Economics of Fish Industry

SYED MUHAMMAD KHAN (BS HONS. ZOOLOGY)
Economics of The Fish Industry
Fish are made available for commercial purposes via two main sources:
1. Fishing: capturing wild fish for food or recreation (fishing can be done at both – commercial
and small scale levels, our focus will be on the former).
2. Aquaculture: raising fish and assorted aquatic fauna – which includes (1) Fish
farming/Pisciculture (raising freshwater fish commercially in tanks or enclosures such
as fish ponds, usually for food) and (2) Mariculture (growing and harvesting marine
species).
In the recent past, fishing was the dominant source of fish for markets but recently, the trend is
gradually shifting towards aquaculture, as evident by the graphs cited bellow (cited from FAO):
Graphs: Left – a shift of market trends in the favor of aquaculture. Right – aquaculture
production over the years. (Source: FAO – Wikimedia, CC-BY-SA)
NUTRITIONAL VALUE OF FISH:
Fish is a low-fat high-quality protein, it is packed with proteins, vitamins, and nutrients that can
lower blood pressure and help reduce the risk of a heart attack or stroke. Fish is filled with
omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and
phosphorus and is also a great source of minerals, such as iron, zinc, iodine, magnesium, and
potassium.
COMMERCIAL FISHING:
The commercial fishing industry is one of the largest, and oldest, market sectors in the world. It
includes everything from traditional fishing on the open seas to freshwater angling.

LOCATION FOR COMMERCIAL FISHING: The fishing industry is ideally suited for countries
with long coastlines. Landlocked countries are not able to have a traditional fishing industry
outside of freshwater angling, and depend mainly on seafood imports from other countries to
meet their demands for fish. In Pakistan, the major fishing operations are held in the Arabian
Sea. Karachi Fish Harbor facilitates 90% of the country's total fishing.
The top fish-producing countries today are China, India, Peru, Indonesia, and the US. Some of
the other countries that are notable for exports of frozen fish in terms of value are Russia,
Norway, Chile, and Taiwan.
SUMMARY OF PROCESSES INVOLVED IN FISHING:
 The fishing industry involves a multitude of activities, including (1) fish-catching, (2)
processing [removal of gills, scales, preservation, etc.], (3) transportation, (4) distribution,
and (5) marketing.
 The industry also facilitates several other activities, such as (1) construction of fishing
vessels, (2) fishing gears, (3) refrigeration or (4) cold storage equipment, etc.
METHODS FOR CATCHING FISH: Fishermen catch fish mainly from rivers, ponds, canals,
backwaters, and oceans. A large number of methods are used to catch fish:
 Trawling – fishing via a large underwater net/trawl dragged by a boat
 Angling – fishing via fishing rod and lures
 Netting – fishing via throwing nets in the water
 Spearfishing – hunting via a spear gun and spears
 Hand-gathering
 Trapping
SCOPE & CAPACITY OF FISHING INDUSTRY:
 The industry size is enormous; it contributes in some fashion to the livelihood of
approximately 10-12% of the entire world's working population.
 It is estimated that, worldwide, 54.8 million people (approximately) are engaged in the
process of fish production.
 There is also a recreational fishing industry or sports fishing, throughout the world.
REGULATIONS ON FISHING INDUSTRY: The fishing industry is facing several problems due
to environmental concerns worldwide, as coral reefs, wetlands, and ocean beds continue to be
destroyed because of the activities of the commercial fishing industry. According to some
research studies, the food web is being destroyed because of overfishing by the industry. Hence

