Mariculture

http://en.wikipedia.org/wiki/Mariculture

Mariculture is a specialized branch of aquaculture involving the cultivation of marine organisms for food and other products in the open ocean, an enclosed section of the ocean, or in tanks, ponds or raceways which are filled with seawater. An example of the latter is the farming of marine fish, including finfish and shellfish e.g.prawns, or oysters and seaweed in saltwater ponds. Non-food products produced by mariculture include: fish meal, nutrient agar,jewellery (e.g. cultured pearls), and cosmetics.


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Recent information indicates that the total amount of seafood (including fresh-water species and aquatic plants) is about 140 million metric tons annually. Over 20 percent of the total comes from aquatic plants (mostly seaweeds). Marine fish account for only 2 percent of the total.
Mollusks (clams, oysters, abalone, scallops, and mussels) represent the most important species cultured in marine waters. Seaweeds (brown, red, and green) are a close second. While most people do not think that they eat much (or any) seaweed, extracts from seaweeds can be found in everything from toothpaste and ice cream to automobile tires. Seaweeds themselves are dried and used directly as human food in many parts of the world.
Crustaceans include shrimp, crabs, lobsters, and crayfish. While shrimp culture has become a major industry in Asia and Latin American since the early 1980s, global production is far less than that of mollusks and seaweeds. Marine fish production is even smaller. Top finfish groups include Atlantic salmon, milkfish, sea bream, sea bass, red drum, yellowtail, striped bass, and hybrid striped bass.

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