Small plant and animal species that spend some or all of their life in the sea surface.

A fishing method that uses natural or artificial bait placed on a hook fixed to the end of a line in both single and multiple units.

The pink or red colour associated with cooked shrimp and some crab is caused by the same compounds responsible for the pink/ red colour in salman and orange color in carrots. Shrimp and some crabs contain astaxanthin, which is classified as a carotene, and are the pigments responsible for the red, orange, and yellow colours found in foods and nature. Prior to cooking, the astaxanthin compounds are covered in a protein shell, causing the shrimp or crabs to appear darker or grey colour. Once the protein are exposed to heat they break down and release the astaxanthin compounds resulting in the pink / red colour common in cooked shrimp and some crabs. (seafoodhealthfacts.org)

The broad term “aquaculture” refers to the breeding, rearing, and harvesting of animals and plants in all types of water environments including ponds, rivers, and the ocean. (www.nmfs.noaa.gov).

World fishing industry cannot supply sufficient seafood to the growing world population. By engaging in farming the fish we ensure adequate seafood availability to the people without disturbing the marine population.

Hatcheries provide the seed for aquaculture and some commercial fisheries. All kinds of fish and shellfish begin life in tanks in a hatchery. A hatchery is a mix of a laboratory and a farm, where fish and shellfish are spawned, then hatched and cared for. They remain at the hatchery until they are large enough to be transferred to a fish or shellfish farms or released into the wild as part of a stock enhancement program. (www.nmfs.noaa.gov)

A fishing method using a net with a wide mouth that tapers to a small end towed behind a fishing vessel at various depth of the sea including the bottom and mid-water levels.

Fishes living to the bottom of a body of water, such as halibut or solefish

Large gillnet suspended vertically by floats that drifts in the open ocean.

Typically 200- nautical mile zone from a country’s coastal border that gives that country exclusive fishing rights as per the international law of the sea.

Capable of being maintained at a steady level without exhausting natural resources or causing severe ecological damage. Sustainable seafood is about eating seafood today, tomorrow and into the future. Demand for seafood is greater than ever before and fish stocks are increasingly under pressure.

Commercial term used for the quantity of fish / shellfish brought ashore for sale, not including possible by catch caught and discarded at sea.

Illegal-unreported-unregulated fishing considered major threat to sustainability of the marine organism in sea.