1. Retail
1.1. Grocery store
1.1.1. Labeling
1.1.1.1. No label, meaning farmed
1.1.1.2. Monterey Bay Seafood Watch Rating
1.1.1.3. "Wild Caught"
1.2. Restaurant
1.3. Fish market
2. Consumption
2.1. Inputs
2.1.1. Modern cultural identity
2.1.1.1. The untamed Alaskan wilds
2.1.1.2. Pacific NW Ecotopia
2.1.2. Cultural traditions
2.1.2.1. Religious Icon
2.1.3. Heath Beliefs
2.1.3.1. Good source of Omega 3s
2.1.3.2. Recommended by Dr.Oz
2.2. American consumption
2.2.1. Mostly frozen, imported, farmed
2.3. Worldwide consumption
2.3.1. Rising
3. Waste
3.1. throw back
3.1.1. Wrong species
3.1.2. Undesirable size
3.1.3. Undesirable appearance
3.2. aquaculture outputs
3.2.1. disease
3.2.1.1. Sea lice
3.2.1.2. ISA virus
3.2.2. fish waste
4. Agriculture
4.1. Fishing models
4.1.1. international aquaculture
4.1.2. commercial fisherman
4.1.3. domestic aquaculture
4.2. Geography
4.2.1. Pacific NW
4.2.1.1. Habitat destruction
4.2.1.2. Supply and demand
4.2.1.2.1. Overfishing
4.2.1.2.2. Fishing rights
4.2.1.2.3. Hatcheries
4.2.1.3. Logging
4.2.2. Chile
4.2.3. Atlantic Coast
4.2.4. Russia
4.2.5. Alaska
4.2.6. Norther Europe
5. Food Processing
5.1. Primary processors (Sort, head and gut)
5.2. Secondary processors (fillet & bone)
5.2.1. Canned
5.2.2. Frozen
5.2.3. Sometimes outsourced to China or Thailand
5.3. Fresh
5.4. Smoked
5.5. Genetic Modification
5.5.1. AquaBounty
5.5.2. US Food and Drug Administration
5.5.3. Public and NGO concern
6. Transport
6.1. From boat/farm to processor
6.1.1. by truck
6.1.2. by boat
6.2. From processor to distributor
6.2.1. by boat
6.2.2. by truck
6.3. From distributor to retailer
6.3.1. by truck
6.3.2. by air
6.4. From retailer to consumer
6.4.1. by car
6.4.2. by foot, bike, bus etc.
7. Distribution
7.1. Importers/Exporters
7.1.1. Restaurant suppliers
7.1.2. Warehouse storage
7.1.3. Seafood buyers