many environmental laws and laws restricting fishing activities have been passed and many are
under discussion. WWF is also working globally to introduce the concept of sustainable fishing
(only consume as much fish as can be replenished by the ecosystems).
PISCICULTURE / FISH FARMING:
Pisciculture is growing in popularity because not only does it not put stress on the natural
ecosystems but it also ensures a constant supply of fish for the markets and that too in large
numbers. The following are some of the methods of fish farming:
 Cage System: It uses cages that are placed in lakes, ponds, and oceans that contain fish. This
method is also widely referred to as “off-shore cultivation”. Fish are kept in a cage-like
structure and are artificially fed and harvested.
 Irrigation Ditch / Ponds System: The basic requirement for this method is to have a ditch or
pond that holds water. This is a unique system because at a small level, fish are artificially
fed and the waste produced from the fish is then used to fertilize a farmer's field.
 Composite Fish Culture: It is a type of fish farming that allows both local and imported fish
species to co-exist in the same pond. The number of species can be as much as six species in
a single pond.
 Integrated Recycling System: It is a large-scale method of pure fish farming. This approach
uses large plastic tanks that are placed inside a greenhouse.
 Classic Fry Farming: This method is also known as the "flow-through system”. This is when
fish are raised from eggs and put in-stream and released.
FISH PONDS: The basic requirement is to have a pond that retains water, possibly with an above-
ground irrigation system (many irrigation systems use buried pipes with headers). Using this method,
water allotments can be stored in ponds or ditches, usually lined with bentonite clay (bottom substrate).
In small systems, the fish are often fed commercial fish food, and their waste products can help fertilize
the fields. In larger ponds, the pond grows water plants and algae as fish food. Some of the most
successful ponds grow introduced strains of plants, as well as introduced strains of fish. Control of water
quality is crucial. Fertilizing, clarifying and pH control of the water can increase yields substantially, as
long as eutrophication is prevented and oxygen levels stay high. Yields can be low if the fish grow ill from
electrolyte stress.
FISH NUTRITION FOR PISCICULTURE: Some fish eat plants (herbivorous) while others only
eat animals (carnivorous). However, a lot of fish are omnivores and eat both plants and
animals. It is important to match the type of food to the type of fish.

 Fat: Fish diets should be low in fat. Even meat-eating fish (carnivores) require no more than
8% fat in their diet. Plant eaters (herbivores) need no more than 3%. Excessive fat may
damage the liver and can result in disease and early death.
 Fiber: Although small quantities of fiber aid digestion, they should not be too high.
Carnivores are not able to digest fiber well at all, and should not have more than 4% fiber in
their diet. To remain healthy, herbivores should have between 5 and 10% fiber in their diet.
 Protein: Protein requirements vary based on the type of fish. However, protein is a key
element required for good health and growth in all types of fish. Herbivores need 15 to 30%
protein in their diet, while carnivores need at least 45% protein. For vigorous health and
growth, young fish require a diet that is composed of at least 50% protein.
 Carbohydrates: Fish do not need a lot of carbohydrates in their diet. Too many carbs can
deter proper growth. Adult fish can tolerate as much as 40% carbohydrate in their diet,
without ill effects.
 Vitamins and Salts: Additionally, fish require a range of fat and water-soluble vitamins in
minute quantities along with salts for the maintenance of their physiology and
biochemistry.
FISH HEALTH MAINTENANCE: All fish carry pathogens and parasites. Usually, this is at some
cost to the fish. If the cost is sufficiently high, then the impacts can be characterized as a
disease. Disease is a prime agent affecting fish mortality, especially when fish are young. Stress
inducing factors, such as natural droughts, pollution, or predators, can precipitate the outbreak
of disease. Pathogens which can cause fish diseases comprise:
 Viruses
 Bacterial infections, such as Pseudomonas fluorescence leading to fin rot and dropsy
 Fungi
 Water molds
 Metazoan parasites, such as copepods
 Helminths (Platyhelminthes and Aschelminthes)
Infectious diseases coincide with stress causes by temperature, eutrophication, sewage,
metabolic products of fishes, industrial pollution, and pesticides. Bioaccumulation of metals
(i.e. lead, cadmium, mercury, etc.) can also prove fatal. Fish health can be ensured by:
 Providing an ample amount of water for fish, i.e. they should not be cooped up.
 Monitoring water quality (pH, temperature, toxic substances, microbial growth, etc.).
 Using an effective filter system to prevent toxic build-up.
 Keeping new fish in quarantine before releasing it in the main pond.

FISH BREEDING: Fish require a proper environment and nutrients for breeding. Depending
upon species, fish may reproduce either by laying eggs (oviparous) or by childbearing
(viviparous). It may or may not be necessary to separate the mother from her fries to ensure
that it doesn’t eat them up (depends upon the species).
Rohu matures usually in the age of three years. Female fish lay about 1 lac eggs/kg of body
mass. Their breeding period is from April to July. They lay eggs in open water (not in stagnant
water).
HARVESTING: The final phase in the fish farming cycle is the harvest and possible sale of the
fish. When most of the fish are big enough to be eaten or sold, harvesting can start (usually
after 5 to 6 months). Only the amount that can be eaten or sold within one day must be
harvested. There are two ways to harvest fish:
 Take out all the fish in the pond at the same time via seine net (traps all fish at once, when
water is drained).
 Selectively cull fish (larger ones) from the pond throughout the whole year via gillnets
(traps appropriate sized fish via their gills, does not trap smaller or very large fish).
POST-HARVESTING: Post-harvesting includes steps such as (1) careful handling, (2)
transportation, and (3) preservation of fish.
PRESERVATION OF FISH:
Since the meat of fish is rich in nutrients and has a high moisture content, it spoils/rots very
quickly. Its average shelf life (untreated) is 12 hours. After this duration, it develops a strong
stench. Hence, it is imperative to preserve fish meat, if it is to be sold commercially.
CAUSES OF SPOILAGE OF FISH: Fish spoilage occurs due to three main factors: (1)
Microbial/Bacterial action, (2) Enzymatic action (autolysis), and (3) Chemical action (oxidation
of fatty acids). The rancid smell of rotting fish is due to fatty acid oxidation and is termed as
rancidity.
SHORT TERM PRESERVATION: When preservation is required for a short duration (2-4 days)
the captured fishes are kept in crushed ice and transported to the market for their sale. In ice,
the range of temperature is 0-4oC which retards the action of microbes and autolytic enzymes
as well.
LONG TERM PRESERVATION: When preservation is needed for a long period the caught
fishes are passed through the following steps: (1) Cleaning, (2) Degutting, and (3) Storage.

