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Jack mackerel caught by a Chilean purse seiner Fishing down the food web. Overfishing is the removal of a species of fish (i.e. fishing) from a body of water at a rate greater than that the species can replenish its population naturally (i.e. the overexploitation of the fishery's existing fish stock), resulting in the species becoming increasingly underpopulated in that area.
Overfishing can be sustainable. [dubious – discuss] According to Hilborn, overfishing can be "a misallocation of societies' resources", but it does not necessarily threaten conservation or sustainability". [2] Overfishing is traditionally defined as harvesting so many fish that the yield is less than it would be if fishing were reduced. [2]
Overfishing is one of main causes of the decrease in the ocean's wildlife population over the past years. The Food and Agriculture Organization of the United Nation reported that the percentage of the world's fish stocks that are at biologically sustainable levels have decreased from 90% in 1974 to 65.8% in 2017. The overfishing of these large ...
Overfishing of sharks has increased as the global demand has skyrocketed in recent years. Sharks are hunted for their meat, skin, cartilage, fins, livers, and teeth.
The book provides details about overfishing in many of the world's critical ocean habitats, such as the New England fishing grounds, west African coastlines, the European North Atlantic fishing grounds, and the ocean around Japan. [3] The book concludes with suggestions on how the nations of the world could engage in sustainable ocean fishing. [3]
The overfishing list reflects species that have an unsustainably high harvest rate. NOAA also keeps a list of overfished stocks. Those are species that have a total population size that is too low.
The African penguin joins the list of species said to be threatened by climate change - and overfishing. Researchers from the UK and South Africa say penguin numbers in the Benguela upwelling ...
The desired outcome is to decrease overfishing and revitalize populations of the more popular fish and redirect the attention to more sustainable species. [42] Organizations such as Seafood Choices Alliance have helped educate chefs about the choices they make in order to encourage more chefs and restaurants to offer sustainable options.