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2012 estimates put the global production of fisheries and aquaculture at 158 mmt, with 91.3 mmt 3 of that amount credited to capture and fisheries (FAO, 2014). Recently, fish welfare has been 4 gaining interest from both consumers and the fisheries industry (producers) concerning the 5 production, processing, quality, shelf life and nutritional value (Poli et al., 2005). Technically, it 6 is difficult to define and measure the welfare of fish in fisheries. According to Spruijt et al. 7 (2001), welfare is defined as “the balance between positive and negative experiences or affective 8 states. The state of this balance may range from positive (good welfare) to negative (bad 9 welfare).” In the case of fisheries, good welfare means good production at the end of the fish’s 10 life, and is determined by the handling of two important processes: the pre-slaughter procedure 11 and the final slaughter method employed. If these two steps are conducted in bad conditions, fish 12 will experience stress which can strongly impact their quality and nutritional value. However, 13 there are instructions, rules and methods for terrestrial animal welfare and humane slaughtering, 14 even if they haven’t been effectively made available. 15

Humane Harvesting Initiative: The Influence of Humane Harvesting on Fish Quality, Nutritional Value and Safety