This book provides an interdisciplinary and critical exploration of how tourism experiences about seafood products are planned, developed, managed and marketed.

The book explores the ways in which sustainable seafood tourism experiences can protect culinary heritage, contribute to sustainable economic and environmental development, and engage tourists in transformative experiences. Topics covered include sustainable fisheries, eco-friendly seafood dining, local seafood markets and events that highlight sustainable seafood practices. Case studies from around the world highlight practices in seafood sourcing, sustainability in food tourism and the role of both locals and tourists in responsible seafood production and consumption.

This book is a valuable resource for scholars, industry professionals and policymakers who aim to understand and promote sustainable practices in the growing field of seafood tourism.