The Global Krill Harvest: A Look at the Numbers
The perception that humans are voraciously eating through the world’s krill population is largely a misconception. While the krill fishery is a notable part of the marine industry, the scale of human consumption is quite different from what one might imagine. The fishery is tightly managed by international bodies, notably the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR), which operates with an ecosystem-based approach to prioritize conservation. In crucial fishing areas like the Antarctic Peninsula, the total allowable catch is limited to a small fraction—just one percent—of the krill biomass, with actual harvests historically staying well below this precautionary limit.
Of this small, highly regulated harvest, the breakdown of how it is used reveals a supply chain largely focused on indirect human consumption. For instance, reports indicate that only about 20 percent of the Antarctic krill harvest in 2014 was used to produce krill oil. The vast majority, including the rest of the harvested material, goes toward other products, most notably various forms of animal feed.
Krill's Path to the Human Diet: Mostly Indirect
When we consider direct human consumption of krill, it is a very small part of the overall market. Instead, the primary link between krill and the human diet is through more complex channels.
Krill Oil Supplements
One of the most significant end-markets for krill harvested for human benefit is the dietary supplement industry. Krill oil is extracted from the small crustaceans and valued for its rich profile of omega-3 fatty acids, EPA and DHA, and the potent antioxidant astaxanthin, which gives the oil its distinctive red color. These supplements are marketed for a range of health benefits, including supporting heart health, reducing inflammation, and easing joint pain. The market for krill oil has been steadily growing, driving increased demand within the fishery.
Niche Food Products
While not a mainstream food source globally, krill has a history of being consumed directly in certain cultures. For example, in Japan, krill has traditionally been eaten as a dish known as okiami, while in Southeast Asia, it is fermented and ground into pastes or sauces. However, widespread adoption of krill as a direct food source is challenging. The exoskeleton of krill contains high levels of fluoride, which must be carefully removed during processing to make it safe for regular human consumption. This extra step, combined with taste preferences and general consumer habits, limits its appeal beyond niche markets.
Powering the Aquaculture and Pet Food Industries
The largest use of harvested krill is not for human food but for animal feed. The industry primarily processes krill into a high-protein, nutrient-rich meal.
Krill meal is a prized ingredient in aquaculture, where it is added to feed for species like salmon and shrimp. Its nutritional profile and palatability help stimulate feeding behavior, leading to better growth rates in farmed fish.
In addition to aquaculture, krill meal also finds its way into the pet food market, contributing essential nutrients to a wide array of animal products.
Krill Product Comparison: Krill Oil vs. Fish Oil
For consumers seeking an omega-3 supplement, both krill oil and traditional fish oil are options. The table below highlights some key differences between them based on current research.
| Feature | Krill Oil | Fish Oil |
|---|---|---|
| Omega-3s Form | Primarily phospholipids, which may be more bioavailable. | Primarily triglycerides. |
| Antioxidant Content | Naturally contains astaxanthin, which gives it a red color and provides potent antioxidant benefits. | Typically does not contain astaxanthin. |
| Potential Health Benefits | Supports heart and brain health, reduces inflammation, and may alleviate PMS symptoms. | Supports heart and brain health. |
| Cost | Generally more expensive due to processing and harvesting costs. | Often more affordable. |
| Sustainability | Harvest levels are tightly managed by CCAMLR; some fisheries are MSC-certified. | Sustainability varies widely depending on the fish source. |
| Aftertaste/Burps | Reports suggest fewer or less intense "fishy" burps compared to some fish oils. | Can cause "fishy" burps for some users. |
Environmental Considerations and Sustainable Harvesting
Krill are considered a keystone species in the Antarctic ecosystem, meaning their health is vital for the survival of many other animals, including whales, seals, and penguins. This critical role is why the fishery is so strictly managed. CCAMLR sets conservative catch limits based on ecosystem needs, ensuring enough krill are left for predators.
Despite the concerns about krill harvesting, marine biologists point out that the greatest threat to krill populations is not fishing, but the broader impact of climate change. The rising acidity of the oceans and the shrinkage of sea ice—which is a primary food source for krill—pose more significant long-term risks.
To promote sustainable practices, organizations like the Marine Stewardship Council (MSC) certify krill fisheries that meet rigorous standards for management and environmental impact. For information on sustainable krill harvesting, consult organizations like the Marine Stewardship Council (MSC).
Conclusion: Indirect Consumption and a Complex Web
While the sight of a handful of krill on a plate is rare, the global consumption of krill products is a thriving market. The answer to what percentage of krill is being eaten by humans directly is very small. Yet, our demand for aquaculture seafood and dietary supplements means that krill plays an increasingly important, albeit often unseen, role in the global human food system. The ongoing challenge is to balance the economic drivers of the krill industry with the critical need for robust ecosystem management, especially in the face of larger environmental threats like climate change.
