coastal areas, such as with oyster farms, or the aquaculture of salmon, but more typically fish farming occurs inland, in lakes, ponds, tanks and other enclosures.

There are commercial fisheries worldwide for finfish, mollusks, crustaceans and echinoderms, and by extension, aquatic plants such as kelp. However, a very small number of species support the majority of the world's fisheries. Some of these species are herring, cod, anchovy, tuna, flounder, mullet, squid, shrimp, salmon, crab, lobster, oyster and scallops. All except these last four provided a worldwide catch of well over a million tonnes in 1999, with herring and sardines together providing a harvest of over 22 million metric tons in 1999. Many other species are harvested in smaller numbers.

Economic importance 
Directly or indirectly, the livelihood of over 500 million people in developing countries depends on fisheries and aquaculture. Overfishing, including the taking of fish beyond sustainable levels, is reducing fish stocks and employment in many world regions. It was estimated in 2014 that global fisheries were adding US$270 billion a year to global GDP, but by full implementation of sustainable fishing, that figure could rise by as much as US$50 billion. 

In addition to commercial and subsistence fishing, recreational (sport) fishing is popular and economically important in many regions.

Production 

Total fish production in 2016 reached an all-time high of 171 million tonnes, of which 88 percent was utilized for direct human consumption, thanks to relatively stable capture fisheries production, reduced wastage and continued aquaculture growth. This production resulted in a record-high per capita consumption of 20.3 kg in 2016. Since 1961 the annual global growth in fish consumption has been twice as high as population growth. While annual growth of aquaculture has declined in recent years, significant double-digit growth is still recorded in some countries, particularly in Africa and Asia.

FAO predicted in 2018 the following major trends for the period up to 2030:
 World fish production, consumption and trade are expected to increase, but with a growth rate that will slow over time.
 Despite reduced capture fisheries production in China, world capture fisheries production is projected to increase slightly through increased production in other areas if resources are properly managed. Expanding world aquaculture production, although growing more slowly than in the past, is anticipated to fill the supply–demand gap.
 Prices will all increase in nominal terms while declining in real terms, although remaining high.
 Food fish supply will increase in all regions, while per capita fish consumption is expected to decline in Africa, which raises concerns in terms of food security.
 Trade in fish and fish products is expected to increase more slowly than in the past decade, but the share of fish production that is exported is projected to remain stable.

Management

Global goals 
International attention to these issues has been captured in Sustainable Development Goal 14 "Life Below Water" which sets goals for international policy focused on preserving coastal ecosystems and supporting more sustainable economic practices for coastal communities, including in their fishery and aquaculture practices.

Law

Environmental issues

Climate change

See also

 Fisheries co-management
 Fisheries science
 National Fish Habitat Initiative
 Ocean fisheries
 Population dynamics of fisheries
 Regional Fisheries Management Organisation
 Sea Fish Industry Authority
 Tanka people

References

Free content sources

External links

FAO Fisheries Department 
 The Fishery Resources Monitoring System (FIRMS)

 

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수산업(水産業)은 강이나 호수 또는 바다에서 식자재나 다른 산업에 이용되는 재화를 생산하는 산업이다. 또, 가공, 운송, 판매를 비롯한 모든 산업 활동을 가리킨다. 수산업을 통해 얻는 수산물은 식자재로 주로 이용되나 약재, 염료 등으로 이용되기도 한다.

수산업의 정의 
일반적으로 수산업은 어업과 수산제조업을 말한다. 여기서 전자는 수산동식물을 채포(採浦) 또는 양식하는 사업을, 후자는 수산동식물을 직접 원료 또는 재료로 하여 식료·사료·비료·호료(糊料)·유지 또는 피혁을 생산하는 사업을 말한다. 어업은 그 작업장소에 따라 근해어업, 원양어업, 국내의 어로 근거지로부터 출항하여 당일에 귀항할 수 있는 연안어업 및 양식업으로 나뉘며, 어장(漁場)의 조성·개량 및 경영합리화를 위해 어민이 협동하여 하는 '협업(協業)', 가족노동에 의존하는 어가어업(漁家漁業)으로 구분한다. 수산제조업은 수산동식물을 원료로 하여 통조림을 제조하는 통조림제조업, 수산동식물을 원료로 하여 어유(漁油)·간유(肝油)를 제조하는 어간유제조업, 수산식물을 원료로 하여 한천(寒天)을 제조하는 한천제조업, 그리고 수산물을 동결시키는 냉동업(冷凍業)으로 나누는데, 일반적으로 통조림제조업과 냉동업이 주종을 이루고 있다.

