The global average supply of fish and seafood per person has more than doubled since the early 1960s, even as population has done the same. In many places, fish has become more affordable compared to other animal-source foods such as meat or poultry.
Aquaculture in particular has contributed hugely to improved fish supply over the last several decades, but the availability and accessibility of fish can still be low in many low-income settings, including across many of the countries where GAIN’s programmes operate.