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- A review of the nutritional value of crustaceansPublication . Pires, Carla; Batista, Irineu; Instituto Português do Mar e da AtmosferaCrustaceans are among the most appreciated and valued fishery products. The extraordinary development of aquaculture production of crustaceans, particularly shrimp, surpassed, in 2014, the volume of catches. The wide availability of crustaceans on the world market has led to an increase in consumption representing 11 % (2.2 kg) of world per capita fish consumption, which reached 20.5 kg in 2019. This work presents a bibliographic review of the most relevant works, published in the 2010s, on the nutritional value of crustaceans. The muscle fraction of crustaceans has protein contents between 10.8 and 23.5 % and fat between 0.3 and 4.4 %. In some crab species, the hepatopancreas and roe are highly prized and have protein contents in the ranges of 7.6-20.1 % and 11.8-28.7 %, respectively. These tissues generally have fat contents in the range of 3.1-36.7 % in the hepatopancreas and 0.6-24.9 % in the roe. In general, the n-3/n-6 ratio in salt and brackish water crustaceans is greater than one. Crustaceans are also good or excellent sources of several elements, especially Cu, Zn and Se.