Seafood is inherently complicated — both a delicacy only some can afford and the staple of diets worldwide; a controversial meat that many either hate or love. It is one of those foods that brings children to scrunch their noses in disgust unless it is deep fried, but also the one type of meat vegetarians, or pescatarians, allow themselves to cheat with. Recent documentaries and studies surrounding sustainability in the fish industry and the global socioeconomic and environmental impacts of overfishing, has also left a stain on seafood’s many reputations, ranging from extremely healthy and culturally rich, to grotesque and luxurious. 

Prices of fish worldwide are seeing an upwards trend making it all the more exclusive, while its scarcity in some areas such as the Southeast Pacific presents threats to peoples livelihood who depends on seafood for food and economy. 

 

Seafood only becomes seafood outside of water and in its endless forms and displays in markets and on our dinner tables — it is no longer considered marine life. Dead seafood can be jarring, smelly, unpleasant, perhaps beautiful or intriguing, almost unrecognizable and certainly taking on a different visual criteria from under-water marine-life photography.