METHODS OF PRESERVING FISH: There are 8 main methods of fish preservation: (1)
Chilling, (2) Freezing, (3) Deep Freezing, (4) Freeze Drying, (5) Smoking, (6) Drying, (7) Salting,
and (8) Canning. They are all briefly discussed as follows:
1. CHILLING: Lowering the temperature, to about 0oC, is the most effective method to
prevent decay of dead fish. A large amount of ice is used to lower the temperature of the
fish. Alternate layers of fishes and ice must be arranged to bring down the temperature of
flesh about 0oC. Chilling does not alter the physical state of fish and keeps them in a
palatable state for a few days. This method is not suitable if preservation is required for a
long period. Temperature can be lowered below 0oC if salt is mixed with ice.
2. FREEZING: Freezing can be done in air or brine. In brine-freezing, fish are dipped in cold
liquid (brine) and frozen. Frozen fish retain their nutritive qualities for many months.
3. DEEP FREEZING: For deep freezing, captured fishes are cleaned, gutted, sorted, and
trimmed to a suitable size. By deep freezing, fish can be preserved for a long time. Large
electric refrigerators or deep freeze cabinets are employed for this purpose. In such deep
freezers, the temperature is kept around -20oC. It is a complicated process and needs
considerable establishment. The flavor, color, and nutritive value of fish are fully preserved.
4. FREEZE DRYING: It is a complicated, costly, and laborious process, and only the best fish
are treated this way. Fish are first frozen and then dried by sublimation i.e. the ice is
converted to water vapor without melting into water. The flavor, color, and nutritive value
of fish are fully preserved. The fish are frozen to -20oC by placing them in a freezing
chamber. Fish trays are then transferred to a chamber containing horizontal heating plates
for drying in a vacuum. Dried fish are packed or canned in air-conditioned rooms.
5. SMOKING: Fish are first cleaned and then soaked in a salt solution (brine). This removes
the moisture and prevents the growth of bacteria. After brining, fish are dried in smoking
chambers to remove additional moisture. It takes about 6-8 hours to smoke the fish after
which they can be eaten or stored. Smoking increases the flavor of fish flesh.
6. DRYING: This is the most simple and cheapest method of fish preservation. Moisture is
removed by drying to prevent bacterial action. The fish are dried in sun on the beach or
mats for 2-3 days. Generally small-sized fish and prawns are sun-dried. Large fishes are cut
into pieces for easy drying.

7. SALTING: The fish is first gutted and cleaned, and half of the total amount of salt is applied.
The fish are packed into triangular heaps, 1 meter high, on a cement floor. The next day,
fish are repacked and a quarter of the salt is used for rubbing and repacking. On the third
day, the remaining salt is used for rubbing and repacking. The stock is then left undisturbed
for a week and then sold in the market.
8. CANNING: Canning is a complicated process and it demands costly machinery and technical
knowledge. The process includes packing of fish in tin boxes which are sealed airtight and
sterilized by heat. The sealed cans are tested for leaks before being dispatched out of the
factory to the market.
EDIBLE FRESHWATER FISH SPECIES:
Many freshwater fish species are caught and/or cultured in Pakistan and are in high demand as
well, some of them are listed as follows:
ROHU/ROI (Labeo rohita): Rohu is the most famous edible fish in Pakistan. The average
body length is 1/2m (1.6 feet). Its body is deep and the dorsal side is more concave than the
abdomen. The color of the body is bluish or brownish along the back and silvery on the sides
and beneath. Usually, a red mark is present on each scale. Rohu matures usually in the age of
three years, female fish lay about 100,000 eggs per kg of body mass. Their breeding period is
from April to July, and they lay eggs in open water.
Figure: Rohu (Labeo rohita); Source: Wikimedia, CC-BY-SA
CATLA/THAILA/INDIAN CARP (Labeo catla): It possesses an elongated body, curved on
ventral and dorsal sides. The mouth is small and the body is scaled except for the mouth and
head. A red spot is present on each scale. The dorsal side of the body is bluish and sides are

