The dominant sustainable seafood narrative is one where developed world markets catalyze practice improvements by fisheries and aquaculture producers that enhance ocean health. The narrow framing of seafood sustainability in terms of aquaculture or fisheries management and ocean health has contributed to the omission of these important food production systems from the discussion on global food system sustainability. This omission is problematic. Seafood makes critical contributions to food and nutrition security, particularly in low income countries, and is often a more sustainable and nutrient rich source of animal sourced-food than terrestrial meat production. We argue that to maximize the positive contributions that seafood can make to sustainable food systems, the conventional narratives that prioritize seafood's role in promoting ‘ocean health’ need to be reframed and cover a broader set of environmental and social dimensions of sustainability. The focus of the narrative also needs to move from a producer-centric to a ‘whole chain’ perspective that includes greater inclusion of the later stages with a focus on food waste, by-product utilization and consumption. Moreover, seafood should not be treated as a single aggregated item in sustainability assessments. Rather, it should be recognized as a highly diverse set of foods, with variable environmental impacts, edible yield rates and nutritional profiles. Clarifying discussions around seafood will help to deepen the integration of fisheries and aquaculture into the global agenda on sustainable food production, trade and consumption, and assist governments, private sector actors, NGOs and academics alike in identifying where improvements can be made.

占主导地位的可持续海鲜叙事是发达国家市场促进渔业和水产养殖生产者改善海洋健康状况的做法。就水产养殖或渔业管理以及海洋健康而言，海产品可持续性的范围狭窄，这导致在有关全球粮食系统可持续性的讨论中省略了这些重要的粮食生产系统。这种遗漏是有问题的。海鲜对粮食和营养安全做出了重要贡献，特别是在低收入国家，并且与陆生肉类生产相比，海产品通常是一种更可持续和营养丰富的动物源食品。我们认为，为了最大程度地发挥海鲜产品对可持续食品体系的积极作用，传统的叙述方式将海鲜产品放在首位。必须重新界定其在促进“海洋健康”方面的作用，并涵盖可持续性的更广泛的环境和社会层面。叙述的重点还需要从以生产者为中心的观点转变为“整个链条”的观点，其中包括更多地纳入后期阶段，重点放在食物浪费，副产品利用和消费上。此外，在可持续性评估中，海产品不应被视为一个单一的汇总项目。相反，应该承认它是高度多样化的食物，对环境的影响，可食用的产率和营养成分都各不相同。围绕海鲜展开清晰的讨论将有助于加深渔业和水产养殖纳入可持续粮食生产，贸易和消费的全球议程，并协助政府，私营部门，