Fish as a food describes the edible parts of water-dwelling, cold-blooded vertebrates with gills. Other edible water-dwelling animals such as mollusks, crustaceans, and shellfish may also be classified as fish but are often referred to as shellfish. Fish are highly perishable, so fresh fish is only found near bodies of water, or where efficient refrigerated transportation is available. Fish is also widely preserved through drying, salting, freezing, and canning.Fish is consumed as food all over the world; with other seafoods, it provides the world's prime source of high-quality protein: 14-16% of the animal protein consumed world-wide; over 1 billion people rely on fish as their primary source of animal protein. Fish is among the most common food allergens.

"Divers have filmed this mud before," said Mr. Pauly, who in 1998 wrote a seminal research paper that coined the term "fishing down the food web" to describe how commercial fishing is depleting the world's oceans. "What was not known before was that you could see these mud trails from space. I was flabbergasted by it."

For the first time, scientists have shown that carbon dioxide emissions are making oceans more acidic, and that those acidic conditions are affecting fish - including salmon and king crabs. While they had predicted some of these consequences, this is the first time that it's been demonstrated in the real world.

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"The loss or decline of this fish species could extend throughout the stream network and food web, affecting populations algae, bacteria, insects and other fish species,"