“…Seafood quality is a field of science that combines biochemistry (JIANG, 2000;2007), biology (WONG et al, 2015), physics (PIVARNIK et al, 2001), chemistry (TAHERGORABI et al, 2012), economics (KIM, 2008, marketing (KO;NA, 2011), engineering (GREEN-PETERSEN et al, 2012;GIANNOGLOU et al, 2014), geography (MANSFIELD, 2003a; and many other areas with the objective of offering the world population a healthy and nutritious food source (SIKORSKI, 1990). Some scientometrics studies have been carried out in the fields of agriculture (SIEGMEIER;MÖLLER, 2013), fish stocks (ALVES; MINTE-VERA, 2013;CHONG-CARRILLO et al, 2015), scientific academic production concerning seafood (Martins et al, 2015) and sturgeon research (JARIC;GESSNER, 2012). However, to date there are no scientometrics studies on seafood quality.…”