10.18710/LI8A7XBlanchet, Marie-AnneMarie-AnneBlanchet0000-0001-6704-8568UiT The Arctic University of NorwayReplication Data for: Data on European seafood biomass production by country, sectors and species in 2004-2014 and on ecological characteristics of the main species producedHow vulnerable is the European seafood production to climate warming?DataverseNO2019Earth and Environmental Sciencesseafood productionFAO ClimeFish Europemarine fisheriesmarine aquaculturefreshwater productionecological characteristicsglobal warmingAschan, MichaelaMichaelaAschanUiT The Arctic University of NorwayUiT The Arctic University of NorwayUiT The Arctic University of NorwayUiT The Arctic University of Norway2018-09-032023-09-2810.1016/j.dib.2018.10.09510.1016/j.fishres.2018.09.00418785850052348text/plaintext/tab-separated-valuestext/plain2.1CC0 1.0<p>We present the 2004-2014 average European seafood production volume by production sector, country and species. The production data originates from the Food and Agriculture Organisation of the United Nations (FAO) and covers three production sectors: marine fisheries, marine aquaculture and freshwater production. We also present the main ecological characteristics of each species produced or harvested. These species characteristics were retrieved from various published sources and include biological sensitivity to harvesting and temperature ranges for the most important species.<p><p>The main challenge for the European seafood industry is to ensure sustainable production volume while adapting
to climate warming. Marine fisheries mainly target 41 species which account for 80% of the seafood production
in Europe. The remaining 20% comes from marine and freshwater aquaculture, which harvest mainly 5 and 11
species, respectively. European seafood production volume (2004–2014) recorded by FAO was combined with
indices of temperature sensitivity and biological sensitivity (BS) based on the life histories of the main exploited
species. We found that the marine sectors are more vulnerable to global warming than the freshwater sector. The
vulnerability to warming of a country’s production is defined by the temperature sensitivity and the BS of the
main exploited seafood species, weighted by their production volume. Production vulnerability in the marine
sector increases with latitude due to the temperature sensitivity of the harvested species and their high production
volume. No such gradient is found in the freshwater sector because most of the production is based on
two species with opposite temperature sensitivity. To ensure a sustainable European seafood production, national
climate strategies and action plans should include both fisheries and aquaculture and be integrated at a
regional level.<p>European Commission677039