The Commodification of Ocean Food Products
Amal Abdullaeva | Originally Published: 21 February 2026
Artwork by Attaché Commentary’s Political Cartoonist, Amelia Dease
Oceans have long been exploited for their rich food commodities. Many seafoods, from salmon, to oysters, to caviar, are increasingly consumed across social classes and have become sought after as both a source of nourishment for lower-income groups and a symbol of luxury and indulgence among the higher classes. To meet the growing demand, humans have engaged in more destructive processes of food commodification, such as overfishing, habitat destruction, and pollution. As oceans continue to degrade for purposes of profit-making, it is vital that they begin to be recognized not only for economic uses but also as places of intersecting social, historical, and ecological dimensions. Recognizing oceans as spaces with their own cultural significance and histories that intertwine with human lives can build an awareness of adverse seafood extraction practices and encourage the preservation of ocean ecosystems. Recently, non-governmental organizations (NGOs) and local communities have been driving forces in ocean conservation efforts.
Oceans are unique in that, unlike land, they cover vast spaces across the world and therefore are not typically subject to enclosures as with land pastures or arable fields. Property rights are difficult to enforce over bodies of water, while ocean creatures such as fish are mobile and able to cross geographic boundaries, making them harder to exploit. These ocean characteristics have led to misleading ideas of oceanic abundance, where fish supplies were believed to be inexhaustible. In the current age, however, the mass exploitation of ocean resources risks the same processes of enclosure and commercialization as land. These shifts in terms of how humans interact with oceans are not only limited to the extraction of ocean resources, but also in their commodification.
The commodification of seafood has stripped away much of its cultural meaning. Among consumers, the commodification of food can distance individuals from the food’s cultural origins in a way that may inhibit food sustainability. Becky Mansfield, for example, discusses the transformation of surimi products in Japan into cheap imitation crab in the West. Not only does the Alaskan pollock lose its physical properties as a fish when transformed into a paste, but also its cultural connotations as a Japanese product. While the connections to oceans are not entirely lost with seafood, their original identities still become recontextualized to fit Western palate; for instance, sushi is often reframed as fried fish and rice rolls topped with condiments, as opposed to the traditional and simpler Japanese style of placing raw fish on lightly vinegared rice. Such ‘distancing’ processes demonstrate how foods can be altered and dissociated from their natural systems to fit Eurocentric, capitalist perspectives of food. Without the connections to cultural origins, what separates a commodified product from processed, manufactured foods made in factories?
On a broader scale, smaller, local fish-catching practices have been overshadowed by large-scale industrial fishing, where mass quantities of fish are homogenized and standardized, and where the significance of individual fish is lost. Canada has implemented quotas on some forms of industrial fishing, such as Northern cod, but even then, such policies are subject to inconsistency and change; in 2021, Fisheries and Oceans Canada (DFO) increased the quota from 12,350 to 12,999 tonnes rather than keep fishing mortality rates low. As of 2026, quotas on Northern cod fishing have increased to 38,000 tonnes. In the face of changing regulations, it is unclear how reliably states can contribute to ocean conservation efforts since governments need to balance both environmental impacts and economic demands.
So, how can we reconnect ocean commodities to human experiences? One can begin with taste. The taste of ocean commodities can be a divisive topic. Some enjoy the salty, watery flavour of fish or seaweed, while for others the same elicits strong negative reactions. Whatever the preference, tasting ocean foods evokes some level of engagement with the oceans. In this way, Elspeth Probyn argues, engaging with seafood through taste helps reveal underlying histories, places, and people connected to this food in addition to the taster’s personal background and social class. For example, tasting oysters is a complex, confusing experience that leads people to reevaluate their positions within society and establishes a stronger connection with the ocean. Directly engaging with ocean resources can thus reinforce the cultural value of ocean foods among consumers.
Taste alone, however, is not enough for ocean conservation efforts. While taste can spark curiosity in the consumer to uncover the origins of the food they are tasting, more effective ocean conservation efforts must involve a deeper engagement with oceans. Some NGOs have played active roles in advocating for the protection of ocean habitats and species. Among them, the World Wildlife Fund has called for more sustainable shipping options, advocated for the better management of industrial activities such as oil and gas extraction, and worked with Indigenous communities to support healthy ecosystems.
Food programs spearheaded by local communities are another approach to encourage connections with oceans and marine aquaculture. Since 2016, a small community from South Fork, New York initiated an oyster-growing program encouraging families to grow their own oysters, which are a keystone species when it comes to keeping oceans clean and preserving ocean biodiversity. As a result, farming and harvesting oysters have assisted in coral reef restoration efforts while at the same time nourishing communities.
Overall, where previously consumers may have thought of ocean foods merely as a means of sustenance, engaging with seafood more deeply, such as through taste, can help encourage more active support of ocean preservation efforts. Going forward, as states experience constraints in managing environmental initiatives while balancing economic needs, the protection of ocean systems and decommodification of seafood may rely on collaborative efforts from the part of NGOs and consumers to strengthen their connections with oceans and enable a stronger culture of care towards oceanic food systems.
References
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