silvery. It can reach a maximum of 6 feet in length. Catla is a surface and midwater feeder.
Adults feed on zooplankton, but young ones feed on both zooplankton and phytoplankton.
Catla attains sexual maturity at an average age of two years and an average weight of 2 kg.
Figure: Catla (Labeo catla); Source: Wikimedia, CC-BY-SA
MOREE / MORAKHI / MRIGAL / WHITE CARP (Cirrhinus mrigala): A large fish (1m / 3.3
feet), body oblong and moderately compressed. The caudal fin is deeply forked. The color of
the body is silvery, dark gray along the back, sometimes coppery. Pectoral, ventral and anal fins
are tinged with black. Eyes are golden. Mrigal is a benthopelagic (bottom & midwater feeder)
and potamodromous (fish that migrate only in freshwater) plankton feeder. It inhabits fast-
flowing streams and rivers, but can tolerate high levels of salinity. A 6-kilogram (13 lb) female
can lay a million eggs. This fish has a rapid growth rate.
Figure: Mrigal (Cirrhinus mrigala); Source: Wikimedia, Public Domain

SILVER CARP (Hypophthalmichthys molitrix): It is native to China but has been introduced
in Pakistan (in farms). This fish has an elongated and moderately compressed body. Head is
short and the snout is rounded. Caudal fins are forked and lateral line is curved. Scales on the
body are of moderate size. The color of the body is silvery and the fins are slightly blackish.
They are filter feeders; their gills are accommodated for this task. They feed on planktons and
are often used to control them. In the wild (in its natural habitat) it is listed as near threatened
(NT).
Figure: Silver Carp (Hypophthalmichthys molitrix); Source: Wikimedia, CC-BY-SA
GRASS CARP (Ctenopharyngodon idella): It is native to China but has been introduced in
Pakistan (in farms). This fish has a torpedo-shaped body and a broad head with a short and
rounded snout. The fish is dark gray above and silvery on the belly. They attain a maximum size
of 2m. Adults of the species feed primarily on aquatic plants. They feed on higher aquatic plants
and submerged terrestrial vegetation, but may also take detritus, insects, and other
invertebrates.
Figure: Grass Carp (Ctenopharyngodon idella); Source: Wikimedia, CC-BY-SA

RAINBOW TROUT (Oncorhyncus mykiss): It is a famous game fish all over the world. It
inhabits cold water and lives at higher altitudes all over the world. It is cultured in northern
areas of Pakistan like Kagan, Chitral and Swat of N.W.F.P; Quetta of Baluchistan; and Murree of
Punjab. It is regarded as a very good angling fish. It is native to South, Central, and Northern
China and Russia. It has been transplanted in Europe, South Asia, South East Asia, and Africa.
The head, upper region of the body and dorsal fins of the fish are mottled with red and black
spots. Small black spots are also present under the lateral line of the body. The ventral surface
of the body is dark gray. The body is short and stout. Males and females can be distinguished
during the spawning season. In the case of males, the lower jaw is triangular and is longer than
the upper jaw; while this is not the case in females. Males become much darker in color during
the spawning season but the females look brighter.
Figure: Rainbow Trout (Oncorhyncus mykiss); Source: Wikimedia, Public Domain
ECONOMIC IMPORTANCE OF FISH:
Fish are an important source of food and many other products. They also provide recreation.
The following points elucidate the economic importance of fish:
FOOD VALUE: Fish serves as an important food for humans. Edible tissues of fish are
appreciably greater than that in chicken, pig, and sheep/goat.
NUTRITIVE VALUE: Fish is highly nutritious. It provides a tasty, low-calorie meal and is also a
source of high-quality protein. Fish is an almost zero-carbohydrate food, ideal for diabetic
patients. The protein content in fish varies from 15-30% of the total wet weight and 60-80% of
the total dry weight. The protein of fish is highly digestible and possesses well-balanced amino
acids. Fish are low in fat and cholesterol. Fish is a good source of vitamins A, B, and D; and also
offers a good source of calcium, iodine, fluorine, magnesium, and zinc. Fish are rich in poly-
unsaturated fatty acids containing omega-3. They cannot be produced in the human body, but