수산업의 분야 
주된 수산업 분야는 세 가지가 있다:
 휴양 분야: 레크리에이션, 스포츠, 또 판매가 목적이 아닌 수산물과 관련한 생계 목적과 관련한 기업과 개인으로 구성되어 있다.
 전통 분야: 원주민이 전통에 따라 제품을 손에 얻어 만들어 내는 수산물과 관련한 기업과 개인으로 구성되어 있다.
 상업 분야: 판매를 목적으로 야생에서 직접 잡거나 수산물을 가공한 양식과 관련한 기업과 개인으로 구성되어 있다.

수산업의 특성 
한국을 비롯하여 일본 등의 경우, 어업의 경영체로는 어가(漁家), 소수의 기업체 및 관계조합(수산협동조합 등)이 있다. 어가에 의한 어업은 연안어업이 주요부분을 차지하지만, 규모의 영세성과 낮은 생산성으로 해서 주요생산은 수산기업체(관계조합을 포함해서)에 의해 이루어지고 있다. 이는 비단 한·일양국의 어업실태뿐만 아니라 선진 외국의 경우에서도 규모의 차이는 있으나 공통된 현상으로서, 수산업의 한가지 특징이 된다. 수산기업체는 그 규모에서 볼 때 독점기업체로부터 소규모 자본에 이르기까지 각양각색이다. 또한 수산업에 종사하는자, 특히 어업 근로자는 임금 노동자로서 어업종사자라고 불리는데, 일본 등 외국의 경우 이들은 일반 노동자와의 구분에 있어 두 가지의 특색이 있다. 즉, 선장제(船長制)와 임금의 비율제가 그것이다. 선장제(seaman system, ferryman system)는 어업종사자가 선장을 중심으로 선주(船主)에게 고용되는 제도이다. 이것은 특히 한국과 일본의 경우에서 두드러지는 데, 그 이유는 아직 어업의 작업이 낙후성을 면치 못하고 있고, 어군 발견 등 기술의 습득상 길드(guild)적 조직이 필요하기 때문에 인적 연관(人的連關)이 중요한 까닭이다. 선주는 선장을 골라서 고용하며, 선장은 다시 자기의 연고관계에 따라 어업종사자를 골라 해상 및 육지에서의 작업의 효율화를 꾀한다. 임금제도의 비율임금제는 어획물 판매액 가운데서 일정기간에 걸친 항해경비를 제한 나머지를 선주와 어부단(漁夫團)이 일정한 비율로 분배하는 경우와, 판매액을 즉시 선주와 어업종사자 집단이 나누어 갖는 경우가 있다. 선장·기관장·갑판장 등 특정 직책을 가진 사람들은 따로 그 직책에 상당한 보수를 받음은 물론이다. 그러나 선주가 원양어업의 경우처럼 자본집약적인 기업을 운영하고 있을 때에는 어업종사자, 즉 선원들은 고정급(固定給)을 받게 되어 위험부담을 피할 수 있다. 모선어업(母船漁業)은 물론 다랑어·참치어업에서도 고정급제(固定給制)와 비율임금제가 병용되고 있다.

수산업의 분류 
수산업법에서는 수산업을 다음과 같이 분류하고 있다.

어업

면허어업 
 포획채취어업 : 정치망어업, 마을어업
 양식업 : 해조류 양식어업, 패류 양식어업, 어류등 양식어업, 복합 양식어업, 협동 양식어업, 외해 양식어업

허가어업
 포획채취어업 : 근해어업, 연안어업, 구획어업, 원양어업
 양식 : 육상해수양식어업, 종묘생산어업

신고어업 
 포획채취어업 : 맨손어업, 나잠어업, 투망어업

어획물운반업 
어업장으로부터 양육시까지 어획물 또는 그 제품을 운반하는 사업이다.

수산가공업 
수산동식물을 직접 원료 또는 재료로 하여 식료, 사료, 비료, 또는 가죽을 제조 또는 가공하는 사업이다.

등록 대상 
 어유가공업, 냉동냉장업, 선상수산물가공업

신고 대상 
 수산피혁가공업, 해조류가공업

수산물의 종류

민물 수산물 
 잉어, 붕어, 메기, 미꾸라지 등은 매운탕의 재료로 흔히 쓰인다. 민물고기는 보양식으로도 쓰인다.
 올갱이와 같은 민물 연체동물을 채집하기도 한다.

해산물 

바다에서 생산되는 수산물을 해산물이라 한다.
 참치, 명태는 원양어업의 대표적인 생산물이다.
 회나 초밥에 이용되는 어류는 거의 대부분 양식하여 생산한다.

같이 보기 
 어업권
 어업기술

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