2
Global production of fish, crustaceans, molluscs, and other aquatic animals has
been reported as 170.9 million tonnes in 2016. Crustaceans from both fresh water
and sea contributed about 14.6 million metric tonnes to world fisheries and aquaculture production. Approximately 6.7 million tonnes of this total production is
obtained from catch fisheries, while 7.8 million tons of this production was produced by aquaculture (FAO 2016).
Total molluscs production in 2016 was reported as about 23.5 million metric tons
by FAO. This represented 13.75% contribution to the global aquaculture production. The production of bivalve (oysters, arches, clams, scallops, and mussels)
included in the molluscs is reported to be approximately 14.8 million tons in 2016
(FAO 2016, 2018). A significant increase in bivalve production has been observed
since 1996. In this 10-year period, bivalve production increased annually about
6.4% (FAO-Globefish 2007; FAO 2016). This increase occurred due to the rapid
grow of aquaculture. China is the largest bivalve producer and it is reported that it
meets 70% of global production. Although the demand for bivalves is increasing
worldwide, the increase in production is not sufficient to meet this demand. Japan,
America, South Korea, and Thailand follow China in terms of production volume in
bivalve production. Scallops are leading in the world bivalve export in 2016 (Pawiro
2010; FAO 2016). Although most of the shellfish production is not involved in international trade, there are some species that have been transported from New Zealand
to Chile over long distances, such as the green mussel. Although mussel culture is
widespread, it cannot meet the growing demand. Despite the increasing prices, consumers’ demand for mussels is not diminishing (FAO-Globefish 2018).
Shellfish has been considered as a food source for people in various countries
since prehistoric times. In recent years, increasing population and purchasing power
in the world has increased demand for seafood. Consumption of seafood per person
increased from 18.5 kg per person to 20.3 kg per person per year from 2011 to 2016
(FAO 2018). The per capita shellfish consumption in 2013 was 4.9 kg, subdivided
into 1.8 kg of crustaceans, 0.5 kg of cephalopods, and 2.6 kg of other molluscs
(FAO 2016).
Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B 12 and other vitamins, minerals, including
copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also
other nutrients (Venugopal and Gopakumar 2017).
Shellfish contain quality protein with essential amino acids for the protection and
growth of the human body. It has been reported that the crude protein content of
seafood varies between 17 and 22% and this level can vary between 7 and 23% in
crustaceans and molluscs (Gokoglu and Yerlikaya 2015). In the studies, varying
amounts of protein contents have been reported for various shellfish products
(Table 1.1). Holland et al. (1993) reported protein contents of 10.8 g, 12.1 g, 19.5 g,
and 17.6 g (per 100 g raw edible portion) for oyster, mussel, crab, and prawn,
respectively. Nurnadia et al. (2011) reported the protein content as 13.94, 19.2,
15.99 and 13.31% for cuttlefish, prawn, cockles, and oyster, respectively. Lawson
et al. (1998) stated that they found protein contents of Northern shrimp and squid as
1 Introduction to Shellfish
Global production of fish, crustaceans, molluscs, and other aquatic animals has
been reported as 170.9 million tonnes in 2016. Crustaceans from both fresh water
and sea contributed about 14.6 million metric tonnes to world fisheries and aquaculture production. Approximately 6.7 million tonnes of this total production is
obtained from catch fisheries, while 7.8 million tons of this production was produced by aquaculture (FAO 2016).
Total molluscs production in 2016 was reported as about 23.5 million metric tons
by FAO. This represented 13.75% contribution to the global aquaculture production. The production of bivalve (oysters, arches, clams, scallops, and mussels)
included in the molluscs is reported to be approximately 14.8 million tons in 2016
(FAO 2016, 2018). A significant increase in bivalve production has been observed
since 1996. In this 10-year period, bivalve production increased annually about
6.4% (FAO-Globefish 2007; FAO 2016). This increase occurred due to the rapid
grow of aquaculture. China is the largest bivalve producer and it is reported that it
meets 70% of global production. Although the demand for bivalves is increasing
worldwide, the increase in production is not sufficient to meet this demand. Japan,
America, South Korea, and Thailand follow China in terms of production volume in
bivalve production. Scallops are leading in the world bivalve export in 2016 (Pawiro
2010; FAO 2016). Although most of the shellfish production is not involved in international trade, there are some species that have been transported from New Zealand
to Chile over long distances, such as the green mussel. Although mussel culture is
widespread, it cannot meet the growing demand. Despite the increasing prices, consumers’ demand for mussels is not diminishing (FAO-Globefish 2018).
Shellfish has been considered as a food source for people in various countries
since prehistoric times. In recent years, increasing population and purchasing power
in the world has increased demand for seafood. Consumption of seafood per person
increased from 18.5 kg per person to 20.3 kg per person per year from 2011 to 2016
(FAO 2018). The per capita shellfish consumption in 2013 was 4.9 kg, subdivided
into 1.8 kg of crustaceans, 0.5 kg of cephalopods, and 2.6 kg of other molluscs
(FAO 2016).
Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B 12 and other vitamins, minerals, including
copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also
other nutrients (Venugopal and Gopakumar 2017).
Shellfish contain quality protein with essential amino acids for the protection and
growth of the human body. It has been reported that the crude protein content of
seafood varies between 17 and 22% and this level can vary between 7 and 23% in
crustaceans and molluscs (Gokoglu and Yerlikaya 2015). In the studies, varying
amounts of protein contents have been reported for various shellfish products
(Table 1.1). Holland et al. (1993) reported protein contents of 10.8 g, 12.1 g, 19.5 g,
and 17.6 g (per 100 g raw edible portion) for oyster, mussel, crab, and prawn,
respectively. Nurnadia et al. (2011) reported the protein content as 13.94, 19.2,
15.99 and 13.31% for cuttlefish, prawn, cockles, and oyster, respectively. Lawson
et al. (1998) stated that they found protein contents of Northern shrimp and squid as
1 Introduction to Shellfish