are essential in our diet. These poly-unsaturated fatty acids can help reduce the cholesterol
level in the blood, thus minimize the risk of cardiovascular disorders.
MEDICINAL VALUE: Fish is low in fat, high in protein and an excellent source of Omega-3 fatty
acids. Regular consumption of fish can reduce the risk of various diseases and disorders. Some
examples are as follows:
 Can reduce the likeliness of children contracting asthma
 Benefits the brain (even IQ) and eyes
 Omega-3 fatty acids of fish can reduce the risk of various types of cancers
 Reduces the risk of cardiovascular disorders
 Prevents depression
 Helps diabetic people to maintain their blood sugar levels
 Prevents premature birth in pregnant women
FISH PRODUCTS: Several economically important fish products (from both freshwater and
marine species) are available in the market, some of them are:
 Fish meat – low-fat high-quality protein, it is packed with proteins, vitamins, and many
other nutrients.
 Fish body oil – used in the manufacture of paints, varnishes, soaps, lubricants, candles,
printing inks, etc. It is also used in the dressing of leather, tanning of the skin, and smearing
the surface of boats for longer preservation.
 Fish liver oil – it has medicinal value. It contains 55-75% fat and 5-10% protein. It is very rich
in Vitamin A and D. Shark (Carcharhinus spp.) and Cod (Gadus callarius) liver oil is well
known in pharmaceutical industries.
 Fish silage – it is a liquid or semi-liquid product made from whole or part of the fish that is
liquefied by the action of enzymes in the fish in the presence of an added acid (Hydrochloric
or Sulfuric acid). It is a highly nutritive animal feed.
 Fish flour – it is made up of dried and powdered fish. It is a superior quality of fish meal
which is used for human consumption. It is considered an ideal protein source to
supplement the diet. It can be mixed with wheat or maize flour and used for enriching the
nutritive value of bread, biscuits, cakes, etc. It is also known as hydrolyzed protein of fish.
 Fish manure – Low grade or inedible fish (wastes from processing plants) are utilized to
prepare fish manure. These residues are dried, ground, mixed with ash, and converted into
manure, which contains a high percentage of nitrogen and phosphorous.
 Fish guano – The word ‘guana’ literally means dung in Spanish. Fish guano is prepared from
the material left over after extracting oil from the fish. It has a high content of nitrogen (8-
10%), and has been found more effective than animal manure.

 Fish glue – The gelatinous adhesive material obtained from the connective tissues of skin
and bones of certain fish, principally codfish, is called fish glue. It is used in gummed tape,
letterpress printing plates, blueprint paper, and adhering to the wood, leather, glass, etc.
 Isinglass – Isinglass is a substance obtained from the dried swim bladders of fish. It is a high-
grade collagen used mainly for the clarification of wine, beer, and vinegar.
 Fish leather – The coarse scaly skins of several fishes (e.g., sharks and rays) are used for
manufacturing, polishing and smoothing materials in place of sandpaper. The dried and
processed skin is also used for preparing high-quality shoes, moneybags, suitcases, belts,
phone cases, etc.
 Fish fin – The fins of the sharks and rays are used to make tasteful sauce and soups.
 Fish caviar – Caviar is a high-value fish product. It consists of salt-cured eggs of certain
species of fish such as sturgeon, salmon, and trout. It is a luxury food.
 Fish pearls – The material obtained by scraping the silvery coating of the scales of certain
fish is used for polishing the hollow glass beads. These beds are then filled with wax and
marketed as artificial pearls that are used as jewelry.
 Fish insulin – Insulin was formerly extracted from the pancreas of large-sized fish such as
sharks.
BIOLOGICAL CONTROL: Many species of carnivorous and larvivorous fish prey upon insects
and their larvae in water. These fish can be used to control harmful insects, mosquito larvae,
etc. Guppy fish (Poecilia reticulata) can be used to control Aedes aegyptii larvae in Pakistan.
Similarly, the herbivorous species like grass carp (Ctenopharyngodon idella), tilapia
(Oreochromis spp.), silver barb (Puntius gonionotus), etc. are used to control aquatic weeds and
vegetation.
RECREATION: Sport or recreational fishing is done for pleasure or competition. Sportfishing
can be done in a variety of ways. The most common form of sport fishing is done with a rod,
line and hooks with baits, called angling.
AESTHETIC VALUE: Many species of colored fish are kept in aquarium, oceanarium, ponds,
and lakes for aesthetic purposes, i.e. Goldfish, Betta, Guppies, Mollies, etc.
EMPLOYMENT: Fisheries and aquaculture sectors provide, either directly or indirectly, a great
employment opportunity for millions of people around the world.

Economics of Fish Industry

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