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Greenhouse gas emissions per kilogram of seafood

Based on a meta-analysis of data from 1690 fish farms and 1000 unique fishery records. Impacts are given per kilogram of edible weight. Farmed fish are shown in
red; wild-caught in blue. Chicken – the lowest-impact meat – is shown for comparison.

0 kg5 kg10 kg15 kg20 kgFlounder (wild)20.31 kgLobster (wild)19.44 kgOther freshwater fish (farmed)18.91 kgShrimp (wild)11.96 kgOther marine fish (farmed)11.6 kgBivalves (wild)11.4 kgTilapia (farmed)10.68 kgRedfish, bass (wild)9.91 kgJack fish (wild)9.67 kgShrimp (farmed)9.43 kgChicken8.34 kgSquid (wild)8.18 kgCatfish (farmed)7.77 kgTuna (wild)7.63 kgCarp (farmed)6.95 kgSalmon, trout (wild)6.88 kgMilkfish (farmed)6.43 kgTrout (farmed)5.41 kgCod, haddock (wild)5.13 kgSalmon (farmed)5.1 kgHerring, sardines (wild)3.88 kgSilver/bighead (farmed)3.51 kgBivalves (farmed)1.4 kgSeaweed (farmed)1.09 kg
OurWorldInData.org/fish •

Source: Gephart et al. (2021). Environmental performance of blue foods. Nature.

Note: Includes on-farm and off-farm, but does not include post-farmgate emissions. This means it does not include impacts such as transport to retail, packaging, processing or cooking.

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