By William F. Royce (Auth.)
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The concept has evolved from dependence on fishery 44 3. FISHERY SYSTEMS resources by many coastal peoples, and acceptance of the reality that the fishery resources could not be conserved if everyone used them freely. The concept of a universal right of free access to fish resources is ancient (See Chapter 5 ) . The right has been firmly retained by most peoples but has been modified by acceptance of official restrictions on efficiency when those are based on research rather than merely on a political process.
But these measures are unlikely to be feasible for small-scale market fisheries in most localities.
In most of these countries these fisheries are the dominant (if not the only) significant fisheries in the inland waters, and they are important in the coastal waters. 3 billion, dwarfing the economic value of the commercial catches. 6 PROCESSING AND PRODUCTS Fish are highly valuable in human diets. The edible part of their bodies is typically about 17% protein (wet weight basis), and from about 1 to 20% fat, depending on the species and season. The fish protein from most species is as good for human consumption as mammalian or avian proteins, whereas the fish oils are generally superior because of a higher proportion of polyunsaturated fatty acids.