Freshwater Fish — Protein supply quantity in Iceland

Iceland: Freshwater Fish — Protein supply quantity was 416.14 t in 2023. ▲ Rising

Latest (2023)
416.14 t
Change on year
unchanged
World rank
124th
of 182 countries
All-time high
416.14 t
in 2019
All-time low
30.75 t
in 2010
Years of data
14
2010–2023

Freshwater Fish — Protein supply quantity in Iceland, 2010–2023

01002003004002010201620232010: 30.8 t2011: 72.5 t2012: 203.6 t2013: 162.5 t2014: 248.9 t2015: 144.9 t2016: 321.6 t2017: 376.4 t2018: 322.5 t2019: 416.1 t2020: 416.1 t2021: 416.1 t2022: 416.1 t2023: 416.1 t

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

Analysis

Iceland recorded 416.14 t for freshwater fish — protein supply quantity in 2023. That is the highest value across all 14 years on record.

The figure is up 156.1% over ten years.

Over the whole period, freshwater fish — protein supply quantity in Iceland peaked at 416.14 t in 2019 and was at its lowest, 30.75 t, in 2010.

Iceland ranks 124th of 182 countries 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 229.98 t 30.75 t 416.14 t 10
2020s 416.14 t 416.14 t 416.14 t 4

Countries ranked near Iceland

  1. 121 North Macedonia 508.09 t compare
  2. 122 Albania 494.35 t compare
  3. 123 Slovenia 441.72 t compare
  4. 125 Namibia 397.93 t compare
  5. 126 Luxembourg 394.65 t compare
  6. 127 Jamaica 373.44 t compare

See the full ranking of 213 places →

More environment data for Iceland

All data for Iceland →

Frequently asked questions

What is freshwater fish — protein supply quantity in Iceland?
Freshwater fish — protein supply quantity in Iceland was 416.14 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest freshwater fish — protein supply quantity recorded in Iceland?
The highest recorded value was 416.14 t in 2019.
What is the lowest freshwater fish — protein supply quantity recorded in Iceland?
The lowest recorded value was 30.75 t in 2010.
How does Iceland rank for freshwater fish — protein supply quantity?
Iceland ranks 124th out of 182 countries with data for 2023.
Is freshwater fish — protein supply quantity rising or falling in Iceland?
Over the last ten years it is up 156.1%. The long-run trend across the full record is rising.
Where does this Iceland data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater Fish — Protein supply quantity (t). 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 — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,886 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.