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Sustainable Seafood from Mari culture | OMICS International| Abstract
ISSN: 2332-2608

Journal of Fisheries & Livestock Production
Open Access

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  • Review Article   
  • J Fisheries Livest Prod 11: 488,
  • DOI: 10.4172/2332-2608.1000488

Sustainable Seafood from Mari culture

Nairobi Nishino*
Department of Technology Management for Innovation, School of Engineering, The University of Tokyo, Hong, Bunkyo-ku, Tokyo, Japan
*Corresponding Author : Nairobi Nishino, Department of Technology Management for Innovation, School of Engineering, The University of Tokyo, Hong, Bunkyo-ku, Tokyo, Japan, Email: nairobinishino@gmail.com

Received Date: Dec 01, 2023 / Published Date: Dec 30, 2023

Abstract

As global demand for seafood rises, traditional fishing practices confront challenges of overfishing, habitat degradation, and species depletion. This abstract explores the transformative potential of mariculture, a sustainable alternative that cultivates marine species in controlled environments. Mariculture addresses environmental concerns associated with conventional fisheries by promoting biodiversity, reducing pressure on wild fish populations, and optimizing resource utilization. This paper emphasizes mariculture’s role in enhancing food security, supporting local economies, and providing a consistent supply of seafood. Despite challenges such as disease management and waste disposal, mariculture stands as a beacon of hope for responsible ocean stewardship. Collaborative efforts among researchers, policymakers, and industry stakeholders are crucial for developing and implementing best practices to ensure the sustainable future of seafood production.

Citation: Nishino N (2023) Sustainable Seafood from Mariculture. J FisheriesLivest Prod 11: 488. Doi: 10.4172/2332-2608.1000488

Copyright: © 2023 Nishino N. This is an open-access article distributed under theterms of the Creative Commons Attribution License, which permits unrestricteduse, distribution, and reproduction in any medium, provided the original author andsource are credited.

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