Freshwater Fish — Production in Europe

Europe: Freshwater Fish — Production was 3,284 1000 t in 2023. ▲ Rising

Latest (2023)
3,284 1000 t
Change on year
unchanged
Rank
10th
of 31 groups
All-time high
3,284 1000 t
in 2021
All-time low
2,334 1000 t
in 2010
Years of data
14
2010–2023

Freshwater Fish — Production in Europe, 2010–2023

01.0k2.0k3.0k2010201620232010: 2.3k 1000 t2011: 2.6k 1000 t2012: 2.8k 1000 t2013: 2.7k 1000 t2014: 2.8k 1000 t2015: 2.8k 1000 t2016: 2.9k 1000 t2017: 2.9k 1000 t2018: 3.2k 1000 t2019: 3.2k 1000 t2020: 3.0k 1000 t2021: 3.3k 1000 t2022: 3.3k 1000 t2023: 3.3k 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

In 2023, freshwater fish — production in Europe stood at 3,284 1000 t. That is the highest value across all 14 years on record.

That represents a change of up 20.1% over ten years.

Over the whole period, freshwater fish — production in Europe peaked at 3,284 1000 t in 2021 and was at its lowest, 2,334 1000 t, in 2010.

Europe ranks 10th of 31 groups on this measure, in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 2,813 1000 t 2,334 1000 t 3,180 1000 t 10
2020s 3,219 1000 t 3,025 1000 t 3,284 1000 t 4

Countries ranked near Europe

  1. 7 Myanmar 1,907 1000 t compare
  2. 8 Norway 1,448 1000 t compare
  3. 9 Egypt 1,376 1000 t compare
  4. 10 Russian Federation 1,064 1000 t compare
  5. 11 Chile 990 1000 t compare
  6. 12 Philippines 893 1000 t compare
  7. 13 Brazil 779 1000 t compare

See the full ranking of 213 places →

More environment data for Europe

All data for Europe →

Frequently asked questions

What is freshwater fish — production in Europe?
Freshwater fish — production in Europe was 3,284 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest freshwater fish — production recorded in Europe?
The highest recorded value was 3,284 1000 t in 2021.
What is the lowest freshwater fish — production recorded in Europe?
The lowest recorded value was 2,334 1000 t in 2010.
How does Europe rank for freshwater fish — production?
Europe ranks 10th out of 31 groups with data for 2023.
Is freshwater fish — production rising or falling in Europe?
Over the last ten years it is up 20.1%. The long-run trend across the full record is rising.
Where does this Europe data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater Fish — Production. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Freshwater Fish — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,855 data points, 2010–2023
Last refreshed

A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.