The U.S. seafood market boasts a diverse range of products sourced from various locations. Wild fish and shellfish are harvested by commercial fishermen from nearshore waters, the open ocean, and freshwater lakes and rivers across the country. Additionally, aquaculture contributes significantly to seafood production, with fish and shellfish farmed in land-based ponds (e.g., catfish), recirculating tanks (e.g., tilapia and hybrid bass), and nearshore coastal waters (e.g., salmon and shellfish). Similar aquaculture methods are employed globally, with seafood cultivated in other countries often imported into the U.S.
After harvesting, seafood products are processed and packaged for distribution to retail outlets and restaurants. Wild-caught seafood is offloaded from fishing vessels, while farmed seafood is collected from aquaculture facilities before being transported to processing plants or wholesalers. During processing, whole fish and shellfish are converted into various forms, such as fresh fillets, steaks, frozen portions, breaded items, and canned or smoked products. Some of these products undergo secondary processing to create heat-and-serve or ready-to-eat options, including seafood salads, entrees, and other prepared dishes.
Wholesalers and foodservice distributors play a vital role, receiving both raw and processed seafood from domestic and international suppliers and delivering them to retailers and restaurants. Consumers purchase these products for home cooking or enjoy them as part of meals at dining establishments.
| MAJOR FISHERIES STATES | PRODUCTS LANDED |
| Alaska (5.6 billion pounds/year) | Alaska Salmon, Whitefish, Halibut, Cod and Pollock, Enormous King Crab |
| Louisiana (896.4 million pounds/year) | Crabs, Shrimp, Oysters, Freshwater and Saltwater Finfish, Alligator, Crawfish |
| Washington (544.4 million pounds/year) | Bass, Trout, Salmon |
| Virginia (390.6 million pounds/year) | Largemouth Bass, Striped Bass, Blue Catfish, Shad, Crappie, Land Bass, Sunfish, Channel Catfish, Trout |
| Mississippi (340.8 million pounds/year) | Catfish, Blue Crab, Shrimp, Oysters |
Americans primarily consume commercial seafood products at home, in restaurants, or other foodservice establishments, and these products predominantly originate from three distinct sources: U.S. commercial fisheries, U.S. aquaculture production, or imports brought into the U.S. from different countries.