Fish andfish products areconsumed as food all over the world. With otherseafoods, they provides the world's prime source of high-qualityprotein; 14–16 percent of the animal protein consumed worldwide. Over one billion people rely on fish as their primary source of animal protein.^[1][2]

Fish and other aquatic organisms are also processed into various food and non-food products.

Live, fresh or chilled is often the most preferred and highly priced form of fish and represents the largest share of fish for direct humanconsumption, 45 percent in 2016, followed by frozen (31 percent), prepared and preserved (12 percent) and cured (dried, salted, in brine, fermented smoked) (12 percent). Freezing represents the main method of processing fish for human consumption; it accounted for 56 percent of total processed fish for human consumption and 27 percent of total fish production in 2016.^[3]

Major improvements in processing as well as in refrigeration, ice-making and transportation have allowed increasing commercialization and distribution of fish in a greater variety of product forms in the past few decades. However, developing countries still mainly use fish in live or fresh form (53 percent of the fish destined for human consumption in 2016), soon after landing or harvesting from aquaculture. Loss or wastage between landing and consumption decreased, but still accounts for an estimated 27 percent of landed fish.^[3]

InAncient Roman society,garum, a type offish sauce condiment, was popular.

Sharkskin andrayskin which are covered with, in effect, tiny teeth (dermal denticles) were formerly used in the same manner as sandpaper is in the modern era. These skins are also used to makeleather. Rayskin leather (same'gawa) is used in the manufacture of hilts oftraditional Japanese swords.^[4] Some other species of fish are also used to make fish leather, and this material is more and more popular among luxury brands such asPrada,Dior,Fendi, and also emerging designers. Thus, it is now possible to wear shoes made ofsalmon leather, a jacket made ofperch leather, or a handbag made ofwolffish orcod leather. Once tanned, the leather is non-odorous and is stronger than other, traditional, leathers of similar thickness.^[5]

The flesh of many fish are primarily valued as a source of food; there are many edible species of fish, and many fish produce edibleroe. Other marine life taken as food includesshellfish,crustaceans, andsea cucumber. Sea plants such askombu are used in some regional cuisine.

• Surimi refers to a Japanese food product intended to mimic the meat oflobster,crab, and othershellfish. It is typically made from white-fleshed fish (such as pollock or hake) that has been pulverized to a paste and attains a rubbery texture when cooked.
• Fish glue is made by boiling the skin, bones andswim bladders of fish. Fish glue has long been valued for its use in all manner of products fromilluminated manuscripts to theMongolian war bow.
• Fish oil is recommended for a healthy diet because it contains theomega-3 fatty acids,eicosapentaenoic acid (EPA), anddocosahexaenoic acid (DHA), precursors toeicosanoids that reduceinflammation throughout the body.^[6]
• Fish emulsion is afertilizeremulsion that is produced from the fluid remains of fish processed forfish oil andfish meal industrially.
• Fish hydrolysate is ground up fish carcasses. After the usable portions are removed for human consumption, the remaining fish body –guts,bones,cartilage,scales,meat, etc. – are put into water and ground up.
• Fish meal is made from both whole fish and the bones and offal from processed fish. It is a brown powder or cake obtained by rendering pressing the whole fish or fish trimmings to remove the fish oil. It used as a high-protein supplement inaquaculture feed.
• Fish sauce is acondiment that is derived from fish that have been allowed toferment. It is an essential ingredient in many curries and sauces.
• Isinglass is a substance obtained from the swim bladders of fish (especiallysturgeon), it is used for theclarification ofwine andbeer.
• Tatami iwashi is a Japanese processed food product made from babysardines laid out and dried while entwined in a single layer to form a large mat-like sheet.

• Pearls,mother-of-pearl, andabalone are valued for their lustre. Traditional methods ofpearl hunting are now virtually extinct.
• Sea horse,star fish,sea urchin andsea cucumber are used intraditional Chinese medicine.
• The Sea snailsMurex brandaris andMurex trunculus are used to make the pigmentTyrian purple.
• Somesepia pigment is made from the inky secretions ofcuttlefish.

• A shimmery substance found onfish scales, most usually obtained fromherring and one of many by-products of commercialfish processing, can also be used for pearlescent effects, primarily in nail polish, but is now rarely used due to its high cost,bismuth oxychloride flakes being used as a substitute instead.^[7]

Fish may also be collected live for research, observation, or for theaquarium trade.

• List of harvested aquatic animals by weight

 This article incorporates text from afree content work. Licensed under CC BY-SA 3.0 IGO (license statement/permission). Text taken fromIn brief, The State of World Fisheries and Aquaculture, 2018​, FAO, FAO.

• Fish products
• Edible fish

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