Fish and fish products are eaten all around the world as food. They are the world's primary supply of high-quality protein, accounting for 14–16 percent of all animal protein consumed worldwide, together with other seafoods. Fish is the principal source of animal protein for over one billion people.
Fish and other aquatic critters are used to make a variety of food and non-food items.
Live, fresh, or cold fish is often the most popular and expensive type of fish, accounting for 45 percent of all fish consumed directly by humans in 2016, followed by frozen (31 percent), prepared and preserved (12 percent), and cured (dried, salted, in brine, fermented, smoked) (12 percent) (12 percent). In 2016, freezing was the most common technique of processing fish for human consumption, accounting for 56% of total processed fish for human consumption and 27% of total fish production.
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