The mission of the Fisheries Department of FAO is to facilitate and secure the long-term sustainable development and utilization of the world's fisheries and aquaculture.

FAO has been the lead agency in establishing a Code of Conduct for Responsible Fisheries. This Code sets out principles and international standards of behaviour for responsible practices with a view to ensuring the effective conservation, management and development of living aquatic resources, with due respect for the ecosystem and biodiversity. The Code recognizes the nutritional, economic, social, environmental and cultural importance of fisheries and the interests of all those concerned with the fishery sector. The Code takes into account the biological characteristics of the resources and their environment and the interests of consumers and other users. States and all those involved in fisheries are encouraged to apply the Code and give effect to it.

FAO has more than 66 ongoing field projects in fisheries, including not only specific fisheries projects, but also multi-disciplinary projects where fisheries comprise a significant component, and which are organized with a global, inter-regional, regional or national scope.

World production of fish, shellfish and other aquatic animals increased from 117 million tonnes in 1998 to 125 million tonnes in 1999. Capture fisheries production amounted to 92.3 million tonnes; although this represents an increase of 7 percent compared with 1998, it is still 1.4 million tonnes below the record levels reached in 1996 and 1997. Aquaculture output increased by 2 million tonnes to reach 32.9 million tonnes in 1999

About 47 to 50 percent of major marine fish stocks are currently fully exploited, with no room expected for further expansion. Another 15 to 18 percent are overexploited, whereas 10 percent of stocks have been depleted or are recovering from depletion. An estimated 25 to 27 percent of stocks are underexploited or moderately exploited and represent the main potential source for expansion of total capture fisheries.

Fish is a food of excellent nutritional value, providing high quality protein and a wide variety of vitamins and minerals, including vitamins A and D, phosphorus, magnesium, selenium, and iodine in marine fish. Its protein - like that of meat - is easily digestible and favourably complements dietary protein provided by cereals and legumes that are typically consumed in many developing countries. It is estimated that between 15 and 20 percent of all animal proteins come from aquatic animals.

Artisanal fisheries lose a substantial amount of the value of their catch before it can be eaten. Particularly in tropical countries, high temperatures mean that fish can spoil while still in the boat, at landing, during storage or processing, on the way to market and while waiting to be sold.

Fisheries and related industries provide a livelihood for as many as 140 million people worldwide. Vital to the poorest, fisheries contributes significantly to world food security and accounts for over US$50 billion in international trade.